Antipasto Pizza Pie (Daniel Fast)

Crust:
3 cups cooked brown rice
2 tablespoons extra-virgin olive oil
1/4 cup oat flour (see Recipe Notes)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Sauce:
1 (8-ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon garlic powder
Toppings:
1/4 cup chopped canned artichoke hearts, drained
1/4 cup chopped black olives
1/4 cup chopped jarred roasted red bell peppers, drained
2 ounces extra-firm tofu, grated (about 1/2 cup)
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees. Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well. Rub bottom and sides of a 9 by 2-inch pie plate with olive oil. Press rice evenly over bottom and up about 1 inch along sides to make the crust. Bake 8-10 minutes or until rice is lightly browned. Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all. Bake 10 minutes. Let pie rest 5 minutes so slices stay intact when you serve them.
Yield: 4-6 servings (serving size: 1-2 slices pie)
Recipe Notes
Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup oats will yield about 3/4 cup ground oats).
If you don’t have a grater, use your hands to crumble tofu into small pieces.
Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.

Serving Size: 4-6 servings (serving size: 1-2 slices pie)

Number of Servings: 1

Recipe submitted by SparkPeople user CASEYOKONGO.