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    Home » Recipes

    Oat Flour Pizza Crust

    Published: Apr 14, 2022 by Amber Asakura · This post may contain affiliate links. If you make a purchase using an affiliate link, I receive a small commission at no additional cost to you. Thanks for your support!

    Jump to Recipe Print Recipe

    This healthy gluten-free oat flour pizza crust is quick to make and sturdy enough to hold all the toppings your pizza-loving heart desires. You only need 7 ingredients and one bowl, and you can have homemade pizza on the table in the time it would take to wait for delivery!

    Side view of a slice of pizza showing the fluffy oat flour pizza crust.

    I know I share mostly sweet recipes on this little 'ol blog, but if theres anything I love to eat as much as dessert, it's pizza.

    My friends, I am a proud pizza slut.

    I mean, how could I not be? Bready goodness topped with hella veggies and cheese? Sign me the f*ck up.

    Whether it's super refined white flour and greasy packaged vegan cheese, or a nutrient-dense, oil-free, healthy pizza like this one, I. WILL. EAT. THAT. PIZZA.

    Close up overhead view of vegan pizza cut into slices.

    All (vegan) pizzas are welcome in my belly.

    I'm basically telling you all this to say... I've eaten a lot of pizza. I know pizza. I know good pizza. You might say I am a damn pizza connoisseur. So when I tell you this oat flour crust is legit, I mean it.

    It isn't overly flavorful, so it takes a backseat and lets the toppings stand out, but it isn't bland or cardboardy.

    It's a nice mix of soft and firm (lol 🍆). Not crumbly or dry or cracker-like, and not too soft to support a full load of toppings. This part actually took a lot of work to get right.

    The combination of oat flour, tapioca starch, and ground flax seeds is key. On its own, the oat flour doesn't firm up or hold together and you're left with a floppy (flaccid? 🤣) slice of pizza. I ate A LOT of pizza while I was tweaking and testing this recipe, and I'm happy to say I finally came up with the perfect combination of ingredients to make a delicious, supportive crust that has no problem standing up to your favorite pizza toppings.

    (Speaking of toppings, if you need a creamy, delicious homemade vegan mozzarella to use on top of this pizza crust, you'll love this nut-free tofu cheese recipe!)

    Okay, that's enough for now. I could talk about my love of pizza all damn day, but let's get to the pizza crust recipe!

    Jump to:

    • Recipe Highlights
    • Ingredients
    • Recipe Steps
    • Substitutions and Variations
    • Helpful Tips
    • Take me to the recipe!

    Recipe Highlights

    • This oat flour pizza crust recipe has no eggs, no dairy, and no oil.
    • It's vegan, yeast-free, nut-free, soy-free, wheat-free, and gluten-free (just make sure you use certified gluten-free oats, if necessary).
    • Oat flour makes the crust whole grain, higher in fiber, and low-glycemic.

    Ingredients

    The full recipe is in the recipe card at the end of this post, but here's a quick look at the ingredients you'll need to make this oil-free oat flour pizza crust.

    Small bowls containing oat flour pizza crust ingredients.
    • oat flour - make sure you buy certified gluten-free oat flour, if necessary (or certified gluten-free oats if you're making your own oat flour)
    • tapioca starch - oat flour is a bit crumbly on its own, so we're using tapioca starch to help the crust hold together and crisp up nicely on the bottom
    • ground flax seeds - this also helps the dough hold together and gives it a nice hearty, chewy texture
    • baking powder - to give the crust some rise
    • salt - to bring out the flavors in the oat flour, flax, and tahini
    • water - because you can't make dough without some moisture 🤷‍♀️
    • tahini - replaces the olive oil that's usually in pizza dough, but you're welcome to use oil, if you're not oil-free

    (If you love oat flour like I do, be sure to check out all of the recipes that use oat flour, including oat flour carrot cake and oat flour baked pancakes.)

    Recipe Steps

    Preheat the oven to 400°F and line a baking sheet or pizza pan with parchment paper.

    Whisk the dry ingredients together in a large bowl. Add the warm water and tahini.

    Dry pizza crust ingredients sifted together in a bowl.
    Wet ingredients being added to the bowl of dry pizza crust ingredients.

    Stir until a dough forms. Cover the bowl and let it rest.

    Pizza dough in a bowl.
    Bowl of pizza dough covered in a dish towel.

    When the dough is done resting, use your hands or a silicone spatula to form it into a ball. Place the ball on the parchment-lined baking sheet and evenly press it out into a circle. Fold the edges up and over to form a thicker crust along the outside of the pizza.

    Pizza dough pressed out into a circle on a parchment-lined baking sheet.
    Pizza dough pressed out into a circle and edges folded up and over to form a thick crust.

    Bake the crust for 15 minutes. After 15 minutes, take the crust out of the oven and add your toppings.

    Pre-baked pizza crust surrounded by pizza toppings that will be added.
    Pre-baked pizza crust with toppings before being put back in the oven.

    Put it back in the oven to finish baking. When it's done, let it rest for a bit, then slice it up and enjoy.

    Freshly baked vegan oat flour pizza on a parchment-lined baking sheet.

    Close up view of a freshly baked vegan oat flour pizza on a parchment-lined baking sheet.

