Oatmeal Crust Veggie Pizza
|February 20, 2012||Posted by Katy under Dinner, Recipe|
I have not posted a recipe since November. November? That is a long time.
Admittedly while I consider myself a decent cook, I often get stuck in a food rut. Once I throw together a meal that I like, I make it at least once a week, sometimes even more.
Right now I living on a limited budget. I am very mindful of how I spend money, especially my weekly grocery bill. In order to keep my bill down, I essentially purchase the same items every week. I also purchase pantry items in bulk and avoid being too loyal to one brand (I purchase what is on sale/ what I have coupons for).
As a result of purchasing the same items week after week, I have to get creative when I want to mix up my meals. There are only so many ways you can make eggs, quinoa, and yogurt bowls and sometimes I get food cravings that are out of the blue.
Tonight I had a huge craving for pizza. It was an odd thing for me to crave since I’m not the biggest fan of it, but it was all I could think about. I searched Google for a recipe for an easy dough but came to find that the flour in my pantry was expired. I saw that I had oats so I improvised and the oatmeal crust veggie pizza was created.
Oatmeal Crust Veggie Pizza
An oatmeal pizza crust may sound odd, but is actually a great neutral base for a pizza. If you like thin, but soft crust, then definitely give this a try! Feel free to change the toppings to your own palate.
Prep Time: 15 minutes
Assembly/ Cook Time: 40-50 minutes
Serving Size: 3 palm sized crusts
- 1 package active dry yeast
- 3/4 cup warm water (separated into 1/4 cup for proofing and 1/2 cup for mixing the dough)
- 1/4 teaspoon sugar
- 1 1/2 cups oat flour
- 1/2 teaspoon salt
For pizza (individual serving):
- 1/4- 1/3 cup of your favorite tomato sauce
- 1/4 cup mozzarella cheese (I substituted nutritional yeast- not the same, but works in a pinch)
- 1/8 cup mushrooms, sliced
- 1/8 cup green pepper, diced
- 1/8 cup carrots, thinly sliced
- 1/8 cup zucchini, thinly sliced
- 1/8 cup green onion, sliced
- Black olives
- Salt and pepper to taste
- Preheat oven to 500 degrees.
- Proof your yeast by combining 1/4 cup warm (but not hot) water, 1/4 tsp sugar, and package of yeast in a small bowl. Let sit for about 8 minutes.
- While the yeast is proofing, process oats until they become a fine flour.
- In a large bowl, combine oat flour and salt. Then add yeast mixture and additional 1/2 cup water. Mix until well combined.
- Spread out dough on a pan. You can make one large crust (cooking time may vary) or three palm-sized individual crusts.
- Bake in the oven for 10-15 minutes, or until golden brown.
- While the crust is baking, prep your sauce and vegetables for the crust.
- Remove crust from oven and reduce temperature to 350.
- Put sauce and toppings onto crust to your desired liking.
- Return the pizza to the oven and bake for 15-20 minutes, or until vegetables are cooked and cheese is melted.
This definitely satisfied my pizza craving and I know that I will be making it again. I’m already dreaming up creating a fruity dessert pizza with a slightly sweeter crust!
What is your favorite type of pizza?