Recipe by William Anatooskin
"Bake this cheesy, rice crust for a few minutes before layering with your favorite sauce, cheese, and other goodies and baking until done."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked long-grain white rice
shredded part-skim mozzarella cheese
hot pepper sauce
I've been making this recipe for years. Make sure to bake it until it starts turning golden. After putting the toppings and cheese on top it goes back into the oven until bubbly and golden. Your pizza turns out delicous and crispier this way. The crust is better with herbs and garlic added to it also.
I was not a big fan of this. I don't know why, but it did not turn out very well at all.
If you're on a gluten-free diet, there are many pizza crust options out there that require A LOT of work or time to prepare.
This is great, because it gives those of us to whom gluten is restricted a quick and easy way to enjoy pizza!
Really good! I wasn't to sure about this recipe. My 4 year old is on a wheat free diet and I was in need of ideas!! I added italian seasoning and garlic powder in the rice!! Also after I put the toppings on I put it back in the oven for 25-30 minutes! Very good!! :)
first, you have to remember gluten free crusts won`t be exactly like wheat. Considering this, I thought it was very good, and wasn`t as squishy or complicated as other versions I`ve tried. And it didn`t requuire my more expensive wheat replacement mix! Wonderful!
It is what is is, a rice crust. It was made for my GF son, but we all tried a bit. It was soooo good! I can see adding different seasonings and meats. I baked the crust for twice the time, put sauce and toppings on, and then cooked until the cheese was hot and bubbly. Everyone agreed the taste was very good, even though it is not a "normal" pizza crust.
This was a great and different alternative to a flour/shortening crust! I actually used it to make a veggie pot pie..and it worked great! I was worried about it, but surprised and happy to find the end result SO good! It has a different taste and texture..so keep that in mind. I did use spices while cooking my rice and added more when mixing the egg and cheese in. I baked it for a few mins. before filling with veggie mixture and adding a "top" crust...and sprinkled cheese on top of that when it had 4 min. left to bake. A trick I learned...to get the crust to form for this I had a bowl of clean water and dipped my hands in and dried them off before forming (otherwise it would stick and not mold for a pot pie crust). That really worked and helped me out so much! Have fun..this is great and my children and I hope to make the pizza next! :)
It was very interesting. Not bad, just interesting. Maybe I did it wrong, are you supposed to put it back in the oven after the toppings are on?
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Crust for Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 148
** Calories from Fat: 23
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This gluten-free cauliflower crust pizza can take on any topping!
See how to make a healthy and delicious pizza crust.
See how to turn cauliflower into tasty, gluten-free pizza crust.