---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Surprise-Crust Pizza
  Categories: Main dish, Wt-watchers
       Yield: 4 servings
  
       3 c  Cooked rice
     1/4 c  Parmesan cheese
       1    Egg; beaten
       1 md Onion; sliced into rings
     1/2 md Green bell pepper; sliced
       2 c  Sliced mushrooms
       2    Garlic cloves; minced
       1 c  Low-sodium tomato sauce
       2 ts Oregano
       1 ts Fennel seeds (optional)
   4 1/2 oz Part-skim mozzarella cheese
            -- shredded
  
   Preheat oven to 425 F.  Spray a 12 round pizza pan with nonstick cooking
   spray.
   
   In large bowl, stir together rice, Parmesan cheese and egg.  Press firmly
   into prepared pizza pan to form a “crust”.  Bake 20 minutes.
   
   Spray large nonstick skillet with nonstick cooking spray.  Add onion and
   pepper and stir-fry until tender, about 5 minutes.  Stir in sliced
   mushrooms and minced garlic and cook until mushrooms are browned, 5-8
   minutes.
   
   Arrange vegetable mixture over baked rice “crust”; spread tomato sauce
   evenly over pie.  Sprinkle with oregano, fennel seeds if desired, and
   mozzarella cheese.
   
   Bake 10-15 minutes or until cheese is bubbling and browned.  Cut into 8
   wedges.
   
   Each serving (2 wedges) provides:
   * 2-1/2 V, 2 P, 1/2 B, 10 C
   
   Per serving:
   * 369 cal, 17 g pro, 54 g car,
   * 9 g fat: 1 g poly, 2 g mono, 5 g sat
   * 275 mg sod, 76 mg chol
   
   Source: Wonderful World of Walnuts & Rice
   (Weight Watchers Magazine in association with The Rice Council
     and The Walnut Marketing Board)
   
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
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