For the crust, place the carrots in a strainer. Place unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots
Let drain for 20 minutes, then pat dry with paper towels
In a large bowl, stir together the cottage cheese, flour, onions, and 1 1/2 tsp of the fresh basil or 1/2 tsp of he dried basil
Stir in the carrots and cooled rice. Spray a 13"x 9" baking pan with no-stick spray. Spread the crust mixture in the bottom and about 1/4 inch up the sides of the pan
Bake at 350 degrees F for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots
Spread the tomato sauce on the crust and top with the cheese
Sprinkle with the remaining 1 1/2 tsp of fresh basil or 1/2 tsp dried basil
Bake at 350 degrees F for 15 to 20 minutes or until the cheese is bubbly and light brown. Slice and serve.
TIPS:
To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce.
Sprinkle with the cheese and bake as directed. Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions, and mushrooms.
