Rice-Crust Pizza

Try something out of the ordinary — pizza made with a rice crust. It’s lower in calories than pizza that’s made with a traditional bread crust, and it’s even easier to prepare.

Extra health benefits: Stronger immunity
Times: Prep: 27 min.; Baking: 40 min.; Broiling: 2 min..
Makes: 8 servings
Per serving:
Calories: 167
Fat: 4.2 g. (23% of calories)
Fiber: 2.6 g.
Cholesterol: 13 mg.
Sodium: 172 mg.
  • 1 cup coarsely grated carrots
  • 1/2 cup reduced-fat cottage cheese
  • 1/3 cup whole wheat or unbleached flour
  • 2 tbsp finely chopped onions
  • 3 tsp minced fresh basil or 1 tsp dried basil
  • 2 1/2 cups cooked and cooled brown rice
  • 1 cup canned low-sodium tomato sauce
  • 1 1/2 cups (6 oz.) shredded reduced-fat mozzarella cheese

For the crust, place the carrots in a strainer. Place an unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels.

In a large bowl, stir together the cottage cheese, flour, onions and 1 1/2 teaspoons of the fresh basil or 1/2 teaspoon of the dried basil. Then stir in the carrots and rice.

Spray a 13-inch X 9-inch baking pan with no-stick spray. Spread the crust mixture in the bottom and about 1/4-inch up the sides of the pan. Bake at 350 degrees F for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots.

Spread the tomato sauce on the crust and top with the cheese. Then sprinkle with the remaining 1 1/2 teaspoons of fresh basil or 1/2 teaspoon of dried basil. Bake at 350 degrees for 15 to 20 minutes or until the cheese is bubbly and light brown. Slice and serve.

Chef’s note: To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce. Sprinkle with the cheese and bake as directed. Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions and mushrooms are good choices.

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