Italian Vegetable Rice Pizza
Experience a delightful fusion of Italian flavors and wholesome ingredients with this Italian Vegetable Rice Pizza! Crafted with a unique rice-based crust made from cooked white or brown rice, eggs, and Parmesan cheese, this gluten-free pizza alternative is both hearty and satisfying. The crust is baked to golden perfection and topped with marinara sauce, melty mozzarella, and a vibrant medley of fresh vegetables, including zucchini, red bell pepper, cherry tomatoes, and red onion. A sprinkle of Italian herbs and a drizzle of olive oil elevate the flavor profile, while fresh basil adds a fragrant finishing touch. Perfect for a light dinner or a creative dish to share, this veggie-packed pizza is as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 cups Cooked white or brown rice
- 2 Eggs
- 0.5 cups Grated Parmesan cheese
- 1 cups Mozzarella cheese, shredded
- 0.75 cups Marinara or pizza sauce
- 1 Zucchini, thinly sliced
- 0.5 Red bell pepper, thinly sliced
- 0.5 cups Cherry tomatoes, halved
- 0.25 Red onion, thinly sliced
- 0.5 teaspoons Dried oregano
- 0.5 teaspoons Dried basil
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.25 cups Fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large round baking sheet or pizza pan with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the cooked rice, eggs, grated Parmesan cheese, and a pinch of salt and black pepper. Mix well until the ingredients are evenly incorporated.
Transfer the rice mixture onto the prepared baking sheet. Use your hands or a spatula to press the mixture into an even, thin crust that resembles a pizza base.
Bake the rice crust in the preheated oven for 15 minutes, or until it becomes firm and lightly golden brown.
While the crust is baking, prepare your vegetable toppings. Thinly slice the zucchini, red bell pepper, red onion, and halve the cherry tomatoes.
Remove the crust from the oven and evenly spread the marinara or pizza sauce over the surface.
Sprinkle the shredded mozzarella cheese over the sauce layer.
Arrange the sliced vegetables (zucchini, bell pepper, onion, and cherry tomatoes) on top of the cheese in an even layer.
Drizzle 1 tablespoon of olive oil over the vegetables and sprinkle the dried oregano, dried basil, and a pinch of salt and pepper on top for seasoning.
Return the pizza to the oven and bake for another 12-15 minutes, or until the cheese is bubbly and the vegetables are tender.
Remove the pizza from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves, if desired.
Slice into wedges and serve warm. Enjoy your Italian Vegetable Rice Pizza!
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 151.3 g | 55% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 22.7 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1468 mg | 113% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
