I’ve been wanting to make a gluten free pizza for the longest time now, but always got turned off by the thought of all the work it would take for me to make a perfect gluten free crust, so I let the idea rest. Then again I was planning to make an attempt this week and it just came to me, a crust made out of sticky rice, it sounded easy and delicious so I went for it! I still want to make a proper gluten free crust though, but until then these will do, and trust me this pizza will hold its own, it is a winner!
Forget about that delicious dough crust and make a rice crust, its nice and crips on the edges and deliciously soft but firm in underneath the toppings. The trick it to pre bake the crust and to make it not to thin but about 1 centimeter or 0,4 inches thick. I love a traditional pizza crust, but this one is just as amazing in its own rights.
Because of the pizza is made with rice I decided to keep the asian theme going and used spring onions, gochugaru (Korean chilli flakes) and oyster mushrooms sautéed with soy sauce, you can use shiitake to make it even more “asian”. Keep in mind that I have a very high tolerance for spicy foods so if you prefer a more mild heat or non just use less or non of the chilli flakes. As usual you can customize it to your own liking so feel free to top this pizza with whatever you’d like such as tomatoes, onion, vegan cheese and any other topping you love!
If you make this dish leave a comment below to let me know how you liked them, or tag me in your creations on my social media accounts.