Rice-Crust Pizza

3 cups cooked long-grain rice
1 Tbs. olive oil
2 egg whites, lightly beaten
1/2 cup grated fresh Parmesan cheese, divided
Vegetable cooking spray
1 cup canned crushed tomatoes, undrained
1 tsp. dried whole oregano
1/4 tsp. salt
1/2 tsp. dried whole basil
1/8 tsp. pepper
1 cup sliced fresh mushrooms
1/4 lb. ground chicken
1/4 tsp. salt
1/4 tsp. fennel seeds, crushed
3/4 cup shredded part-skim mozzarella cheese

Prep time: 1 hour
Yield: 3 servings

Preheat oven to 400º.

Combine rice, oil, egg whites, and 1/4 cup Parmesan cheese in a bowl, and stir well. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400º for 10 minutes; set aside.

Combine tomatoes and next 4 ingredients in a bowl, and stir well. Spread evenly over prepared crust, and top with mushrooms.

Combine chicken and next 2 ingredients, and stir well. Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup Parmesan cheese and mozzarella cheese. Bake at 400º for 20 minutes or until crust is lightly browned.

Each serving contains 16.4 grams of fat.

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