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My youngest loves pizza. I try to keep some gluten-free pizza in the freezer, but sometimes I make it for him and don’t get a chance to replace it quickly enough. Then, if he asks for pizza I don’t have any and feel bad. This happened not long ago. I didn’t have pizza, but I was in the process of making some rice, which he also loves. I decided to try and use the rice to make a sort of a crust. This Gluten-free Bacon Tomato And Cheese Pizza With Rice Crust was super easy to make. While the texture and taste of this dish is nothing like that of a traditional crust, it is something my son enjoyed thoroughly. I will be making it again, but next time I’ll be going just a tad thinner. Here’s how I made it.
Gluten-free Bacon Tomato And Cheese Pizza With Rice Crust
- 3 cups cooked rice (I used Minute Rice and made it according to the instructions on the box)
- 4 oz shredded mozzarella cheese
- 3-4 oz shredded cheese (I used a blend of four cheddars)
- 2 tomatoes
- 2 eggs
- 3 tbsp butter
- Italian seasoning
- salt and pepper to taste
Cook the rice according to the instructions on the package.
Preheat oven to 400 f.
Add the butter and eggs to the rice and stir well.
Add in the seasoning and the 4 oz shredded mozzarella cheese and stir well.
Form two circles of rice on a greased large baking sheet.
Use your hands to shape the edges.
Flatten the rice circles with the bottom of a pie plate.
Place the tomatoes on top of the rice.
Sprinkle the shredded bacon on top of the tomatoes.
Sprinkle the shredded cheddar across the top.
Bake for 20 minutes.
Serve immediately with salt and pepper to taste.