Lately I’ve been telling you all about where we’ve been traveling, and I thought I’d show you what we’ve been cooking since we got home from vacation.
We have had a ton of rain so far this month, with precious few warm and sunny days. This past weekend, I experienced the first night yet this year that was my idea of optimal porch weather. I took advantage of the warm evening by cooking some delicious black-eyed pea burgers to serve al fresco on the balcony.
The birds chirped, the neighbors strolled by on their evening walks, and Kyle and I relaxed in our deck chairs with a couple of cold beers, feasting on black-eyed pea burgers and toasted Israeli couscous salad with roasted vegetables, while eavesdropping on strolling neighbors’ conversations.
Oh, come on. Don’t act like you’ve never done that before.
The advent of the work week brought gray thunderclouds and stifling humidity, followed by afternoon downpours. It’s been a rough start to the week, as is the case with most weeks, and I usually find that I hit my stride in the office around Wednesday. Maybe it’s the great mood that Glee puts me in on Tuesday nights, or maybe by Wednesday I’ve stopped mourning the loss of the weekend and I’ve started to look forward to Friday and Saturday. As I find my groove with work, my cooking becomes less ambitious and more focused on survival than on culinary finesse. Such was the case with tonight’s creation, pizza with brown rice crust.
I use the title “not your mother’s pizza crust” in jest, because while my mom (and probably your mom) offered a bubbly white flour crust on pizza night, Kyle’s mom always had brown rice pizza crusts in the freezer. She cut gluten from her diet for a while and fell in love with frozen brown rice pizza crusts. I tried them once, and they were okay. I wasn’t a huge fan of the brand that she bought, but I have always been intrigued by the idea.
So when my work day shifted 30 minutes later due to a morning cake baking disaster, and a long phone conversation and a multitude of errands caused me to arrive home at 7:58 PM tonight, I gave up on making whole wheat pizza crust from scratch and thought instead about attempting brown rice pizza crust in order to save time. Glee was starting in two minutes, people!
Let me tell you, this crust was fantastic. It’s not like normal pizza crust, and a fork and knife are required, but this was a great departure from the norm for us, and I highly recommend that you give it a try. The bottom of the crust gets nice and crispy, while the top remains soft but toasted. It’s ovo-lacto-vegetarian friendly (not vegan) and gluten-free and it is an excellent way to use up leftover brown rice. While it may not be your mother’s pizza crust, it bears a close resemblance to Kyle’s mother’s pizza crust (which is reason enough to try it), and it just might be your new favorite.
Brown Rice Pizza Crust
- 3 cups cooked brown rice
- 1 egg plus 1 egg white
- 1/4 cup shredded mozzarella or Italian-blend cheese
- Pizza toppings
- Preheat oven to 400 degrees F.
- Beat the egg and the egg white together in a medium sized bowl.
- Add the brown rice and the cheese to the bowl. Stir to combine.
- Spread the “dough” out onto an oiled 12-inch round baking sheet.
- Bake in preheated oven for 10 minutes, then remove from oven.
- Add desired toppings (I used pizza sauce, roasted vegetables, freshly ground black pepper and crumbled goat cheese) and bake for another 8-10 minutes.
If you try out the recipe, let me know how it works out for you. It made me a believer in brown rice crust, but it’s not for everyone, so I’m interested in your take on it.