Easy Oat Flour Pizza Crust (No Yeast, Gluten-Free)

5 from 10 votes

Nicole Bonilla

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This easy Oat Flour Pizza Crust recipe delivers a thin, crispy crust made with oat flour, eggs, olive oil, and Italian seasoning. No yeast or rising time needed! It’s the perfect gluten-free alternative for pizza night, offering a wholesome twist on classic pizza dough that everyone will love.

Cals: 101 | Protein: 4 | Sugar: 0.2 | Fat: 4 | Fiber: 1 | Diet: Gluten-Free
Oat flour pizza on a cutting board.

This Oat Flour Pizza Crust is my go-to when I’m craving a thin, crispy, and flavorful pizza base that lets the toppings really shine. Made with simple ingredients like oat flour, eggs, light olive oil, white wine vinegar, Italian seasoning, garlic powder, and a few pantry staples, it all comes together easily in one bowl — no yeast, no rising, and no rolling pin required.

Gone are the days of greasy Sam’s Club pizza that left me feeling heavy and blah. I love that this crust makes it less about the dough and more about piling on all the fresh, colorful toppings (the best part, if you ask me). And I always feel great after eating it — no post-pizza slump here.

Whether I’m making pizza for a quick weeknight dinner or a fun family pizza night, this crust never lets me down. The subtle oat flavor works so well with whatever toppings we’re in the mood for, and my family always gets excited when they see it on the menu.

Does an Oat Flour Pizza Crust Taste Like Traditional Pizza Crust?

No, an oat flour pizza crust won’t taste exactly like a traditional white flour pizza crust. It will have its own twist due to the oats. Expect a nutty, slightly sweet flavor from the oat flour, instead of the wheaty taste of white flour. I’ve added the perfect amount of seasoning to this recipe, making it equally, if not more, flavorful and a delicious and gluten-free, nutritious option. Since an oat flour pizza crust does not have gluten, it will not have the same soft, doughy texture you get from regular pizza. But I’ve done my best to create a crust that still has a soft chew with a firm texture that can easily hold all your favorite pizza toppings.

Why This Oat Flour Pizza Crust Works

  • Built for oat flour: This recipe works with oat flour’s natural structure instead of trying to mimic wheat dough.
  • Eggs and baking powder add structure: Eggs provide strength, while baking powder prevents a dense or cracker-like crust.
  • Moisture is intentional: A slightly sticky dough bakes up crisp on the outside and sturdy in the center.
  • Flavor is baked in: Vinegar improves browning and brightness, and the seasoning ensures the crust tastes good on its own.

Oat Flour Pizza Crust vs Oat Flour Pizza Dough

If you’re searching for oat flour pizza dough, you’ll see recipes that either rely on yeast and rising time or quick batters designed to bake immediately. This recipe is intentionally a quick oat flour pizza crust, not a traditional dough.

Instead of trying to recreate stretchy, yeast-based pizza dough (which oat flour can’t do well), this recipe creates a thin, crisp base that bakes fast and holds toppings without feeling heavy. It’s best for weeknight pizza, family pizza nights, and anyone who wants great texture without waiting for dough to rise.

Oat flour pizza on a cutting board.

Ingredients & Substitutions

Here is everything you need to make the best-tasting pizza crust with oat flour:

Large Eggs: You can use flax eggs (1 tablespoon ground flaxseed meal mixed with 2.5 tablespoons water per egg) for a vegan option.

Light Olive Oil: Substitute with virgin olive oil, avocado oil, melted coconut oil, or any other light-tasting oil.

White Wine Vinegar: This wakes up the flavor in the crust. Apple cider vinegar or half as much lemon juice can be used instead.

Oat Flour: I do not recommend substituting this with whole wheat flour, or all purpose flour

Italian Seasoning: You can also make your blend using dried basil, oregano, thyme, and rosemary. You can also use fresh herbs

Garlic Powder: Substitute with fresh minced garlic or garlic paste.

Baking Powder: This is needed to add some rise to the crust so it doesn’t turn out like a pizza cracker like many other recipes.

Salt: Any salt you have on hand will work, including sea salt or kosher salt. Adjust to taste.

Oat flour pizza on a cutting board.

How to Make My Thin, Crispy Oat Flour Pizza Crust Recipe

Here are easy, step-by-step instructions for the best way to make oat flour pizza dough:

Step 1: Make the Oatmeal Pizza Dough

Preheat your oven to 400°F (200°C) and line a baking sheet, pizza pan or pizza stone with parchment paper.

In a medium-sized bowl, add the wet ingredients, including eggs, light olive oil, and white wine vinegar, and whisk until well combined.

In a large bowl, add the dry ingredients, including oat flour, Italian seasoning, garlic powder, baking powder, and salt. Quickly mix with a silicone spatula until well combined. Pour in the wet ingredient mixture and stir until a smooth batter forms. Add more oat flour if needed until the dough holds it’s shape but is still sticky.

