Pin It The smell of oregano hitting hot cheese always pulls me into the kitchen, no matter what I was doing. I discovered these stacked rice cakes on a rainy afternoon when I wanted something comforting but had zero energy for an elaborate meal. My roommate walked in mid-bake, nose in the air, asking if I had secretly ordered from a pizzeria.
That first batch disappeared faster than I could get them onto a serving plate. We ended up eating them standing at the counter, cheese stretching between our fingers, debating whether to make a second batch or save the remaining rice cakes for tomorrow.
Ingredients
- Rice Cakes: Plain round rice cakes work best here, the kind with just rice and salt
- Mozzarella Cheese: Shredded creates those perfect cheese strings we all love
- Parmesan Cheese: Adds the salty, nutty depth that makes these taste like something special
- Olive Oil: Helps the toppings cling and gives the tops that gorgeous golden finish
- Dried Oregano: The classic pizza herb that makes everything smell inviting
- Garlic Powder: Distributes evenly without any raw garlic bite
- Black Pepper: A gentle heat that cuts through all that rich cheese
- Chili Flakes: Optional but lovely if you like a little warmth
- Fresh Parsley: Brings a bright, fresh pop against all the melted goodness
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line a baking sheet with parchment paper to catch any cheese escapes
- Build the foundation:
- Arrange 4 rice cakes on your prepared sheet, then sprinkle each with mozzarella and a dusting of parmesan
- Create the stacks:
- Top each with another rice cake and press gently so they hold together
- Add the finishing touches:
- Brush tops with olive oil, then coat with remaining cheeses, oregano, garlic powder, pepper, and chili flakes if using
- Bake until golden:
- Slide into the oven for 15 to 20 minutes until cheese bubbles and turns golden brown
- Finish and serve:
- Let them cool for just a couple minutes, scatter with fresh parsley, and watch them vanish
Pin It These have become my go-to when friends drop by unexpectedly. Theres something universally appealing about warm, cheesy comfort food that feels like a treat but comes together so effortlessly.
Make Them Your Own
Ive started tucking thin tomato slices or roasted red peppers between the layers when I want something closer to a mini pizza. The extra moisture softens the rice cake slightly, which some people actually prefer.
Cheese Adventures
Smoked gouda creates this incredible campfire flavor, while sharp cheddar gives you more tang. Sometimes I mix three cheeses just to see what happens, and honestly, no combination has disappointed me yet.
Serving Suggestions
Warm marinara sauce for dipping transforms them into something almost Italian. A side of garlicky pesto works beautifully too, especially if youve gone heavy on the basil in your garden this year.
- Let them cool for at least 3 minutes before biting, or that cheese will burn your tongue
- Leftovers reheat surprisingly well in a toaster oven
- They re-crisp better at 180°C than in the microwave
Pin It Simple, hot, and impossibly snackable, these stacks have earned a permanent spot in my regular rotation.
Recipe Questions & Answers
- → Can I make these ahead of time?
Prepare the stacks up to a day in advance, refrigerate, then bake when ready. They're best enjoyed fresh from the oven for maximum crispiness.
- → What other cheeses work well?
Cheddar, gouda, or smoked mozzarella add delicious variety. A blend of cheeses creates more complex flavor profiles.
- → Are these gluten-free?
Most plain rice cakes are naturally gluten-free, but always check labels to confirm no cross-contamination during processing.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 2-3 days. Reheat in the oven at 180°C to restore crispiness.
- → Can I add vegetables inside?
Thin tomato slices, roasted peppers, or sautéed mushrooms between layers add moisture and flavor. Pat vegetables dry first to maintain crispness.