Make Oatmeal Pizza! This gluten-free oatmeal pizza crust recipe is made from a simple oat flour ground in the food processor. Yup, basic oatmeal with yeast and a few other household ingredients. No special equipment or ingredients from the specialty food section to make this oatmeal pizza dough. It is pretty quick to prepare as well.
If the oatmeal pizza above looks a tad bit boring to you, thank my daughter for that, her fave pizza is just sauce on a crust.
Oatmeal Pizza with Easy Oat Flour Pizza Crust
This gluten free oat flour pizza crust is good for thin crust pizzas. It comes out pretty crispy, and isn't tough. That being said, it isn't going to knock your socks off, and have you proclaiming it is the best dang pizza you ever had, but if you need a gluten free dough, this one is easy and inexpensive to make with oatmeal and ingredients most homes will have already, and it doesn't suck...what an endorsement...lol.
I will be making another oatmeal pizza with this easy pizza dough very soon, only next time I'm thinking pesto with fresh mozzarella, which would compliment this crust far better than my little one's preferred "plain" style.
Gluten-Free Oat Flour Pizza Crust : Oatmeal Pizza Dough Recipe
- 2 teaspoon dry active yeast packets don't hold much more than this, so feel free to swap using one packet
- ½ cup warm water
- 1 teaspoon sugar or honey
- 2 ½ cups old fashioned oats (or 2 cups oat flour)
- ½ teaspoon Kosher salt
- 1 tbs olive oil
- 1 teaspoon garlic minced
- Preheat oven to 450 degrees.
- Whisk the yeast, water and sweetener. Let this set for a little while so yeast can develop (about 5 minutes).
- While the yeast is developing, put the oats in a food processor and grind the heck out of them, to make oat flour.
- Reserve a ¼ cup of the oat flour.
- Put the remaining oat flour in mixing bowl with kosher salt, mix.
- Add the yeast mixture, oil and garlic, mix.
- Flour a rolling surface with reserved oat flour.
- Shape dough into ball, then flatten out with your hands a bit.
- Roll the pizza dough out.
- Place in non-stick pan or one coated with cooking spray. (I used a 14" non-stick paella pan)
- Shape the edges of dough by pressing against your hand. The edges need to be relatively smooth.
- Bake the crust for 7-8 minutes.
- Remove, and add your toppings.
- Bake for 9-10 more minutes.
Bruna Depole says
The taste of this crust is great it doesnt taste oaty to me at all, it was a bit dry and difficult to work with so i definitely needed to add more water to be able to work with the dough, but at the end it worked well, me and my daughter loved the end result. , i used sprouted gluten free oats to make the flour, so im not sure if this would affect the texture. As per out topping of choice i used a classic childhood favoutire on our family which is a tomato sauce with sardines and topped with parmesan.
i will definitely make it again and will add more water to srart with and go from there.
we are not gluten free but i always prefer a more wholesome crust for most of the time when we make this.
thank you for sharing.
The flavor is really nice, but like the last review said, it definitely needs more water. It also doesn’t look anything like the picture , but it was fairly easy and a nice healthy alternative.
Tastes good. Crust was crunchy and not doughy.
I was so happy to find a recipe with oat flour- especially one that told you how much oat flour to use if you didn’t wanna make it from oats. (I make my oat flour ahead of time and keep it in a bag) - The pizza was pretty good but I would highly encourage you to change the amount of wet ingredients. when I put everything in the way the recipe says, it was very dry and there was no way I was going to get it to mix. I put more water and another tablespoon of olive oil in and it finally made a pliable dough. that probably increase the cooking time by just a couple minutes, but all in all it was a great flour alternative.
I was pleased to find an oatmeal and easy yeast recipe. It was dry as others have said. I will try it with less oatmeal next time and maybe some rice flour, and then maybe add more water. Not sure if the yeast made much difference, other than it didn’t taste of bicarb of soda which I would normally use for a GF oaty scone base.