    Substitutions and Variations

    The tahini in the recipe is used to replace the oil, so if you're not avoiding oil, you could use an equal amount of olive oil in the tahini's place. You might even be able to use applesauce instead of tahini for a lower fat crust, but I haven't tried this substitution. If you give it a try, leave a comment and let me know how it goes!

    If you want to add some flavor, you can add ½ teaspoon of dried Italian herbs and ½ teaspoon of garlic powder for a garlic and herb crust.

    Helpful Tips

    • The dough shouldn't be too sticky to handle after you've let it rest. If it is, add more oat flour one tablespoon at a time until the dough is easy to work with.
    • Because we're pre-baking the crust and adding the toppings after, we'll broil the top to help cook the toppings. Just to be safe, trim the parchment paper around the pizza crust so there's not any parchment sticking out. I've never had the untrimmed parchment catch on fire, but most brands are only approved for use under 400°F and I'm paranoid, so I like to trim it as a precaution.
    Overhead view of vegan oat flour pizza cut into slices.

    So tell me, what's your favorite pizza topping combination? My usual is mushrooms and black olives, but I usually try to sneak some greens in there, too. Finely chopped kale is surprisingly good on pizza! I also love caramelized onions. And fresh basil. And broccoli, when it gets all roasty and toasty under the broiler. Ooh, and smoked tofu! (Okay, okay, I'll stop.)

    Did you make this recipe? Please let me know how it turned out! Leave a rating and comment below, and share a picture on Instagram and tag me @thethrobbingeggplant.

    Oat Flour Pizza Crust

    Amber Asakura
    This healthy gluten-free oat flour pizza crust is quick to make and sturdy enough to hold all the toppings your pizza-loving heart desires!
    5 from 2 votes
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    Prep Time 35 mins
    Cook Time 25 mins
    Total Time 1 hr
    Course Main Course
    Cuisine American
    Diet gluten-free, oil-free, vegan
    Makes 2 servings

    Equipment

    • 1 large mixing bowl
    • 1 Silicone spatula
    • Parchment paper
    • Baking sheet or pizza pan

    Ingredients
     

    Dry Ingredients

    • 1 cup (120 g) oat flour
    • ¼ cup (28 g) tapioca starch, also called tapioca flour
    • 2 Tablespoons (14 g) ground flax seeds
    • ½ Tablespoon baking powder
    • ½ teaspoon salt

    Wet Ingredients

    • 4 ounces (120 g) warm water
    • 2 Tablespoons (30 g) tahini

    Instructions
     

    • Preheat the oven to 400°F and line a baking sheet or pizza pan with parchment paper.
    • Whisk the dry ingredients together in a large bowl, making sure to break up any clumps of oat flour or tapioca starch.
    • Add the warm water and tahini to the bowl of dry ingredients and stir until it’s thoroughly combined. Cover the bowl with plastic wrap or a clean dish towel and let it rest for 10 minutes while your oven preheats.
    • When the dough is done resting, use your hands or a silicone spatula to form it into a ball. Place the ball on the parchment-lined baking sheet and evenly press it out into a circle measuring about ⅜” thick and 9-10” in diameter.
    • Working your way around the edge of the dough, fold the edges up and over about ½” to form a thicker crust along the outside of the pizza.
    • If your oven has a broiler, trim the parchment to just outside the crust (this step is optional, but recommended). Bake the crust for 15 minutes. While it’s baking, prepare your pizza toppings.
    • After 15 minutes, take the crust out of the oven and add your toppings. Put it back in the oven and bake it for an additional 10 minutes (or an additional 15 minutes if you’re not going to use the broiler for the next step).
    • After 10 minutes, switch your oven to broil. I use 500°F, if your broiler only has a “low” or “high” option, use high. If you don’t have a broiler, skip this step.
    • When your pizza is done baking, remove it from the oven and let it rest on the baking sheet for 5-10 minutes before cutting it. It’s quite crumbly and delicate right after coming out of the oven, but it holds together wonderfully if you let it rest.

    Notes

    Store leftover pizza in an airtight container in the fridge and eat it within 3 days.
    I have not tried freezing this crust, but I think it would work if you pre-bake the crust for 15 minutes, let it cool completely, and freeze it without toppings. Thaw it in the refrigerator overnight before adding toppings and baking it on a parchment-lined baking sheet for 15-20 minutes at 400°F.
    Nutritional information was calculated for the crust only and does not include any toppings. One serving is half of the crust.

    Nutrition

    Calories: 420kcalCarbohydrates: 59gProtein: 13gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 921mgPotassium: 352mgFiber: 7gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 250mgIron: 4mg

    *Nutrition Disclaimer*

    Nutrition information is an estimate. If you are concerned about the accuracy of nutrition information, I encourage you to weigh your ingredients and use a tracking app like Cronometer for more accurate nutritional data.

    Keywords crust, dairy-free, egg-free, gluten free, oat flour, oil free, pizza, tapioca starch, vegan
    Tried this recipe?Leave a comment and rating to let me know what you think!
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    Hi, I'm Amber!

    I'm here to show you that making delicious, nutrient-dense vegan recipes at home can be super easy, inexpensive, and pretty damn fun. Whether you're strictly whole food plant based or just looking to add a little nutrition to your life, I got you covered!

    Oh, and I hope you have a good sense of humor. If the name of this blog tells you anything, you might know I like to keep things interesting. :)

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