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“Good” is an issue.
Preparing most gluten-free doughs and baked goods from scratch
is, politely put, a pain, plus the results rarely satisfy anyone
not required to accept them. Pizza is particularly a challenge
to make appealing.
Rice is a gluten-free grain nearly everyone can eat and enjoy.
It contains two types of starch. One makes rice sticky when cooked;
the other helps it fluff up.
Arborio is rich in the starch that makes rice sticky. This lets
you press the cooked rice, mixed with Parmesan cheese and an
egg, into a large, thin disk. Baked as a crust, it becomes the
base for a vegetable-topped pizza even pizza lovers appreciate.
If you have the round pan pierced with holes used for heating
frozen pizza, it is ideal to use when making this recipe.
Rice-Crust Pizza - Makes 4 servings
* 1 cup Arborio rice
* 2 1/2 cups water
* 1/4 tsp. salt
* 1/4 cup (1 ounce) plus 1 Tbsp. grated Parmesan cheese, divided
* 1 large egg, beaten
* 1 Tbsp. extra virgin olive oil
* 1/2 cup chopped onion
* 1 cup chopped green bell pepper
* 2 garlic cloves, finely chopped
* 2 cups thinly sliced mushrooms
* 1/2 tsp. ground black pepper
* Salt to taste
* 1 cup tomato sauce
* 1 tsp. dried basil
* 1 tsp. dried oregano
* 1 cup (4 ounces) shredded part-skim milk mozzarella cheese
Preheat oven to 425 degrees
F. Coat 12-inch round pizza pan, or baking sheet, with cooking
spray.
In medium saucepan, combine
rice, water and salt. Bring to boil over medium-high heat, reduce
heat, cover, and cook until rice is soft, 18 minutes.
In large mixing bowl, combine
hot rice with 1/4 cup of Parmesan cheese and egg 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.
Bake crust until surface feels
dry and firm, 18 to 20 minutes.
Meanwhile, heat oil in medium
skillet over medium-high heat. Add onion, green pepper and garlic,
and cook, stirring frequently, until onion is translucent, 5
minutes. Add mushrooms and pepper and cook until all moisture
has evaporated from mushrooms and they are browned, about 12
minutes, stirring more frequently toward the end. Add salt to
taste.
Spread mushroom mixture over
rice crust. Spoon tomato sauce over vegetables. Sprinkle on basil
and oregano, then mozzarella and remaining tablespoon of Parmesan
cheese. Bake pizza in oven until cheese is melted and starts
to brown, about 15 minutes.
Remove from oven and let stand
5 minutes. Cut pizza into four wedges. Serve immediately.
Per serving: 290 calories, 12
g total fat (6 g saturated fat), 29 g carbohydrate, 14 g protein,
2 g dietary fiber, 430 mg sodium. |
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