This delicious Oat Flour Pizza Crust is a yeast-free, medium-thin 14-inch crust perfect for all your favorite toppings!
I know it’s been a light posting week over here, as in I haven’t posted on the blog at all this week. It’s been a really busy week filled with random appointments, which I will update you all on next Friday’s Favorites or the next baby update! Don’t worry. Everything looks good, but I did just run super short on time this week. So many of you commented on Insta and even here that you couldn’t wait for this oat flour pizza recipe. I knew I had to prioritize posting this instead of a Friday Favorites this week!
This recipe is kind of like my recipe adventures in oat flour pie crust. I spent FOREVER avoiding it, thinking that it would be way too hard to make and that the world didn’t need another recipe anyways. But just like the pie crust, when I finally tried a few recipes I found online, I was pretty disappointed, so I knew I needed to get to work! The recipes I found and tried were either for a personal pan pizza, used yeast, or weren’t pure oat flour. Now, I have nothing against personal-sized pizzas. I don’t want to make four personal pizzas for my family. Just one, please! Mr. Hungry has a yeast sensitivity, so I rarely use it in our home, and also yeast is a whole other beast to bake with, so in general, I avoid it out of laziness. And, of course, just like all my oat flour recipes, this one is pure oat flour.
The crust came out on the medium to thin side, which I thought was perfect. Thick enough to hold all the toppings well without falling apart or tasting like a cracker. Not so thick that all you taste is the crust. It was good cold or hot, reheated well in the microwave and the air fryer, and overall was not a hit in my home because my kids don’t like pizza (I know they are insane), and Mr. Hungry like super super thin crust or super super thick crust, nothing in between, but I LOVED it! My MIL thought it was really good, too, so that’s two votes for a win. I can’t wait to hear what you guys think!
How to Make Oat Flour Pizza Crust
This pizza crust is relatively easy to make because it doesn’t require yeast and can be made in a food processor. The tricky part can be getting the right consistency in the dough, but we will get to that below! First, grind your oats in your food processor for about 2 minutes to make oat flour.
Then add the remaining ingredients, but not all the water. Start with about 1/2 cup of water. Then, you’ll add two tablespoons of water at a time until you get the right consistency of dough.
The big question is, how do you know you got the proper liquid ratio?
You want the dough to be slightly sticky and hold together but not so sticky that it’s challenging to roll out. If you add too much water and your dough is too sticky to roll out, wait five minutes. Oats absorb liquid, so the dough will likely be less sticky after a few minutes. If you let it sit too long or you don’t add enough water, it may dry out and get too crumbly to roll out. Add more liquid, reprocess, and you should be good to go! Once you have a good consistency for your dough, not too sticky or too dry/crumbly to roll out, work fast to get your pizza crust rolled out and shaped.
I think what helped me here is having experience with my oat flour pie crust. So if this is your first time, just let the can I roll this out without it sticking to the rolling pin or crumbling everywhere be your guide. If not, adjust. If yes, MOVE FAST. Have an oiled parchment paper ready on a flat surface (or I rolled mine directly on the pizza pan because the edge of the pan wasn’t too high.)
Once you roll it out, use your hands to go around and fix the cracks in the edges, pinching them together to get a smooth-ish edge. The second crust I made was a tiny bit dryer than the first, so the edges didn’t come together quite as nicely as the first one (which I dropped, more on that below.) But it still worked well! After that, I chose to brush the top side with olive oil.
Alrighty, so after you have your crust, it’s time to bake for five minutes, then the tricky part is flipping it. I lost my first crust this way. If you don’t have a second pizza pan, I’d honestly skip this step and hope for the best, or you could try using something like a platter, sheet pan, or whatever you have that is big enough. But don’t try to take the first pizza pan you used out and use the parchment paper to flip it over. The crust will slip right off, which was what happened to me.
