Vegetable Curry Pizza with Basmati Rice Crust

Recipe By The Healthy Home Cook



  • 1 cup dry Village Harvest Organic Basmati Rice
  • 1 1/2 cups water
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/3 cup gluten free flour
  • 2 eggs
  • 1 egg white
  • dash of salt



  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 can (8 oz) tomato sauce
  • 1 Tbsp dry curry powder
  • 1 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp red pepper flakes
  • dash of salt/pepper



  • 1 cup yellow onion- chopped
  • 1 cup mushrooms- chopped
  • 1 cup green bell pepper- chopped
  • 1 cup sweet potato- chopped
  • 1 Tbsp coconut oil
  • Fresh parsley


  1. Bring 1 1/2 cups of water to a boil, add 1 cup of basmati rice. Lower heat and continue to cook until water is absorbed.
  2. Once rice is finished, remove from heat and let cool.
  3. In a large skillet, combine your chopped onion, mushrooms, bell pepper and sweet potato with 1 Tbsp of coconut oil. Saute for about 10 minutes or until your vegetables become slightly tender. (They will continue to cook in the oven.)
  4. To create the crust, take your cooked rice and combine it with 1/2 tsp pepper, 1/2 tsp garlic powder, 1/3 cup gluten free flour, 2 eggs, 1 egg white and a dash of salt.
  5. Stir all the ingredients well and pour the mixture onto a pizza stone or baking sheet. (I used parchment paper as well).
  6. Flatten the rice mixture on your stone and bake at 400 degrees for approximately 20 minutes.
  7. To create the sauce, combine 1 can (13.5 oz) unsweetened coconut milk, 1 can (8 oz) tomato sauce, 1 Tbsp curry, 1 tsp ground ginger, 1/2 tsp cumin, 1/2 tsp red pepper flakes and a dash of salt/pepper.
  8. Simmer for about 15 minutes.
  9. When your crust is finished baking, remove it from your oven.
  10. Top the crust with about 3-4 tbsp of your curry sauce, add your preferred amount of cooked vegetables and top with another 3-4 tbsp of sauce.
  11. Place pizza back in oven, and bake for another 5-10 minutes.
  12. Once it is finished, remove from oven and top with fresh parsley.

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