Pepperoni Mushroom Pizza

This pizza swaps traditional dough for a rice crust made from cooked rice, beaten egg, and cheddar cheese pressed into a pan and baked until firm. It’s naturally gluten-free and gives you a crispy, chewy base that holds toppings without flopping.

The crust gets a quick pre-bake to set the egg and cheese before you layer on the tomato sauce seasoned with basil, oregano, and garlic powder. Then comes pepperoni, sliced mushrooms, Parmesan, and a full cup of mozzarella layered in two rounds so cheese runs through every bite.

The recipe includes both conventional oven and microwave instructions, making it flexible for dorm rooms, offices, or just nights when you don’t want to heat up the whole kitchen.

Pro Tips

• Press the rice crust firmly and evenly into the pan. Thin spots crack and thick spots stay soft
• Use cold leftover rice for best results. Freshly cooked rice can be too sticky and wet
• Layer half the mozzarella under the toppings and half on top. The bottom layer melts into the sauce while the top layer browns
• Let the pizza stand 5 minutes after cooking before slicing. This lets the rice crust firm up so slices hold together

Variations

• Veggie version: Skip the pepperoni and load up with bell peppers, olives, and onions
• Buffalo chicken pizza: Replace pepperoni with shredded chicken tossed in hot sauce
• Use brown rice for a nuttier flavor and extra fiber in the crust