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Rice-Crust Pizza

Many patien’s try a “gluten-free” diet (wheat free), with great success in treating a variety of symptoms.  The biggest complaint about this type of diet, however, is the desire for pizza.  Here’s a neat alternative that both kids and adults will like!

Rice-Crust Pizza

1 cup Arborio rice

2 ½ cups water

1/4 tsp. salt

1/4 cup (1 ounce) plus 1 Tbsp. grated Parmesan cheese, divided

1 large egg, beaten

1 Tbsp. extra virgin olive oil

1/2 cup chopped onion

1 cup chopped green bell pepper

2 garlic cloves, finely chopped

2 cups thinly sliced mushrooms

1/2 tsp. ground black pepper

Salt to taste

1 cup tomato sauce

1 tsp. dried basil

1 tsp. dried oregano

1 cup (4 ounces) shredded part-skim milk mozzarella cheese

Preheat oven to 425 degrees F. Coat 12-inch round pizza pan, or baking sheet, with cooking spray.

In medium saucepan, combine rice, water and salt. Bring to boil over medium-high heat, reduce heat, cover, and cook until rice is soft, 18 minutes.

In large mixing bowl, combine hot rice with 1/4 cup of Parmesan cheese and egg and use fork to mix until well combined. Mound rice mixture in center of prepared pan. With back of fork, spread rice out to cover pan, then make edge neat.

Bake crust until surface feels dry and firm, 18 to 20 minutes.

Meanwhile, heat oil in medium skillet over medium-high heat. Add onion, green pepper and garlic, and cook, stirring frequently, until onion is translucent, 5 minutes. Add mushrooms and pepper and cook until all moisture has evaporated from mushrooms and they are browned, about 12 minutes, stirring more frequently toward the end. Add salt to taste.

Spread mushroom mixture over rice crust. Spoon tomato sauce over vegetables. Sprinkle on basil and oregano, then mozzarella and remaining tablespoon of Parmesan cheese. Bake pizza in oven until cheese is melted and starts to brown, about 15 minutes.

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