Rice crust bechamel sauce pizza
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Most crunchy and delicious pizza ever, gluten free and vegan, with a delicious and simple beachamel sauce and lost of goodies.

Course: dinner
Author: Gaspar Carreira
Pizza dough:
  • 2 cups rice flour
  • 1 cup cornstarch
  • 1 tsp baking powder
  • pinch of sea salt
  • 1 Tbsp dried oregano
  • 1/4 tsp black pepper
  • 2 cups water
  • 4 Tbsp extra virgin olive oil
Bechamel sauce:
  • 1 1/2 cups EcoMil almond bechamel milk
  • 2 Tbsp cornstarch
  • 3 Tbsp water
  • 1/4 tsp sea salt
Your favorites toppings, like arugula, tomato, mushrooms, bittersweet chickpeas or olives
  1. Preheat the oven to 220°C. Put all the dry ingredients in a large bowl and mix well. Add little by little the water and olive oil. Mix everything very well, I really recommend using your hands, you also can put the dough on the table with a little flour and knead it well until it elasticity, it should not stick to the hands. Put in a pan with a little olive oil and bake for 20 minutes or until the dough is really crunchy, do not be guided by the color of the dough since it does not brown.
Bechamel sauce:
  1. Bring to the boil the almond milk with the sea salt, once it gets to boil reduce the heat. Dilute the cornstarch in the water, mix well and add to the boiling milk, stir well for about 4 minutes, once it starts to thicken turn off the heat and let cool.
  2. Put the sasa on the dough and finish with your favorite ingredients a little more sea salt, pepper and a little olive oil.