If you’re anything like me and you consistently end up with too much rice when you cook it, take note: since I discovered this crispy pizza recipe I’ve never thrown it away. No more waste! It’s incredibly easy to make and utterly delicious, says a true pizza aficionado.
And the best thing about this recipe isn’t merely giving that leftover rice a second life. No. This delicious pizza is packed with benefits: it’s gluten-free, you don’t need to knead, and it comes together in a jiffy with ingredients you’re likely to have at home. Moreover, it’s a lighter option than the traditional base, perfect for quick, healthy, and straightforward dinners. And best of all: you can tailor it with your favourite toppings.
Rice Pizza Recipe
Take note, because I’m going to show you how to prepare this recipe by Cristina Fernández, an expert in healthy recipes, motivation and good vibes. You may know her as @petit_it on Instagram, because the fitness enthusiast shares the tastiest and healthiest recipes she’s tried.
Ingredients for the base
For this particular recipe you will need the following ingredients:
- 200 g cooked rice (100 g uncooked rice).
- 1 egg.
- Salt.
Suggested toppings
Although you can prepare your pizza with whatever toppings you prefer, Fernández offers us a flavour-packed and nutrient-rich alternative. I’d urge you to try it, because it’s amazing.
- 100 g chicken breast.
- 150 g crushed tomatoes.
- 20 g black olives, pitted.
- 50 g grated mozzarella.
- 5 cherry tomatoes.
- 1 tsp extra virgin olive oil.
- Rocket.
- Oregano.
Step-by-step
All set, ready? Let’s dive into the step-by-step for this tasty crispy pizza!
- Preheat the oven to 220°C with top and bottom heat.
- Blend the rice with the egg and salt to form a thick mixture.
- Spread the mixture on a baking tray (line with baking paper to prevent sticking) and shape it into a pizza with your hands, trying not to make it too thick.
- Bake for 15 minutes at 220°C. If your oven can’t reach this temperature, adjust the time until the base is golden.
- In a frying pan over medium heat, cook the chicken breast cut into small dice with a splash of olive oil.
- When browned, add the crushed tomatoes, a pinch of salt and oregano. Mix well and cook for another two minutes.
- Remove the base from the oven and spread the tomato and chicken mixture evenly to the edges.
- Add the rest of the toppings (don’t forget to scatter the cheese on top) and return the pizza to the oven to cook for a further five minutes.
- When it comes out, Fernández recommends serving it with fresh rocket. Give it a go — you won’t be disappointed!
Other ways to prepare this pizza
As you can see, this crispy rice pizza isn’t tricky at all: you can make it at home with the ingredients you have in your pantry. But if Fernández’s toppings don’t appeal, here are some combinations I’ve tried at home that I think pair perfectly with the rice base:
- Farmhouse-style. In this version, add the tomato directly to the base and top with cooked ham, slices of hard-boiled egg and low-fat cheese.
- Caprese. This is my favourite. You simply need slices of tomato, fresh mozzarella and basil. It’s spectacular.
- With tuna. If you’re more of a fish eater than a meat eater, add a tin of tuna, black olives, onion and the cheese of your choice. Delicious and very filling!
- Vegetarian. Add feta cheese, sautéed mushrooms, red pepper and tofu for a vegetarian version. It’s absolutely delicious!
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