Friends, let me introduce you to my new favorite thing: Homemade Oat Flour Pizza Crust.

This healthy, super easy, hand-held oat flour pizza crust is made with just two main ingredients and is versatile enough to go with both traditional tomato-mozzarella toppings and less-traditional pizza situations such as a bbq chicken pizza or Hawaiian pizza. Dairy and gluten free friendly too!

pepperoni pizza made with oat flour pizza crust

Pizza is one of those foods where even if you go astray and use some non-traditional ingredients and get a little funky with it, you should, at the very least, always, always, always be able to pick it up with your hands. It’s just a personal food conviction, okay? Well, this pizza totally hits the mark!

The original, historic Grimaldi’s Pizzeria under the Brooklyn Bridge, One Front Street in NYC is the BEST pizza I’ve ever had. Grimaldi’s pizza is made with handmade mozzarella, a “secret recipe” sauce, and a 100-year-old dough recipe for the crust. And that pizza crust is fantastic – soft and chewy with the perfect amount of crispiness. I’m sorry, but this is not that.

This may not be your regular, indulgent pizza crust that makes the best pizza ever, but this is a darn good pizza crust that you can feel good about eating multiple times a week. It’s also super simple to throw together and only takes about 20 minutes!

oat flour pizza crust ingredients

Let’s take it from the beginning. You mostly need TWO THINGS:

  1. Rolled oats. This recipe uses 1 cup of old-fashioned rolled oats. I don’t recommend using any other oat variety to make the crust.
  2. Egg whites. 1/2 cup of liquid egg whites will bind the pulsed oats together to create a crust.

Yep, that’s it! So simple!

However, if you don’t feel too strongly about breaking the two ingredient rule, add a few other ingredients for extra flavor. I added salt, garlic powder and Italian seasoning. I also added baking powder to give the crust just a bit of rise.

how to make oat flour pizza crust

This pizza crust recipe could not be easier! Get out your food processor and a skillet and let’s make a delicious pizza! This is a quick overview of the process. You’ll find a printable recipe card with more detail at the bottom of the page.

Start this oat flour pizza crust recipe by preheating the oven and heating a large skillet on the stove. Add all crust ingredients to a food processor.

combining egg whites, oats and baking powder in a food processor

Next, blend the crust ingredients until the mixture is fairly smooth and looks like the picture below. Now, you simply take that oat/egg white mixture, pour it onto a heated skillet and let it do its thang.

mixing ingredients in a food processor for oat flour pizza crust

I recommend shaping the crust with the back of a spoon into a circle and spread for desired thickness. Let the pizza crust cook for about 5 minutes and until edges start to brown and the crust is pretty set. The crust should be lifting some when it is ready to flip. Use a spatula to flip the crust over in the pan and cook the other side for about 2-3 minutes.

The end. This is your crust. You just worked a miracle. Haha… transfer it to a baking sheet and top it with sauce and all of your favorite toppings. Bake 10 minutes until cheese is melted and edges of the crust are slightly browned. Serve up and enjoy!

cooking an oat flour pizza crust in a skillet

pizza-making tips

Here are a few tips to make sure you have delicious pizza every time you make it!

  • Fresh mozzarella is amazing on pizza. You can use any favorite cheese, but I would recommend freshly grating your own cheese. The pre-shredded cheese that comes in a bag at the grocery store often contains anti-caking agents and doesn’t melt as well as freshly shredded cheese.
  • My favorite pre-made sauce for pizza is either Rao’s Homemade Marinara Sauce or Organico Bello Marinara Pasta Sauce. If you’re feeling extra fancy, try my homemade tomato sauce.
  • I’ve found the best way to reheat any leftover pizza is to cook it in a toaster oven for about 5 minutes or until the crust is crispy.

homemade pizza variations

You can add all different types and amounts of toppings to your oat flour crust pizza to customize it to your tastes.

  • Protein. Try adding shredded chicken, bacon, diced ham, pepperoni or Italian sausage.
  • Vegetables. Try adding sautéed mushrooms, cooked spinach, roasted red peppers, olives or marinated artichokes.
  • Cheese. Instead of mozzarella cheese, try a blend of cheeses such as fontina, asiago, parmesan and white cheddar. Yum!

pepperoni pizza cut into slices on a large cutting board

storing tips

Store any leftover pizza in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or back in the oven to keep it crispy.

The pizza cuts into slices nicely, it can be picked up with your hands assuming you don’t overload it with every topping known to humanity (not that I’ve ever done that ever in my life ever), and it is the definition of REAL FOOD meets CONVENIENCE meets DELICIOUS.

Guys! This is a weeknight pizza game-changer.

slices of pizza topped with pepperoni

For the record, I still love a regular pizza crust above all else. Who doesn’t, right?!

But this easy any-night-of-the-week beauty is pretty great. It’s low maintenance, versatile, hand-hold-able, healthy, simple, real food made easy… gah it all just makes me so happy.

I can promise you, this whole grain, gluten free, dairy free pizza crust will be one of your new favorite ways to enjoy pizza in a much healthier way!

I hope you LOVE this pizza as much as I did! It’s:

Flavorful
Easy to make
Versatile
Wholesome
& Uber satisfying

I love making this pizza for my lunch. I usually half the recipe and eat it with a salad. It would make the perfect appetizer on Italian night or even the main event when paired with my go-to Italian salad.

slice of oat flour pizza served on a small white plate

more favorite italian recipes

If you try this oat flour pizza crust recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

pepperoni pizza made with oat flour pizza crust
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Homemade Oat Flour Pizza Crust

This healthy, super easy, hand-held oat flour pizza crust is made with just two main ingredients and is versatile enough to go with both traditional tomato-mozzarella toppings and less-traditional pizza situations such as a bbq chicken pizza or Hawaiian pizza. Dairy and gluten free friendly too!

Ingredients

  • 1 cup old fashioned oats (gluten free as needed)
  • 1/2 cup egg whites from a carton
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1 1/2 teaspoon baking powder

Instructions 

  • Preheat oven to 400ºF and heat a large skillet (on the stove) over medium heat that has been sprayed with nonstick cooking spray.
  • Add all crust ingredients to the bowl of a food processor or the pitcher of a blender. Blend until smooth.
  • Pour mixture onto heated skillet; shape with the back of a spoon into a circle and spread for desired thickness. Cook for about 5 minutes and until edges start to brown and mixture is pretty set.
  • Crust should be lifting some when it is ready to flip. Use a spatula to flip crust over in the pan and cook the other side for about 2-3 minutes. 
  • Spray a baking pan with nonstick cooking spray and transfer crust from skillet onto the pan.
  • Add sauce and all desired toppings. Bake 10 minutes until cheese is melted and edges of the crust are slightly browned.
  • Serve up and enjoy!

Notes

Store any leftover pizza in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in the microwave or back in the oven (or toaster oven) to keep it crispy.
Serving: 1pizza, Calories: 409kcal, Carbohydrates: 62.5g, Protein: 25.4g, Fat: 6g, Saturated Fat: 1g, Potassium: 348.5mg, Fiber: 10.1g, Calcium: 484.2mg, Iron: 3.6mg

Did you make this recipe?

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This recipe was originally published October 2018. It was updated with new content and republished August 2021.