Rice Crust Pizza Recipe

Name: Rice Crust Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooled cooked brown rice, cooked with; 1 pinch turmeric powder; 1 egg; 2 tablespoons chopped fresh basil, divided; 1 ½ teaspoons fresh thyme leaves, divided; 1 tablespoon olive oil; 1 medium onion, chopped; 1 medium green bell pepper, chopped; 2 garlic cloves, minced; 3 cups chopped fresh plum tomatoes; salt; fresh ground black pepper; 6 ounces shredded reduced-fat mozzarella cheese; 1 tablespoon grated romano cheese

Servings: persons

3 cups cooled cooked brown rice, cooked with
1 pinch turmeric powder
1 egg
2 tablespoons chopped fresh basil, divided
1 ½ teaspoons fresh thyme leaves, divided
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
3 cups chopped fresh plum tomatoes
salt
fresh ground black pepper
6 ounces shredded reduced-fat mozzarella cheese
1 tablespoon grated romano cheese

1
Preheat oven to 400 degrees.
2
Spray an 11-inch pizza pan or cookie sheet with cooking spray.
3
Combine rice with egg, half the basil and 1/2 teaspoon thyme.
4
Season with salt and pepper, if desired.
5
Mound rice in center of prepared pan.
6
Cover rice with plastic wrap.
7
Using your fingers, pat and shape rice into 10 1/2-inch circle about 1/2-inch thick, making a rim around edge.
8
Lift away plastic wrap.
9
Pre-bake the rice crust 10 minutes.
10
Remove from the oven and cool on a rack to room temperature.
11
Meanwhile, in a medium skillet, heat oil over medium-high heat until hot.
12
Add onion, bell pepper and garlic.
13
Saute until soft, about 4 minutes.
14
Add tomatoes.
15
Cook, stirring occasionally, until tomato juices evaporate, about 12 minutes.
16
Stir in remaining basil and thyme.
17
Season with salt and pepper to taste.
18
When pizza crust is cool, sprinkle half the mozzarella over it.
19
Cover cheese with the tomato mixture.
20
Top with remaining mozzarella and sprinkle Romano cheese over it.
21
Bake until cheese is bubbly, 15 to 18 minutes.
22
Cool the pizza on a rack until comfortably hot to eat.
23
Serve immediately.

905

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups cooled cooked brown rice, cooked with, 1 pinch turmeric powder, 1 egg, 2 tablespoons chopped fresh basil, divided, and more.

Yes, Rice Crust Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rice Crust Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions