Vegetable Pizza With Rice Crust

1. 1

   In a 2- to 2 1/2-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Reduce heat to low, cover, and simmer until rice is tender to bite, 10 to 15 minutes longer. Scrape rice into a large bowl. Cool about 5 minutes, stirring occasionally with a fork.

2. 2

   In another bowl, beat eggs to blend. Add eggs and cheddar cheese to rice and mix well. Scrape rice mixture into an oiled 9- by 13-inch pan and pat into an even layer.

3. 3

   Bake in a 400u00b0 oven until rice begins to brown around edge, 15 to 20 minutes.

4. 4

   Meanwhile, in a 10- to 12-inch frying pan over high heat, frequently stir 1 tablespoon olive oil, bell pepper, mushrooms, zucchini, and onion until mushrooms begin to brown, 3 to 5 minutes. Stir in olives. Remove from heat.

5. 5

   Spread pizza sauce evenly over baked rice and sprinkle with mozzarella cheese. Spoon vegetable mixture over crust and top with parmesan cheese.

6. 6

   Return to oven and bake until parmesan begins to brown, 8 to 10 minutes. Add salt and pepper to taste. Cut into rectangles and lift from pan with a spatula.

* Per serving · 4 servings · Values may vary.