I’m so excited to share this gluten-free Rice Crust Pizza recipe with you! Granted, I get excited whenever I find a decent gluten-free alternative to traditional wheat-based foods!
I had never even heard of using rice for pizza crust until we visited a restaurant here in Hong Kong that served it. Toi Hokkaido was a Japanese restaurant that served rice crust pizzas with Asian toppings. Nowhere on the menu would you find pepperoni or a meat lovers pizza. You might find tempura prawns, crab sticks, seaweed, salmon with a teriyaki drizzle… And all the pizzas came with a garnish of bonito, or dried fish flakes.
I know. Pizza Hut, it was not.
However, as different as it was, it was still really good. And more than anything, I was intrigued by using rice as a gluten-free pizza base.
Unfortunately, Toi Hokkaido is no longer open in Hong Kong, but not to worry. I can now make my own gluten-free Rice Crust Pizza at home. And so can you!
The crust is fairly simple to put together. Mix together cold cooked brown rice with eggs, cheese, and seasonings. Use your hands to form it into a crust and bake. Then top it with your favorite pizza toppings and pop it back into the oven to cook up all golden and bubbly. A-MAAAY-zing!
Unlike the Toi Hokkaido restaurant, I use traditional pizza toppings, such as tomato sauce, spinach, salami or pepperoni, cheese, etc. However, if you like the idea of doing a completely Asian themed pizza, try using teriyaki sauce with shredded teriyaki chicken as a topping. How about Korean hot sauce with thin slices of beef and kimchi? Use your imagination!
Because of the rice texture, the crust has a bit of chew to it, much like a traditional wheat crust. So you have that nice substantial feel when you eat it. The eggs and cheese are the “glue” that hold the rice all together into a solid crust. It is strong enough to hold together and carry the weight of any of your favorite toppings.
Of course, there is a question that always comes with making any of these gluten-free pizza crusts. Can you hold a slice in your hand?
You betcha. 😉 How awesome is that?
Getting hungry yet?
So, yes, this is not your conventional pizza crust. And it’s not a rice flour dough pizza crust. It is all just plain ol’ rice grains, and it’s pretty good, if I say so myself. If you are looking for a gluten-free pizza crust option, you have to give this Rice Crust Pizza a try. Make a basic tomato basil or pepperoni pizza. How about Hawaiian with ham and pineapple? Try using pesto sauce instead of tomato and top it with spinach, artichoke hearts, and maybe ground sausage. What about spinach, feta, and caramalized onions? Or, in the spirit of Hoi Tokkaido, try some Asian-themed toppings! It’s all worth a try!
Make it with your toppings of choice – whether traditional or Asian – and leave your comments below!
Rice Crust Pizza
- 3-4 cups cold cooked organic brown long-grain rice (about 1 cup uncooked)
- 2 eggs
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 tbs Butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- Your favorite pizza toppings
- 1 cup grated mozzarella
- 1/2 cup grated Parmesan
- Preheat oven 425 deg F (225C).
- In large bowl, combine rice, eggs, 1/2 cup grated mozzarella, 1/4 cup grated Parmesan, garlic powder, onion powder, salt, and butter. Mix well.
- Using your hands, flatten out on a parchment lined baking sheet, making sure it is compacted and not too loose.
- Bake for 12-15 minutes.
- Remove crust from oven and spread toppings on pizza crust.
- Top with remaining 1 cup grated mozzarella and 1/2 cup Parmesan.
- Bake for another 10-12 minutes, until cheese is golden and bubbly.
- Remove from oven and let rest 5 minutes before slicing and serving.
If you make this dish and want to share your photo on Facebook or Instagram, be sure to tag me @dayinthekitchen and I’ll leave a comment!
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