Rice Pizza Base
- Serves:
- 8
- Course:
- Dinner, Lunch
- Cook:
- 30 mins
A healthier gluten free alternative to the traditional base, our pizza base recipe can be used with a variety of different toppings.
Credited to: Tilda
Ingredients
- Pizza Base
- 500g (17½oz) cooked and chilled Tilda Brown 'n' White Rice
- 100g (3½oz) mozzarella,grated
- 1 large egg
- Suggested Topping
- 125g (4½oz) buffalo mozzarella
- sliced
- 75g (2½oz) green pesto
- 1 tbsp (15g) tomato paste
- 1 large tomato,thinly sliced
- 2 large Portobello mushrooms,sliced
- ½ medium onion,thinly sliced
- Basil leaves
- Salt
- pepper & chilli oil to serve
Method
Combine and beat together rice, egg and grated mozzarella on medium/high setting until you have a sticky dough-like mixture
Press the mixture evenly onto a lined or lightly greased 12-inch pizza pan (or 2 x 7″ if making small pizzas)
Bake in preheated 180°C/350°F/Gas Mark 4 oven for 6-8 minutes or until set. Allow to cool slightly before adding filling.
Mix together pesto and tomato paste then spread over rice base. Top with sliced mozzarella, tomatoes, mushrooms and onions
Bake in preheated 180°C/350°F/Gas Mark 4 oven for approximately 15-20 minutes, or until the cheese is golden and bubbly and the outer crust is crisp
Top with basil leaves, salt, pepper and drizzle of chilli oil (optional) and serve.