Gluten Free Pizza with Swiss Chard-Asparagus Crust
Preheat oven to 400 degrees F. Line a large baking sheet with foil. Coat foil with cooking spray; set baking sheet aside.
If using Swiss chard, separate stems from leaves. Cut stems and leaves into bite-size pieces, keeping them separate.
In a large nonstick skillet heat oil over medium-high heat. Add red onion, garlic, and salt; cook for 2 minutes. If using chard, add stems and cook for 5 minutes, stirring frequently. Add chard leaves or spinach; cook about 5 minutes or until chard or spinach is wilted and moisture is nearly evaporated, stirring occasionally. Add asparagus; cook and stir about 3 minutes more or until asparagus is crisp-tender. Spread mixture on a plate to cool slightly.
For crust, in a medium bowl combine eggs, egg white, oregano, pepper, and nutmeg. Stir in cooked rice, Parmesan cheese, and chard mixture. Spoon mixture onto the prepared baking sheet. Using your hands, press into a 12-inch circle. Bake for 10 minutes. Remove from oven.
Preheat broiler. Broil crust 4 to 5 inches from the heat for 1 to 2 minutes or just until golden. Sprinkle with Havarti cheese. Broil for 1 minute more. Remove from broiler. Let stand for 3 minutes.
Top with desired pizza toppings. Broil for 2 to 3 minutes more or until toppings are heated through and mozzarella cheese (if using) is melted. To serve, cut into four wedges.
Quick Gluten-Free Marinara Sauce
Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.
In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.