Save My neighbor stopped by one afternoon with a box of rice cakes she'd bought on impulse, convinced she'd made a terrible mistake. Twenty minutes later, we were pulling bubbling, golden squares from the oven, and she was texting me photos to send to her sister. There's something magical about finding an elegant shortcut that doesn't feel like you're cutting corners at all.
Last summer, I made these for a pool party where someone mentioned they couldn't eat bread, and instead of panic, I just grabbed the rice cakes from the pantry. They disappeared faster than the sandwiches, and suddenly I had a new go-to that works for almost anyone at the table.
Ingredients
- Rice cakes: The sturdy foundation that stays crispy on the bottom while the top gets delightfully melted; pick the plain ones, as flavored varieties can muddy the pizza taste.
- Pizza sauce: A measured half cup keeps things bright without turning soggy, though jarred works just as well as homemade.
- Mozzarella cheese: Use whole milk shredded cheese if you can, as it melts more smoothly than the pre-shredded stuff packed with anti-caking agents.
- Parmesan cheese: A small handful adds a whisper of sharpness that makes people ask what the secret ingredient is.
- Toppings: Whatever speaks to you, fresh or cooked, but go easy so the rice cake doesn't turn into a soggy platform.
Instructions
- Heat your oven:
- Set it to 400°F and line a baking sheet with parchment paper so cleanup is just tossing a sheet instead of scrubbing cheese off metal.
- Arrange and sauce:
- Lay the rice cakes flat in a single layer, then spread about 2 tablespoons of sauce over each one, leaving just a tiny edge bare so they don't slip around.
- Layer the cheese:
- Sprinkle mozzarella first, then Parmesan if you're using it, making sure the cheese reaches the edges where it'll crisp up nicely.
- Top with care:
- Add your chosen toppings now, but resist the urge to pile them high, as the rice cake has limits and will tell you by getting floppy.
- Bake until bubbly:
- Watch for the cheese to turn golden and bubble at the edges, which should take about 10 to 12 minutes depending on your oven's mood.
- Cool and cut:
- Let them rest for a minute so you don't burn your fingers, then slice each rice cake in half to create neat squares.
- Finish and serve:
- A small scatter of fresh basil or oregano right before serving brings everything into focus and makes the whole kitchen smell alive.
Save I served these to my daughter's friends during a homework session, and they became the unofficial currency of the afternoon—every question answered earned another square. It's rare when something this quick becomes the thing people actually remember.
Sauce and Flavor Swaps
The beauty of this format is how willing it is to play along with whatever sauce mood strikes you. Pesto turns them herbaceous and rich, BBQ sauce makes them feel like a snack that's almost a meal, and spicy arrabbiata brings a gentle heat that builds with each bite. I've even brushed them with garlic oil and fresh herbs for nights when I wanted something savory and minimal.
Making Them Your Own
These squares work beautifully as a template rather than a prescription. Roasted red peppers, caramelized onions, fresh spinach, sun-dried tomatoes, or even a drizzle of balsamic all find their way onto mine depending on what's been sitting in the crisper drawer. The rice cake is humble enough to support almost any flavor combination without arguing back.
Serving and Storage Thoughts
They're best eaten warm, when the cheese is still soft and the rice cake hasn't started hardening again, but they also keep in an airtight container for a couple of days if you want to reheat and crisp them back up in a hot oven for a minute or two. For a fuller meal, a simple side salad or a bowl of soup transforms them from snack into something that feels more complete.
- Dairy-free cheese works surprisingly well here, though it needs a touch more time to melt fully.
- If you're feeding someone with multiple allergies, check that your rice cakes are certified gluten-free, as some manufacturers share equipment.
- Leftover vegetables are perfect for this, so it's a gentle way to clear the fridge before the weekend.
Save What started as my neighbor's impulse purchase has become one of those recipes I return to when I'm short on time but refuse to be short on flavor. It's simple enough that even a tired evening doesn't feel like an excuse to order takeout.
Recipe FAQs
- → What type of rice cakes work best for this dish?
Plain, large rice cakes with a sturdy texture are ideal to hold toppings and crisp nicely when baked.
- → Can I use different cheeses for topping?
Mozzarella melts well, but grated Parmesan adds flavor. Dairy-free options can substitute for a vegan version.
- → How can I make this dish vegan?
Use plant-based cheese alternatives and select vegetable toppings like mushrooms, olives, and peppers.
- → Are there alternative sauces to use besides pizza sauce?
Yes, pesto, BBQ sauce, or spicy arrabbiata work as flavorful substitutes.
- → What is the best way to serve these squares?
Serve warm with a fresh herb garnish, perfect alongside a crisp salad or as a quick snack.