RICE CRUST MARGHERITA
GLUTEN-FREE PIZZA: If you’re following a gluten free diet but still want to enjoy the occasional pizza there are quite a few available options -and recipes- nowadays. Apart from the rice crust mentioned in this recipe, cauliflower, chickpea and almond flour crusts are quite popular.
Nutritionists advise to opt for a whole wheat pizza if you want a more nutritious meal or opt for a vegetable crust if you want less carbs.
RATING
SERVES
4
PREP TIME
25 min
COOK TIME
23 min
Ingredients
- 3-4 cups cooked long-grain white rice about 1 cup uncooked
- 1 egg
- ¾ cup grated mozzarella
- ⅓ cup grated Kefalotyri or Parmesan
- Extra virgin olive oil
- 2 garlic cloves finely chopped
- 1 onion finely chopped
- Seasalt and freshly ground pepper
- 1/2 cup mozzarella
- 1 to mato thinly sliced
- 1 tsp dried Greek oregano
- ½ cup arugula for garnish
Instructions
-
Preheat oven to 425 F (225C).
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In a mixing bowl, combine rice, egg, mozzarella, Parmesan, garlic, onion, a pinch of salt, and 2 tablespoons of olive oil. Mix well.
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Transfer rice mixture to a parchment-lined thin baking sheet and flatten using a spatula or the back of a spoon. The crust should be compact.Bake the crust for 15 minutes.
-
Remove crust from oven and let cool slightly for about 5 minutes.
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Top crust with mozzarella, and tomato and sprinkle some oregano. Bake pizza for 10-12 minutes, until the cheese is lightly golden and melted.
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Let pizza rest for 5 minutes before slicing; garnish with arugula and serve.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
