Rice crust pizza is a delicious alternative to traditional wheat crusts! It has a crisp edge, slight chew, and is strong enough to hold together when you pick up a slice! It's a tasty gluten-free base for your favorite pizza toppings, whether you go the traditional route or try something with an Asian twist.
In a mixing bowl, combine rice, egg, grated mozzarella, grated Parmesan, garlic powder, onion powder, salt, and oil. Mix well.
Transfer rice mixture to a parchment-lined baking sheet or pizza pan and flatten using your damp hands or the back of a spoon. Make sure the crust is pressed together and compacted.
Bake crust for 15 minutes.
Remove crust from oven and let cool slightly, about 5 minutes.
Top crust with your favorite pizza toppings.
Bake pizza for 10-12 minutes, until cheese is golden and bubbly.
Let pizza rest 5 minutes before slicing and serving.
Notes
Brown rice gives a nice chew to the crust because of the outer hull. The crust will still work if you use a white long-grain rice but may not have the same chew to it.
Flavor the crust with other herbs and seasonings to your liking.
Pizza is best eaten the day it is made. If you have leftover slices, refrigerate them to store and then reheat in the oven for 5-10 minutes before eating.
Pizza crust can be made ahead by completing the first baking step and then using the crust for later use. Store the cooled crust in the refrigerator until ready to use.
Top with traditional pizza toppings or try Asian ingredients!