Rice-Crusted Pizza
A fun and unique twist on pizza using rice as the crust. Enjoy this main dish with all of your favorite toppings!
- Yield
- 12 servings
- Serving size
- 1 slice, 1/12 of recipe (110g)
- Rating
- 3.33 of 5 (80 ratings)
Food groups
- Dairy: 1 cups
- Grains: 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 2 cups rice (cooked)
- 16 ounces mozzarella cheese, part skim
- 1 egg
- 1/4 teaspoon salt
- 2 cups tomato purée, low-sodium
Directions
- Wash hands with soap and water.
- Heat oven to 350 °F. Grease a 12-inch pizza pan or baking sheet.
- Cook rice following directions on the package; set aside.
- Grate cheese; set aside.
- Crack egg and place in mixing bowl, stirring to blend.
- Measure and add 2 cups cooked rice, 1 cup grated cheese, and salt.
- Mix well to combine ingredients.
- Spread rice mixture in prepared pan, pressing firmly and making outer edge slightly raised.
- Spread tomato purée evenly over rice mixture.
- Place pan in oven.
- Bake for 25 minutes.
- Remove pan from oven sprinkle pizza with remaining cheese.
- Bake 5 minutes longer or until cheese melts.
- Remove pizza from oven.
- Cut into 12 slices.
- Create-a-Flavor Changes: Try different kinds of rice.
- Try different kinds of cheese.
- Use sliced or chopped green peppers, onions, mushrooms, or other vegetables as toppings.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 161.83 |
| Total Fat | 8.32 g |
| Saturated Fat | 4.59 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 41.7 mg |
| Carbohydrates | 11.31 g |
| Dietary Fiber | 0.72 g |
| Total Sugars | 2.16 g |
| Added Sugars included | 0 g |
| Protein | 10.67 g |
| Calcium | 272 mg |
| Potassium | 180 mg |
| Sodium | 323.57 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 20 mg |
| Phosphorus | 232 mg |
| Selenium | 14 mg |
| Zinc | 2 mg |
| Vitamin A | 93 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.7 mcg |
| Vitamin C | 3 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 2 mcg |
| Folate | 42 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 24 mg |
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Source
Recipe by: Cooking Up Fun - A Pyramid of Snacks — Cornell University Cooperative Extension — Division of Nutritional Sciences
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/rice-crusted-pizza. Federal works are public domain in the United States.