Instructions: Preheat oven to 425 F. Spray a 12" round pizza pan with nonstick cooking spray.

In large bowl, stir together rice, Parmesan cheese and egg. Press firmly into prepared pizza pan to form a "crust". Bake 20 minutes.

Spray large nonstick skillet with nonstick cooking spray. Add onion and pepper and stir-fry until tender, about 5 minutes. Stir in sliced mushrooms and minced garlic and cook until mushrooms are browned, 5-8 minutes.

Arrange vegetable mixture over baked rice "crust"; spread tomato sauce evenly over pie. Sprinkle with oregano, fennel seeds if desired, and mozzarella cheese.

Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8 wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.