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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Fernanda says
Thank you for this recipe, turned out great! I had to convert the cups to grams and maybe got something wrong there, so my dough turned out a bit too sticky. I added a bit more flour and it was fine. Really the best gluten free pizza crust I've tried so far. 🙂
Roz says
Handy recipe as I was out of gluten free 1:1 flour. Crumbly, nutty, quite tasty, falls apart easily. Make sure to cut in slices after about 10 minutes, or it'll set like concrete in the pan. I liked the minced garlic. Might try fresh herbs in the crust if I can get them next time....perhaps basil or oregano. I used canola oil as it was on hand. Thank you for the recipe. I put a variety of cheeses on top, and some halved overripe cherry tomatoes, the feta made it tangy.