Chili Pizza With Rice Crust

Preheat oven to 400 degrees F (200 degrees C).

Heat water and rice in a saucepan; boil for 1 minute and remove from heat. Cover; let stand until water is absorbed and rice is tender, about 20 minutes. Spoon warm rice into a bowl; stir in Parmesan cheese. Allow mixture to cool.

Coat a pizza pan with cooking spray. Dust with 1 1/2 teaspoon cornmeal.

Mix beaten egg, sesame seeds, and cilantro into rice mixture. Mound in the center of the prepared pizza pan. Shape into a deep-dish crust, approximately 1/4-inch deep with slightly raised edges. Dust edges with remaining cornmeal.

Bake on the upper rack of the preheated oven for 20 minutes. Slide crust carefully from the pan directly onto the oven rack using a pizza paddle; bake until just starting to brown, 5 to 8 minutes more. Use the paddle to remove crust from the oven and return it to the pan.

Top pizza with chili, Cheddar cheese, mozzarella cheese, and panko. Spray with cooking spray.

Return pizza to the hot oven; bake until cheese bubbles, 5 to 10 minutes. Remove from oven; let stand for 5 minutes.