Rice Cake Pizza Squares (Print View)

Crispy rice cakes with sauce, cheese, and toppings make a quick gluten-free snack.

# Components:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - 120 ml pizza sauce

→ Cheese

03 - 100 g shredded mozzarella cheese
04 - 15 g grated Parmesan cheese (optional)

→ Toppings

05 - 40 g sliced black olives
06 - 30 g diced bell pepper
07 - 25 g sliced mushrooms
08 - 8 slices pepperoni (omit for vegetarian)
09 - 4 g chopped fresh basil or oregano

# Directions:

01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Place rice cakes in a single layer on the prepared baking sheet.
03 - Spread approximately 2 tablespoons of pizza sauce evenly over each rice cake.
04 - Sprinkle shredded mozzarella over the sauce, followed by Parmesan cheese if desired.
05 - Distribute chosen toppings such as olives, bell pepper, mushrooms, pepperoni, and fresh herbs over the cheese.
06 - Bake for 10 to 12 minutes until the cheese is melted and bubbly.
07 - Remove from oven; allow to cool for 1 to 2 minutes. Slice each rice cake in half to form squares.
08 - Garnish with fresh herbs and serve warm.

# Expert Advice:

01 -
  • They come together faster than ordering delivery, and you actually know what's on them.
  • Gluten-free without tasting like you're eating cardboard, which honestly surprised me the first time.
  • Perfect excuse to use up random toppings lurking in your fridge—nothing goes to waste.
02 -
  • Overloading your rice cakes will make them soggy instead of crispy, so restrain yourself with toppings—less is genuinely better here.
  • If your mozzarella isn't getting brown spots, your oven temperature might be off; get it to actually 400 degrees or these stay pale and disappointing.
03 -
  • Use parchment paper religiously—it prevents sticking and lets the bottoms crisp without burning.
  • Keep your toppings dry; wet vegetables steam instead of staying crispy, so pat them down with a paper towel before adding them.
Return