Pizza is a universally loved dish. From its humble beginnings in Naples, Italy, it has morphed and evolved into countless variations worldwide, each one reflecting the unique tastes and traditions of its place of origin. One such variation is the Brown Rice Pizza – a healthier, lighter version of the traditional pizza that uses brown rice as the base for the crust. This recipe swaps out the white flour usually used in pizza dough for cooked brown rice and part-skim mozzarella cheese, resulting in a lower-calorie, gluten-free alternative that is just as delicious. The toppings of broccoli, zucchini, mushrooms, and onion add a burst of freshness and flavor, while also increasing the nutritional value of the pizza. The use of a non-stick skillet and cooking spray instead of oil further reduces the fat content, making this an excellent choice for those looking to enjoy their favorite dish in a more health-conscious way. Additionally, this recipe is incredibly versatile. Feel free to experiment with different veggies or even add some lean protein like chicken or tofu for an extra protein boost. Cooking at home allows you to control the ingredients and portions, making it easier to maintain a balanced diet. So next time you’re craving pizza, give this Brown Rice Pizza a try. It’s light, satisfying, and guilt-free!
Ingredients
- 1 1/2 c. cooked brown rice (without salt or fat)
- 1 1/2 c. (6 oz.) shredded part skim milk Mozzarella cheese, divided
- 1 egg, beaten (I use Second Nature)
- 1 tsp. oregano, divided
- Pam
- 1 c. broccoli flowerets
- 1 c. sliced zucchini
- 1 c. sliced fresh mushrooms
- 1 small onion, sliced
- 8 oz. can tomato sauce (no salt)
Baking Instructions
- Combine rice, 1/2 cup cheese and 1/2 teaspoon oregano in a medium bowl.
- Stir well.
- Press mixture evenly into a 12-inch pizza pan coated with Pam.
- Bake at 400° for 25 minutes.
- Coat a large nonstick skillet with Pam.
- Place over medium-high heat until hot.
- Add broccoli, zucchini, mushrooms and onion.
- Saute until tender.
- Combine tomato sauce and remaining oregano.
- Spread evenly over baked crust.
- Top with sauteed vegetable mixture. Sprinkle with remaining 1 cup cheese.
- Bake at 400° for 10 minutes or until pizza is thoroughly heated and cheese is melted.
- Yields 4 servings (255 calories each).
Calorie: 255
Total cooking time:45 minutes
Difficulty level: Easy
The Great Brown Rice Pizza Caper
As an aspiring food blogger and self-proclaimed kitchen nerd, I’ve had my fair share of culinary misadventures. But none as memorable as that time I attempted to craft a Brown Rice Pizza (Light) in my humble kitchen.
The Unusual Suspects
In my hands, I held a recipe card with a list of ingredients that seemed more suited to a health retreat than a pizza. We’re talking 1 1/2 c. cooked brown rice (sans salt or fat, mind you), 1 1/2 c. (6 oz.) shredded part skim milk Mozzarella cheese, and an egg (which I dutifully beat using my trusty Second Nature). The lineup included 1 tsp. oregano, a can of good ol’ Pam, 1 c. broccoli flowerets, and 1 c. sliced zucchini. Not to mention 1 c. sliced fresh mushrooms, a small onion, and an 8 oz. can tomato sauce (also no salt, for the purists among us).
The Rice that Wanted to be a Pizza
After combining the brown rice, half a cup of cheese, and half a teaspoon of oregano in a medium bowl, I pressed the mixture into a 12-inch pizza pan coated with Pam. Now, I’ve seen a lot of pizzas in my time, but a brown rice pizza base was a sight to behold. I had to resist the urge to poke it constantly, just to prove to myself that it was real. Into the oven it went, with me hoping it wouldn’t come out a rice cake!
The Sauteed Squadron
While the rice was getting its tan on in the oven, I turned my attention to a vibrant array of veggies. I heated Pam in a large nonstick skillet, and in went the broccoli flowerets, zucchini, mushrooms, and onion. A symphony of sizzles and the aroma of sauteed veggies filled my kitchen – it was like my own personal orchestra.
The Final Showdown
Once the crust was baked, I spread it with the tomato sauce and remaining oregano, making sure to cover every inch. Then came the sauteed veggies, a colorful confetti on the rice crust. The final touch was the remaining Mozzarella cheese, blanketing the pizza like a comforting snowy layer. Back into the oven, and a nerve-wracking 10 minutes later, a bubbly, cheesy, and oddly enticing Brown Rice Pizza emerged.
Pizza Night – Reinvented
The pizza was surprisingly delicious and definitely unique. 255 calories per serving? I mean, you’re practically losing weight while eating it. And, I must say, brown rice and Mozzarella cheese make an unexpectedly good pair. I might have been skeptical at first, but now, I’m a Brown Rice Pizza convert.
So, my dear foodies, step out of your comfort zones, embrace your kitchen mishaps and always remember – in the grand scheme of the universe, it’s all just pizza!
