Riz-Za-Pizza
Meaty mushrooms, green onions, tomatoes and mozzarella are only a few topping suggestions, get creative and have fun. Topped with pesto, short or medium grain rice acts as a substitute for dough making this pie perfect for those with gluten allergies. For best results, ensure toppings are well drained.
| 2 cups | cooked U.S. short or medium grain rice | 500 mL |
| 1/2 cup | grated Parmesan cheese | 125 mL |
| 1 | egg, lightly beaten | 1 |
| 1/4 cup | prepared pesto | 50 mL |
| 1/2 cup | sliced, fresh mozzarella cheese | 125 mL |
| 1 | tomato, thinly sliced | 1 |
| 1/2 cup | sliced mushrooms | 125 mL |
| 2 tbsp | sliced green onions | 30 mL |
In bowl, combine rice, cheese and egg. Press onto lightly greased foil-lined baking sheet to form an 8-inch (20 cm) circle. Spread with prepared pesto and top with mozzarella slices, tomato, mushrooms and green onions.
Bake at 400 F (200 C) until toppings are cooked, cheese is golden and bubbly and outer crust is crisp on the edges, about 15 minutes.
Diets: Vegetarian, Vegan, Canada’s Guide to Healthy Eating and Gluten Free
Makes 4 servings.
Source www.riceinfo.com
*Check pesto for gluten.
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