This is the new recipes section for Stones River Market.
Recipes are being added on a regular basis. If you find a particularly good recipe, comments are appreciated.
Back to Listings
Click here to go back to the recipe listings
Oat Flour Pizza Crust - Gluten Free, Vegan
Source: Bean Girl (Entered by Bryan Sox)
This is actually a really simple, straight-forward recipe which uses our Oat Flour as the primary ingredient. For the topping, we used sliced, sauteed portabella mushrooms, sliced baby tomatoes and feta cheese but you can substitute Vegan cheeses to make this a truly vegan pizza.
Serves: 8 Slices
Step by Step Instructions
- Preparation: Mix the water, yeast and honey (or sugar) and let sit for about 10 minutes. Mix the oat flour and salt. Combine the wet ingredients with the flour mixture, olive oil and minced garlic mixing well. Make a ball from the dough, place on a sheet of parchment. Using a little bit of flour, roll the ball until it makes a 14” diameter pizza with the edges rolled up or left flat to your preference. Place in a sprayed pizza pan removing the parchment paper. Preheat an oven to 450F.
- Baking: Place the crust in the preheated oven and bake for about 7-8 minutes. Remove and place toppings and return to the oven to bake for about 8-10 minutes until the crust is browned at the edges and the topping is melted as well (if using cheese or vegan substitute to your preference). Let cool a little and slice into 8 pieces. This is a fun, easy recipe. For a true vegan pizza, use pizza sauce, sauteed mushrooms and vegan cheese substitute. In the pictures, we used sliced, sauteed portabella mushrooms, sliced baby tomatoes and feta cheese. Enjoy!
- Nutrition (per slice): 120 calories, 4 grams protein, 18 grams carbohydrates, 3 grams fat, 3 grams fiber (nutrition is for the crust only)
Comments added by fellow market members.
Here is the Pizza with the sliced, sauteed Portabella Mushrooms, sliced Baby Tomatoes and Feta Cheese. You can use Vegan cheese substitute in place of the Feta Cheese for a true Vegan Pizza. Since there's no egg, the dough has to be worked a little more but the texture is very good and not hard. It easily passed the "Next Day Cold Pizza Test"!