Recipe by" "Uncle Bill" Anatooskin
UNCLE BILL'S TIP: Standard wheat dough crust can also be used.

Rice Crust:
2 cups long grain rice, cooked
1 large egg, beaten
1/2 cup grated part-skim mozzarella cheese
1/16 teaspoon Tabasco sauce
Preheat oven to 400 degrees F. In a medium bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco; mix well. Press mixture evenly into a lightly greased 12" pizza pan, covering bottom and sides. Bake 4 minutes or until set. Remove from oven and let cool slightly.

Pizza Sauce:
1 tablespoons extra virgin olive oil
1 cup finely chopped onion
2 large garlic cloves, minced
7-1/2 ounces tomato sauce
2 tablespoons ketchup
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup water
1/4 cup finely chopped fresh parsley
1 tablespoon dried oregano
1 tablespoon dried basil

In a medium saucepan, heat oil over medium-high heat. Add chopped onion and garlic; saute 4-5 minutes or until onion is aoftened. Stir in tomato sauce, ketchup, sugar, salt and pepper. Thin with water and simmer over low heat 15 minutes, stirring occasionally. Keep consistency to that of ketchup, thinning with a little more water if necessary. Adjust seasonins to taste. Just before spreading sauce over pizza crust, stir in parsley, oregano and basil. Yields about 1-1/4 cups.

Vegetarian Pizza Filling:
1 cup grated low-fat mozzarella cheese, divided
8 ounces mixed vegetables
1 cup sliced fresh mushrooms
1 medium onion, sliced
1/2 cup grated Swiss cheese
1/2 cup pineapple chunks, drained
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1/2 cup grated Parmesan cheese

Preheat oven to 500 degrees F. Cover pizza crust with 1 cup of sauce mixture. Sprinkle with 1/2 cup of the mozzarella cheese. Layer with mixed vegetables, mushrooms and onion. Add remaining sauce over vegetables. Sprinkle with remaining 1/2 cup mozzarella cheese and Swiss cheese. Spread pineapple chunks over vegetables. Layer red and green peppers on top. Sprinkle entire surface with grated Parmesan cheese. Bake 12 minutes or until cheese is melted and stringy. Remove from oven and let stand 3-4 minutes before slicing.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved