Rice Crust Pizza with Polish Sausage

A creative gluten-free alternative to traditional pizza, this rice crust uses cooked rice bound with whipped egg whites and Parmesan to form a golden, crisp-edged base. Top with kielbasa, mushrooms, pasta sauce, and mozzarella for a hearty weeknight pie.

The crust is the star. Egg whites act as glue, holding the rice grains together while baking into a sturdy, sliceable foundation. Parmesan adds savory depth and helps the crust brown evenly. Press it firmly into the jelly roll pan, thin spots will crack; thick spots stay doughy.

Polish sausage is the unexpected upgrade over pepperoni, smokier, meatier, and sliced thick enough to char at the edges in the hot oven. Mushrooms release moisture as they cook, so saute them briefly in a dry pan first if you want crisper results, or slice them thin and scatter loosely.

A 400°F (200°C) oven for 20 minutes sets the crust and melts the mozzarella into a bubbly blanket. Watch the edges for light browning, overcooking turns the rice dry and crumbly.

Kitchen Tips

• Use day-old cooked rice for less sticky, more pressable crust.
• Press rice mixture against parchment or greased foil for easy release.
• Drain canned mushrooms thoroughly, extra moisture makes the crust soggy.
• Let the pizza rest 5 minutes before slicing, the crust firms up as it cools.

Variations

• Swap kielbasa for Italian sausage or andouille for different flavor profiles.
• Add sliced black olives, bell peppers, or pepperoncini for classic pizza toppings.
• Top with crumbled feta or goat cheese instead of mozzarella for a Mediterranean twist.