RICE CRUST PIZZA
Gluten Free pizza is possible and delicious with this Rice Crust Pizza made with Carolina® White Rice, Alfredo sauce, mozzarella, bacon, and parmesan.
Provided by Carolina® Rice
Yield 4
Number Of Ingredients 9
Steps:
- A tasty and Gluten Free spin on fan-favorite, this Rice Crust Pizza recipe is sure to become an instant family favorite and can be enjoyed as is, or with your favorite pizza topping combinations.
- Step 1 Preheat oven to 425°F.
- Step 2 Prepare rice according to package directions.
- Step 3 In a large bowl combine rice, egg whites, ½ cup mozzarella cheese, and season lightly with salt and pepper. Mix well.
- Step 4 Coat a 12-14 inch pizza pan with olive oil. Press rice mixture evenly onto a pan, creating a slight lip around the edge.
- Step 5 Bake 10 minutes. Remove from the oven.
- Step 6 Spread sauce over rice crust. Top with bacon and cheese.
- Step 7 Return to oven and bake until cheese is melted, about 10 minutes.
- Step 8 Let cool 5 minutes before slicing. Serve with Parmesan cheese and sliced green onions, if desired. Recipe Variations Substitute 2 egg whites for liquid egg whites or 1 large whole egg. Use regular pizza sauce instead of Alfredo sauce. Substitute sliced pepperoni for bacon. Make it a cheese only pizza for the kids. Substitute pesto for pizza sauce and top with sliced tomatoes and fresh mozzarella.
RICE CRUST PIZZA
Rice Crust Pizza
Yield 4
Number Of Ingredients 9
Steps:
- If you're feeling that homemade pizza craving but you're out of flour, no need to panic! Look to your pantry ingredients for a delicious crispy golden pizza crust made with white rice, egg whites, and mozzarella seasoned with salt and pepper. Not to mention, it's a great Gluten Free alternative to classic pizza crust.
- Step 1 Preheat oven to 425°F.
- Step 2 Prepare rice according to package directions.
- Step 3 In a large bowl combine rice, egg whites, ½ cup mozzarella cheese, and season lightly with salt and pepper. Mix well.
- Step 4 Coat a 12-14 inch pizza pan with olive oil. Press rice mixture evenly onto the pan, creating a slight lip around the edge.
- Step 5 Bake 10 minutes. Remove from the oven.
- Step 6 Spread sauce over rice crust. Top with bacon and cheese.
- Step 7 Return to oven and bake until cheese is melted, about 10 minutes.
- Step 8 Let cool 5 minutes before slicing. Serve with Parmesan cheese and sliced green onions, if desired.
- Recipe Tips Substitute 2 egg whites for liquid egg whites or 1 large whole egg. Use regular pizza sauce instead of Alfredo sauce. Make it a cheese only pizza for the kids. Substitute pesto for pizza sauce and top with fresh mozzarella and sliced tomatoes. Substitute sliced pepperoni for bacon.
RICE PIZZA CRUST
This recipe came from my cousin who has celiac disease. She used it as the base of a pizza one evening at a pot-luck dinner party. I loved it and have been making it for family and friends ever since.
Provided by CandyCutie
Categories Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix and press mixture evenly with a spoon into a greased 10 or 12 inch pizza pan.
- Bake at 450 degrees F about 20 minutes or until lightly browned.
- Remove from oven and prepare your favorite pizza sauce and toppings.
- Bake about 10 minutes longer or until cheese melts, if using fresh grated cheese.
Nutrition Facts : Calories 114.3, Fat 3.8, SaturatedFat 1.8, Cholesterol 77.9, Sodium 82, Carbohydrate 14, Fiber 0.2, Sugar 0.4, Protein 5.3
CHILI PIZZA WITH RICE CRUST
Chili and rice are made for each other, and this recipe is a perfect way to meld the two! Just as the title suggests, this recipe delivers a 'pizza' made with a rice crust and topped with your favorite chili. Easily adaptable for vegan or gluten-free diets. After baking, garnish with cilantro or arugula if desired. Serves 4 as a main course with salad, or 1 hungry teenager.
Provided by jazzbrat
Categories Main Dish Recipes Pizza Recipes
Time 1h11m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 458.2 calories, Carbohydrate 58.9 g, Cholesterol 86.1 mg, Fat 16.8 g, Fiber 6.8 g, Protein 19.7 g, SaturatedFat 7.4 g, Sodium 906 mg, Sugar 1.9 g
BROCCOLI RICE PIZZA CRUST
A flavorful and nutritious alternative to typical pizza crust, with lots of classic Italian flavor. After the crust has baked, add your desired pizza toppings and continue baking for another 7 minutes to melt cheese and heat toppings. Serve immediately.
Provided by Julie Hubert
Categories Bread Pizza Dough and Crust Recipes
Time 1h3m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place 1/2 of the broccoli in a food processor and pulse until texture resembles rice, about 20 times. Repeat with the remaining 1/2 of the broccoli.
- Fill a large shallow saucepan with salt and 1/2 inch water over high heat. Bring to a boil. Reduce heat to low and add the broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and cool for 10 minutes. Transfer broccoli rice to the center of a dish towel. Wrap up the towel and squeeze out as much moisture as possible.
- Place Parmesan cheese, egg, bread crumbs, garlic, oregano, and red pepper flakes in a large bowl. Whisk to combine. Add the broccoli rice and mix until dough is well incorporated and sticks together when rolled into a ball.
- Place dough in the center of the prepared baking sheet; press into a 12-inch circle about 1/3-inch thick. Drizzle crust with olive oil and season with sea salt.
- Bake on the top rack of the preheated oven until edges are crisp and lightly browned, 18 to 20 minutes.
Nutrition Facts : Calories 123 calories, Carbohydrate 9.4 g, Cholesterol 55.3 mg, Fat 6.5 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 743.3 mg, Sugar 1.9 g
VEGETARIAN - RICE CRUST PIZZA
The rice crust is gluten free and healthy. I found a recipe about 20 years ago similar to my recipe, however, I have modified it in order to have it workable and with a nice taste. If desired, you can change the filling to a good old fashioned Italian Style filling.
Provided by William Uncle Bill
Categories Cheese
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- RICE CRUST-----------------.
- Preheat oven to 400 F degrees.
- In a medium size saucepan, add rice and water or broth.
- Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until all liquid is absorbed.
- Fluff rice with a fork and set aside to cool slightly.
- In a mixing bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco sauce and mix well.
- Press mixture evenly into a lightly greased 12 inch pizza pan, covering bottom and sides.
- Bake in preheated 400 F oven for 4 minutes or until set.
- Remove from oven and let cool slightly before adding filling.
- VEGETARIAN FILLING------------.
- In a mixing bowl, stir together tomato sauce, garlic, 1/2 cup mozzarella cheese, oregano, basil, Italian herb seasoning and black pepper.
- Spread sauce mixture over the bottom of the rice crust.
- Sprinkle over with 1 cup grated mozzarella cheese.
- Arrange sliced mushrooms, green peppers, red peppers, sliced tomatoes, and sliced red onion in layers.
- Sprinkle remaining 1 cup of remaining mozzarella cheese over top.
- Drizzle with 2 tablespoons of olive oil.
- Bake in preheated 400 F oven for 15 minutes or until cheese bubbles.
- Remove from oven and let rest for 5 minutes before slicing.
- You can also use chopped fresh broccoli as another vegetable.
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