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This pizza crust is chewy and hearty and incredibly superior. I like the rolled crust on the edges. I like to make further pizzas and freeze them to bake later.

Complete Wheat Oat Pizza

2 cups entire wheat flour
1/two cup oat flour (grind oats in the blender)
1 tbsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/two tsp salt
three/four cup soy milk or water, a lot more if required
three tbsp olive oil or unsweetened applesauce
Topping preferred

Combine the entire wheat flour, oat flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough till smooth and no longer sticky, utilizing a lot more entire wheat flour as necessary. Press or roll the dough into four thin pizza crusts on a parchment lined baking sheets. If preferred, fold the crust about the edges to make a thick outdoors like in the photos above. Bake at 350 for 10 minutes or till firm. Prime as preferred then bake for an added 15-20 minutes or till the toppings are hot and the edges are golden brown.
*  If preferred, freeze just before baking the second time. Wrap in plastic wrap then in foil then spot in a Ziploc bag. Then take away the pizza from the freezer, spot on a parchment lined baking sheet, then bake at 350 for 20-30 minutes or till hot and golden.