Rice Cake Pizza Squares (Print Version)

Crispy rice cakes layered with sauce, melted cheese, and fresh toppings for a quick gluten-free snack or light bite.

# Ingredient List:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - 1/2 cup pizza sauce (120 ml)

→ Cheese

03 - 1 cup shredded mozzarella cheese (100 g)
04 - 2 tablespoons grated Parmesan cheese (15 g, optional)

→ Toppings

05 - 1/4 cup sliced black olives (40 g)
06 - 1/4 cup diced bell pepper (30 g)
07 - 1/4 cup sliced mushrooms (25 g)
08 - 8 slices pepperoni (omit for vegetarian)
09 - 1 tablespoon chopped fresh basil or oregano (4 g)

# Steps:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Place the 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 cheese evenly over the sauce, then add grated Parmesan if using.
05 - Distribute desired toppings such as olives, bell pepper, mushrooms, and pepperoni atop the cheese.
06 - Bake for 10 to 12 minutes until the cheese is melted and bubbly.
07 - Remove from the oven and allow to cool for 1 to 2 minutes, then slice each rice cake in half to form squares.
08 - Garnish with fresh herbs and serve while warm.

# Helpful Hints:

01 -
  • They're ready in under 25 minutes, which means you can satisfy a pizza craving before you finish your coffee.
  • Naturally gluten-free without tasting like a compromise, and your guests won't even notice the swap.
  • The crispy rice cake base stays textured instead of getting soggy like regular dough sometimes does.
02 -
  • Rice cakes are delicate, so spread your sauce and toppings gently to avoid cracking them apart before they even hit the oven.
  • Don't skip the resting time after baking; it lets the cheese set enough to hold the toppings in place so you can pick them up without everything sliding off.
03 -
  • Use freshly shredded cheese rather than pre-shredded whenever possible, as it melts more smoothly and doesn't separate or get oily.
  • Keep a eye on the oven during the last minute or two because the difference between perfectly melted and slightly over-baked happens fast at 400°F.
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