Leftover Rice Pizza Crust (Printable Version)

Crispy gluten-free base made with rice, cheese, and herbs. Ideal for any toppings you like.

# Ingredient List:

→ Crust

01 - 2 cups cooked leftover rice, white or brown, cold or room temperature
02 - 2 large eggs
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried Italian herbs
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Toppings (optional)

10 - 1/2 cup pizza sauce
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup sliced vegetables such as bell peppers, mushrooms, and onions
13 - 1/4 cup sliced pepperoni or cooked sausage
14 - Fresh basil leaves, for garnish

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
02 - In a large mixing bowl, combine cooked rice, eggs, shredded mozzarella, grated Parmesan, olive oil, garlic powder, dried Italian herbs, salt, and black pepper. Mix thoroughly until a sticky, cohesive mixture forms.
03 - Transfer the rice mixture to the prepared baking sheet. Using a spatula or wet hands, shape and flatten into a 10–12 inch round, approximately 1/2 inch thick.
04 - Bake the crust for 18–20 minutes or until set and lightly golden at the edges.
05 - Remove from the oven. Spread pizza sauce evenly on the crust, followed by shredded mozzarella cheese and your choice of vegetables or protein.
06 - Return the pizza to the oven and bake an additional 5–7 minutes until the cheese is melted and bubbling.
07 - Allow to cool for 3–4 minutes. Slice and serve warm, garnished with fresh basil if desired.

# Expert Advice:

01 -
  • This trick turns the blandest old rice into a pizza night that feels almost magical.
  • You get the crunch and cozy cheese pull, all without fussing over sticky dough or gluten.
02 -
  • If you don’t flatten the rice mixture enough, the crust won’t crisp up—it stays stodgy and soft in the center.
  • Adding Parmesan to the mix after my second attempt made the base so much tastier and crisper—never skipping it now!
03 -
  • Oil the parchment well before shaping—that way, nothing sticks or tears as you serve the final pizza.
  • Sprinkle a pinch of salt on the crust right after it comes out of the oven for a subtle pop of flavor.
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