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Gluten-Free Oat Pizza Dough Recipe

Updated on May 14, 2014
This gluten-free oat pizza crust is hearty, crispy, and helps one to create delicious (more healthy) pizzas at home.
This gluten-free oat pizza crust is hearty, crispy, and helps one to create delicious (more healthy) pizzas at home. | Source

Making Gluten-free Pizza Dough from Scratch

I have always been a pizza lover, but when my boyfriend was diagnosed with ciliacs disease, I was never satisfied with the store bought gluten-free doughs. These doughs always lacked a desirable flavor and are not hearty and filling which always left me feeling hungry again in only an hour. Since I have never liked store bought gluten-free doughs I have been trying to create an easy recipe that I can make at home and that will keep myself and my family full for a longer period of time.

I am more than happy to announce that I have finally created an extremely easy, delicious, hearty, filling, crispy, and satisfying gluten-free pizza dough made from oats.

This recipe does not contain any processed ingredients; this recipe contains only whole, natural, and healthy ingredients to keep the consumer full and happy so that one can live a healthier lifestyle.

This recipe is toddler approved and will be quickly consumed.

Cook Time

Prep time: 15 min
Cook time: 12 min
Ready in: 27 min
Yields: cook time does not include toppings

Ingredients

  • 1 cup Old Fashioned Oats
  • 1 Whole Egg
  • 2 Cloves Garlic
  • 1/4 cup Water
  • Sea Salt and Pepper, (to taste)

Instructions

  1. Preheat oven to 400 degrees.
  2. In either a blender or a food processor add 1 cup of oats and blend until the oats turn into a powder (resembling flour).
  3. Combine 1 whole egg, garlic, water, and salt and pepper and blend until the mixture resembles a thick dough (the dough will become very thick and sticky, do not add more water or it will become too runny).
  4. Use a large spoon to scoop out dough to form into two personal pizzas on a greased pan.
  5. Bake for 12-15 minutes.
  6. Remove from the over and top with your favorite pizza toppings and bake for an additional 15 minutes.
  7. Let cool and enjoy!
The dough
The dough | Source
form the dough into perfect sized personal pizzas.
form the dough into perfect sized personal pizzas. | Source

Pizza Crust Only (Toppings Not Included in Nutritional Info)

Nutrition Facts
Serving size: 1 Personal Pizza (105g)
Calories 223
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 1 g5%
Carbohydrates 35 g12%
Sugar 2 g
Fiber 5 g20%
Protein 9 g18%
Cholesterol 82 mg27%
Sodium 32 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Choose your favorite toppings to create your own delicious pizza.
Choose your favorite toppings to create your own delicious pizza. | Source
3 stars from 3 ratings of Gluten-Free Oat Pizza Dough

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    • heidithorne profile image

      Heidi Thorne 2 years ago from Chicago Area

      A vegan friend of mine used an oat crust for some vegan pizzas and it was surprisingly good. Thanks for sharing a recipe for them!

    • rebeccamealey profile image

      Rebecca Mealey 2 years ago from Northeastern Georgia, USA

      It looks totally delicious. No doubt it is healthy. Thanks for an awesome recipe!

    • truthfornow profile image

      truthfornow 2 years ago from New Orleans, LA

      Interesting. I don't like the gluten free pizzas in the store at all. This seems like a good alternative.

    • RTalloni profile image

      RTalloni 2 years ago from the short journey

      Glad to find this here. Looking forward to trying it out soon.

    • goodnews11 profile image

      OSBERT JOEL C 2 years ago from CHENNAI

      Interesting. Thanks for sharing!

    • Marie Flint profile image

      Marie Flint 2 years ago from Jacksonville, Florida USA

      In the book Conquering Autism: Reclaiming Your Child Through Natural Therapies by Stephen B Edelson, M.D., I learned that the gluten grains to avoid were wheat, oats, barley, rye, and spelt. So, I generally avoid oats. Grains to substitute are rice, corn, millet, buckwheat, quinoa, amaranth, and sorghum, to name a few. Presently, I have millet and sorghum on my kitchen shelf. They are surprisingly light for whole grain flours. Thank you for writing about this alternative recipe. I'm sure it will be useful to some of your readers.

    • btrbell profile image

      Randi Benlulu 2 years ago from Mesa, AZ

      This looks great! I will give it a try. Thank you!

    • Kathryn Stratford profile image

      Kathryn 2 years ago from Manchester, Connecticut

      Oh, how cool! I just published an article on how to make pizza dough recently, since a few of my recipes are for pizzas. I would like to add a link of this onto it, so that any others who need a gluten-free recipe will have it.

      I used to grind oatmeal to use as flour for a lot of things, including for part of the flour used in pizzas. I am glad that this is an option for those who need to be on a gluten free diet.

      Voted up and shared.

      Thanks for sharing this with us, and have a great day!

      ~ Kathryn

    • Alphadogg16 profile image

      Kevin W 2 years ago from Texas

      Oh Wow...This does look pretty tasty JamiJay. I'm going to have to give it a try.

    • profile image

      Nana 2 years ago

      Its like you read my mind! You appear to know a whole lot about this, like you wrote the book in it or somhteing. I believe which you could do with several pics to drive the message home a bit, but other than that, this really is wonderful weblog. A fantastic read. I

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