Leftover Rice Pizza Crust (Printer-Friendly)

A creative way to make a crispy, gluten-free pizza crust from leftover rice with simple ingredients and easy steps.

# What You Need:

→ Crust

01 - 2 cups cooked leftover rice (white or brown, cold or room temperature)
02 - 2 large eggs
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried Italian herbs (basil, oregano, or mixed)
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Toppings (optional)

10 - 1/2 cup pizza sauce
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup sliced vegetables (bell pepper, mushrooms, onion, etc.)
13 - 1/4 cup sliced pepperoni or cooked sausage (omit for vegetarian)
14 - Fresh basil leaves, to garnish

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease it.
02 - In a large bowl, mix leftover rice, eggs, mozzarella, Parmesan, olive oil, garlic powder, Italian herbs, salt, and black pepper until sticky and well combined.
03 - Transfer mixture to the prepared baking sheet. Using a spatula or wet hands, pat into a 10-12 inch round about 1/2 inch thick.
04 - Bake crust for 18-20 minutes until firm and lightly golden.
05 - Remove crust from oven. Spread pizza sauce evenly, then sprinkle mozzarella and desired toppings over the surface.
06 - Return pizza to oven and bake an additional 5-7 minutes until cheese is melted and bubbly.
07 - Allow the pizza to cool 3-4 minutes. Slice and garnish with fresh basil before serving.

# Expert Suggestions:

01 -
  • This is the trick for pizza night when you want to skip flour but still satisfy a craving.
  • It makes even humble leftovers feel like an event, and you can top it with anything you dream up.
02 -
  • I once tried rush-cooling the crust, and it just crumbled – always let it rest for a few minutes before slicing.
  • Adding a touch more cheese to the mix made the crust hold together in a perfectly chewy way that changed everything.
03 -
  • Letting the crust cool slightly before slicing keeps every wedge intact.
  • Press the rice down extra firmly at the edges for the most satisfying golden crunch.
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