# Rice Crust Pizza with Buffalo Chicken Topping

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.

- **Prep:** 15 min · **Cook:** 50 min · **Total:** 65 min
- **Servings:** 4
- **Difficulty:** Easy
- **Cuisine:** American
- **Category:** Main Courses, Air Fryer
- **Video:** [5 Easy Dinner Ideas I'll Never Get Tired Of](https://www.youtube.com/watch?v=TV7pLMDupS4&t=528s) (recipe starts at 8:48)
- **Recipe page:** https://webspoon.world/recipes/rice-crust-pizza-with-buffalo-chicken-topping/

## Ingredients

### Rice crust

- 100 g rice
- 200 ml boiling water
- 2 pcs eggs
- 50 ml water
- 50 g mozzarella cheese (grated)
- salt (to taste)
- ground black pepper (to taste)

### Buffalo chicken topping

- 400 g chicken breast (diced)
- 1/2 pc onion (chopped)
- 70 ml chicken broth
- 3 tbsp sriracha sauce
- 100 ml heavy cream 33%
- salt (to taste)
- mozzarella (shredded, to finish)

## 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. _(timer: 30 min)_
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. _(timer: 15 min)_
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. _(timer: 5 min)_
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. _(timer: 5 min)_

## Nutrition (per serving, estimated)

- Calories: 400
- Protein: 33g
- Fat: 20g
- Carbs: 24g
- Fiber: 1g
- Sugar: 3g
- Sodium: 780mg

## FAQ

### 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.

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Source: [Rice Crust Pizza with Buffalo Chicken Topping — Webspoon World](https://webspoon.world/recipes/rice-crust-pizza-with-buffalo-chicken-topping/)