Pizza Gluten Free Oat Crust Recipes

PIZZA (GLUTEN-FREE OAT CRUST)

Steps:

• In a small bowl or glass measuring cup, stir together warm water, honey and yeast. Let stand for 5 minutes, or until fully dissolved. Stir in olive oil.
• Measure 3 cups of oat flour into a large bowl (you should have extra for dusting). Add salt.
• Make a well in the center of the flour and pour in the yeast mixture. Stir to combine. Turn out onto a floured surface and knead until smooth. Use additional oat flour on your hands to keep dough from sticking.
• Cover dough with plastic wrap and let rest while oven preheats and you prepare your toppings.
• Preheat oven to 400°F (205°C).
• Press dough thinly into a non-stick (or well-oiled) 14" pizza pan.
• Add sauce, your favorite toppings and cheese (or sauce, cheese and toppings)
• Bake for 15 minutes, or until crust is baked and cheese is bubbling.
• Allow to cool slightly, then slice and serve.

OAT FLOUR PIZZA CRUST

Steps:

• In a large mixing bowl, whisk together all the dry ingredients.
• Stir in the wet ingredients. Do NOT add more than 1 cup of water at this stage.
• When you can't stir any longer, use your hands to knead the dough, adding a little more water if needed.
• Once you are done kneading the dough, note that the longer it rests, the more the flour will absorb the liquid. So you either need to spread it over your pizza pan immediately while it's still easy to work with, or you'll end up needing to knead in more water to make the dough more pliable. Your best bet is to spread it over a pizza pan immediately after mixing.
• Bake at 400 F. for 20 minutes, or until cooked through. Top your pizza and return to the oven for 15-20 minutes, or until the cheese is melted.

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.