Antipasto Pizza Pie
My husband, who is 100% Italian, is the inspiration for this recipe. He loves antipasto salad, which contains a variety of meats, cheeses, olives, artichoke hearts, oil, and vinegar. Since meat and cheese aren't part of the Daniel Fast, I substituted a few ingredients to make a main dish meal that would remind my hubby of home.
Crust:
- 3 cups cooked brown rice
- 2 tablespoons extra-virgin olive oil
- 1/4 cup oat flour see Recipe Notes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Sauce:
- 1 8-ounce can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder
Toppings:
- 1/4 cup chopped canned artichoke hearts, drained drained
- 1/4 cup chopped black olives
- 1/4 cup chopped jarred roasted red bell peppers, drained drained
- 2 ounces extra-firm tofu, grated (about 1/2 cup)
- 1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees. Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well.
Rub bottom and sides of a 9 by 2-inch pie plate with olive oil. Press rice evenly over bottom and up about 1 inch along sides to make the crust.
Bake 8-10 minutes or until rice is lightly browned. Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all.
Bake 10 more minutes. Let pie rest for about 5 minutes so slices stay intact when you serve them.
Yield: 4-6 servings (serving size: 1-2 slices pie)
- Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup oats will yield about 3/4 cup ground oats).
- If you don't have a grater, use your hands to crumble tofu into small pieces.
- Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.