Rice paper pizza is the trick that made rice paper famous for something other than spring rolls: wet a few sheets, layer and fold them into a round, load with sauce and cheese, air fry. The rice paper crisps into shatter-thin, almost lacy layers, closer to a cracker than a crust, and the whole thing takes minutes to put together.
Everything you need
- 3 rice paper sheets
- 2 tbsp tomato pizza sauce
- ½ cup (56 g) shredded cheese
- ¼ cup pepperoni or chopped vegetables of choice
- ½ tsp dried oregano and chilli flakes, to serve
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Dip one rice paper sheet in warm water for about 2 seconds, just enough to soften slightly, and lay it on a plate. Repeat, overlapping 3 sheets into one larger, thicker round.
For this step
- 3 rice paper sheets
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Fold the outer edges in toward the centre to build a thicker rim, the way you would shape a fold-over pizza base.
For this step
- 2 tbsp tomato pizza sauce
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Spread the sauce in the middle, then scatter over the cheese and toppings, keeping everything inside the folded rim.
For this step
- 2 tbsp tomato pizza sauce
- ½ cup (56 g) shredded cheese
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Carefully transfer to a piece of baking paper in the basket, since the wet rice paper is delicate. Air fry at 190°C / 375°F for 6 to 7 minutes, until the exposed rice paper is crisp and golden and the cheese has melted.
For this step
- 3 rice paper sheets
- ½ cup (56 g) shredded cheese
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Finish with oregano and chilli flakes and let it firm up for a minute before slicing.
For this step
- ½ tsp dried oregano and chilli flakes
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- A very brief dip is enough. Over-soaked rice paper turns gluey rather than crisp.
- Move it on baking paper rather than bare hands once assembled, it tears easily while still damp.
Make it your own
- Swap the sauce and cheese for pesto and mozzarella, or a thin layer of kimchi and cheese for a Korean-style version.
- Skip the toppings and just crisp plain, folded rice paper with a brush of sesame oil for a cracker snack.
Storing & reheating
Best eaten immediately while crisp. It doesn't hold or reheat well, the rice paper turns chewy once it cools.
Frequently asked
Why is my rice paper pizza chewy instead of crisp?
Usually too long a soak. Dip each sheet for only a second or two, just enough to soften and stick together, not fully hydrate.
How many rice paper sheets do I need per pizza?
3 overlapping sheets gives a sturdy enough base to hold toppings without tearing. Fewer sheets tear more easily when you lift it into the basket.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.