Rice Cake Pizza Squares (Printable)

Quick, gluten-free crispy rice cakes with zesty sauce, melted cheese, and fresh veggie or meat toppings.

# What You'll Need:

→ Base

01 - 4 large plain rice cakes

→ Sauce

02 - 120 ml pizza sauce

→ Cheese

03 - 100 g shredded mozzarella cheese
04 - 15 g grated Parmesan cheese (optional)

→ Toppings

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

# How to Make It:

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 2 tablespoons of pizza sauce evenly over each rice cake.
04 - Sprinkle shredded mozzarella over the sauce, then add grated Parmesan if using.
05 - Distribute desired toppings such as olives, bell pepper, mushrooms, pepperoni, and fresh herbs over the cheese.
06 - Bake for 10 to 12 minutes until cheese is melted and bubbling.
07 - Remove from oven, let cool 1 to 2 minutes, then slice each rice cake in half to form squares.
08 - Top with fresh herbs and serve warm.

# Expert Tips:

01 -
  • They're ready in under 25 minutes, which means you can actually pull them together between work and dinner.
  • Gluten-free without tasting like you're eating cardboard—the crispy rice cake base stays satisfying.
  • You control every topping, so picky eaters and adventurous ones can build exactly what they want.
02 -
  • Don't skip the parchment paper—rice cakes stick to bare baking sheets and it ruins the bottom texture.
  • Wet toppings like fresh tomatoes belong on after baking, not before, or the whole thing turns into a soggy mess.
03 -
  • Spread sauce thinner than you think you should—it's the single biggest difference between crispy and soggy.
  • Let them cool for exactly one minute before slicing so the cheese stays on the rice cake instead of dragging off with your knife.
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