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Crispy Rice Paper Pizza with Burrata & Cherry Tomatoes (Gluten-Free & So Easy!)
- Jan 19
- 3 min read
Updated: Feb 19
There are days when you crave pizza… but not the effort of making dough, waiting for it to rise, or dealing with gluten-free flour blends that sometimes behave like mysterious creatures with minds of their own. On those days, this Crispy Rice Paper Pizza with Burrata & Cherry Tomatoes swoops in like a miracle.
The first time I made it, I wasn’t expecting much—I just needed something quick, crunchy, and comforting. But when that golden, bubbly rice paper crust came out of the oven, topped with creamy soft cheese, roasted cherry tomatoes, and a dreamy cloud of burrata… I was honestly shocked at how good it was. It’s the kind of recipe you make once and immediately think, “Why didn’t I try this sooner?”
The best part? It’s naturally gluten-free, made with pantry-friendly ingredients, and requires zero rolling, kneading, or stress. If you can dip rice paper into eggs, you can make this pizza.
This is also a fantastic recipe for busy weeknights, lazy Sundays, or when you want something fun and different to serve guests. People will absolutely ask how you made the crust — you can decide whether to keep the secret or share the magic.
Alright, let’s make pizza magic happen.
Crispy Rice Paper Pizza with Burrata & Cherry Tomatoes
Why You’ll Love This Rice Paper Pizza
100% gluten-free — no fancy ingredients needed
Ultra crispy edges with a soft, chewy centre
Ready in under 30 minutes
Customizable with endless toppings
Light, fresh, and perfect for summer meals
Tips for the Perfect Rice Paper Pizza
✔ Don’t skip brushing the baking paper with oil. This prevents sticking and helps the crust brown beautifully.
✔ Dip every sheet fully in the egg mixture. The egg works as the “glue” that binds the layers and creates a real crust.
✔ Layer 8 sheets in total. Four on the bottom, four on top — this gives the pizza structure and crunch.
✔ Let it cool on a rack. This keeps the base crisp instead of steaming and getting soggy.
✔ Finish strong. Burrata + fresh basil + balsamic glaze = absolute perfection.
Crunchy Rice Paper Pizza with Burrata & Cherry Tomatoes
Light, gluten-free, and irresistibly crispy.
Prep Time: 10–15 minutes
Cook Time: 25–30 minutes
Total Time: 35–45 minutes
Servings: 2–3
Ingredients
8 rice paper sheets
3 eggs, whisked
1 burrata ball
100 g soft cheese
1 medium box cherry tomatoes, halved
1 tbsp sesame seeds
Fresh basil leaves, for garnish
Olive oil
Mixed dried herbs
Salt & pepper
Balsamic glaze
Instructions
1. Prep Everything
Prepare all ingredients: Cut the cherry tomatoes in half, whisk the eggs in a flat plate, and set the rice paper sheets within arm’s reach.
Preheat the oven to 200°C, then lower to 190°C fan so the pizza cooks evenly without burning.
Brush a sheet of baking paper with olive oil.
2. Build Your Crust
Dip each rice paper sheet into the egg mixture until fully coated. Lay 4 sheets on the baking paper, forming your preferred shape — round or square.
Place the remaining 4 sheets on top. They’ll soak up the extra egg and bind everything together.
Fold the edges of the rice paper inward to create a rustic crust. Sprinkle the edges with sesame seeds.
3. Add the Toppings
Spread the soft cheese in the centre. Arrange the halved cherry tomatoes on top, filling all the gaps.
Drizzle with olive oil, and season generously with dried herbs, salt, and pepper.
4. Bake
Bake for 25–30 minutes, or until the crust is browned, crisp, and blistered. Every oven is different, so keep an eye on it during the last few minutes.
5. Finish & Serve
Remove the pizza and transfer it to a cooling rack for a few minutes. This helps the base stay crisp.
Top with the burrata, a handful of fresh basil, and a drizzle of balsamic glaze.
Slice and enjoy immediately — the combination of hot crispy crust and cool creamy burrata is absolute heaven.
Love Rice Paper Recipes?
Let me know if you'd like a veggie version, a spicy version, or even a breakfast one — I’ve been experimenting with so many toppings lately!
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