Easy Gluten Free Oatmeal Pizza Crust
- Gluten-Free
- Dairy-Free
- Vegetarian or Vegan
- Pescatarian
I love a good pizza. I mean, who doesn’t? You know what I don’t like? Overcomplicated gluten-free pizza crust recipes that take forever to make and aren’t even that good in the end. I’m so over that. Unless it’s the weekend and I have a bunch of time to play around in the kitchen, I need something quick and simple to make when we get home from the gym every weeknight.
I’ve always liked to make my own pizza crust, even before I changed my eating habits. I do love a good crust made with a yeast dough, but I often don’t have the time to make a yeast dough, let it rise twice, and then bake it. My gluten free oatmeal pizza crust is the perfect alternative when you’re short on time but still want pizza for dinner.
My goal for this recipe was to create something simple and tasty. All you need is just a few ingredients and less than 30 minutes. This recipe is not paleo, but it is gluten free and can also be made vegan by simply replacing the butter with something like avocado oil. For this recipe I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I chose to use a pre-made gluten free flour mix to save time and make it as simple as possible. For this recipe it is important to use quick oats to make the dough. These are also sometimes called instant oats. They are finer and more absorbent than regular rolled oats.
As for toppings, sky’s the limit here! One of my favorites (pictured here) is prosciutto, sun-dried tomatoes, arugula, and fresh mozzarella. Yum! Another favorite in our house is buffalo chicken pizza. This oatmeal pizza crust is also amazing with just pepperoni or sausage!
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Easy Gluten Free Oatmeal Pizza Crust
- Gluten-Free
- Dairy-Free
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 1 cup quick/instant rolled oats finer than normal rolled oats
- 1 1/2 cups + 1 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 1/4 tsp baking powder aluminum-free recommended
- 1 tsp sea salt
- 3/4 cup room temperature water
- 1/4 cup 57g grass-fed butter, melted
- avocado oil or butter for greasing pan and hands
Instructions
- Preheat oven to 425ºF (218ºC).
- Grease a pizza pan well with oil or butter.
- In a large bowl, whisk together oats, flour, baking powder, and sea salt until well blended.
- Pour in water and melted butter and mix with a sturdy mixing spoon.
- The dough should be thick and form a ball in the middle of the bowl.
- With greased hands, pick up the dough and form it into a ball.
- Place the ball of dough on the pizza pan and flatten it out using your palms. Add more oil to your hands as needed to prevent sticking.
- Once you have a nice even layer, bake the crust on the middle rack for 12-13 minutes.
- Remove the crust when it's lightly browned. It's always right at 12 minutes for me.
- Add toppings and return to the oven for another 12-13 minutes.
- Remove and add any remaining toppings (if using prosciutto and/or fresh herbs add them after baking).
- Let it sit in the pan for about a minute, then either cut in the pan with a pizza slicer or remove to a cutting board to cut it with a knife.
- Enjoy!
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I hope you enjoy this recipe! I’d love to hear your feedback in the comments section 🙂
xx Kit
*Disclosure: Kit’s Coastal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Hi Kit I was wondering if you can substitute the flour with something else for the pizza crust
You can definitely experiment with different flours. The original recipe that I based this on used oats and regular all-purpose flour if you can have gluten. If you need something gluten free and can’t find Bob’s Red Mill 1:1 flour, then I would probably use a combination of almond flour and arrowroot powder (probably in a 4:1 ratio). You’ll have to experiment with the amounts a bit. You want the dough to hold together well and it shouldn’t stick to your hands. I have tried this with the King Arthur gluten free cup for cup flour and that was a complete fail, so just don’t use that one!