Gluten Free Pizza Crust
Serves 2 for meal, 4 for appetizer | Vegan, GF, Nut-free
- 1-3/4 c ZEGO Double Protein Purity Protocol Oats ground into flour in a food processor or blender
- 1 tbsp Nutritional Yeast
- 1/4c Tapioca Flour (if you don’t have it, increase ZEGO Double Protein Purity Protocol Oats flour 1/4 cup)
- 1/2 tsp Baking Soda
- 1 tsp Xanthum Gum (optional)
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1 tsp Fennel (powdered or grind up seeds, optional)
- 1/2 tsp Pink Salt
- 3 tbsp Olive Oil
- 3/4 c Water (1/4 cup more if too dry)
Step 1: Preheat oven to 375° and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together all dry ingredients. stir in olive oil and water.
Step 3: Let rest for 5 minutes to allow the dough to thicken.
Step 4: Divide dough into equal parts and form into 2 round flatbread crusts approximately 7″ across. Put on top of a piece of parchment paper on a metal tray. Use a wet spatula to press into a round shape about 1/2″ tall. To even out thickness, put a sheet of parchment paper over the flattened dough and press or roll out.
Step 5: Bake for 9-11 minutes without toppings (cooking on a pizza stone is great but not required).
Step 6: Remove from oven, add toppings, and bake for an additional 7-10 minutes enjoy.
Alternate: To make crackers, add 1/2t additional sale and 1/2 c additional water and divide the dough into 4 parts. Spread thinly on parchment paper and bake 15-20 minutes.
Tips: If making breakfast pizza with eggs, fry or poach your eggs separately and put on top of fully cooked pizza–trust us on this!
If using pizza sauce, cool the crust for 10 minutes before putting on sauce so the crust doesn’t absorb the liquid from the sauce.
If using parchment paper, do not melt the cheese under the broiler–again, trust us!
With this recipe, we use Zego’s Purity Protocol Double Protein Oats to make a delicious gluten free pizza crust. Even better is that it is packed with protein and fiber, so you don’t have to use a diet “cheat” night to enjoy it.
You can top our gluten free pizza crust the traditional way or use it as a flat bread. You can even decrease the tapioca to 1/8C and make crackers.
For toppings, if you feel a little fancy, try prosciutto and arugula with some goat cheese. Or, stick to the basics with a tomato sauce and cheese classic. This recipe can be used for any meal, any time of day. In fact, we love it San Francisco-style as a breakfast pizza with a fried egg on top.
Build on this recipe to create a fun family meal or delicious appetizer to share with friends. Who doesn’t love build-your-own-pizza night?!
If you subscribe to get regular delivery of your oats, you’ll save 10% and never risk running out. Enjoy!