Adapted from recipe originally posted on AICR by Dana Jacobi
Rice-Crust Cheese Pizza
- 1 cup Arborio rice (this risotto rice)
- 2 1/2 cups water
- 1/4 tsp. salt
- 1/4 cup plus 1/2 Tbsp. grated Parmesan cheese, divided
- Equivalent of 1 egg of egg replacer
- 1/2 cup tomato sauce
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 cup shredded part-skim milk mozzarella cheese
- Preheat oven to 425 degrees F.
- Coat 12-inch round pizza pan, or baking sheet, with oil. The original recipe called for cooking spray, but I don't use cooking spray because there's often soy or other odd things in the propellant that I can't eat.
- In medium saucepan, combine rice, water and salt. Bring to boil over medium-high heat, reduce heat, cover, and cook until rice is soft, about 18 minutes.
- In large mixing bowl, combine hot rice with 1/4 cup of Parmesan cheese and egg replacer 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. The rice is really sticky at this point. I had to use fast, quick motions with the fork to get it to spread out and not pull up off the pan.
- Bake crust until surface feels dry and firm, 18 to 20 minutes. (It took me only 18--I cooked it on the middle rack of the oven.)
- Remove crust from oven. Spoon tomato sauce over crust.
- Sprinkle on basil, oregano, and remaining Parmesan cheese. Cover with mozzarella.
- Bake pizza in oven until cheese is melted and starts to brown. Without the veggies, this only took me about 6 minutes.
- Remove from oven and let stand 5 minutes. Cut pizza into wedges and serve immediately.
Unfortunately, rice doesn't really freeze very well so this doesn't fill my need for a pizza crust recipe I could make multiple of and then freeze. But it's a very nice diversion.
It took about 80 minutes to make.