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.
PREP TIME 25 minutes
COOK TIME 23 minutes
SERVES 4
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).
-
In a mixing bowl, combine rice, egg, mozzarella, Parmesan, garlic, onion, a pinch of salt, and 2 tablespoons of olive oil. Mix well.
-
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.
-
Top crust with mozzarella, and tomato and sprinkle some oregano. Bake pizza for 10-12 minutes, until the cheese is lightly golden and melted.
-
Let pizza rest for 5 minutes before slicing; garnish with arugula and serve.