Oat Flour Pizza Crust

This delicious Oat Flour Pizza Crust is a yeast-free, medium-thin 14-inch crust perfect for all your favorite toppings!

Course Dinner, Lunch

Cuisine Italian

Keyword gluten-free pizza crust, Oat flour pizza crust, yeast free pizza crust

Prep Time 10

Cook Time 20

Servings slices

Calories 176kcal

Author Kelli Shallal MPH RD

Equipment

Ingredients

Oat Flour Pizza Crust

3 cups oats 2.75 cups oat flour
3 egg whites
½ tsp salt
¼ tsp black pepper
2 teaspoon baking powder
¼ cup olive oil
½-3/4 cup water

Toppings

1.4 cups pizza sauce
2-3 cups mozzarella cheese, shredded
2 ounces pepperoni
¼ cup shredded basil

Instructions

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 ½ 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, ½ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoon baking powder, ¼ cup olive oil, ½-3/4 cup 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, ¼ cup shredded basil

Video

Notes

*Nutrition facts are for oat flour pizza crust only.

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, 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.

Nutrition