| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
*unsorted r, Rice, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked brown rice; or white rice |
| 1/4 |
c |
Egg Beaters® 99% egg substitute; or 1-large egg |
| 2 |
oz |
Lowfat cheddar cheese; shredded |
| 1/4 |
c |
Tomato sauce |
| 1 |
ts |
Italian seasoning |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground black pepper |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
c |
Shredded lowfat mozzarella cheese; divided use |
| 1/3 |
c |
Sliced fresh mushrooms |
| 1/3 |
c |
Thinly sliced zucchini |
|
|
Sliced black olives; optional |
| 1/4 |
c |
Diced red pepper |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
1) Combine rice, egg, and Cheddar cheese. Press into greased 12-inch pizza
pan or 10-inch pie pan. Bake at 400 degrees 5 minutes.
2) Combine tomato sauce, Italian seasoning, garlic powder, and black
pepper; spread over rice crust. Sprinkle with Parmesan cheese. Layer 1/2
cup mozzarella cheese, mushrooms, zucchini, olives, and red pepper.
3) Top with remaining /12 cup mozzarella cheese and with parsley. Bake at
400 degrees 8 to 10 minutes
Makes 4 servings.
Nutrition estimated by mastercook: 228 cals, 7g fat. (31% cff)
Recipe by: http://www.usarice.com/domestic/recipes/vegpizza.htm
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 25,
1999, converted by MM_Buster v2.0l.
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