Rice Crust Pizza With Italian-Seasoned Chicken

3 cups hot cooked long grain rice, cooked without salt or fat
1/2 cup grated Parmesan cheese, divided
1 Tbsp olive oil
1/4 tsp salt
2 large egg whites, lightly beaten
Cooking spray
1 cup canned crushed tomatoes
1 tsp dried oregano
1/2 tsp drid basil
1/4 tsp salt
1/8 tsp pper
1 cup drained sliced mushrooms, or black olives
5 oz cubed white chicken breast slightly cooked
1/4 tsp fennel seeds, crushed
3/4 cup (3 oz) part-skim mozzarella cheese shredded

Preheat oven to 400 degrees.
Combine cooked rice, 1/4 cup parmesan cheese, olive oil, salt and egg whites in a bowl; stir well. Press into a 12" pizza pan coated with cooking spray. Bake at 400 degrees for 10 minutes; set aside.
Combine tomatoes and next 4 ingredients in a bowl; stir well. Spread tomato mixture evenly over crust; top with mushrooms or olives. Combine chicken and fennel seeds; stir well. Spoon chicken mixture evenly over entire pizza. Top with remaining 1/4 cup parmesan cheese and mozzarella cheese. Bake at 400 degrees for 20 minutes or until crust is light brown.

Makes 6 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user NONNA47.