Gluten-Free Brown Rice Pizza Crust
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A super easy and delicious high-protein gluten-free pizza crust made with 5 simple ingredients!
To make slicing pizza more fun, check out these neat and best pizza slicers! They will cut down on the time it takes to get your pizza onto the plate. They are also especially entertaining for any pizza party you may host!
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)
Brown Rice Pizza Crust (Gluten-Free)
A super easy and delicious high-protein gluten-free pizza crust made with 5 simple ingredients!
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Servings: 1 pizza
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.
Looking for more pizza ideas? Visit our post for 8 Gluten-Free Pizza Recipe You Must Try!
Also see: Air Fryer Pizza Rolls.
Nutrition
Serving: 1g | Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 213mg | Fiber: 1g
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This recipe is AMAZING!!! I was afraid it would be mushy like a black bean burger, but it was crispy and sturdy enough to pick up! I will always make this from now on!!!
I’m so very happy to hear that! Thank you for sharing! 🙂
Hi Kristen, I just found you and love your recipes. Thank you kindly for coming up with such delicious alternatives. I am gluten, dairy, tapioca, corn, sugar free. I wonder if any of your pizza crust recipes (except Quinoa that I don’t like) could be made with arrowroot starch for the tapioca flour or alternative dairy cheeses instead of cheddar etc.? Thank you!
Hi Pamela! Thank you so much for saying so. I’m so happy to hear that. 🙂 This Brown Rice Pizza Crust can be made with vegan parmesan. I am partial to the Violife brand! My Red Lentil: https://moonandspoonandyum.com/red-lentil-flatbread-gluten-free-vegan/ and my almond flour: https://moonandspoonandyum.com/butternut-squash-lentil-flatbread-pizza-crust-gluten-free/ would both be suitable choices for your diet. This is my most popular pizza recipe: https://moonandspoonandyum.com/the-best-gluten-free-pizza-crust-recipe/ and while I haven’t tested it with vegan cheeses, I have received feedback that they work as a suitable replacement and it does work with arrowroot starch as well. I hope this helps! And thanks again!
Would these work to make a calzone or a pizza pocket?
Hi 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
We 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
Hi 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