Gluten Free Pizza with a Rice Base

Prep time

15 mins

Cook time

15 mins

Total time

30 mins


Serves: 4 mini pizzas


For the Base:

  • 3 cups cooked rice (make sure it’s gluten free)
  • 2 eggs, slightly beaten
  • 1 tablespoon butter
  • ½ cup shredded cheese, like mozzarella
  • Salt and Pepper to taste

For the Toppings:

  • ¼ cup Pizza Sauce (ensure it’s gluten free)
  • 1 cup Mozzarella Cheese, shredded

Optional Toppings:

  • ¼ cup green peppers
  • ¼ red onions, sliced thinly
  • ¼ cup white onions, sliced thinly
  • 1 garlic clove, sliced thinly
  • Parsley to taste


For the Base:

  1. Heat up your leftover rice, you need 3 cups.
  2. In a large bowl mix your rice, eggs, butter, shredded cheese, salt and pepper. Mix well until it comes together into a smooth mixture.
  3. Line a cookie sheet with parchment paper.
  4. Scoop the mixture into 4 piles on the cookie sheet. Use a spoon (or your hands) to shape the piles into circles of equal size, and width. Make sure you press it together tightly. Smooth the edges.
  5. Place in a preheated 450 degree oven and cook for 7 to 8 minutes.

Putting it all together:

  1. Remove the crusts from the oven.
  2. Top them with the sauce.
  3. Top with cheese.
  4. Top with whatever optional toppings you desire. I did one with plain cheese. One with only green peppers. One with red and white onions and garlic. And one with everything.
  5. Place back in the oven for another 5 to 7 minutes.
  6. Remove from the oven and place on plates.
  7. Serve with a big old GF smile!