Mushroom & Coconut Rice Crust Pizza

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A gluten-free, halal pizza with a tender rice crust, earthy mushroom filling, and creamy coconut sauce, ideal for health-conscious gatherings. This Indonesian-inspired sheet-pan recipe (gluten-free, vegan), ready in about 48 minutes, pairs rice flour, coconut milk, mushroom for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 18 min Serves 4 Indonesian cuisine 260 cal/serving

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Ingredients

300 g rice flour
200 ml coconut milk
250 g, sliced mushroom
2 medium, minced shallot
10 g coconut sugar
15 g, chopped fresh cilantro
20 ml coconut oil
100 g halal cream cheese
4 g sea salt
2 g black pepper

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Instructions

Step 1: Preheat oven to 200°C (390°F). Whisk 300g rice flour, 200ml coconut milk, 4g sea salt, and 2g black pepper into a smooth batter; pour into a greased 24cm pizza pan. Bake for 15 minutes until firm and lightly golden.
Step 2: Sauté 250g sliced mushrooms and 2 minced shallots in 20ml coconut oil over medium heat for 8-10 minutes until mushrooms are tender and golden; add 10g coconut sugar and cook 1 minute until sugar dissolves.
Step 3: Spread 100g halal cream cheese over the baked rice crust, then top with the mushroom mixture and 15g chopped fresh cilantro.
Step 4: Return to oven and bake for 8-10 minutes until cheese melts and edges are crisp; check after 8 minutes to prevent over-browning. Cool 5 minutes before slicing to set the crust.