garnish:fresh chopped parsley + extra drizzle of Sriracha
Instructions
Rice Crust:
Preheat oven to 425℉. Line a cookie sheet with parchment paper.
To a blender or food processor, add the cooked rice, eggs, cheese and water. Process till smooth. Mixture will be on the thick side. Transfer to your baking sheet and using a small rubber spatula, spread it out into a round pizza shape. Should be about 1/4 inch to 1/2 inch thick. Spray the top with olive oil. Bake for 15 minutes or until the crust turns golden brown. When you take it out of the oven, remove the parchment paper.
Buffalo Chicken:
Heat your olive oil on medium high. Add in the chicken and cook for about 5 minutes per side. Add in the onions and saute for a few minutes. Then pour in the broth, hot sauce and heavy cream. Simmer this low heat and let it reduce for about 5 minutes or until it thickens.
Transfer the chicken and sauce to your cooked rice crust and spread out evenly. Top with mozzarella cheese and throw it back in the oven for 5 minutes or until the cheese melts.