Back to Health and Nutrition Page

Serving Size: 8

• 1 cup carrots -- coarsely ground
• 1/2 cup cottage cheese, lowfat
• 1/3 cup wheat flour, whole-grain -- whole wheat or unbleached flour
• 2 Tablespoons onion -- finely chopped
• 3 Teaspoons fresh basil -- or 1 tsp dried basil
• 2 1/2 cups brown rice -- cooked and cooled
• 1 cup tomato sauce
• 1 1/2 cups mozzarella cheese, part skim milk -- shredded

For the crust, place the carrots in a strainer. Place an unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels. In a large bowl, stir together the cottage cheese, flour, onions and 1 1/2 teaspoons of the fresh basil or 1/2 teaspoon of the dried basil. Then stir in the carrots and rice.

Spray a 13-inch X 9-inch baking pan with no-stick spray. Spread the crust mixture in the bottom and about 1/4-inch up the sides of the pan. Bake at 350 degrees for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots.

Spread the tomato sauce on the crust and top with the cheese. Then sprinkle with the remaining 1 1/2 teaspoons of fresh basil or 1/2 teaspoon of dried basil.

Bake at 350 degrees for 15 to 20 minutes or until the cheese is bubbly and light brown.

Slice and serve.

NOTES : To Jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce. Sprinkle with the cheese and bake as directed.

You can also add ground beef or any pizza topping you might like

Note: I used 2 cans of tomato sauce and more onions to taste.

Back to Health and Nutrition Page