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Back in the day, before I discovered my favorite Gluten Free Pizza Crust,  I always made this rice crust for pizza.  It seems especially delicious as a vegetarian pizza, and more wholesome too.  I was secretly hoping for leftovers for lunch the next day….there were 3 of us for dinner – we ate it all!  It was the levels of flavor: cheese, rice, fresh caramelized onions and zucchinis,then using the leftover Chimichurri Sauce – so good.  This would also be wonderful with Pesto too.

1 cup rice (I used Basmati)

2 cups water

1/2 cup Parmesan Cheese

1 egg, beaten

Cook the rice until the water is absorbed 15-20 minutes.  Add the Parmesan cheese to the cooked rice, mixing to combine and allow to cool.  Meanwhile you can get all your veggies prepped for the pizza.  Once the rice has cooled, add in the beaten egg, stirring well to combine.  Transfer to a lightly oiled 9×13 inch pan, and with damp hands, press down and slightly up the sides of the pan.  Bake at 350 for 20 minutes.

This is what we had on our Pizza:

Chimichurri Sauce

Sprinkling of Feta cheese

1 large sliced caramelized onion

1 medium yellow and 1 medium green zucchini, thinly sliced

sliced Roma Tomatoes

In this order, then we topped with grated aged Cheddar Cheese, and baked at 350 for another 15-20 minutes, or until all of the cheese is melted and it is heated through.

This was a great way to use up the leftover Chimichurri Sauce, but we have also had this pizza with regular pizza sauce which is good too.


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