Oat Flour Pizza Dough
Speed - 97%
Simplicity - 95%
Tastiness - 99%
97%
Yummy!
The crust had that familiar freshly-baked bread flavor. It also had a significant chew while having crisp edges. The choice of toppings, really delicious!
This is one yummy pizza. . . and should I say that it’s gluten-free?
This oat flour pizza dough recipe is definitely worth saving, and the flavors from the combination of toppings truly make it worth a try.
We’ll be working this dough to rise so let’s begin by blooming some yeast in a mix of sugar and warm water. Leave this mixture for about 10 minutes or until the yeast is really foamy.
Can’t find oat flour at the store? Well, you most probably have it sitting in your pantry. Take those whole oats and grind them into your own flour.
Just make sure to sift your freshly ground oat flour to make sure you’re working with a fine mix for your dough.
Combine all the flours(potato, brown rice, and oat) and the salt in a bowl.
With all the dry ingredients thoroughly mixed, it’s time to stir in the active yeast mixture and the oil.
Knead the dough briefly on a lightly floured surface just until it all comes together into a smooth ball.
Set the ball of dough in a lightly oiled bowl and leave it to rise, covered, for about an hour.
This dough has risen really well.
The dough turned out really smooth and somewhat elastic. I really wasn’t expecting these qualities, given the absence of gluten.
Feeling much like a traditional pizza dough, I knew it would hold my toppings easily without any need for pre-baking.
Topping this pizza should take no time. Just take your favorite bbq sauce in place of a tomato-based pizza sauce, get some good melting cheese on, add your choice of meat, scatter some red onion and bell pepper slices. Sweet, smoky, sharp – simply delicious bbq flavors on a pizza.
I set this pizza baking for about 25 minutes at 350F.
The crust looked too crisp to the point of crumbling as I took it out of the oven – it had cracks all over the edges. Honestly, I sliced it perfectly without cracking. It also had a tender bread-like bite which I wasn’t expecting.
Overall, I’m really pleased with the results and definitely doing this again.
Oat Flour
Oat flour is sometimes considered to be one of the most powerful types of gluten-free flour, partly because of the health benefits associated with oats. After all, oats do tend to be easy to digest and relatively few people have negative reactions to them. Plus, they are thought to be good for lowering heart disease risk and can make people feel fuller as well.
As I showed earlier in this post, oat flour is literally just made from oats. You do sift the flour but, even so, you are left with the majority of the nutrition that oats have to offer, meaning that you get the health benefits as well.
The flour also has practical advantages. For one thing, it is very easy to make and you simply need a grinder to do so. Some people even make flour using their food processor or blender, which is often possible, depending on the specific product that you have.
Additionally, the flour is also inexpensive, especially if you’re making it yourself. This aspect alone makes the flour well-worth considering. After all, the cost for gluten-free baking can add up quickly, so cheaper options are always desirable.
Working With Oat Flour
As a general rule, oat flour tends to be thicker and grainier than regular white flour, while being lighter and less course than whole wheat flour. However, the precise coarseness does depend on the grinding process. For example, if you grind the flour yourself, it will often be coarser than if you purchase it from the store.
Oat flour also tends to be somewhat heartier than wheat flour and is also a little sweeter. These differences can sometimes mean you need to add less sweetener as part of your recipe. Still, oat flour is similar enough that it can be used instead of wheat flour in most recipes.
One other consideration is moisture content. Oat flour tends to be moister than wheat flour and also than some other wheat flour alternatives. This makes the flour great for moist baking, like cakes and muffins. For other types of recipes, you may need to include at least one additional type of flour, like I did in this case.
If you are making this pizza outdoors, I recommend using the Bakerstone for gas grills so you can fit a pan into the grill and bake at pizza-making temperatures!
Oat Flour And Diets
Personally, I love oat flour and I think it makes a great addition to so many recipes. But, as you can probably guess, it doesn’t suit all diets. For one thing, oats aren’t paleo and they aren’t allowed on the Whole30 diet either. Oats are typically avoided on diets like GAPS as well.
Oats themselves are also fairly high in carbs, so oat flour may not work on a keto or a low carb diet. However, this area is less black and white. Both of these diet types involve keeping your carb intake low – a goal that is partly connected to portion size.
As a result, you may be able to find some oat flour recipes that are still fairly low in carbs, especially if you’re following a low-carb diet rather than a keto one.
| Servings | Prep Time |
| 1 12" Pizza | 1.5 hours |
| Cook Time | Passive Time |
| 25 minutes | 1 hours |
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Gluten-free dishes can certainly end up excellent. This recipe clearly proves that point!
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- 1 Cup Oat Flour
- 1/2 Cup Potato Flour
- 1/2 Cup Brown Rice Flour
- 1 Tablespoon Active Dry Yeast
- 2 Tablespoons olive oil
- 3/4 Cup Warm Water
- 1 Tablespoon Sugar
- 1/2 Teaspoon Salt
- 1 Piece Smoked Sausage sliced
- 1/2 Cup BBQ Sauce
- 1 Bulb Red Onion thinly sliced
- 1/2 Cup Mozzarella Cheese
- 1 Piece red bell pepper thinly sliced
- Combine warm water, yeast, and sugar in a bowl. Leave to bloom for about 10 minutes.
- Combine the oat flour, brown rice flour, potato flour, and salt in a bowl.
- Stir in the oil and yeast mixture.
- Knead the dough into a smooth ball.
- Set in a lightly oiled bowl to rise for about an hour.
- Stretch the dough onto a pizza pan.
- Top your pizza.
- Bake for 25 minutes at 350F.
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