Try this Rice Crust Pizza with Italian-Seasoned Chicken recipe, or contribute your own.
Suggest a better descriptionCombine rice, oil, egg whites, and 1/4 cup Parmesan cheese in a bowl, and stir well. Press evenly into a 12-inch pizza pan coated with cooking spray. Bake at 400 degrees for 10 minutes; set aside. Combine tomatoes and next 4 ingredients in a bowl, and stir well. Spread evenly over prepared crust, and top with mushrooms. Combine chicken and next 2 ingredients, and stir well. Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup Parmesan cheese and mozzarella cheese. Bake at 400 degrees for 20 minutes or until crust is lightly browned. Yield: 6 servings (serving size: 1 wedge). Per serving: 395 Calories; 9g Fat (20% calories from fat); 14g Protein; 64g Carbohydrate; 31mg Cholesterol; 485mg Sodium Recipe by: Cooking Light, Sept 1994, page 100 Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 183 | ||
Calories from Fat: 23 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 13.3mg | 0 % | |
Potassium 185.6mg | 5 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 31.7g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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