Rice crust pizza blends 100 g of air-fryer-cooked rice with eggs and mozzarella into a smooth base, crisps it at 180 °C for 15 minutes, then tops it with a 10-minute buffalo chicken — diced breast simmered with onion, broth, 3 tbsp of sriracha and cream — plus mozzarella for a final 5-minute melt. Crispy base, creamy heat on top, naturally wheat-free. Serves 4.
Instructions
- 1
Put the rice and boiling water in a covered dish and cook in the air fryer at 200 °C / 400 °F. Pre-cooked rice skips this step.
30:00 - 2
Whisk the eggs with 50 ml of water, salt, pepper and the grated mozzarella.
- 3
Stir the mixture into the hot rice, then blend until smooth and glossy.
- 4
Spread the base into the dish in an even layer and air-fry at 180 °C / 350 °F.
15:00 - 5
Meanwhile, sear the diced chicken in a little oil until it starts turning golden.
- 6
Add the chopped onion and a touch of salt; cook until sweet and soft.
- 7
Splash in the broth, add the sriracha, then the cream; simmer until glossy.
05:00 - 8
Spread the buffalo chicken over the crust, level it and top with mozzarella.
- 9
Return to the air fryer just long enough to melt the cheese.
05:00
Watch the video
Frequently Asked Questions
Can I use pre-cooked or leftover rice for the crust?
Yes — the video says it outright. You need about 250–300 g of cooked rice to replace the 100 g dry + 200 ml water; warm it slightly so the egg-mozzarella mixture blends in smoothly before it hits the blender.
Why blend the rice base instead of just pressing it?
Blending breaks the grains into a batter that sets into one firm, sliceable crust — pressed whole grains crumble when you lift a slice. A few pulses is enough; keep a little texture if you like a more risotto-style bite.
How spicy is 3 tablespoons of sriracha?
Medium — the 100 ml of cream rounds it into a buffalo-style sauce rather than raw heat. Drop to 1 tbsp for kids, or swap in Frank’s RedHot for a more classic buffalo flavor at similar strength.