Directions:
- Preheat oven to 400°F.
- In a medium saucepan, bring water to a boil. Stir in rice, cover, remove from heat and set aside for 5 minutes, or until all liquid is absorbed.
- Stir half the shredded mozzarella into hot rice. When the cheese melts, stir in the beaten egg whites.
- Turn the mixture out onto a greased pizza pan and flatten to form a crust. Bake for 5 minutes in the 400°F oven.
- Drizzle the tomato sauce over the crust and sprinkle with the basil, garlic, and oregano.
- Arrange the eggplant, zucchini, and tomato over the crust in a decorative pattern and top with the remaining mozzarella and the parmesan cheese.
- Bake near the top of the oven for 10 minutes or until the vegetables are tender and the cheese is slightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.52 Kcal (1024 kJ) | ||
| Calories from fat | 9.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 2% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 3% | |
| Sodium | 505.13mg | 21% | |
| Potassium | 396.83mg | 8% | |
| Total Carbs | 37.68g | 13% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 20.84g | 42% | |
| Vitamin C | 13mg | 22% | |
| Iron | 2.6mg | 14% | |
| Calcium | 469.6mg | 47% | |
| Amount Per 100 g | |||
| Calories | 84.79 Kcal (355 kJ) | ||
| Calories from fat | 3.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 2% | |
|---|---|---|---|
| Cholesterol | 3.41mg | 3% | |
| Sodium | 175.15mg | 21% | |
| Potassium | 137.6mg | 8% | |
| Total Carbs | 13.06g | 13% | |
| Sugars | 1.34g | 15% | |
| Dietary Fiber | 1.34g | 15% | |
| Protein | 7.23g | 42% | |
| Vitamin C | 4.5mg | 22% | |
| Iron | 0.9mg | 14% | |
| Calcium | 162.9mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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