Glutenfree Rice Pizza Crust

When you have left-over cooked rice in your fridge, there is only one thing to do. Well, two things. You could a) make a yummy stir-fry with some veggies and sriracha or b) you could make pizza. I personally love option a), but am glad I now have option b) for those nights I really wish I could simply order pizza to make my life easier.

This pizza crust is not as doughy as a crust made from wheat, but it is just as satisfying and has yummy crunchy edges. It is super satisfying for anyone who isn’t able to have wheat-based pizza, and perhaps can’t even deal with spelt or rye. This is 100% glutenfree, vegan, yeast-free and soy-free. And yet tastes just like…pizza.

I topped mine with heap loads of cheese, so obviously it didn’t end up being vegan, but the crust itself definitely is. I am sure that this crust would work well with non-cheese toppings, as it is undeniably made from rice, and rice is usually not combined with cheese, anyways, right?

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This pizza crust has to be baked on its own for about half an hour before you can top it, so it does take a little bit longer than if you order take out. But honestly, this delicious pizza uses left-overs and is probably much lower in oil and other junk that your standard pizza take-out service will get ya. And you can top it they way you want – all you have to put in is a little prep work.

I topped my crust with mushrooms, dried tomatoes, onions and goat’s cheese, mostly because there was nothing else in the fridge. Except for some salmon, but honestly, I just don’t see the combo of mushrooms with salmon…and I honestly don’t really like having both a meat or fish AND cheese on my pizza. I think I might be a little weird that way, but I almost always order the veggie pizza (or used to, when I was still able to eat wheat).

Glutenfree Rice Pizza Crust

  • Servings: 1 large pizza
  • Print


  • 1 1/2 cups left-over cooked rice
  • 1/2 cup rice flour
  • 1/2 cup corn flour
  • 2 chia eggs
  • 1 Tbs. olive oil
  • 1-2 Tbs. water
  • 1 Tbs. dried oregano


1. Preheat the oven to 200°C (392°F).

2.Mix the chia seeds with water to make your chia eggs. (2 Tbs. chia seeds + 6 Tbs. water)

3. Place the rice in a food processor and process until it is finely crumbled.

4. Mix with the two flours and combine well. Then add the rest of the ingredients and knead into a dough.

5. Spread some baking parchment on a baking tin (preferably round) and then spread out the dough on the baking parchment. Press down on it with your fingers until about 1/2 – 1/4 inch thick (1 – 0.5 cm).

6. Bake for 30 minutes, checking every now and then to make sure it isn’t burning.

7. Take out of the oven, top with tomato sauce and your desired ingredients.

8. Bake for another 10-15 minutes (depending on the amount of toppings).

If your dough is too crumbly, add some more water. The trick with rice flour is to get just the right amount, otherwise it will be much too soggy and not stick together. The chia eggs help with combining the dough, though.

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This pizza will serve 1-2 people, depending on how hungry you are. I managed the whole thing, but the last two pieces were a bit of a struggle. So if you wanted to make a side salad to go along with it, I am fairly sure two people would be satisfied with one pizza.

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I am not sure why my crust has that extremely dark spot, but that’s what happened. Once you cover it with tomato sauce, you couldn’t tell…and it definitely didn’t taste burnt.

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Alright, and with this picture I shall leave you to ponder what rice dish you might wanna make this week which will leave you with left-overs…so that you can make this pizza as your “only option”. 🙂



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