For those of you who may have questions regarding how to make the pizza crust (or flatbread) using cooked rice, I decided to make another crust this morning taking pictures of each step along the way 🙂 I love this easy crust so much and want everyone else who tries my recipes to be successful, so I hope this helps!
A few notes to start:
- I use cooked wild brown rice OR cooked brown rice for this recipe, I have never tried white or arborio or sushi rice and I haven’t tried this with minute rice or quick cooking.
- I use a small non-stick pan that is oven-proof. I haven’t tested this crust with a iron-cast skillet (it may stick, I am not sure since I haven’t tried – I don’t own one currently). In my original recipe, I wrote in iron-cast but I must have been thinking one thing and wrote another…so sorry!
- Before flipping the crust, make sure it is crisp to touch on both sides, otherwise it might crumble or be too undercooked or soggy to flip over.
Wild Rice Pizza Crust
Ingredients
1/2 tsp coconut oil, butter, ghee or oil or choice
1 cup cooked long grain wild rice or brown rice (used brown for this time around)
2 tsp flax seed meal (you could probably replace with flour of your choice)
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp sea salt
1 egg white (omit or sub a flax egg for vegan version)
1/4 tsp honey or a dash of stevia, optional (I use a pinch of stevia or eliminate)
1/3 cup + 1 Tbsp water
Directions
1. Preheat oven to 425F (I use my toaster oven). Place small iron-cast non-stick skillet/oven-proof frying pan) in oven with coconut oil/butter until melted. Dont let it smoke and burn!
Before and after melting coconut oil
2. Meanwhile, add remaining ingredients to a blender or a food processor.
Ingredients before blending, use Magic Bullet
Blend for 20-30 seconds. The rice mixture should have a thick batter consistency. If too thick, add a 1/2 tbsp of water at at time until consistency is reached.
After blending rice crust batter
3. Remove hot pan carefully from the oven (be careful not the burn yourself on hot handle!) and add rice batter to the pan and spread evenly.
Batter ready for the oven!
Bake in oven for 13-15 minutes, or until browned on the bottom and slightly crisp.
After the 15 minutes, and ready to flip!
Remove from oven again (using oven mitts with hot pan!) and flip over, then cook for another 13-15 minutes.
After flipping the crust over, should be firm/crisp to touch
4. Remove from oven and add your favorite pizza toppings. Bake for another 5 minutes or so until cheese is melted (if using cheese) or toppings are heated and crust is crispy. For this pizza, I added sauteed onions, chicken sausage and spinach with homemade tomato sauce (tomato paste + water to thin + salt + italian seasoning).
Add the toppings and bake! Before and After
5. Using a spatula, slide crust out of pan, slice and enjoy!
Melty, cheesy pizza goodness...
Natural Noshing 
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HI, this recipe looks great! I was going to make pizza next week but it loks like I found this recipe just in time ! ( : I love whole wheat/brown rice.
I have a question though, if we dont have an iron pan, can we use a round baking tray instead? Or will it not cook as well?
Thanks for the recipe!
Thanks! I love hearty grains too – yum! I think you could use a small baking pan but be really careful when you flip the crust over so it doesn’t break in half or crumble. It will help if the bottom is crisp and sligthly firm to touch prior to flipping. Skillets have the angled edge that makes it easier to get your spatula underneath it but do you have a 7 or 8 inch pan – I think one of those would work best instead of a larger one. I don’t have an cast iron pan either but I do have a frying pan that is oven proof (no plastic handles). If you try this in a baking pan, let me know how it turns out – I am curious!
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I’m going to try this! Can’t wait!
Great! I’d love to hear how you like the crust, Sarah 🙂
Thanks for this. Brown rice flour or brown or wild rice (cooked & blended)? There are various bulk flours available nearby, but no brown rice pizza dough. Do you think it would work in those red copper frying pans? So is this more of a deep dish pizza (kind of like thin crust;is that possible, but maybe with rice flour…)? In your opinion, what ingredients are necessary and what can be played with?
Actual cooked rice through im sure you could experiment my with rice flour though I can’t vouch for the results or the ratio of ingredients 🙂 if you use enough cooking fat and the pan is oven safe you should be able to use it. I’d say it’s normal crust, not deep dish but not paper thin either 🙂
Hola
Esta genial tu redacción y hay muchas cosas que no sabía que me has
enseñado, esta maravilloso.. te quería devolver el periodo que dedicaste,
con unas infinitas gracias, por preparar a personas como yo jijiji.
Besos
Muchisimas gracias por tus palabras! Besitos para ti!
Could you use a springform pan? Might easier to get out.