RICE CRUST PIZZA
Source: American Institute for Cancer Research

The pizza in the following recipe combines cooked rice with an egg and fresh herbs to make a crust. Relying mainly on fresh vegetables for toppings is an easy way to increase your daily servings of plant foods. They are also a smart substitute for fatty or processed meat toppings that contain dangerous nitrosamines. Low-fat mozzarella is a good pizza cheese choice for the health-conscious. For a very trendy as well as healthful pizza, use goat cheese and sun-dried tomatoes.

The rice pizza crust in the following pizza can serve as a canvas for any number of fresh ingredients that make a great-tasting pizza. It is a good opportunity to use the end-of-the-season tomatoes, zucchini and other vegetables, as well as fresh herbs like basil and thyme. Broccoli, mushrooms and eggplant would all be good additions.

3 cups cooled brown rice cooked with a pinch of turmeric powder
1 egg
2 Tbsp. chopped fresh basil, divided
1 1/2 tsp. fresh thyme leaves, divided
1 Tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped fresh plum tomatoes
Salt to taste
Freshly ground black pepper to taste
3/4 cup shredded reduced-fat mozzarella cheese (about 3 oz.)
1 Tbsp. grated Romano cheese

Preheat oven to 400 degrees. Spray an 11-inch pizza pan or cookie sheet with cooking spray.

Combine rice with egg, half the basil and 1/2 teaspoon thyme. Season with salt and pepper, if desired. Mound rice in center of prepared pan. Cover rice with plastic wrap. Using your fingers, pat and shape rice into 10 1/2-inch circle about 1/2-inch thick, making a rim around edge. Lift away plastic wrap.

Pre-bake the rice crust 10 minutes. Remove from the oven and cool on a rack to room temperature.

Meanwhile, in a medium skillet, heat oil over medium-high heat until hot. Add onion, bell pepper and garlic. Saute until soft, about 4 minutes.

Add tomatoes. Cook, stirring occasionally, until tomato juices evaporate, about 12 minutes.

Stir in remaining basil and thyme. Season with salt and pepper to taste.

When pizza crust is cool, sprinkle half the mozzarella over it. Cover cheese with the tomato mixture. Top with remaining mozzarella and sprinkle Romano cheese over it.

Bake until cheese is bubbly, 15 to 18 minutes. Cool the pizza on a rack until comfortably hot to eat. Serve immediately.

Makes 8 servings

Per serving: 162 calories, 5 g. total fat (1 g. saturated fat), 23 g. carbohydrate, 7 g. protein, 3 g. dietary fiber, 100 mg. sodium.