This Vegan Oat Flour Pizza Crust is oil-free, yeast-free, and gluten-free. Made with only three ingredients. Baked and ready to top in just 40 minutes. Pizza night just got even better!
If you're looking for an easy, healthier version of pizza crust, this oil-free oat flour pizza crust recipe is for you.
With only three ingredients (plus water and salt) this crust is SO simple. It's really easy to make and doesn't require an extended kneading or resting time. Just mix and bake!
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Why this recipe works
This oil-free pizza dough is just a few simple ingredients.
A dough is simply a mixture of flour and liquid. And this dough is just the same.
Oat flour is the base of the dough. And water helps bring the dough together. The other ingredients: tahini, arrowroot, and salt add flavor and texture.
What this recipe isn't
This is a simple pizza dough. It's only three ingredients, plus water and salt.
It is not meant to be a pizzeria-style dough.
It IS meant to be an easy, oil-free, gluten-free, yeast-free, dough that you can make for a healthier version of pizza.
There is no gluten, which is needed to develop a structure that promotes stretch and rise.
There is no yeast, which means that the dough will not rise like a traditional bread. (It does fluff up slightly.)
What to expect
This dough is crisp - it will not turn into a light fluffy pizza dough like you would get from a pizza place. If you like a thin crust, this is your dough!
The dough is quick - many pizza doughs take hours to build, stretch, rest, etc. This dough does not need those steps. You can make it and bake it in just a few minutes!
Why I love this Vegan Pizza Crust
- Oil-Free - instead of a highly processed oil, we'll use a less processed fat source: tahini or almond butter. These butters help create a flavorful dough.
- Gluten-Free - since this crust is made with oat flour, it's naturally gluten free.
- No Yeast - there's no yeast required! So no proving or rising time - the dough is ready in minutes!
- No Equipment - you don't even need a rolling pin. Just a good mixing bowl and your hands!
- Really quick - since there's no rise, the dough is made really quickly.
- Makes pizza night easy - if you're having a last-minute pizza night or you want to accommodate different diets, this is the dough for you!
Ingredient Notes & Substitutions
- Oat Flour: I used store-bought oat flour because it has a finer texture, which results in a more uniform dough. You can make homemade oat flour and it will work fine, just know that the texture will be coarser and the overall look of the crust will be more grainy. As always, if you are gluten-sensitive, be sure to look for certified gluten-free oats or oat flour.
- Arrowroot Powder: I recommend using arrowroot because it has a more neutral flavor than cornstarch - I find that I don't like the taste of cornstarch in this dough. But if you aren't sensitive to the taste, cornstarch is a great option and can be subbed 1:1.
- Salt: use table salt, not kosher or other coarse salts
- Nut Butter: I used tahini, but almond butter would also be a great option here. I often use cashew butter in recipes like this, but cashew butter is sweeter than tahini or almond butter and I found that it made the dough too sweet.
- Water: use cold or room temperature water
How to make Oat Flour Pizza Crust
Step 1. In a large bowl whisk together the oat flour, arrowroot powder, and salt.
Step 2. Add the nut butter and water. Mix until a dough forms - you may need to use your hands.
Step 3. Let the dough rest 10 minutes. Meanwhile, preheat oven to 400°F and line a (round or rectangular) baking pan with parchment paper.
Step 4. Place the dough on the prepared pan. Use your hands to press the dough to approximately 9" wide. If desired, leave the edges thicker to create a thicker edge.
Step 5. Bake for 20 minutes, until the crust is crisp.
Step 6. Add your desired toppings then bake again according to the recipe directions.
FAQ & Expert Tips
The exact texture of the dough will depend on the consistency of your tahini/nut butter.
If your dough is sticky, add about a tablespoon more of oat flour until it is workable but no longer sticks to your fingers.
The exact texture of the dough will depend on the consistency of your tahini/nut butter.
If dough is dry, add about a tablespoons more of water until the dough is workable.
This is true of most homemade pizza doughs. Restaurants and pizza shops can achieve a very soft dough that is only baked once because they have ovens that reach a very high heat - higher than your home oven can go.
A professional pizza oven can reach super high temperatures and therefore cook the dough quickly and achieve a nice crust without burning the toppings.
Your home oven can't get hot enough for this. So you need to bake the crust first to make sure it cooks through and isn't soggy. Then add your toppings.
I don't recommend storing un-baked dough. This is not traditional bread dough and will not hold up well in the fridge.
You can make and bake the dough in advance! Wrap the dough in aluminum foil and place it in the freezer.
When ready to make pizza, bake according to the recipe instructions. You may need to add 2-3 minutes to the bake time.
Recipe Prayer
Thank you God for this healthy pizza crust. Thank you for pizza night with family and friends. Amen.
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📖 Recipe
Oil-Free Vegan Oat Flour Pizza Crust (No Yeast)
Ingredients
- 1 ½ Cups Oat Flour
- 3 Tablespoons Arrowroot Powder
- ½ Teaspoon Salt
- 3 Tablespoons Nut Butter tahini or almond butter
- ¾ Cup Water
Instructions
- In a large bowl whisk together the oat flour, arrowroot powder, and salt.
- Add the nut butter and water. Mix until a dough forms - you may need to use your hands.
- Let the dough rest 10 minutes. Meanwhile, preheat oven to 400°F and line a (round or rectangular) baking pan with parchment paper.
- Place the dough on the prepared pan. Use your hands to press the dough to approximately 9" wide. If desired, leave the edges thicker to create a thicker edge.
- Bake for 20 minutes, until the crust is crisp.
- Add your desired toppings then bake again according to the recipe directions.
Nutrition
Nutrition information is an estimate.
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