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Healthy Recipes


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Gluten-Free Veggie Lover Pizza

If you’re looking for a better way to incorporate more veggies into your meals try this unique and healthy pizza! A truly original recipe, this gluten-free pizza uses rice as a base and piles it high with a variety of veggies. Arborio rice is rich in starch that makes rice sticky, helping it stay together as a crust. Plus it’s fun and versatile to make! Use the toppings featured below, or add your own favorites for a dish as unique as your family.


1 cup Arborio rice
2 1/2 cups water
1/4 tsp. Himalayan or sea salt
1/4 cup (1 ounce) plus 1 Tbsp. grated Parmesan cheese, divided
1 large egg, beaten (preferably cage-free organic)
1 Tbsp. extra virgin olive oil
1 large plum tomatoes, halved lengthwise, seeded, and cut crosswise into thick slices
1/2 red onion cut crosswise into thin slices
1 cup chopped green, red, or yellow bell pepper
2 garlic cloves, finely chopped
4 large shitake mushrooms, stemmed, cut crosswise into 1/2-inch slices
1/2 tsp. ground black pepper
Himalayan or sea salt to taste
1 cup tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
1 cup (4 ounces) shredded mozzarella cheese

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



1. Preheat oven to 400 degrees F. Lightly coat 12-inch round pizza pan, or baking sheet, with olive oil.

2. In medium saucepan, combine rice, water and salt. Bring to boil over medium-high heat, reduce heat, cover, and cook until rice is soft, 18 minutes.

3. In large mixing bowl, combine hot rice with 1/4 cup of Parmesan cheese and egg and use fork to mix until well combined. Mound rice mixture in center of prepared pan. With back of fork, spread rice out to cover pan, then make edge neat.

4. Bake crust until surface feels dry and firm, 22 - 25 minutes.

5. Meanwhile, heat oil in medium skillet over medium-high heat. Add onion, green pepper and garlic, and cook, stirring frequently, until onion is translucent, 5 minutes. Add mushrooms and pepper and cook until all moisture has evaporated from mushrooms and they are browned, about 12 minutes, stirring more frequently toward the end. Add tomatoes. Add salt to taste.

6. Spread mushroom mixture over rice crust. Spoon tomato sauce over vegetables. Sprinkle on basil and oregano, then mozzarella and remaining tablespoon of Parmesan cheese. Bake pizza in oven until cheese is melted and starts to brown, about 15 or so minutes.

7. Remove from oven and let stand 5 minutes. Cut pizza into four wedges. Serve immediately.

Makes 4 servings

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