Oat Flour Pizza Dough

Oat Flour Pizza Dough

makes one 12-inch pizza · 10 min prep · 10 min rest · 8–10 min pre-bake · 8–12 min finish bake

A thin-to-medium crust that holds toppings well, browns nicely, and crisps on the bottom—closer to cracker-crust or hearty flatbread than a classic chewy pizza. Goes light on sauce and dry on toppings; oat doesn't handle excess moisture the way wheat does. The pre-bake step is the move that makes it work.

Ingredients

• 1⅔ cups oat flour (200 g), finely ground
• 2 tbsp psyllium husk powder (15 g)
• 1 tsp baking powder
• ¾ tsp fine sea salt
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tsp apple cider vinegar
• 1 cup warm water (240 ml)
• Optional: 1 tsp dried oregano or Italian herbs mixed into the dry

Directions

1. Whisk the oat flour, psyllium husk, baking powder, and salt together thoroughly in a large bowl.
2. In a separate bowl, combine the olive oil, honey, vinegar, and warm water.
3. Pour wet into dry and stir until it forms a shaggy dough, then let it rest 10 minutes—this is critical; the psyllium needs the time to fully hydrate and the dough firms up from sticky-batter to workable.
4. While it rests, preheat the oven to 450°F with a pizza stone or heavy baking sheet inside; a hot surface is essential for a crisp bottom, since oat doughs go gummy without it.
5. Turn the dough out onto a sheet of parchment and press or stretch with wet hands (or roll) to about 12 inches across, roughly ¼ inch thick—thinner runs crispier, and going too thick leaves the center dense.
6. Pre-bake the crust alone on the parchment for 8–10 minutes until the top looks dry and the edges firm up; this pre-bake sets the structure before any wet toppings hit.
7. Add sauce sparingly—oat crusts get soggy faster than wheat—then cheese, then toppings (pat anything watery dry first).
8. Slide back onto the hot stone, parchment and all, and bake another 8–12 minutes until the cheese is bubbling and the edges are deeply golden.
9. Rest 2–3 minutes before slicing.

Cal / slice	Protein	Carbs	Fat
~120	3.5g	19g	4g

Sat fat 0.6g · Sodium 279mg · Fiber 4g · Sugars 0.5g · per slice (1/8 crust, no toppings)—a finished slice with sauce, cheese, and modest toppings lands around 220–260 cal with 7–10g protein, and delivers roughly 3× the fiber of a typical NY-style wheat slice at similar calories

Why this works

Same logic as the bread, applied to a different format. Psyllium binds where gluten can't, the vinegar-and-baking-powder pair gives lift, and the high heat on a preheated stone gets the bottom crisp before the interior turns gummy. The pre-bake before toppings is the non-obvious move; without it, the wet sauce and cheese fight a still-uncooked dough and the bottom never crisps. Oat doughs reward restraint—thin crust, light sauce, dry toppings—and punish anything that ignores it.