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.
Felicia says
Thank you so much for posting this! I'm about to share this with a friend of ours who has a gluten intolerant son. Love this!
Robin says
So many young people are gluten intolerant these days. I hope the recipe comes in handy.
Melaina from Rudi's Gluten Free Bakery says
This is great! It is simple yet looks so fulfilling for an everyday pizza crust that doesn't take too long to make! We also LOVE the creativity of using oat flour! Great job, we look forward to more! 🙂
Robin says
We don't have gluten intolerance in our home, but I do try to limit the amount of gluten my daughter eats, especially since she is autistic.
RJ says
Thanks so much for sharing this recipe! I just found out that my sis, little brother and I are probably allergic to gluten so I've been looking for alternatives! This looks great.
Robin says
I hope you like it. It is far less expensive to make than many of the gluten free pizza dough recipes.
Nichol says
What a wonderful recipe. I'll have to direct my brother over as he has been doing some gluten-free recipes for his celiacs disease
Whitney at It's Gravy, Baby! says
You know what I LOVE? I love that you didn't try to make this something it wasn't. We aren't GF, but I'm sure folks that are will appreciate a pizza dough they can make without an extra trip to the store.
Robin says
We aren't gluten free at this point either. I am trying to come up with GF stuff my daughter likes so she won't notice when I try putting her on a fully a gluten and casein free diet. Good to know a few GF recipes these days anyway... so many people are GF intolerant.
CookingNinja says
I know you said that we wouldn't be that blown away by it. But I was. I added extra garlic. The texture was good. It tasted like normal pizza to me. Not to mention, because of the fiber, I felt fuller so I didn't need to eat as much.
I just found it really tasty. I am going to use this as my main pizza dough for now on.
Robin says
I am glad you liked it 🙂
Andrea TM says
This recipe even works well without the yeast, although we found we used about another 1/4 cup of water. Most enjoyable, even with a simple topping of sauce made from roasted tomatoes!
Melissa says
I keep seeing recipes floating around that say gluten free but use oats, oats are not gluten free unless you buy gluten free oats specially grown in a segregated field. Regular old fashion oats do not work for someone who has to be
totally gluten free. I think saying the recipe is gluten free is confusing for people.
Camille says
This is true. But I am sure anyone with a gluten intolerance knows this. Plus the author also states that you must buy gluten free oatmeal for those who are unaware.
Katy G says
I have tried making an oat flour pizza dough, and the consistency is such a challenge for me to work with. The recipe I used called for 1 cup water to 2 cups oat flour, and I was left with a thick oatmeal soup. After adding more flour I was left with a dry ball that left holes and fell apart when I rolled it out. I see you shaped it in a greased pan, which would definitely work better, since the dough does not stay together...much like play dough if you ask me. I've tried making many gluten free pizza doughs, and although they felt like a lot of work, this one has me uber frustrated. I'll keep going and try the pan idea. Thanks!
Camille says
I personally love this! I found I needed a bit more water though. Tastes just like pizza dough. Thanks for the wonderful recipe
Robin Gagnon says
Thanks for the feedback. Glad it worked out well for you 🙂
Janine Arnesen-Nolt says
I have organic oat flour already in bags. How much oat flour do you use for the crust as I'm not sure how much is made when you grind your own?
Robin Gagnon says
It does reduce significantly in grinding, but I don't recall the exact ratio. I'd start at half the quantity and add a little more as needed.
Update: the recipe now includes both options.
Gaëlle says
Your recipe is fantastic!
Kate says
My husband and I thought that this was really good! So much better than the quinoa four pizza crust! Will make this again!
Sarah says
My favourite go-to weeknight pizza dough. Some people don't like how crunchy or oat-y this is, but i'm super lucky because I love both crispy pizzas AND the flavour of oats.
Christine says
This turned out really well! I love the wholesome taste. I am intolerant to gluten (causes severe dermatitis, mostly on my face) and I, as well as many others are able to tolerate Einkorn flour. It is the true wheat from thousands of years ago and genetically different from the wheat we know today. Even some folks with celiac can tolerate it. It’s a little pricey, but the taste and nutrition is well worth it! Thanks for your recipe!
Katie says
We are gf at home and my son is allergic to wheat, among other foods. This is one of the better recipes I’ve tried! Found the dough too dry - couldn’t roll to fit the pan. I added water several times. I think next time I would double the recipe and enjoy the thicker crust too!
Hayley says
This is so delicious! I made the crust a bit too thick so I will definitely thin it out next time!
burson says
better than using a gf flour mix. pizza night every night know what im saying
Andy says
Man, honestly, I just added an egg and spices, forgot the garlic. Results? The best pizza dough with only oat flour I've tested so far. THANKS for the honesty. Turned out real good!
Eva says
Can I just do this until the first bake-step and then freeze it for later?
Robin Gagnon says
I have not personally tried that. My expectation is that it would work.
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.
Kristy says
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.
Sheri says
Tastes good. Crust was crunchy and not doughy.
kasey says
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.
Clare says
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.