HomePizzaChef

Ingredients:

* Safflower oil; to coat baking sheet

* 2 cups Cooked short-grain brown rice

* 2 Eggs

* 1 cup Grated low fat mozzarella cheese* 2 cups Basic Pizza Sauce

* 1/2 teaspoon Dried oregano

* 1/2 teaspoon Dried basil

* 1/2 teaspoon Minced garlic

* 1/4 cup Grated Parmesan cheese

* 1/4 cup Sliced marinated artichoke hearts

* 1/4 cup Sliced pitted black olives

Directions:

Preheat oven to 450 degrees F. Lightly oil a large baking sheet. In a large bowl mix togethe r rice, eggs, and mozzarella. Press into baking sheet to form a thick crust. Bake crust until lightly browned (15 to 20 minutes). In a large bowl combine pizza sauce, oregano, basil, and garlic. Spoon over baked crust. Top with Parmesan, artichoke hearts, and olives. Bake 10 more minutes, then slice and serve.
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Yeast-Free Pizza Dough

1 1/2 C each all-purpose flour and whole wheat flour
1/4 C cornmeal
2 tsp baking powder
1 tsp salt
1 1/2 C water (sometimes takes a little more–I don’t know why)

Combine the dry ingredients first, add the water, then mix together with your hands. When it’s at the right consistency, the dough will easily come away from the side of the bowl and form a ball. Press onto a non-stick cookie sheet or pizza pan. Bake the crust for 10-15 minutes in a 400 degree oven.

Add the toppings of your choice and bake for another 15 minutes. I spread on a tomato sauce with Italian spices first. Then I pile on slices of onions, tomatoes, green peppers, and zucchini (I put the zucchini on top). I don’t have a pizza pan, so I actually use the back of my cookie sheet. That way I can slide the pizza onto the oven rack for the last few minutes of baking in order to get a crispier crust.

kwvegan vegan – Coutesy – www.fatfree.com

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