Rice Paper Pizza
Get ready to indulge in a fun twist on pizza with our Rice Paper Pizza! This crispy creation uses delicate rice paper as a base, giving you a light and crunchy foundation that perfectly complements fresh toppings like zesty tomatoes and gooey mozzarella. Bake it up until golden, and enjoy a guilt-free slice of pizza perfection that’s as delicious as it is innovative!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(2)
- egg
- mozzarella
🫙Pantry Staples(3)
- olive oil
- rice paper
- tomato sauce
🧂Spices & Seasonings(1)
- oregano
🍯Sauces & Condiments(1)
- olivesoptional
Nutrition (per serving)
Calories
254
Protein
12g
Carbs
14g
Fat
17g
👨🍳 Instructions
- 1
Preheat the oven to 180 degrees Celsius.
- 2
Soak the rice papers in egg.
- 3
Layer two rice papers on a baking tray with a bit of oil and sesame.
- 4
Spread tomato sauce over the rice papers.
- 5
Add mozzarella and ham according to your preference.
- 6
Sprinkle with oregano and add olives if desired.
- 7
Drizzle with olive oil.
- 8
Bake for about 20 minutes.
💡 Pro Tips
- ✓Soak rice paper in egg for exactly 2-3 seconds per side, not longer, because rice paper absorbs moisture rapidly and will become mushy if saturated; the egg proteins will set and create a crispy crust at 180°C.timing2-3 seconds per side
- ✓Layer two rice papers with 1 teaspoon of olive oil between them before adding toppings; this creates a moisture barrier that prevents the bottom layer from becoming soggy while the egg proteins in the top layer gelatinize and form structure.technique1 teaspoon oil between layers
- ✓Drain your tomato sauce to 70% of its original weight before spreading (remove excess liquid) because tomato's water content will soften the rice paper crust; concentrated sauce provides flavor without moisture overload.ingredient70% weight retention (30% liquid removed)
- ✓Bake at 180°C for 18-22 minutes until the mozzarella reaches 82-85°C internal temperature (cheese fully melted and edges browned); rice paper's low water content means it crisps faster than wheat dough, so monitor closely to prevent burning.timing180°C, 18-22 minutes, 82-85°C cheese temp
- ✓Add mozzarella in a thin, even layer (approximately 60-80g per pizza) rather than clumps; this ensures even melting and prevents wet pockets that steam and soften the crust beneath.technique60-80g per pizza, thin even layer
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Rice Paper Pizza
Get ready to indulge in a fun twist on pizza with our Rice Paper Pizza! This crispy creation uses delicate rice paper as a base, giving you a light and crunchy foundation that perfectly complements fresh toppings like zesty tomatoes and gooey mozzarella. Bake it up until golden, and enjoy a guilt-free slice of pizza perfection that’s as delicious as it is innovative!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- ham
🥛Dairy & Eggs(2)
- egg
- mozzarella
🫙Pantry Staples(3)
- olive oil
- rice paper
- tomato sauce
🧂Spices & Seasonings(1)
- oregano
🍯Sauces & Condiments(1)
- olivesoptional
Nutrition (per serving)
Calories
254
Protein
12g
Carbs
14g
Fat
17g
👨🍳 Instructions
- 1
Preheat the oven to 180 degrees Celsius.
- 2
Soak the rice papers in egg.
- 3
Layer two rice papers on a baking tray with a bit of oil and sesame.
- 4
Spread tomato sauce over the rice papers.
- 5
Add mozzarella and ham according to your preference.
- 6
Sprinkle with oregano and add olives if desired.
- 7
Drizzle with olive oil.
- 8
Bake for about 20 minutes.
💡 Pro Tips
- ✓Soak rice paper in egg for exactly 2-3 seconds per side, not longer, because rice paper absorbs moisture rapidly and will become mushy if saturated; the egg proteins will set and create a crispy crust at 180°C.timing2-3 seconds per side
- ✓Layer two rice papers with 1 teaspoon of olive oil between them before adding toppings; this creates a moisture barrier that prevents the bottom layer from becoming soggy while the egg proteins in the top layer gelatinize and form structure.technique1 teaspoon oil between layers
- ✓Drain your tomato sauce to 70% of its original weight before spreading (remove excess liquid) because tomato's water content will soften the rice paper crust; concentrated sauce provides flavor without moisture overload.ingredient70% weight retention (30% liquid removed)
- ✓Bake at 180°C for 18-22 minutes until the mozzarella reaches 82-85°C internal temperature (cheese fully melted and edges browned); rice paper's low water content means it crisps faster than wheat dough, so monitor closely to prevent burning.timing180°C, 18-22 minutes, 82-85°C cheese temp
- ✓Add mozzarella in a thin, even layer (approximately 60-80g per pizza) rather than clumps; this ensures even melting and prevents wet pockets that steam and soften the crust beneath.technique60-80g per pizza, thin even layer