Brown Rice Pizza Crust is a healthy and easy alternative for pizza. I would have never thought of doing this.
I saw these recipes in the Better Homes and Gardens Gluten-Free Recipes magazine for naturally gluten-free pizza crusts. The article featured three recipes, a zucchini-sage crust, a spaghetti squash crust and a swiss chard-asparagus crust. The swiss chard-asparagus crust used cooked brown rice, which I thought was very interesting. I wasn’t sure how that would taste and how it would work. I didn’t have swiss-chard or asparagus on hand and honestly, I wanted to make a plain crust to be a bit more versatile.
I just used brown rice, eggs, cheese and some spices. The directions said to mix everything, pour out onto the prepare sheet and form into a circle. I’m looking at the bowl of “crust” and had no idea how this was going to work. I poured the mixture out and I couldn’t believe how easy it was to make the circle. It was way easier than dough. There was no holes, no uneven thickness and didn’t need to wait for the dough to rise. I really think that this is my new go-to pizza crust. Very easy make and can be served in under 30 minutes.
I’m really curious on how they would do if I just made the crust and froze them for a later date. I’ll need to try that and update this post.
- 2 large eggs, lightly beaten
- 1 egg white
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 2 cups brown rice, cooked and cooled
- 3 tablespoons parmesan
- Preheat oven 400°F and cover a pizza stone with parchment paper or spray baking sheet with non-stick spray.
- In a medium bowl, combine eggs, egg white, oregano, pepper, nutmeg, rice and cheese.
- Spoon mixture onto prepared baking sheet. Use your hands to press into a 12” inch circle.
- Bake for 10-15 minutes, until crust stiff and golden.
- Remove from oven and preheat broiler.
- Add desired topping.
- Broiler for 2-3 minutes or more until toppings are heated through and cheese is melted.
- To serve, cut into 4-8 slices.