Pizza with Rice Crust (Gluten-free)
Gluten free pizza with a rice crust. Easy to make & delicious. Perfect for a gluten-free diet.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 |
onions
sliced |
|
|
| 1 |
garlic
minced |
|
|
| 1 | cup |
mushrooms
sliced |
|
| 1 |
green bell peppers
or red, in strips |
|
|
| 2 | cups |
long grain rice
cooked |
|
| 1 | large |
eggs
beaten |
|
| 2 ½ | cups |
mozzarella cheese
part-skim |
*
|
| ½ | cup |
tomato sauce
|
|
| ½ | teaspoon |
basil
dried |
*
|
| ¼ | teaspoon |
oregano
dried |
|
| 1 |
black pepper
fresh ground, to taste |
*
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
sliced |
|
| 1 | each |
garlic
minced |
|
| 237 | ml |
mushrooms
sliced |
|
| 1 | each |
green bell peppers
or red, in strips |
|
| 473 | ml |
long grain rice
cooked |
|
| 1 | each |
eggs
beaten |
|
| 591 | ml |
mozzarella cheese
part-skim |
*
|
| 118 | ml |
tomato sauce
|
|
| 2.5 | ml |
basil
dried |
*
|
| 1.3 | ml |
oregano
dried |
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
| 1 | d |
red hot pepper sauce
|
*
|
Directions
With my gluten free diet, I don't have to miss out on pizza. This gluten-free pizza is made using rice mixed with cheese and egg to create the crust and covered with cheese and toppings just like a regular pizza.
Preheat oven to 400℉ (200℃).
In a large skillet, heat the oil over medium-high heat and stir-fry onion, garlic, mushrooms, and peppers until crisp-tender, about 3 to 4 minutes.
Set aside. In a bowl, combine rice, egg and ½ cup grated cheese.
Press evenly into a well oiled 12 inch (30 cm) pizza pan and bake for 10 minutes. Remove from the oven and sprinkle the rice crust with half of the remaining cheese.
Stir together tomato sauce, basil, oregano, black pepper, and red hot pepper sauce.
Spread the tomato sauce evenly over, then top with vegetables. Sprinkle with remaining mozzarella cheese.
Bake for about 12 to 14 minutes or until cheese is bubbly. Let rest for 5 minutes before cutting.
