Gluten-Free Rice and Chicken Pizza
Gluten-Free Rice and Chicken Pizza is a medium International recipe that serves 3. 445 calories per serving. Recipe by Deli Cuisine on YouTube.
Prep: 9 min | Cook: 44 min | Total: 1 hr 3 min
Cost: $7.04 total, $2.35 per serving
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
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
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
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
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
Set aside the topping
Transfer the chicken‑sauce mixture to a bowl and keep warm.
Time: PT2M
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
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
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
Add the topping
Spread the chicken‑sauce mixture over half of the batter, sprinkle shredded mozzarella and arrange the green olive slices.
Time: PT3M
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
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
Dietary info: gluten‑free, high protein, low carbohydrate, suitable for gluten‑intolerant, high-protein
Allergens: eggs, milk
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
The rice batter remains sticky and does not form a crust.
Add 1‑2 tbsp rice flour or cornstarch, then spread the batter well. Cook a bit longer over low heat.
The center of the pizza is still soft after the final cooking.
Lower the heat slightly and extend cooking by 2‑3 minutes with the lid on, or finish cooking 1 minute under the oven broiler.
The cheese does not melt properly.
Cover the pan more tightly or add a small spoon of water to the bottom to create steam.
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.
Last updated: August 21, 2026
