Rice Cake Pizza Squares (Printable view)

Crispy rice cakes layered with sauce, cheese, and fresh toppings for an easy, gluten-free snack.

# What You Need:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - ½ cup (4 fl oz) pizza sauce

→ Cheese

03 - 1 cup (3.5 oz) shredded mozzarella cheese
04 - 2 tablespoons (0.5 oz) grated Parmesan cheese (optional)

→ Toppings

05 - ¼ cup (1.4 oz) sliced black olives
06 - ¼ cup (1 oz) diced bell pepper
07 - ¼ cup (0.9 oz) sliced mushrooms
08 - 8 slices pepperoni (omit for vegetarian)
09 - 1 tablespoon (0.14 oz) chopped fresh basil or oregano

# How To Make:

01 - Set 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, then add Parmesan if desired.
05 - Distribute selected toppings such as olives, bell pepper, mushrooms, or pepperoni atop the cheese.
06 - Bake for 10 to 12 minutes until cheese is melted and bubbly.
07 - Remove from oven, 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 -
  • It's ready in under half an hour, which means you can actually make it on a weeknight without stress.
  • Gluten-free doesn't mean boring, and these crispy-bottomed squares prove it taste-wise.
  • You control every topping, so it works for picky eaters, dietary restrictions, and experimental moods alike.
02 -
  • Rice cakes can go from crispy to burnt faster than you'd think, so watch that last minute closely, especially if your oven runs hot like mine does.
  • Wet toppings like fresh tomatoes will make the rice cake soggy, so stick to heartier vegetables or add them after baking.
  • If your rice cakes start sliding around, a tiny dab of sauce underneath acts like glue and keeps them in place.
03 -
  • Tear or cut your pepperoni into smaller pieces instead of leaving it whole so it crisps up rather than protecting the cheese underneath.
  • If you're making these ahead, you can sauce and top them, then refrigerate until you're ready to bake, which makes weeknight entertaining actually doable.
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