Oatmeal Pizza—delicious, healthy, and quick to make

Ever since I started making pizza dough with oatmeal flour (or oat flour), I’ve been so thrilled that I’ve declared this dough my favorite. By the way, it’s also a great way to use up leftover vegetables.

The dough has the following advantages:

• It’s easy to spread onto the baking sheet.
• It doesn’t need to rise.
• It’s nice and thin and crispy.
• It’s also very easy to digest and, depending on the type of oats, even gluten-free.
• And it’s all done in a flash.

Here’s the recipe I’ve experimented with a few times and have now perfected.

Dough ingredients for one baking sheet (use half for a pizza pan):

• 200 g rolled oats
• 200 ml lukewarm water (it must be lukewarm)
• 2–3 tbsp olive oil
• 1/2 tsp baking powder
• a pinch of salt

For preparation:

• A blender to grind the oats
• Hand mixer
• Baking paper for the baking sheet

Ingredients:

• Tomato paste
• Vegetables, e.g., leeks, spinach, bell peppers, tomatoes, mushrooms, onions, garlic, etc.
• Pepper, salt, and pizza herbs
• Cheese topping (or vegan alternative) 

Preparation:

• The oats must be finely ground in a blender. This takes just a few seconds.
• Then mix all the ingredients together to form a relatively thin batter. Spread this onto the baking sheet. 
• First, spread the tomato paste on top. You can carefully spread it over the dough with a spoon.
  
• Next, arrange your choice of vegetables on top.
  I like to use some leeks, spinach, and mushrooms, and finish with a few tomato slices (you can skip this step).
• Chop the garlic finely and sprinkle it on top.
• Sprinkle herb salt, pepper, and pizza herbs on top.
• Finally, sprinkle some grated cheese on top (a vegan cheese alternative works great, too).

Baking:
Place in a cold oven and bake at 190 degrees on the convection setting and (if possible) on the pizza setting for 25 minutes.

The dough is very thin and turns out nice and crispy (on the pizza setting); it tastes delicious, is quick to make, and, above all, is very light and easy to digest. It’s also low in gluten or gluten-free. 

Note / Experience:
In my experience, the crust turns out even crispier with freshly ground oats. However, you’ll need a high-powered blender that can grind the oats very finely.
If you use canned pizza tomatoes as the first topping instead of tomato paste, the crust might not turn out as crispy because the toppings make it too moist. It still tastes delicious, though.


Unfortunately, I couldn’t get a better photo that evening. It definitely looks delicious and tasted that way, too.

I hope you enjoy making this recipe! :)

Monika

Here’s a photo—all topped and ready to go:

Hi Monika,
great, thank you so much for the recipe. Since my son can only eat gluten-free, I’ll definitely be trying this out in the next few days 🤗😘

Great, Elke! I’m really curious to hear how you all like the pizza.

I’m going to try that sometime, too.

Marlene, I always make it vegan too, and it tastes really delicious. I’m curious to hear what you think.