Gluten-Free Rice and Chicken Pizza

Ingredients

• 250 g Cooked rice (leftover) (cooked rice from the day before, cooled)
• 2 unités Eggs (lightly beaten)
• 1 unité Onion (thinly sliced)
• 200 g Chicken (cut into large dice)
• 200 ml Tomato sauce (herbed or canned)
• 2 c. à soupe Olive oil (for cooking)
• 1 c. à café Garlic and roasted pepper spice blend (to taste)
• à goût Salt
• à goût Pepper
• 100 g Shredded mozzarella (or shredded cheese of your choice)
• 10 unités Pitted green olives (sliced)

Instructions

1. Prepare the ingredients

   Thinly slice the onion, cut the chicken into large dice, measure the spices, salt, pepper and prepare the mozzarella and olives.

   Time: PT5M

2. Caramelize the onion

   Heat 1 c. à soupe olive oil in the pan, add the sliced onion and cook over medium heat for 6 minutes until golden and lightly caramelized.

   Time: PT6M

   Temperature: moyen

3. Cook the chicken

   Add the chicken pieces, season with salt and pepper and sprinkle the garlic/pepper spice blend. Sauté for 10 minutes, stirring, until the chicken is fully cooked.

   Time: PT10M

   Temperature: moyen

4. Add the tomato sauce

   Pour the 200 ml tomato sauce over the chicken, stir and let simmer for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: moyen

5. Set aside the topping

   Transfer the chicken‑sauce mixture to a bowl and keep warm.

   Time: PT2M

6. Blend the rice batter

   In a blender, place the cooked rice, the 2 beaten eggs and a pinch of salt. Blend for 2 minutes until a smooth batter without rice pieces forms.

   Time: PT2M

7. Cook the first side

   Heat 1 c. à soupe olive oil in the pan, spread the rice batter evenly, cover and cook over medium‑low heat for 8 minutes until the surface is dry and lightly golden.

   Time: PT8M

   Temperature: moyen-doux

8. Flip the base

   Place a flat plate on the pan, quickly flip the batter, then slide it back into the pan to cook the other side for 8 minutes.

   Time: PT8M

   Temperature: moyen-doux

9. Add the topping

   Spread the chicken‑sauce mixture over half of the batter, sprinkle shredded mozzarella and arrange the green olive slices.

   Time: PT3M

10. Melt the cheese

    Replace the lid, cook for 7 minutes over medium heat until the cheese melts and the batter is fully cooked through.

    Time: PT7M

    Temperature: moyen

11. Serve

    Slide the pizza onto a board, cut into slices and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

445

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cooked rice (leftover): cooked quinoa, cauliflower rice
• Instead of Eggs: egg substitute (linseed + water)
• Instead of Onion: shallot, leek
• Instead of Chicken: turkey, ground meat, canned tuna
• Instead of Tomato sauce: passata, tomato coulis
• Instead of Olive oil: sunflower oil
• Instead of Garlic and roasted pepper spice blend: paprika, garlic powder
• Instead of Shredded mozzarella: shredded cheddar, goat cheese
• Instead of Pitted green olives: black olives

Equipment Needed

• Large non‑stick skillet
• Skillet lid
• Blender
• Spatula or ladle
• Large plate (for flipping)
• Chef's knife
• Cutting board
• Measuring spoons
• Mixing bowl

Critical Steps — Do Not Skip

• Properly caramelize the onion for the flavor base.
• Achieve a homogeneous rice batter without lumps.
• Form a dry crust before flipping the base.
• Flip the batter without breaking it.
• Melt the cheese while ensuring the batter is fully cooked.

Chef Tips from the Video

• Use pre‑cooked basmati rice for a lighter texture.
• Sprinkle a little parmesan on top for deeper flavor.
• For a vegetarian version, replace the chicken with sautéed mushrooms or smoked tofu.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended, the rice batter becomes soft after thawing.

Room temperature: Consume within 2 hours of cooking if kept at room temperature.

Make-Ahead Tips

• Prepare the topping (chicken + sauce) the day before and reheat before assembling.
• The rice batter can be blended and kept in the refrigerator for 12 hours before cooking.
• The olives and cheese can be pre‑measured in small bowls.