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Rice Cake Pizzas

 Rice Cake Pizzas
Ordinary rice cakes get a taste lift with some simple pizza toppings. I keep small portions of the beef mixture in the freezer to quickly thaw for fast snacks.—Gayle Richardson, Great Falls, Montana
14 ServingsPrep/Total: 30 min.


  • 1 can (8 ounces) tomato sauce
  • 1 package (4-1/2 ounces) plain or cheese-flavored rice cakes
  • Italian seasoning to taste
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • Spread tomato sauce over the rice cakes. Sprinkle with Italian
  • seasoning.
  • In a large skillet, cook the beef, onion and green pepper over medium
  • heat until meat is no longer pink; drain. Spoon over rice cakes.
  • Sprinkle with cheese and olives. Place five pizzas on a
  • microwave-safe plate.
  • Microwave, uncovered, on high for 30 seconds or until cheese is
  • melted. Repeat with remaining pizzas. Yield: 14 servings.
Nutritional Facts: 1 serving (1 each) equals 143 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 241 mg sodium, 11 g carbohydrate, 1 g fiber, 11 g protein.

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Rice Cake Pizzas (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.