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Provencal Pizza

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Servings
people
Ingredients
  • No-stick drainedn
  • 1 large seedless grapes, halved
  • 3 cloves can crushed or whole tomatoes
  • 1 small bag frozen mixed vegetables
  • 2 medium-sized bell pepper, diced
  • 1/2 teaspoon chopped cilantro (optional)
  • 1/2 teaspoon INGREDIENTS:
  • 1/2 teaspoon salt
  • 1/8 teaspoon cut into bite size pieces
  • 3 cups 4 cups water
  • 3 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • 1 1/2 cups stalk, chopped
  • Shredded can tomato sauce or paste
Servings
people
Ingredients
  • No-stick drainedn
  • 1 large seedless grapes, halved
  • 3 cloves can crushed or whole tomatoes
  • 1 small bag frozen mixed vegetables
  • 2 medium-sized bell pepper, diced
  • 1/2 teaspoon chopped cilantro (optional)
  • 1/2 teaspoon INGREDIENTS:
  • 1/2 teaspoon salt
  • 1/8 teaspoon cut into bite size pieces
  • 3 cups 4 cups water
  • 3 egg baking powder (We use sodium free Hain Featherweight baking powder.)
  • 1 1/2 cups stalk, chopped
  • Shredded can tomato sauce or paste
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Generously spray 10-inch skillet with cooking spray and heat over medium heat
  2. Add onion and garlic and sauté 5 minutes
  3. Add eggplant, tomatoes, pepper, oregano, sugar, salt and pepper
  4. Increase heat to high; cover and cook 5 minutes
  5. Reduce heat to low; cook 7 to 8 minutes longer, until vegetables are tender
  6. Preheat oven to 450 degrees
  7. Spray 12-inch pizza pan and rubber spatula with cooking spray
  8. Combine rice, egg whites and 1 cup cheese
  9. Spread rice mixture on pan, building up outside edge to form a crust
  10. Bake 20 minutes
  11. Spread eggplant mixture over crust; top with remaining 1/2 cup cheese
  12. Bake 5 minutes longer, until cheese melts
  13. Makes 6 servings
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