Crispy Rice Fruit Pizza Food

RICE CRUST PIZZA

Steps:

• If you're feeling that homemade pizza craving but you're out of flour, no need to panic! Look to your pantry ingredients for a delicious crispy golden pizza crust made with white rice, egg whites, and mozzarella seasoned with salt and pepper. Not to mention, it's a great Gluten Free alternative to classic pizza crust.
• Step 1 Preheat oven to 425°F.
• Step 2 Prepare rice according to package directions.
• Step 3 In a large bowl combine rice, egg whites, ½ cup mozzarella cheese, and season lightly with salt and pepper. Mix well.
• Step 4 Coat a 12-14 inch pizza pan with olive oil. Press rice mixture evenly onto the pan, creating a slight lip around the edge.
• Step 5 Bake 10 minutes. Remove from the oven.
• Step 6 Spread sauce over rice crust. Top with bacon and cheese.
• Step 7 Return to oven and bake until cheese is melted, about 10 minutes.
• Step 8 Let cool 5 minutes before slicing. Serve with Parmesan cheese and sliced green onions, if desired.
• Recipe Tips Substitute 2 egg whites for liquid egg whites or 1 large whole egg. Use regular pizza sauce instead of Alfredo sauce. Make it a cheese only pizza for the kids. Substitute pesto for pizza sauce and top with fresh mozzarella and sliced tomatoes. Substitute sliced pepperoni for bacon.

FRUIT PIZZA

Steps:

• For the sugar cookie crust: Preheat the oven to 350 degrees F.
• Beat the granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Add the lemon zest, vanilla and egg and beat until incorporated. Add the flour, baking powder and salt and mix on low speed until just combined. Scrape the dough into a large (12-inch) nonstick skillet and press into an even layer to cover the entire bottom of the skillet. (If the dough becomes too soft to work with, pop the skillet in the refrigerator to chill for 10 minutes before proceeding.) Prick the dough all over with a fork, leaving a 1-inch border.
• Bake the crust until golden and the edges are set, 22 to 24 minutes. Let cool in the skillet on a wire rack, then loosen the edges of the crust with a butter knife and invert onto a platter or cutting board to unmold. Invert again so the crust is right-side up. (To make ahead, let cool, then wrap well in plastic wrap and keep at room temperature.)
• For the topping: Clean out the mixer bowl and add the cream cheese and butter. Beat on medium speed until light and smooth, about 1 minute. Add the honey and vanilla and beat to combine. Add the confectioner's sugar and beat on low speed until just combined. Increase the speed to high and beat until fluffy, 1 to 2 minutes. Refrigerate the topping, covered, until ready to use (stir again until smooth).
• To assemble the fruit pizza, spread the cream cheese topping on the crust in an even layer, leaving a border for the crust. Top with the fruit in a random pattern. Dust with more confectioner's sugar if using just before serving, then cut into slices.

INDIVIDUAL FRUIT PIZZAS

Steps:

• For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
• In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
• Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
• Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
• For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
• Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!