Reviewed: Oct. 7, 2004

My mother used to make this crust when I was small. Brought back wonderful memories. It's very filling too!

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1 user found this review helpful

Reviewer:

SRVILES

Reviewed: Mar. 24, 2007

Great! This recipe is a must for those who are looking for something new or have a lot of rice on hand.

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6 users found this review helpful

Reviewer:

Joe

Cooking Level: Beginning

Reviewed: Sep. 14, 2010

I was pleasantly surprised how good this was! I made it for my gluten free husband and I figured I would have it too since I didn't feel like making a separate pizza for me. The only addition to this recipe was a tsp each of dry basil and oregano and a sprinkle of garlic salt. Thank you so much for one more way to have a gluten free meal.

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5 users found this review helpful

Reviewer:

CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

Reviewed: Jan. 24, 2009

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!! :)

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19 users found this review helpful

Reviewer:

angel_exists03

Reviewed: Sep. 25, 2009

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! :)

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8 users found this review helpful

Reviewer:

Lemon Juice

Reviewed: Feb. 15, 2010

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!

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11 users found this review helpful

Reviewer:

original_inventions

Reviewed: Aug. 27, 2010

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.

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11 users found this review helpful

Reviewer:

lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

Reviewed: Feb. 29, 2004

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!

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45 users found this review helpful

Reviewer:

JUDYLYN37

Reviewed: Sep. 24, 2006

always a great way to use old rice. thanks ;)

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5 users found this review helpful

Reviewer:

andrea

Cooking Level: Intermediate

Home Town: Darnestown, Maryland, USA

Living In: Los Angeles, California, USA

Reviewed: Sep. 15, 2007

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.

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41 users found this review helpful