Rice “Pizza” Crust

Rice "Pizza" crust with tuna, kapers and gorgeous mozzarella

I always have an eye out for healthy alternatives for my favourite sinful meals. A while back I stumbled across the idea of replacing pizza dough with something healthier. This means you can enjoy all the goodness of lovely pizza toppings and gooey, oozing cheese on a healthy base.

One of my favourite ideas is to use whole grain rice. You get most of the pleasures a pizza has to offer but in reality you are eating a bowl of rice with vegetables and a  sprinkle of cheese.

I admit: if you compare this crust to a well made pizza base it loses out. But if you look at this rice crust as a dish in its own right it is a winner…..

Makes one pizza crust

½ tbsp oil
1 cup cooked and cooled whole grain rice (1/2 cup of uncooked rice.)
2 tsp flour (I use buckwheat but you can use anything you have available incl. flax seed meal)
½ tsp dried rosemary
¼ tsp salt
1 small egg white (you could leave this out if you are vegan)
optional: a dash of stevia
optional: 1-2 tbsp water


  1. Preheat the oven to 220 C (425F)
  2. Place an iron skillet, round cake tin or similar in the oven with the oil. Allow to become hot but do not let the oil smoke.
  3. Combine the remaining ingredients in a food processor and blend until the rice has the consistency of thick batter.
  4. Remove the pan from the oven and spread the rice mixture on it.
  5. Flatten with wet fingers.
  6. Bake 15-20 minutes until lightly coloured.
  7. Remove from oven and flip the rice base.
  8. Add your favourite pizza toppings.
  9. Return to the oven for 5-10 minutes.


Tips & Variations

I had a topping of

  • Quick tomato sauce
  • Tuna (in water)
  • Capers
  • Thinly sliced onion
  • Mozzarella
  • And once ready to serve: add a sprinkle of fresh basil or a handful of rocket

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