This Gluten Free Pizza Crust is made out of oatmeal. Yup, basic oatmeal with yeast and a few other household ingredients. No special equipment or ingredients from the specialty food section. It is pretty quick to make as well. If the pizza above looks a tad bit boring to you, thank my daughter for that, her fave pizza is just sauce on a crust.
This gluten free 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 gluten free pizza with this oatmeal 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.
- 2 tsp dry active yeast (packets don’t hold much more than this, so feel free to swap using one packet)
- ½ cup warm water
- 1 tsp sweetener (honey, agave or sugar)
- 2½ cups of old fashioned oats
- ½ tsp Kosher salt
- 1 tbs olive oil
- 1 tsp minced jarred garlic (only use about ½ this amount if using fresh garlic or garlic powder)
- 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 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 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.
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!
So many young people are gluten intolerant these days. I hope the recipe comes in handy.
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!
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.
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.
I hope you like it. It is far less expensive to make than many of the gluten free pizza dough recipes.
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
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.
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.
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.
I am glad you liked it