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gourmetgrub: Oatmeal Crust Veggie Pizza Prep Time: 15 minutes Assembly/ Cook Time: 40-50 minutes Serving Size: 3 palm sized crusts Ingredients: For crust: 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 Instructions: 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.
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