Chili Pizza with Rice Crust

Chili and rice are made for each other, and this recipe is a perfect way to meld the two! Just as the title suggests, this recipe delivers a 'pizza' made with a rice crust and topped with your favorite chili. Easily adaptable for vegan or gluten-free diets. After baking, garnish with cilantro or arugula if desired. Serves 4 as a main course with salad, or 1 hungry teenager.

• Preparation Time: 15 mins
• Cooking Time: 31 mins
• Total Time: 46 mins
• Calories: 458 Calories

Ingredients

• 1 egg, beaten
• 2 cups water
• ½ cup grated Parmesan cheese
• 2 tablespoons sesame seeds
• cooking spray
• 1 tablespoon panko bread crumbs
• 1 cup parboiled long grain rice
• 1 tablespoon cornmeal, divided
• ¼ teaspoon dried cilantro (Optional)
• 2 cups prepared chili
• ¼ cup shredded Cheddar cheese, or more if desired
• ¼ cup shredded mozzarella cheese, or more if desired

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Heat water and rice in a saucepan; boil for 1 minute and remove from heat. Cover; let stand until water is absorbed and rice is tender, about 20 minutes. Spoon warm rice into a bowl; stir in Parmesan cheese. Allow mixture to cool.

Step 3

Coat a pizza pan with cooking spray. Dust with 1 1/2 teaspoon cornmeal.

Step 4

Mix beaten egg, sesame seeds, and cilantro into rice mixture. Mound in the center of the prepared pizza pan. Shape into a deep-dish crust, approximately 1/4-inch deep with slightly raised edges. Dust edges with remaining cornmeal.

Step 5

Bake on the upper rack of the preheated oven for 20 minutes. Slide crust carefully from the pan directly onto the oven rack using a pizza paddle; bake until just starting to brown, 5 to 8 minutes more. Use the paddle to remove crust from the oven and return it to the pan.

Step 6

Top pizza with chili, Cheddar cheese, mozzarella cheese, and panko. Spray with cooking spray.

Step 7

Return pizza to the hot oven; bake until cheese bubbles, 5 to 10 minutes. Remove from oven; let stand for 5 minutes.