Oat Flour Pizza Crust

5 from 5 votes

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!

Prep Time35 mins

Cook Time25 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Keyword: crust, dairy-free, egg-free, gluten free, oat flour, oil free, pizza, tapioca starch, vegan

Diet: gluten-free, oil-free, vegan

Servings: servings

Calories: 420kcal

Author: Amber Asakura

Equipment

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

Ingredients

Dry Ingredients

1 cup oat flour
¼ cup tapioca starch also called tapioca flour
2 Tablespoons ground flax seeds
½ Tablespoon baking powder
½ teaspoon salt

Wet Ingredients

4 ounces warm water
2 Tablespoons tahini

Volume - Weight

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.) Cook the pizza under the broiler for UP TO 5 minutes, until your toppings are cooked to your desired level of doneness. Watch it very carefully and check it after the first minute and again every 30 seconds to make sure it doesn't burn.
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