Rice Cake Pizza Squares (Printable version)

Crispy rice cakes with zesty sauce, melted cheese, and fresh toppings for a quick gluten-free snack.

# Needed ingredients:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - 120 ml pizza sauce

→ Cheese

03 - 100 g shredded mozzarella cheese
04 - 15 g grated Parmesan cheese (optional)

→ Toppings

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

# How to make it:

01 - Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
02 - Place 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, followed by grated Parmesan if using.
05 - Top with chosen toppings such as olives, bell pepper, mushrooms, pepperoni, and fresh herbs.
06 - Bake for 10 to 12 minutes until cheese is melted and bubbling.
07 - Remove from 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 warm.

# Expert Suggestions:

01 -
  • They're ready in under 25 minutes, which means dinner can happen on a whim without guilt.
  • The rice cakes stay genuinely crispy on the edges while the cheese gets gorgeously bubbly, which honestly surprised me the first time.
  • You can customize each square exactly how you want it, so everyone at the table gets their perfect bite.
  • Gluten-free without feeling like you're making a compromise dish.
02 -
  • Rice cakes are porous and will absorb moisture, so don't assemble these more than 10 minutes before baking unless you want soft, soggy results instead of crispy ones.
  • The cheese is what holds everything together, so make sure it's actually melted and bubbly before you take them out, not just slightly warm on top.
03 -
  • Pat mushrooms and any moisture-heavy toppings with a paper towel before adding them so your rice cakes stay crispy and don't turn into a soggy situation.
  • Make a batch and store the baked squares in an airtight container for up to 2 days, then reheat in a 350°F oven for 3-4 minutes to bring back the crispness.
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