Oat Flour Thin Crust Pizza Recipe

Serves: 4 people (makes one 14-inch thin crust pizza)

Total Time: 35 minutes (15 minutes prep, 20 minutes cooking)

The Oat Flour Advantage

Oat flour brings remarkable benefits to pizza making that go far beyond nutrition. When ground from whole oats, this flour retains all the natural fiber, protein, and nutrients that make oats such a superfood. The beta-glucan fiber in oats helps lower cholesterol and stabilize blood sugar, while the protein content keeps you satisfied longer than refined flour crusts. Oat flour’s mild, slightly sweet flavor enhances rather than competes with pizza toppings, and its fine texture creates a surprisingly crispy crust when rolled thin. Best of all, this crust is naturally gluten-free, making it perfect for those with celiac disease or gluten sensitivity.

Ingredients for Oat Flour Crust

• 2 cups oat flour (store-bought or homemade)
• 1/2 cup tapioca starch or cornstarch
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 cup warm water
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup

Classic Pizza Toppings

• 1/2 cup pizza sauce or marinara
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 2 tablespoons fresh basil, chopped
• 1 tablespoon olive oil for brushing
• Optional: pepperoni, mushrooms, bell peppers, or your favorite toppings

Making Homemade Oat Flour

If you don’t have store-bought oat flour, making your own is simple and cost-effective. Use 2 1/2 cups of old-fashioned rolled oats and process them in a food processor or high-speed blender for 1-2 minutes until they form a fine flour.

Sift the homemade oat flour through a fine-mesh sieve to remove any larger pieces. You should have about 2 cups of fine, powdery oat flour. Store any extra in an airtight container for up to 3 months.

Homemade oat flour often works better than store-bought because you can control the fineness, which directly affects the crust texture.

Preparing the Oat Flour Crust

Preheat your oven to 425°F and line a 14-inch pizza pan or large baking sheet with parchment paper. The parchment is essential for easy removal and prevents sticking.

In a large mixing bowl, whisk together the oat flour, tapioca starch, salt, baking powder, oregano, and garlic powder. The tapioca starch adds elasticity and helps bind the crust together, while the seasonings provide flavor depth.

In a separate small bowl, combine the warm water, olive oil, apple cider vinegar, and honey. Whisk until the honey is completely dissolved. The vinegar helps activate the baking powder and adds subtle tang.

Pour the liquid mixture into the dry ingredients and stir with a wooden spoon until a soft dough forms. The dough will be softer and more pliable than traditional wheat dough, which is normal for oat flour.

Let the dough rest for 5 minutes. This allows the oat flour to fully hydrate and makes the dough easier to roll out.

Rolling the Perfect Thin Crust

Place the rested dough between two sheets of parchment paper. This prevents sticking and makes rolling much easier. Using a rolling pin, roll the dough from the center outward, rotating frequently to maintain a round shape.

Roll the dough as thin as possible, aiming for about 1/8 inch thickness. The thinner you roll it, the crispier your crust will be. Don’t worry if the edges aren’t perfectly round – rustic shapes add character.

If the dough tears while rolling, simply press it back together with your fingers. Oat flour dough is very forgiving and easy to repair.

Remove the top sheet of parchment paper and transfer the bottom sheet with the rolled dough to your prepared baking pan. Trim any excess parchment around the edges.

Pre-baking for Perfect Crispiness

Brush the entire surface of the dough lightly with olive oil. This creates a barrier that prevents the sauce from making the crust soggy and helps achieve golden browning.

Use a fork to poke holes all over the dough, spacing them about 1 inch apart. This prevents large air bubbles from forming and ensures even baking.

Pre-bake the crust for 8-10 minutes until it’s set and lightly golden around the edges. The surface should look dry and feel firm to the touch.

Remove from the oven and let cool for 2-3 minutes while you prepare your toppings. The crust should be crispy on the edges but still tender enough to hold toppings.

