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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Very bland. YES. I AM DOGGING MY OWN RECIPE. Ingredients:
3 cups cooled cooked brown rice, cooked with |
1 pinch turmeric powder |
1 egg |
2 tablespoons chopped fresh basil, divided |
1 1/2 teaspoons fresh thyme leaves, divided |
1 tablespoon olive oil |
1 medium onion, chopped |
1 medium green bell pepper, chopped |
2 garlic cloves, minced |
3 cups chopped fresh plum tomatoes |
salt |
fresh ground black pepper |
6 ounces shredded reduced-fat mozzarella cheese |
1 tablespoon grated romano cheese |
Directions:
1. Preheat oven to 400 degrees. Spray an 11-inch pizza pan or cookie sheet with cooking spray.
2. Combine rice with egg, half the basil and 1/2 teaspoon thyme. Season with salt and pepper, if desired.
3. Mound rice in center of prepared pan. Cover rice with plastic wrap. Using your fingers, pat and shape rice into 10 1/2-inch circle about 1/2-inch thick, making a rim around edge. Lift away plastic wrap.
4. Pre-bake the rice crust 10 minutes. Remove from the oven and cool on a rack to room temperature.
5. Meanwhile, in a medium skillet, heat oil over medium-high heat until hot. Add onion, bell pepper and garlic. Sauté until soft, about 4 minutes.
6. Add tomatoes. Cook, stirring occasionally, until tomato juices evaporate, about 12 minutes.
7. Stir in remaining basil and thyme. Season with salt and pepper to taste.
8. When pizza crust is cool, sprinkle half the mozzarella over it. Cover cheese with the tomato mixture. Top with remaining mozzarella and sprinkle Romano cheese over it.
9. Bake until cheese is bubbly, 15 to 18 minutes. Cool the pizza on a rack until comfortably hot to eat. Serve immediately.
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