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A super easy and delicious high-protein gluten-free pizza crust made with 5 simple ingredients!
This delicious gluten free pizza crust is a staple in our
household…as my little one gobbles it down in no time.
It is incredibly quick & easy to throw together, tastes amazing, has a superb texture, and complements nearly any topping you can think of (and is even wonderful on its own)!
More Gluten-Free Pizza Recipes
- Quinoa Flatbread Pizza Crust (Gluten-Free, Vegan)
- The Best Gluten-Free Pizza Crust Recipe
- Red Lentil Flatbread Pizza Crust (Gluten-Free, Vegan)
- Coconut Flour Pizza Crust (Gluten-Free, Keto)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Brown Rice Pizza Crust (Gluten-Free)
A super easy and delicious high-protein gluten-free pizza crust made with 5 simple ingredients!
Ingredients
- 2 cups cooked brown rice
- 2 whole eggs, beaten + 1 egg white
- 1/4 cup parmesan cheese, shredded
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.
- Combine all of the above ingredients. Mix well.
- Using a spatula, spread the mixture onto your parchment lined cookie sheet.
- Use your spatula to flatten & shape mixture into a round or rectangle, about 1/2″ thick.
- Bake for 20 minutes. Remove from oven & top with desired ingredients (*see below for toppings in images).
- Place back into the oven & broil pizza for 4 minutes, or until bubbling & beginning to brown.
- Remove & let cool for a few minutes before slicing & serving.
- Enjoy!
Notes
Pizza as shown in the photos above was topped with ranch dressing, spinach, onion, garlic, cracked black pepper & feta cheese.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 213mgCarbohydrates: 12gFiber: 1gSugar: 0gProtein: 4g
4 Comments
Yvette Rivera
02/15/2020 at 7:21 PMWould these work to make a calzone or a pizza pocket?
Kristen Wood
02/15/2020 at 10:44 PMHi Yvette,
Unfortunately I do not think that would work with this kind of pizza dough. But I have actually made pizza pockets with this dough before with great results: https://moonandspoonandyum.com/pan-de-yuca-gluten-free/. You simply roll out each dough ball into a small rectangle, add filling ingredients, top with another rectangle, press the sides together and bake at 400F for about 20 minutes. I hope this helps! -Kristen
Shelly Carmichael
01/26/2020 at 1:26 PMWe made this last evening and was surprised how like a real pizza crust it was! Loved it.
I am curious, have you made this without egg for the vegan members of our family. Not sure the typical egg substitutes would give it the binding and structure it needs?
Shelly
Kristen Wood
01/27/2020 at 3:27 PMHi Shelly – I’m so happy to hear you enjoyed it! I haven’t tested it with an egg substitute before, but I do think there is a possibility of it working out. The rice itself adds a fair amount of binding power when combined with a liquid. If I were to try it I would start with 3 flax eggs and add a little water if needed to get a similar consistency. If you try it, I would love to hear about it! Thanks again! 🙂
-Kristen