Adding the Toppings

Spread the pizza sauce evenly over the pre-baked crust, leaving about a 1/2 inch border around the edges. Use the back of a spoon to create a thin, even layer that doesn’t pool in any areas.

Sprinkle the mozzarella cheese evenly over the sauce, ensuring good coverage but not overwhelming the thin crust. The cheese should cover most of the sauce but still allow some to show through.

Add your chosen toppings, keeping in mind that thin crust works best with moderate amounts of toppings. Too many toppings can make the crust soggy or cause it to tear.

Finish with the grated parmesan cheese, which adds sharp flavor and helps create beautiful golden spots when baked.

Final Baking

Return the topped pizza to the oven and bake for 10-12 minutes until the cheese is melted and bubbly with golden brown spots. The crust edges should be golden and crispy.

Watch carefully during the last few minutes to prevent over-browning. Thin crusts can go from perfect to burnt quickly.

The finished pizza should have a crispy crust that holds its shape when lifted, with melted, bubbly cheese on top.

Serving and Presentation

Remove the pizza from the oven and let it cool for 2-3 minutes before cutting. This brief rest allows the cheese to set slightly and prevents the toppings from sliding off.

Sprinkle fresh chopped basil over the hot pizza for a burst of color and fresh flavor. The residual heat will release the basil’s aromatic oils.

Cut into 8 slices using a sharp pizza cutter or large knife. The thin crust should cut cleanly without dragging or tearing.

Serve immediately while the crust is at its crispiest and the cheese is still hot and stretchy.

Nutritional Benefits

This oat flour pizza provides exceptional nutrition compared to traditional pizza. Each slice contains about 4 grams of fiber and 6 grams of protein from the oat flour alone. The beta-glucan fiber helps lower cholesterol and provides sustained energy without blood sugar spikes. Oats are also rich in manganese, phosphorus, and magnesium, supporting bone health and energy metabolism.

Storage and Reheating

Store leftover pizza in the refrigerator for up to 3 days in airtight containers. The thin crust maintains its texture well when stored properly.

To reheat, place slices on a baking sheet and warm in a 350°F oven for 5-7 minutes until heated through and crispy. Avoid microwaving, as this will make the crust soft and chewy rather than crispy.

For best results, let refrigerated pizza come to room temperature for 10 minutes before reheating.

Creative Topping Ideas

This versatile crust pairs beautifully with both classic and creative toppings. For a Mediterranean version, try olive oil, fresh tomatoes, feta cheese, and olives. A breakfast pizza works wonderfully with scrambled eggs, bacon, and cheese.

Vegetable combinations like roasted butternut squash with sage, or caramelized onions with goat cheese, complement the nutty oat flavor perfectly.

For those avoiding dairy, this crust is excellent with dairy-free cheese alternatives or simply topped with vegetables and herbs.

Gluten-Free Considerations

While oats are naturally gluten-free, always check that your oat flour is certified gluten-free if you have celiac disease. Cross-contamination during processing can be an issue with some brands.

The tapioca starch can be substituted with potato starch or arrowroot powder if needed, though tapioca generally provides the best texture.

Tips for Success

The key to perfect oat flour thin crust is rolling it as thin as possible and pre-baking thoroughly. A properly pre-baked crust will stay crispy even with sauce and toppings.

Don’t overload the pizza with toppings. Thin crusts work best with moderate amounts of sauce, cheese, and toppings to maintain their crispy texture.

If your dough seems too dry while mixing, add water one tablespoon at a time. If too wet, add oat flour gradually until the right consistency is achieved.

Work quickly when adding toppings to the pre-baked crust while it’s still warm, as this helps prevent sogginess.

This Oat Flour Thin Crust Pizza proves that healthy eating doesn’t mean sacrificing the foods you love. Each crispy slice delivers all the satisfaction of traditional pizza while providing heart-healthy fiber and sustained energy that keeps you feeling great long after the meal is over.