Leftover Rice Pizza Crust (Print Version)

Crispy base made from leftover rice, ready for your favorite toppings and easy to prepare in under 45 minutes.

# What You’ll Need:

→ Crust

01 - 2 cups cooked leftover rice, chilled or at room temperature
02 - 2 large eggs
03 - 1/2 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon dried Italian herbs
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Toppings (optional)

10 - 1/2 cup pizza sauce
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup assorted sliced vegetables such as bell peppers, mushrooms, and onions
13 - 1/4 cup sliced pepperoni or cooked sausage
14 - Fresh basil leaves, for garnish

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease with olive oil.
02 - In a large mixing bowl, blend rice, eggs, mozzarella, Parmesan, olive oil, garlic powder, Italian herbs, salt, and black pepper. Mix until a cohesive, sticky mixture forms.
03 - Transfer mixture to the prepared baking sheet. With a spatula or wet hands, pat and spread it into a 10- to 12-inch round about 1/2 inch thick.
04 - Bake for 18 to 20 minutes, or until the crust is set and lightly golden.
05 - Remove from oven. Spread pizza sauce evenly over the baked crust. Scatter mozzarella and choice of toppings over the sauce.
06 - Return to oven and bake for 5 to 7 minutes, until the cheese is melted and bubbly.
07 - Allow pizza to cool for 3 to 4 minutes. Slice and serve, garnished with fresh basil if desired.

# Additional Tips::

01 -
  • This crust is so crisp and cheesy, you&apoll never guess it started as yesterday&aposs rice.
  • It&aposs endlessly customizable—every topping combo makes it feel brand new again.
02 -
  • If your rice crust mixture is too wet, it won&apost crisp—add more cheese or a sprinkle of breadcrumbs to fix it.
  • Letting it cool just a few minutes before slicing keeps the crust from falling apart—a trick I learned after a string of over-eager, floppy slices.
03 -
  • Baking the crust long enough is essential—the golden color means it&aposs sturdy and won&apost get soggy under the sauce.
  • Ricing the crust mixture down firmly with wet hands keeps things compact and crisp around the edges.
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