Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
507
Calories
28g
Protein
20g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 2 eggs, beaten
- 2 cups (8 ounces) grated mozzarella cheese, divided
- 2 8-ounce cans tomato sauce
- 1/2 teaspoon basil leaves
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground oregano
- 2 tablespoons grated Parmesan cheese
- =
Directions
1
Combine rice, eggs and 1 cup mozzarella cheese. Press firmly into greased 12-inch pizza pan,* spreading evenly. Bake at 450 degrees for 20 minutes.
2
Combine tomato sauce, basil, garlic salt and oregano. Spread evenly over rice crust. Top with remaining 1 cup mozzarella cheese and sprinkle with Parmesan cheese. Bake 10 minutes longer. Cut into wedges.
Recipe sourced from
fandom