Pizza lover but gluten-free? This story can still have a happy ending. This three ingredient pizza crust made with brown rice, egg, and cheese is the key to getting your fix.
2 cups cooked and cooled brown rice
1 egg, beaten
1/2 cup finely shredded Mozzarella cheese
Preheat the oven to 350 degrees F. Generously grease a 12-inch pizza pan.
Combine the brown rice, egg, and cheese in a bowl and mix well. Press the rice mixture into the greased pan. Add any desired toppings.
Place the pan in the oven and bake at 350 degrees F for 12-20 minutes, depending on the toppings added.
Remove the pizza from the oven and cut into wedges.
For additional flavor, try adding a tablespoon of grated Parmesan cheese to the crust mixture.
Flattening the rice mixture evenly in the pan is crucial for even baking and keeping the crust together when serving.
Try different types of rice for variations in flavor and texture. Short-grain rice may create a stickier base, while long-grain rice might offer a firmer base.
If you're adding very moist toppings, partially cook them first to remove excess moisture that could make the crust soggy.
Allowing the cooked and cooled brown rice to chill in the refrigerator for a few hours or overnight can make it firmer and easier to handle when forming the crust.
Yes, you can use white rice as a substitute for brown rice. However, brown rice is preferred for its nutritional benefits and firmer texture, which may hold up better as a pizza crust.
To achieve a crispier crust, try baking the crust alone for 5-10 minutes before adding the toppings. This pre-baking helps to firm up the base, making it more resilient to moisture from the toppings.
Feel free to add dried herbs such as oregano, basil, or Italian seasoning, and garlic powder to the rice mixture for extra flavor.
This crust pairs well with traditional pizza toppings like tomato sauce, pepperoni, vegetables, and more cheese. For a lighter option, try arugula, prosciutto, and a drizzle of balsamic glaze after baking.
Generously greasing the pan is key, but you can also line the pan with parchment paper, if desired. The parchment paper makes it easier to remove the pizza after baking.
Yes, you can pre-bake the crust and then let it cool, wrap it tightly, and refrigerate for up to 2 days or freeze for up to a month. Add toppings and bake until heated through when ready to serve.
For an egg-free version, you can try using a "flax egg" (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until thickened) as a binder, though the texture may vary slightly.
Yes, you can double or triple the recipe, pre-bake the crusts, and then freeze them. Wrap each crust well in plastic wrap and then foil. To use, simply thaw, add toppings, and bake until crispy and heated through.
Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for best results.
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reviews & comments
May 20, 2018
Loved it, but I was wondering if you could substitute brown rice with white rice.
Haven't tried it but I would think so. Might have a slightly different texture.
October 23, 2009
The version I have of this recipe calls for baking it for 10 minutes before adding toppings. After adding toppings, cook 10-15 more minutes. This ought to help the "mushiness." We also add 1-2 tablespoons of minced onion (dehydrated okay) and 1 tablespoon of Italian seasoning. You can also subsitute parmesan cheese for the mozzarella or use 1/2 of each. I think this crust is very tasty. My husband is on a gluten-free diet, and this crust is better than the commercial mixes we've tried. And so simple! But be sure to liberally grease the pan and wait a bit before cutting to keep it from sticking.
October 12, 2007
This recipe had great flavor to it and is a pretty good alternative if you're trying to avoid wheat/gluten. However, it did not have the same consistency as regular crust: It was pretty mushy. We liked it nonetheless and will make it again.