Gluten Free Pizza with a Rice Base

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Serves: 4 mini pizzas

Ingredients

For the Base:

• 3 cups cooked rice (make sure it’s gluten free)

• 2 eggs, slightly beaten

• 1 tablespoon butter

• ½ cup shredded cheese, like mozzarella

• Salt and Pepper to taste

For the Toppings:

• ¼ cup Pizza Sauce (ensure it’s gluten free)

• 1 cup Mozzarella Cheese, shredded

Optional Toppings:

• ¼ cup green peppers

• ¼ red onions, sliced thinly

• ¼ cup white onions, sliced thinly

• 1 garlic clove, sliced thinly

• Parsley to taste

Instructions

For the Base:

1. Heat up your leftover rice, you need 3 cups.

2. In a large bowl mix your rice, eggs, butter, shredded cheese, salt and pepper. Mix well until it comes together into a smooth mixture.

3. Line a cookie sheet with parchment paper.

4. Scoop the mixture into 4 piles on the cookie sheet. Use a spoon (or your hands) to shape the piles into circles of equal size, and width. Make sure you press it together tightly. Smooth the edges.

5. Place in a preheated 450 degree oven and cook for 7 to 8 minutes.

Putting it all together:

1. Remove the crusts from the oven.

2. Top them with the sauce.

3. Top with cheese.

4. Top with whatever optional toppings you desire. I did one with plain cheese. One with only green peppers. One with red and white onions and garlic. And one with everything.

5. Place back in the oven for another 5 to 7 minutes.

6. Remove from the oven and place on plates.

7. Serve with a big old GF smile!