Rice Cake Pizza Squares (Print Version)

Crispy rice cakes layered with sauce, cheese, and fresh toppings for a quick, gluten-free snack or light meal.

# What You'll Need:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - ½ cup pizza sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese (approximately 100 g)
04 - 2 tablespoons grated Parmesan cheese (optional, about 15 g)

→ Toppings

05 - ¼ cup sliced black olives (around 40 g)
06 - ¼ cup diced bell pepper (approximately 30 g)
07 - ¼ cup sliced mushrooms (about 25 g)
08 - 8 slices pepperoni (omit for vegetarian option)
09 - 1 tablespoon chopped fresh basil or oregano (approximately 4 g)

# How to Make It:

01 - Set oven temperature to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Place rice cakes in a single layer on the prepared baking sheet.
03 - Evenly spread about 2 tablespoons of pizza sauce over each rice cake.
04 - Sprinkle shredded mozzarella cheese over the sauce, then add grated Parmesan cheese if desired.
05 - Distribute your chosen toppings such as olives, bell pepper, mushrooms, pepperoni, and fresh herbs over the cheese layer.
06 - Place in the oven and bake for 10 to 12 minutes, until cheese is bubbly and lightly browned.
07 - Remove from oven, allow to cool for 1 to 2 minutes, then slice each rice cake in half to form squares.
08 - Sprinkle with fresh herbs and serve warm.

# Additional Tips::

01 -
  • No kneading, no yeast, no waiting around for dough to rise.
  • Gluten-free without feeling like a compromise, genuinely crispy and pizza-like.
  • You can assemble these while the oven preheats, making them perfect for unexpected guests or hungry kids.
02 -
  • Rice cakes can get soggy if your sauce is too wet; patting it on with a spoon works better than spreading it.
  • Don't skip the parchment paper, because cheese that drips will harden on the baking sheet and become a real problem.
  • The difference between good and great here is baking at 400°F instead of lower; the heat creates that crispy edge around the cheese.
03 -
  • Assemble everything the night before and refrigerate; they bake even faster when they go straight from cold to the oven.
  • If you're batch-making these for a crowd, arrange all your toppings in small bowls first so assembly becomes almost meditative.
  • Leftover cooked squares reheat perfectly in a 350°F oven for about 3 minutes if somehow any actually survive to the next day.
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