GLUTEN FREE, LOW CALORIE PIZZA
The term “pizza” here is, especially for an Italian, EXTREMELY generous. It's more aptly named “rice pancake topped with cheese and tomato.” But, from a purely psychological aspect, it could be considered comforting. Because, usually, merely uttering the word “pizza,” while strictly following a healthy diet, particularly if you're following a healthy, gluten-free, diet is considered absolute sacrilege. I don't actually believe that, but I know many who do, and for them this idea works pretty well. So, remove the traditional idea of pizza from your minds and just think "change of pace." Not to mention, it tastes good! As my grandmother used to say, “if you cook with good ingredients, it can't possibly come out bad.
- 1 – 1 ½ cups steamed white rice (I used 1 cup in the vid and it really wasn't enough for the size of my pan. 1 ½ cups would have been better. Your individual pan is going to determine how much rice you'll need). (https://www.youtube.com/watch?v=SPN2d-toOhI&t=2s)
- ½ cup marinara sauce (https://www.youtube.com/watch?v=n0u9SgO1Ftw&list=PLu9f_nDQuTh_fsFOigo1UM1_1eU_nbjI-&index=3)
- ½ cup shredded, part skim, mozzarella cheese
- 1 tbsp Chopped basil
- The rice is going to make the crust. Simply spread it out over the surface of a non-stick pan, keeping the thickness uniform.
- Cook over medium heat until the bottom is crisp and brown – about 10 min. Flip it over and do the same on the other side.
- After about five min, go ahead and add your toppings. Sauce first then the cheese. after that you can add anything else you might want, or just leave it alone.
- Let the pizza cook another five minutes until the other side is crisp and the cheese melts.
Made with one cup of rice, a whole “pizza” contains: