A creamy gluten free alternative to the traditional pizza. It’s perfect if you have a gluten intolerance or if you want to offer to your toddler a less crunchy and more easy to chew pizza crust.
The addition of the Parmesan Cheese to the crust makes it even more tasty and kid friendly 😉
It’s easy to prepare and makes a wonderful and complete lunch for the kids and for the whole family.
As I added egg white to the mix to glue everything together I would suggest to offer the rice pizza to your toddler after 1 year.
I used Arborio rice, the same one that I use for risotto as it is very starchy and creamy once cooked. You can also try the Carnaroli variety, it’s very similar.
The kind of pan you will use is important. I used a 11 inch, non stick, fluted tart pan. You will need the indentation and outer ridge in the bottom so that you will bake the rice crust and than flip it upside down and fill the indentation with the tomato sauce and mozzarella.
Here you are the ingredients for 6 servings:
And that’s how to proceed:
– Bring a large pot of water to boil. Add 1 tsp of sea salt. Add the rice and boil for 15 minutes. Drain the rice