The typical homemade gluten free pizza requires a ton of specialty ingredients (flours, binders, etc.) as well as multiple risings. What makes this pizza recipe spectacular is that you probably have the majority of the ingredients in your pantry right now and that it needs ZERO rise time. It may not look exactly like gluten-full pizza but it tastes just as good so who cares? This miraculous, healthy pizza was inspired by a recipe from Bethenny Frankel.
Oat Pizza Crust
Yields 8 Slices
1 packet pizza crust yeast (such as the kind by Fleischmann's)
1 cup warm water
2.25 cups oat flour + more for dusting work surface (estimate about 1/4 cup)
1/4 cup ground flaxseed meal + more for adjustments (estimate about 1/4 cup)
1.5 tbsp. extra virgin olive oil
1 tbsp. agave nectar (or honey)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried Italian seasonings
Toppings--marinara sauce & favorite pizza toppings (I used mushrooms, jalapenos & sundried tomatoes)
1. Preheat oven to 450 degrees.
2. In a medium bowl, combine water and yeast. Let sit for 10 minutes to activate yeast.
3. Once yeast is activated, add in 2.25 cups flour, flaxseed, olive oil, agave, salt, pepper, and Italian seasonings.
4. Spray your hands with nonstick spray and then use them to mix the dough together. If dough seems too wet, add a little flaxseed. If dough is too dry, add a touch of water.
5. Once dough is mixed, form into a ball and place on a pizza stone sprayed with nonstick spray and dusted with oat flour.
6. Roll dough out to about 1/4 inch thickness using a rolling pin sprayed with nonstick spray. Form a raised crust around the edge if desired.
7. Bake crust in the oven for 12-15 minutes or until dough is slightly brown and crispy to the touch.
8. Remove crust from the oven and spread with marinara sauce. Top with desired toppings and return to oven.
9. Bake for an additional 8-10 minutes or until crust is crisp.
Nutrition Information (for Crust)--approximately 150 calories per slice (8 slices per pizza)