Mushroom & Coconut Rice Crust Pizza
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 (gluten-free, vegan) ready in about 48 minutes pairs rice flour, coconut milk, sliced 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 a quick salad or grain on the side. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Coconut Rice Crust Pizza take to make?
Total time is about 48 minutes (30 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom & Coconut Rice Crust Pizza?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.
Can I substitute ingredients in Mushroom & Coconut Rice Crust Pizza?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom & Coconut Rice Crust Pizza for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom & Coconut Rice Crust Pizza gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
