Plain, unsalted rice cakes have become a favorite “base ingredient” of mine. Since my food allergies prevent me from eating store bought breads, rice cakes provide a substitute that is healthy, easy and adaptable. While lacking in flavor on their own, they act as bread to support a variety of toppings — from sweet to savory — and provide a satisfying crunch.
Recipe: Rice Cake Mini Pizzas
2 rice cakes (I eat 3 when especially hungry)
tomato or pizza sauce
shredded mozzarella cheese
sliced black olives, pepperoni, cooked sliced mushrooms, etc. (optional)
Spread a thin layer of sauce on each rice cake. Sprinkle with shredded cheese. Top with your favorite pizza toppings, such as black olives, cooked mushrooms or pepperoni. Microwave for 20-30 seconds, until cheese is melted.
Other favorite rice cake toppings: honey and nut butter; salsa and sharp cheddar cheese; tuna and Colby Jack cheese.
What are your favorite toppings?
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