Meaty mushrooms, green onions, tomatoes and mozzarella are only a few topping suggestions, get creative and have fun. Topped with pesto, short or medium grain rice acts as a substitute for dough making this pie perfect for those with gluten allergies. For best results, ensure toppings are well drained.


Makes 4 servings.


  • 2 cups (500 mL) cooked U.S. short or medium grain rice
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 cup (50 mL) prepared pesto
  • 1/2 cup (125 mL) sliced, fresh mozzarella cheese
  • 1 tomato, thinly sliced
  • 1/2 cup (125 mL) sliced mushrooms
  • 2 tbsp (30 mL) sliced green onions


  1. In bowl, combine rice, cheese and egg. Press onto lightly greased foil-lined baking sheet to form an 8-inch (20 cm) circle.
  2. Spread with prepared pesto and top with mozzarella slices, tomato, mushrooms and green onions.
  3. Bake at 400 F (200 C) until toppings are cooked, cheese is golden and bubbly and outer crust is crisp on the edges, about 15 minutes.