Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
640
Calories
38g
Protein
29g
Fat
57g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- =
- 1 1/2 cups cooked rice
- 1 egg, beaten
- 1/2 cup 2 ounces shredded Cheddar cheese
- 1/2 to 3/4 cup tomato sauce
- 1/4 teaspoon basil leaves
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground oregano
- 1 tablespoon grated Parmesan cheese
- 1 cup 4 ounces shredded mozzarella cheese, divided
- 2 ounces pepperoni, thinly sliced
- 1/2 cup sliced fresh mushrooms
- 1 tablespoon chopped fresh parsley
- =
Directions
1
Combine rice, egg and Cheddar cheese. Press into buttered 12-inch pizza pan or 10-inch pie pan. Bake at 400 degrees 4 minutes.
2
Combine tomato sauce, basil, garlic powder and oregano. Spread over rice crust. Sprinkle with Parmesan cheese.
3
Layer 1/2 cup mozzarella cheese, pepperoni and mushrooms. Top with remaining 1/2 cup mozzarella cheese and parsley. Bake at 400 degrees 8 to 10 minutes.
Recipe sourced from
fandom