Roasted Vegetable Pizza Recipe With Oat Flour Crust Food

GLUTEN-FREE OAT FLOUR PIZZA CRUST : OATMEAL PIZZA DOUGH RECIPE

Steps:

• Preheat oven to 450 degrees.
• Whisk the yeast, water and sweetener. Let this set for a little while so yeast can develop (about 5 minutes).
• While the yeast is developing, put the oats in a food processor and grind the heck out of them, to make oat flour.
• Reserve a 1/4 cup of the oat flour.
• Put the remaining oat flour in mixing bowl with kosher salt, mix.
• Add the yeast mixture, oil and garlic, mix.
• Flour a rolling surface with reserved oat flour.
• Shape dough into ball, then flatten out with your hands a bit.
• Roll the pizza dough out.
• Place in non-stick pan or one coated with cooking spray. (I used a 14" non-stick paella pan)
• Shape the edges of dough by pressing against your hand. The edges need to be relatively smooth.
• Bake the crust for 7-8 minutes.
• Remove, and add your toppings.
• Bake for 9-10 more minutes.

HOMEMADE OAT FLOUR PIZZA CRUST

Steps:

• Preheat oven to 400ºF and heat a large skillet (on the stove) over medium heat that has been sprayed with nonstick cooking spray.
• Add all crust ingredients to the bowl of a food processor or the pitcher of a blender. Blend until smooth.
• Pour mixture onto heated skillet; shape with the back of a spoon into a circle and spread for desired thickness. Cook for about 5 minutes and until edges start to brown and mixture is pretty set.
• Crust should be lifting some when it is ready to flip. Use a spatula to flip crust over in the pan and cook the other side for about 2-3 minutes.
• Spray a baking pan with nonstick cooking spray and transfer crust from skillet onto the pan.
• Add sauce and all desired toppings. Bake 10 minutes until cheese is melted and edges of the crust are slightly browned.
• Serve up and enjoy!

OAT FLOUR PIZZA CRUST

Steps:

• In a large mixing bowl, whisk together all the dry ingredients.
• Stir in the wet ingredients. Do NOT add more than 1 cup of water at this stage.
• When you can't stir any longer, use your hands to knead the dough, adding a little more water if needed.
• Once you are done kneading the dough, note that the longer it rests, the more the flour will absorb the liquid. So you either need to spread it over your pizza pan immediately while it's still easy to work with, or you'll end up needing to knead in more water to make the dough more pliable. Your best bet is to spread it over a pizza pan immediately after mixing.
• Bake at 400 F. for 20 minutes, or until cooked through. Top your pizza and return to the oven for 15-20 minutes, or until the cheese is melted.

ROASTED VEGGIE PIZZA

Steps:

• Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.

ROASTED VEGETABLE PIZZA

Steps:

• Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
• Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
• On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
• Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
• Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.

ROASTED-VEGETABLE PIZZA

Steps:

• Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
• Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
• Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.

ROASTED VEGETABLE PIZZA

Steps:

• Position 1 rack in top third of oven and 1 rack in bottom third of oven; preheat to 425°F. Unroll pizza dough and place on heavy large baking sheet. Press or stretch to 13x9-inch rectangle. Brush with 1 tablespoon oil. Toss tomatoes, bell pepper, zucchini, and onion with remaining 3 tablespoons oil in large bowl. Arrange vegetables on large rimmed baking sheet. Place pizza crust on top rack in oven and vegetables on bottom rack. Bake until pizza crust is golden brown and vegetables are softened and brown in spots, about 13 minutes. Remove from oven. Sprinkle crust with cheese and top with vegetables. Top with basil and bake until cheese is melted and bubbly, about 3 minutes. Cut into squares and serve.

OATMEAL PIZZA CRUST

Steps:

• Dissolve yeast and splenda in 3/4 cup warm water and let sit for about 8 minutes.
• In a separate bowl, combine oat flour and salt.
• Pour yeast mixture over flour and mix well.
• Knead for about 2 minutes.
• Spread onto lightly greased pan using the remaining water to smooth crust onto pan.
• Bake at 500 for 10-12 minutes, or until golden brown.