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Brown Rice Pizza

Serves 4

1-1/2 C cooked brown rice, prepared without salt or fat
1 C shredded part-skim mozzarella cheese, divided
1/4 C egg substitute
1 tsp dried oregano, divided
1 C fresh broccoli florets
1 medium red bell pepper, sliced in rings
1 C sliced fresh mushrooms
1 small onion, sliced
1 can (8 oz) no-salt-added tomato sauce

Mix rice, 1/2 C cheese, egg substitute, and 1/2 tsp oregano. Press into a 10- or 12-inch pizza pan lightly coated with cooking spray. Bake at 400° for 25 minutes.

Sauté broccoli, bell pepper, mushrooms, and onions over medium-high heat until crisp-tender.

Combine tomato sauce and remaining 1/2 tsp oregano; spread evenly over baked crust. Top with sautéed vegetables. Sprinkle remaining cheese on top of the pizza. Bake at 400° for 10 minutes, or until the pizza is hot and the cheese is melted.

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