Adding seasonings to oat flour mix.
Adding wet ingredients to dry ingredients.
Mixing pizza dough in a bowl.

Step 2: Shape the Pizza Crust

Pour the batter onto the prepared baking sheet. Fill a bowl with warm water to wet your hands and then spread the dough into a 12-inch round pizza. Continue to wet your hands so the dough doesn’t stick, and make sure the dough has an even thickness and is slightly thicker on the edge.

Spreading pizza dough on parchment paper.
Spreading pizza dough on parchment paper.

Step 3: Bake the Pizza

Bake the crust in the preheated oven for 12 minutes, or until the edges barely turn brown.

Remove the crust and add your favorite pizza toppings. I like to spread the pizza sauce, followed by shredded fresh mozzarella cheese and turkey pepperoni.

Return the pizza to the oven and bake for an additional 8-10 minutes, or until the toppings are heated through and the cheese is bubbly.

Remove the pizza from the oven, let it cool for a few minutes, then slice and serve. Enjoy your delicious gluten-free oat flour pizza crust!

Adding pepperoni to top of pizza.
Oat flour pizza on a cutting board.

My Expert Recipe Notes

  • Oat Flour: You can make your own oat flour by grinding oats in a blender or food processor until you have a fine flour. Be sure to use certified gluten-free oats if you need to avoid gluten.
  • Dough Consistency: This dough will be sticky. That’s normal for oat flour. Wetting your hands makes it easy to spread and helps the crust bake up crisp on the outside while staying sturdy enough to hold toppings.
  • Crispiness: For a crispier crust, bake it for a few extra minutes before adding the toppings.
  • Pizza Toppings: Feel free to customize your pizza with the same toppings you would use on a regular pizza crust, such as tomato sauce, cheese, vegetables, meats, and fresh herbs.

Oat Flour Pizza Topping Suggestions

Here are a few delicious pizza toppings to add to the top of your oat pizza crust:

  • Classic Pepperoni: pizza sauce, mozzarella cheese, and pepperoni.
  • Supreme Pizza: pizza sauce, cheese, pepperoni, sausage, bell peppers, onions, and mushrooms.
  • Vegetarian: pizza sauce, cheese, bell peppers, onions, mushrooms, black olives, and tomatoes.
  • Meat Lovers: pizza sauce, cheese, pepperoni, sausage, bacon, and sometimes ham or beef.
  • BBQ Chicken: BBQ sauce, cheese, grilled chicken, red onions, and sometimes cilantro.
  • Hawaiian: pizza sauce, cheese, ham and pineapple.
  • Four Cheese: pizza sauce, mozzarella, parmesan, ricotta, and asiago cheese.
  • Buffalo Chicken: buffalo sauce, cheese, grilled chicken, red onions, and sometimes ranch or blue cheese dressing, offering a spicy and tangy flavor.

Frequently Asked Questions

Refrigeration: Store any leftover pizza crust in an airtight container in the refrigerator for up to 3 days.

Freezing: If you want to store the pizza crust for a longer period, you can freeze it. Wrap the crust tightly in plastic wrap and then foil before freezing. It should keep well for up to 2 months.

Pre-baking: If you plan to freeze the crust, it’s a good idea to pre-bake it slightly before freezing. This will help maintain its texture and prevent it from becoming soggy when you reheat it.

Reheating: To reheat the crust, place it in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and crispy.

Yes, oat flour is naturally gluten-free—but be sure to use certified gluten-free oats if you’re sensitive. This crust has that classic crispy edge with a soft center, and the oat flavor is mild enough to work with any toppings. It’s one of those recipes that feels like comfort food but still fits a gluten-free lifestyle.

Definitely—that’s the beauty of this recipe. No yeast, no waiting, no stress. Just mix, spread, and bake. The eggs give it structure and the olive oil keeps it crispy around the edges. It’s my go-to when I want pizza fast, without compromising flavor or texture.

A hot oven and the right mix of ingredients. The oat flour crisps up beautifully when baked at high heat. I also make sure to spread the dough thin and bake it directly on parchment for maximum crisp. It gives that golden, slightly chewy edge everyone loves.

Yes, it freezes great! I like to par-bake the crust first, let it cool, then freeze it flat between parchment sheets. When you’re ready to use it, just top and bake straight from frozen. It makes pizza night super simple and still tastes freshly made.

It’s all about balance—oat flour needs a binder. I use eggs to give it structure and a bit of olive oil for moisture. It comes out sturdy enough to hold toppings but still easy to cut and enjoy. No crumbling, no fuss—just clean slices every time.

Do you love pizza? Check out more of my easy and healthy pizza recipes:

More Main Dish Recipes

Oat flour pizza on a cutting board.

