How to Make Rice Crust Step-by-Step

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.
Ok here we go :)

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...

7 Comments Add your own

  • [...] **Updated 7/1/2011 – For step by step photo instructions on how to make this crust, please click here. [...]

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  • [...] a side note, I baked up another rice crust pizza for lunch today and posted step-by-step photo instructions for those of you who are interested and wanted to give it a [...]

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  • 3. L.Cai  |  July 11, 2011 at 9:20 am

    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!

    Reply
    • 4. naturalnoshing  |  July 11, 2011 at 11:32 am

      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!

      Reply
  • 5. Up for the (7 Links) Challenge « Natural Noshing  |  September 13, 2011 at 1:29 pm

    [...] Most Helpful The post on how to build a balanced breakfast received positive feedback but my step-by-step instructions for my Easy Wild Rice Flatbread/Pizza Crust  was the most help due to the photos. It’s an [...]

    Reply
  • 6. Sarah Beirne  |  December 12, 2011 at 6:11 pm

    I’m going to try this! Can’t wait!

    Reply
    • 7. naturalnoshing  |  December 15, 2011 at 9:05 am

      Great! I’d love to hear how you like the crust, Sarah :)

      Reply

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