Instead of bread dough, the crust for this knife-and-fork pizza is made with rice and cheese. For variety, Pat Patnode-Edwards frequently changes the vegetable topping.

This Story Originally Appeared On


Recipe Summary test

Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

326 calories; calories from fat 41%; protein 14g; fat 15g; saturated fat 7g; carbohydrates 34g; fiber 1.6g; sodium 398mg; cholesterol 87mg.