Easy Oat Flour Pizza Crust (No Yeast, Gluten-Free)

Gluten-Free
This easy Oat Flour Pizza Crust recipe delivers a thin, crispy crust made with oat flour, eggs, olive oil, and Italian seasoning. No yeast or rising time needed! It’s the perfect gluten-free alternative for pizza night, offering a wholesome twist on classic pizza dough that everyone will love.
5 from 10 votes
Print Recipe Pin Recipe
Servings 8
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients
  

  • 2 eggs
  • 1 tablespoon light olive oil
  • 1 tablespoon white wine vinegar
  • 1 cup + 2 tablespoons oat flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet, pizza pan or pizza stone with parchment paper.
    In a medium-sized bowl, add the wet ingredients, including eggs, light olive oil, and white wine vinegar, and whisk until well combined.
    In a large bowl, add the dry ingredients, including oat flour, Italian seasoning, garlic powder, baking powder, and salt. Quickly mix with a silicone spatula until well combined. Pour in the wet ingredient mixture and stir until a smooth batter forms. Add more oat flour if needed until the dough holds it's shape but is still sticky.
  • Pour the batter onto the prepared baking sheet. Fill a bowl with warm water to wet your hands and then spread the dough into a 12-inch round pizza. Continue to wet your hands so the dough doesn't stick, and make sure the dough has an even thickness and is slightly thicker on the edge.
  • Bake the crust in the preheated oven for 12 minutes, or until the edges barely turn brown.
    Remove the crust and add your favorite pizza toppings. Return the pizza to the oven and bake for an additional 8-10 minutes, or until the toppings are heated through and the cheese is bubbly.
    Remove the pizza from the oven, let it cool for a few minutes, then slice and serve. Enjoy your delicious gluten-free oat flour pizza crust!

Video

Notes

Oat Flour: You can make your own oat flour by grinding oats in a blender or food processor until you have a fine flour. Be sure to use certified gluten-free oats if you need to avoid gluten.
Dough Consistency: Unlike regular pizza dough, the dough will be too sticky to spread without wetting your hands first. This allows the dough to bake crispy on the outside and soft on the inside. Since an oat flour pizza crust does not have gluten, it will not have the same soft, doughy texture you get from regular pizza. But I’ve done my best to create a crust that still has a soft chew with a firm texture that can easily hold all your favorite pizza toppings.
Crispiness: For a crispier crust, bake it for a few extra minutes before adding the toppings.
Pizza Toppings: Feel free to customize your pizza with the same toppings you would use on a regular pizza crust, such as tomato sauce, cheese, vegetables, meats, and fresh herbs.

Nutrition

Calories: 101kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 41mgSodium: 191mgPotassium: 84mgFiber: 1gSugar: 0.2gVitamin A: 64IUVitamin C: 0.02mgCalcium: 34mgIron: 1mg
Keyword gluten-free pizza, homemade pizza, pizza crust
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Important Disclaimer

This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.

Learn more about our RDN review process here

Nicole Bonilla is the creator of Gentle Tummy, where she develops gluten-free, higher-protein recipes with simple ingredient swaps that support gentle digestion. Every recipe is tested in her own home kitchen and designed to make familiar comfort foods easier to prepare and enjoy.

19 Comments

  2. Oh my, thank you! I have been scouring the internet for gluten and yeast free pizza dough recipes. Yours fits the bill and looks palatable. I’ll probably use flours that rise well and don’t make a dense product, so that it rises better. Much appreciated.

    Reply

      1. Hi Nickle, I did try this out with half sorghum flour and half oat flour. I should have just stuck with the original recipe! Mine did come a bit dry and crumbly. One of these times, I’ll let the flour sit longer to hydrate and add some xanthan gum. Loved the smell of the vinegar.

        Reply

        1. Hi Dylan, I haven’t tried Sorghum flour. Let me know how it turns out the next time you make it. I love the little bit of vinegar, too. For the smell and added soft texture 🙂

          Reply

  3. Always hunting for a GF recipe for pizza crust. This has to be the best yet. I like using the Oat flour (makes great pancakes) and this is a very easy mix. Hubby was very excited with this recipe. Had made pizza the day before and crust was to bread tasting. I do have one question about making the crust a little bit crispier. Will it be better to have a longer bake time before adding sauce, cheese, etc.? Thank you.

    Reply

    1. Hi Carol, thank you so much for sharing this review with me. I’m so glad your husband loved it, too 🙂 Yes, you can bake it a little longer before adding your toppings if you want it to be crispier. You can also spread it a little thinner.

      Reply

  4. i halved the recipe to make a perfect little single-serving pizza and it was amazing! Great flavor from the oat, it held together, and the edges got nice and crispy. Thanks so much for this recipe, will be making again for sure!

    Reply

  6. Amazing recipe!! Not your typical pizza but in my opinion so much better than the store bought kind 👍

    Reply

  7. Thank you for the perfect recipe! I’m not used to the dough being this wet but it all made sense with finished crust.

    Reply
5 from 10 votes (3 ratings without comment)

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