Rice Pizza with Chicken and Mozzarella

Ingredients

• 2 cup cooked rice (Preferably cooked rice from the previous day.)
• 3 eggs (Use 3 eggs initially; add a fourth if the mixture needs more moisture or cohesion. The amount depends on the size of the eggs.)
• 50 ml water (A splash, mainly to help the blender process the mixture.)
• 50 g grated cheese
• salt (As needed, to taste.)
• black pepper (As needed, to taste.)
• 1 chicken breast (One large breast or two small ones; approximately 250 g boneless chicken breast.)
• 0.5 onion (Chopped or finely sliced.)
• 2 green onion stalks (Chopped; reserve some for finishing, if desired.)
• tomato purée (As needed to cover the base; approximately 150 g.)
• 150 g mozzarella cheese (Grated or cut into pieces to cover the pizza.)

Steps

1. 1

   Preheat the oven to 220 °C. Have a baking sheet or pizza pan ready and line it with parchment paper or lightly grease it to make removal easier.

2. 2

   Place the cooked rice, 3 eggs, water, and grated cheese in a blender. Season with salt and black pepper to taste.

3. 3

   Blend until the mixture is as smooth and thick as possible. If the blender cannot process it, stop the appliance and scrape down the sides; add the fourth egg only if more moisture is needed to process or bind the mixture.

4. 4

   If you do not have a blender, use an immersion blender or mash the rice with a potato masher until broken down as much as possible, then mix it with the eggs, water, grated cheese, salt, and pepper.

5. 5

   Spread the rice mixture on the baking sheet, forming a disk approximately 1 cm thick. Smooth the surface and edges with a spatula.

6. 6

   Bake the base for approximately 15 minutes, until firm and lightly golden around the edges.

7. 7

   While the base is baking, cook the chicken breast until completely cooked and it reaches 74 °C in the center. Let it rest for a few minutes, then shred it or cut it into small pieces.

8. 8

   Add the chopped onion and green onion to the cooked chicken and mix. If preferred, sauté the onion beforehand until translucent before adding it.

9. 9

   Remove the base from the oven and spread the tomato purée over it, leaving a small border uncovered.

10. 10

    Distribute the chicken with the onion and green onion over the tomato.

11. 11

    Add the mozzarella evenly over the entire surface.

12. 12

    Return the pizza to the oven for 8 to 12 minutes, until the mozzarella is completely melted and lightly golden. Let it rest for 2 or 3 minutes before slicing.

Notes

The original publication does not specify quantities for the tomato purée or cooking times and temperatures; practical estimated values are provided. For a strictly gluten-free version, verify that the grated cheese, tomato purée, and all processed ingredients are labeled gluten-free.

Nutrition per serving

• main course
• pizza
• gluten-free
• flourless
• leftover makeover
• chicken
• baked
• family meal