Looking for a unique twist on pizza night? Mochi pizza combines the irresistibly chewy texture of mochi with the savory goodness of classic pizza. Popular in Japanese fusion cuisine, this gluten-free crust made from glutinous rice flour is crispy on the edges and gooey in the center—perfect for holding your favorite toppings. Whether you’re craving something traditional or want to experiment with bold flavors, this mochi pizza delivers!
Ingredients
For the mochi crust:
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1 cup glutinous rice flour (mochiko)
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¾ cup water
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½ tsp salt
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1 tsp garlic powder (optional)
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1 tbsp olive oil
Toppings (customize to taste):
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⅓ cup pizza sauce
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½ cup shredded mozzarella cheese
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Pepperoni, sliced mushrooms, bell peppers, onions, or any favorites
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Fresh basil or oregano (optional)
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Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
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Make the mochi dough:
In a bowl, mix glutinous rice flour, salt, garlic powder (if using), and water until smooth. The batter will be sticky and stretchy. Stir in olive oil. -
Spread the dough:
Pour the mochi batter onto the baking sheet and spread it into a round or rectangle about ½ inch thick. Wet a spatula or your hands to help smooth it out. -
Pre-bake the crust:
Bake the plain mochi crust for 15 minutes or until it starts to turn lightly golden and set. -
Add toppings:
Remove from oven, spread the pizza sauce evenly, sprinkle cheese, and add toppings. -
Final bake:
Return to oven and bake another 8–10 minutes, or until cheese is melted and bubbling. -
Cool slightly and serve:
Let cool for 3–5 minutes, slice, and enjoy that cheesy, chewy perfection! -
Tips:
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For an extra crispy base, you can pan-fry the mochi crust in a non-stick skillet for a few minutes before baking.
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Try it with a teriyaki chicken topping or even kimchi and cheese for a fusion spin!
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