I just ate this for breakfast, and might even make it again for dinner as well. It was that good! The wild rice combined with the corn yields a nice multi-grain flavor. The crust is cooked partly on the stove top to make it easy to control when you remove it from the heat, but you could certainly try baking it for the first cooking as well. Don’t skip the broiling part, as that pulls the entire dish together.

Black Olive and Artichoke Pizza

Crust
1 egg
1/2 c cooked wild rice/brown rice blend (I used 50/50)
3 T corn flour
1 t ground flaxseed
1/4 t baking powder
2 t olive oil

Toppings
3 T garlic herb pizza sauce
8-10 kalamata olives, chopped coarsely
2 artichoke hearts, chopped coarsely
2 T percorino romano or parmesan
Black pepper to taste

Beat the egg. Add the rice blend, flaxseed, corn flour, and baking powder. Heat a griddle over medium low heat, and coat with the olive oil. Spread the batter into a thin circle (but don’t allow any holes!). Cover with a lid, and cook until solid and browned. Flip, and cook the other side until browned. It will be slightly crunchy when browned, but tender inside.

Place the crust on a cookie sheet, cooling rack*, or heated pizza stone and top with the toppings. Broil for 3-5 minutes, or until the toppings are heated and cheese is melted.

*I like using a cooling rack on top of a cookie sheet. The cooling rack keeps the bottom from getting soggy and the cookie sheet catches any crumbs.

Linked to: Slightly Indulgent Tuesdays
Gluten-Free Wednesdays
Seasonal Sunday
Seasonal Potluck

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