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Oat flour pizza crust is a great, healthy, low-glycemic, no-yeast, alternative to wheat flour. Give this all-natural recipe a try for your next pizza night.
Oats are a healthy whole grain that provide fiber and protein. Oat flour is also a nutritious alternative to white flour, and if you are gluten-free, you can use oat flour labeled as gluten-free to make a delicious, healthy pizza crust. This recipe will also give you step-by-step instructions to make oat flour at home.
Why Oat Flour Pizza Crust?
Like many people, I’ve gone gluten-free for health reasons. Like it or not, gluten-free eating is here to stay, and I’m so grateful it is! Oat flour gives you substance for a good, sturdy pizza crust that doesn’t fall apart like other gluten-free recipes. Arrowroot powder gives it a fluffier “bread-like” consistency so you don’t feel like you’re eating a brick with sauce on it. The spices give it great flavor, so all you have to do is add your favorite toppings.
If you are adding any veggies to your pizza, I highly recommend sautéing them ahead of time. Cooking them with a little oil, salt, and pepper will go a long way to adding flavor to your pizza overall.
If you want to add even more flavor to your crust, once it’s cooked you can baste it heavily with a mixture of oil and more spices before adding your sauce and toppings.
Pizza Crust Variations
You can easily change, intensify or lessen the flavors in your crust by adjusting the spices you add. Love a good garlic crust? Add a bunch of freshly sautéd or roasted garlic to the dough! Prefer basil to Italian seasoning? Add it! The spices here are totally adjustable to your liking.
Some folks like to make pizza dough with kitchen appliances like a stand mixer or food processor.
- Stand mixer – yes.
- Food processor – no.
Us a paddle attachment on a stand mixer, but watch it carefully. This tends to be a tougher dough and you don’t want to burn out the motor on your stand mixer.
A food processor won’t be strong enough to work with this dough unless you happen to have an industrial-strength processor, which most folks don’t.
Baking The Crust
Parchment paper – For easy cleanup, you can put down parchment paper on your rimmed baking sheet, but it’s not necessary. This dough doesn’t do a lot of sticking if it’s cooked properly. So cleanup is pretty simple regardless.
Pizza stone – If you like making pizza on a pizza stone, you’ll have to flatten your dough directly on the stone. This isn’t a dough you can easily pick up and move from a work surface to the stone. You can flatten it out a bit first, but get it on a cold stone from the beginning. While pizza stones should usually be hot when you put the dough on, it just won’t work well here. So if this is your preference, you may need to experiment a bit with this dough to work it just right for the stone.
Here are just a few ideas to get your creativity flowing in the toppings department:
- Pepperoni – I have found reasonably healthy versions at Whole Foods.
- Mozzarella cheese
- Red pepper flakes
- Parmesan cheese
If you are dairy-free like me, you have two choices in the cheese department.
You can make your pizza without any cheese at all, or you can use dairy-free/vegan cheese. They take a little getting used to, but after a while, they aren’t too bad. And no, they are not considered clean. But when you can’t have dairy, it’s a decision you have to make for yourself.
Oat Flour Pizza Crust Ingredients
Oat flour – Labeled as gluten-free if needed.
Arrowroot powder – In a pinch, you can use cornstarch. But arrowroot is better.
Garlic granules – Garlic powder works fine too.
Ground black pepper
Salt – I used pink Himalayan salt, but use whatever you normally use in the kitchen.
Oil – Any type will work. I have used coconut oil, avocado oil, and olive oil. Avocado oil has the highest smoke point if that’s of concern.
Water – You’ll start with 1 cup. You might not use the rest, but have it handy.
How To Make Oat Flour Pizza Crust
In a large bowl, whisk together all the dry ingredients.
Stir in the wet ingredients. Do NOT add more than 1 cup of water at this stage.
When you can’t stir any longer, use your hands to knead the dough, adding a little more water if needed.
Once you are done kneading the dough, note that the longer it rests, the more the flour will absorb the liquid. So you either need to spread it over your pizza pan immediately while it’s still easy to work with, or you’ll end up needing to knead in more water to make the dough more pliable. Your best bet is to spread it over a pizza pan immediately after mixing.
Baking The Crust
Bake at 400 F. for 20 minutes, or until cooked through. Top your pizza and return to the oven for 15-20 minutes, or until the cheese is melted.
How To Store Oat Flour Pizza Crust
Ball – If you need to make this ahead of time, add just a bit more water than you think you need. Oat flour will soak up the water over time. Make a ball, coat it in oil and then wrap it in plastic wrap and store it in the fridge until you are ready to use it.
Crust – If you have already rolled out the dough into a crust, spray it evenly with oil and then cover the entire pizza pan and crust with plastic wrap and store the whole thing in the fridge until you are ready to bake it.
Baked – If you have already baked the crust, store it without toppings, covered with plastic wrap, until you are ready to add your toppings.
Topped – Once the pizza is topped, baked, and cut, you can store the pieces in an airtight food container and keep it in the fridge for up to 3 days with meat on it, or 4 days without meat on it (just veggies and cheese).
Can You Freeze Oat Flour Pizza Crust?
If you want to freeze this for future use, it’ll require a very small amount of forethought. Add a little more water to the dough than you think you need. Roll the dough flat on a pan, spray with oil, and store the whole thing in the freezer.
Do not freeze this dough as a dough ball.
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Oat Flour Pizza Crust
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- 1 Large mixing bowl
- 3 cups oat flour (gluten-free if needed)
- 1 cup arrowroot powder
- 1 tsp. garlic granules (or garlic powder)
- 1 tbsp. Italian seasoning
- ½ tsp. ground black pepper
- 1 tsp. salt
- 2 tbsp. oil
- 1½ cups water (You might not use all of it, but have it handy)
- In a large mixing bowl, whisk together all the dry ingredients.
- Stir in the wet ingredients. Do NOT add more than 1 cup of water at this stage.
- When you can't stir any longer, use your hands to knead the dough, adding a little more water if needed.
- Once you are done kneading the dough, note that the longer it rests, the more the flour will absorb the liquid. So you either need to spread it over your pizza pan immediately while it's still easy to work with, or you'll end up needing to knead in more water to make the dough more pliable. Your best bet is to spread it over a pizza pan immediately after mixing.
- Bake at 400 F. for 20 minutes, or until cooked through. Top your pizza and return to the oven for 15-20 minutes, or until the cheese is melted.