Save I discovered rice cake pizzas by accident on a Tuesday afternoon when my roommate challenged me to make something pizza-like without bread. Standing in front of the pantry, I spotted those plain rice cakes gathering dust and thought, why not? Twenty minutes later, we were splitting perfectly crispy, cheesy squares straight from the oven, laughing at how something so simple tasted like we'd actually tried. It became my go-to move for those moments when you want pizza satisfaction but don't want to fuss with dough.
My sister brought her new boyfriend over and asked if I could put together something casual for snacking. I made a batch of these with different toppings on each rice cake so he could taste a few versions at once. Watching them both reach for seconds while barely looking up from their conversation told me everything I needed to know about whether this recipe was keeper material.
Ingredients
- Rice cakes (4 large, plain): They're your crispy foundation and surprisingly sturdy once topped. I learned the hard way that thin or flavored rice cakes don't hold up as well, so stick with the plain, sturdy ones.
- Pizza sauce (1/2 cup): The sauce is where you control the flavor story. I keep a good one on hand because it makes the difference between something that tastes homemade and something that tastes like you actually cared.
- Mozzarella cheese (1 cup shredded): Use whole milk mozzarella if you can find it, the flavor is noticeably richer and it melts like a dream.
- Parmesan cheese (2 tablespoons, optional): This adds a sharp, salty depth that makes people ask what your secret ingredient is.
- Black olives (1/4 cup sliced): The brine keeps them from drying out in the oven, so don't rinse them before adding.
- Bell pepper (1/4 cup diced): Cut pieces small so they actually soften in the 10-12 minute window.
- Mushrooms (1/4 cup sliced): These release moisture as they cook, so I squeeze them gently with a paper towel first to keep the rice cakes from getting soggy.
- Pepperoni (8 slices): Tear them into smaller pieces so they crisp up rather than just lie flat and stewy.
- Fresh basil or oregano (1 tablespoon chopped): Add this after baking so it stays bright and aromatic.
Instructions
- Get your oven ready and prep your station:
- Preheat to 400°F and line a baking sheet with parchment paper so cleanup is almost nonexistent. I learned to do this first because fumbling with paper while everything is hot is nobody's favorite moment.
- Lay out your rice cakes:
- Arrange them in a single layer on the sheet, giving them a little breathing room so the heat circulates underneath and keeps them crisp. They shouldn't touch each other.
- Sauce them generously:
- About 2 tablespoons per cake, spread evenly with the back of a spoon. Don't go too heavy or you'll end up with soggy rice cakes, but don't skimp either because the sauce is flavor.
- Cheese first, then more cheese:
- Layer on your mozzarella, then the Parmesan if you're using it. The combination of both cheeses is where the magic lives.
- Top with whatever makes you happy:
- This is where you get to play. Add your toppings in whatever combination calls to you. Don't overstuff them or they'll topple, but be generous.
- Bake until bubbly:
- Watch for the cheese to melt and start browning at the edges, which usually takes 10-12 minutes. Your oven might run hot or cool, so start checking around the 9-minute mark.
- Cool, cut, and finish:
- Let them sit for a minute or two so the cheese sets slightly, then slice each rice cake in half to make squares. Scatter fresh herbs on top right as you pull them from the oven so they stay vibrant.
Save There was a moment during a lazy Sunday brunch when my neighbor stopped by unexpectedly and I made a fresh batch while we caught up. She took one bite and got quiet for a second, then said it reminded her that not everything needs to be complicated to be satisfying. Those moments are why I keep coming back to simple recipes like this one.
Sauce Swaps That Actually Work
Pizza sauce is the obvious choice, but I've had just as much fun experimenting with pesto, BBQ sauce, and spicy arrabbiata. Each one completely changes the personality of the dish without any extra effort. The pesto version became a regular request at potlucks once people realized what they were eating.
Make It a Full Meal
By themselves, these are perfect snacks or appetizers, but they're also a quick lunch if you pair them with a side salad or some roasted vegetables. I like serving them warm alongside a simple greens situation so people get something fresh and something warm on the same plate, and somehow that feels more intentional than just eating squares alone.
Adapting for Different Diets
The beauty of this recipe is how honestly it works with substitutions, whether you're cooking for dietary restrictions or just personal preferences. I've made dairy-free versions with cashew mozzarella and pesto that were genuinely delicious, and the vegetarian versions always feel just as complete as the ones with pepperoni.
- Dairy-free cheese melts best if you give it an extra minute in the oven, so watch carefully.
- Vegetables like zucchini and tomato add moisture, so pat them dry before topping to keep things crisp.
- This recipe scales perfectly up or down depending on how many people you're feeding.
Save This recipe proved to me that the best cooking moments aren't always about complexity or traditional techniques, they're about knowing how to turn what's in your pantry into something that makes people happy. I hope these rice cake squares become as much of a kitchen staple for you as they've become for me.
Recipe FAQs
- → What type of rice cakes are best for this dish?
Plain, large, and crispy rice cakes work best as they hold toppings well and provide a sturdy base.
- → Can I customize the toppings on these squares?
Yes, feel free to choose from olives, bell peppers, mushrooms, pepperoni, or fresh herbs for varied flavors.
- → How do I make a vegan version?
Use dairy-free cheese alternatives and plant-based toppings like vegetables or vegan pepperoni.
- → What sauces can I try besides pizza sauce?
Try pesto, BBQ sauce, or spicy arrabbiata as flavorful alternatives on the rice cakes.
- → How long should I bake the squares?
Bake them at 400°F (200°C) for 10 to 12 minutes, until the cheese is melted and bubbly.