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Ingredientes
- 3 c. Cooked Long-Grain Rice
- 1 Tbsp. Extra virgin olive oil
- 2 lrg Egg Whites Lightly Beaten
- 1/2 c. Grated Fresh Parmesan Cheese
- Â Â Vegetable Cooking Spray
- 1 c. Canned Crushed Tomatoes Undrained
- 1 tsp Dry Whole Oregano
- 1/4 tsp Salt
- 1/2 tsp Dry Whole Basil
- 1/8 tsp Pepper
- 1 c. Sliced Fresh Mushrooms
- 1/4 lb Grnd Chicken
- 1/4 tsp Salt
- 1/4 tsp Fennel Seeds Crushed
- 3/4 c. Shredded Nonfat Mozzarella Cheese
Direcciones
- Preheat oven to 400F. Combine rice, oil, egg whites, and 1/4 c. parmesan cheese in a bowl, and stir well. Press proportionately into a 12 inch pizza pan coated with cooking spray. Bake at 400 for 10 min; set aside. Combine tomatoes and next 4 ingredients (tomatoes through pepper) in a bowl, and stir well. Spread proportionately over prepared crust, and top with mushrooms.
- Combine chicken, salt, and fennel seeds, and stir well.
- Drop chicken mix by teaspoonfuls over pizza. Top with remaining 1/4 c. Parmesan cheese and mozzarella cheese. Bake at 400 for 20 min or possibly till crust is lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 245 | |
| Calories from Fat 58 | 24% |
| Total Fat 6.57g | 8% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 629mg | 26% |
| Potassium 302mg | 9% |
| Total Carbs 25.88g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.78g | 1% |
| Protein 19.9g | 32% |
