Rice Cake Pizza Squares (Printable)

Crispy rice cakes with zesty sauce, melted cheese, and fresh toppings make a quick gluten-free snack.

# Components:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - 1/2 cup pizza sauce (120 ml)

→ Cheese

03 - 1 cup shredded mozzarella cheese (100 g)
04 - 2 tablespoons grated Parmesan cheese (15 g, optional)

→ Toppings

05 - 1/4 cup sliced black olives (40 g)
06 - 1/4 cup diced bell pepper (30 g)
07 - 1/4 cup sliced mushrooms (25 g)
08 - 8 slices pepperoni (omit for vegetarian)
09 - 1 tablespoon chopped fresh basil or oregano (4 g)

# Directions:

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

# Expert Advice:

01 -
  • You get crispy edges and melted cheese in under 25 minutes, which feels like cheating after all those years of planning ahead for pizza.
  • It's naturally gluten-free without any apologies or special ingredient hunting, making it genuinely friendly to anyone at your table.
  • The tiny squares disappear faster than you'd expect, whether you're serving them as an appetizer or a quick lunch.
02 -
  • Don't use flavored rice cakes—I learned this the hard way with a wasabi variety that turned a perfectly good appetizer into an experiment nobody asked for.
  • The rice cakes will stay crispy on the bottom if you keep the toppings reasonable; load them like you're building a delicate tower, not a casserole.
  • Room-temperature mozzarella melts faster and more evenly than cold cheese straight from the fridge.
03 -
  • Use a small spoon or the back of a measuring spoon to spread sauce evenly—it's easier to control than a knife and prevents the rice cakes from crumbling.
  • If your cheese isn't melting properly by the 12-minute mark, your oven might run cool; move the rack up slightly and watch closely next time.
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