Rice Cake Pizza Squares (Printable)

Crispy rice cakes topped with zesty sauce, gooey cheese, and savory toppings for a quick, gluten-free snack.

# What You'll Need:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - 120 ml pizza sauce

→ Cheese

03 - 100 g shredded mozzarella cheese
04 - 15 g grated Parmesan cheese (optional)

→ Toppings

05 - 40 g sliced black olives
06 - 30 g diced bell pepper
07 - 25 g sliced mushrooms
08 - 8 slices pepperoni (omit for vegetarian)
09 - 4 g chopped fresh basil or oregano

# How to Make It:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Place the rice cakes in a single layer on the prepared baking sheet.
03 - Evenly spread approximately 2 tablespoons of pizza sauce on each rice cake.
04 - Sprinkle shredded mozzarella cheese over the sauce, adding grated Parmesan cheese if desired.
05 - Distribute selected toppings such as olives, bell pepper, mushrooms, pepperoni, and herbs atop the cheese layer.
06 - Bake for 10 to 12 minutes until cheese is melted and bubbly.
07 - Remove from oven and allow to cool for 1 to 2 minutes before slicing each rice cake in half to form squares.
08 - Garnish with fresh herbs and serve warm.

# Expert Advice:

01 -
  • They're ready in under 25 minutes, which means pizza cravings don't have to wait.
  • Gluten-free and endlessly customizable so everyone at the table gets exactly what they want.
  • The rice cakes get crispy on the edges while the cheese melts into golden pockets, giving you texture that rivals actual pizza.
02 -
  • Rice cakes absorb moisture, so if you let these sit for more than a few minutes before eating, they'll soften and lose that crispy appeal that makes them special.
  • Don't skimp on the parchment paper because a rice cake stuck to the baking sheet will fall apart when you try to rescue it, and it's heartbreaking.
  • The cheese needs to actually bubble and slightly brown for the magic to happen, which means you can't rush the baking time or they'll taste half-finished.
03 -
  • Line your baking sheet with parchment paper every time because it's the difference between effortless cleanup and frustration.
  • If your oven runs hot, check at the 10-minute mark so you're not charring the cheese while waiting for things to finish.
  • Make a double batch and refrigerate the prepped (but unbaked) squares, then bake fresh ones whenever the craving hits and you want something ready in minutes.
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