Instead, if you have a second pizza pan, I recommend lining it with parchment paper and turning the crust over quickly from one pan to the other in a closed system. This worked beautifully for me. I’m not entirely sure this step is necessary, but I haven’t tried it without it. In theory, baking the crust on both sides helps create a nice sealed layer that allows the oat flour holds together. Once you’ve flipped it, bake it for four more minutes, then you can take it out and top it with your favorite toppings! Bake for an additional 12-14 minutes or until cheese is bubbly, golden, and melted through. Enjoy!
Swaps and Substitutions:
I have to be honest. This recipe doesn’t have that much wiggle room as far as substitutions; however, if you make any changes or try anything, I always love to read about your adventures in the comments!
- Oats/Oat Flour – do not substitute. This recipe was developed around the specific properties of oat flour! If you need gluten-free, remember to buy gluten-free oats or oat flour.
- Egg Whites – do not substitute. This is a binder and leavener in this recipe since we aren’t using yeast. I know eggs are pricey in today’s eggapolyse, so if you want to buy carton egg whites, that should be fine, but I used egg whites from the shell.
- Salt and black pepper – feel free to adjust. It will change the flavor. Optionally, you could add Italian seasoning and garlic. I just didn’t because I wanted to keep it simple and versatile.
- Olive oil – I rarely bake with olive oil. I usually keep it cold since olive oil doesn’t stand up to heat well. I prefer avocado oil (see which cooking oil is best?) But, for this one time, I couldn’t resist the authentic taste of olive oil in this recipe! You could substitute avocado or canola oil, though!
- Water – do not omit or substitute.
How To Store Oat Flour Pizza Crust
To Store Oat Flour Pizza: After the pizza is done, let any leftovers cool completely and then store as you would any other pizza in a large bag, container, foil, or whatever. It should be good for at least 3-5 days!
To Reheat Oat Flour Pizza: I reheated mine in the microwave and the air fryer, both were delicious! It held up nicely, just like any other slice of pizza!
Making the Crust Ahead/Freezing: I haven’t tried this, but oat flour products get a little dry and crumbly in the freezer. If I were going to attempt this, I would go through step five of the recipe directions below (so I would pre-bake it) to minimize texture changes while in the freezer. So I would freeze the crust pre-baked, maybe even with toppings on it (like a store-bought frozen pizza), and pop it in the oven from frozen and see how that goes. I would not freeze the dough by itself without rolling it out or baking it first because my guess is it would get way too dry and crumbly to do anything with when you defrosted it.
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Oat Flour Pizza Crust
- Pizza Pan
Oat Flour Pizza Crust
- 3 cups oats 2.75 cups oat flour
- 3 egg whites
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp baking powder
- 1/4 cup olive oil
- 1/2-3/4 water
- 1.4 cups pizza sauce
- 2-3 cups mozzarella cheese, shredded
- 2 ounces pepperoni
- 1/4 cup shredded basil
- Preheat oven to 400F.
- Add oats to food processor and process for 2 minutes to make oat flour.3 cups oats
- Add egg whites, salt, black pepper, baking powder, extra virgin olive oil, and 1/2 cup water and process/pulse until dough forms. If needed, add two tablespoons of water and pulse/process until a dough with desired consistency forms. See notes*3 egg whites, 1/2 tsp salt, 1/4 tsp black pepper, 2 tsp baking powder, 1/4 cup olive oil, 1/2-3/4 water
- Roll the dough out on oiled parchment paper to fit a 14-inch pizza pan. Pinch together the edges to make a smooth circle.
- Brush oil across the entire surface of the crust. Bake for 5 minutes. Using another pizza pan lined with parchment paper, flip the entire crust onto the second pan. Bake for 4 minutes.
- Add desired toppings and bake until cheese is bubbly and melted, about 12-14 minutes.1.4 cups pizza sauce, 2-3 cups mozzarella cheese, shredded, 2 ounces pepperoni, 1/4 cup shredded basil
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