Let me just start off by saying I am a pizza crust purist. I think if you choose to make your pizza crust out of something like cauliflower or zucchini instead of flour, you’re truly missing out on one of the more beautiful things in life. However, if you and gluten don’t get along or you don’t have time to wait two hours for your pizza dough to rise, I get why you would hunt for substitutes.
And have I got a substitute for you! This parmesan oat crust is incredibly easy and shockingly delicious. While devouring my pizza, I kept looking over at Jackson and mumbling, “this is actually really good.” Again, I never mess around with anything but standard pizza dough. I’ve seen too many heartbroken people stare sadly at their vegetable-based crust and sigh. But THIS… This is something entirely different.
The crust is hearty, sturdy, and flavorful. It comes together in about five minutes, tops. It’s got protein and fiber and as long as you use gluten-free oats, there’s not an ounce of gluten in sight. I kept my toppings fairly simple with pizza sauce, mozzarella, spinach, artichoke hearts, and basil. Feel free to choose whatever toppings your heart desires.
One last thing before you run off to the kitchen, this parmesan oat pizza crust is part of the Top 10 Foods for Runners series. Week 10 is all about oats. Check it out!
Parmesan oat pizza crust
Ingredients
- 1.5 cup oats
- 1/2 cup parmesan
- 1 tsp garlic powder
- 1 egg
- 2 tbsp water
- any toppings your heart desires
Instructions
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Preheat oven to 500 degrees.
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In a food processor, pulse oats, parmesan, and garlic powder until a fine powder. Add egg and water and pulse until well combined.
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Scoop out the dough on a sheet of parchment paper. Press down and spread out to form a circle about 1/4 inch thick.
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Top with your favorite toppings and bake for 10 minutes or until cheese turns golden. Slice and serve.
