Rice Cake Pizza Bites
Crispy rice cakes turned into personal pizzas with bright marinara, gooey melted mozzarella, and little rounds of pepperoni. They broil in minutes, stay crunchy underneath, and feel like a party on a plate. Perfect after-school fuel or a snack the whole table will grab.
By TasteBuds
Recipe details
- Yield
- 4 people (makes 12 bites)
- Prep time
- 8 minutes
- Cook time
- 5 minutes
- Total time
- 12 minutes
Ingredients
- 12 rice cakes Plain rice cakes, gluten-free variety
- ¾ cup Marinara sauce (store-bought or homemade)
- 1½ cups Shredded mozzarella cheese
- ¾ cup Mini pepperoni (about 60 slices)
- ½ tsp Dried oregano (optional, for sprinkling)
- A small handful Fresh basil leaves, torn (optional, for garnish)
Instructions
- Line a baking sheet with aluminum foil for easy cleanup.
- Arrange 12 plain rice cakes in a single layer on the prepared baking sheet.
- Spoon ¾ cup marinara sauce evenly over the rice cakes, about 1 tablespoon per cake, spreading it almost to the edges but leaving a thin rim.
- Sprinkle 1½ cups shredded mozzarella cheese over the sauce on each rice cake, covering the marinara generously.
- Lay ¾ cup mini pepperoni (about 5 slices per rice cake) on top of the cheese, pressing them in lightly so they nestle into the mozzarella.
- If using, dust the tops with ½ tsp dried oregano.
- Turn your oven's broiler to high and position the rack about 6 inches from the heat element.
- Broil the rice cake bites for 3 to 5 minutes, watching closely, until the cheese is bubbling, melted, and starting to turn golden at the edges and the pepperoni curls slightly at the rims. The rice cakes should stay crisp underneath.
- Remove the baking sheet from the oven and let the bites cool for 1 minute so the cheese firms up just enough to hold together.
- If using, scatter a small handful of torn fresh basil leaves over the top.
- Transfer to a serving plate and serve warm.