Creating a plant based pizza was a challenge when I first started following a whole foods plant based diet. I first had to get beyond not having cheese on my pizza (I don’t use vegan cheeses but now use nutritional yeast as a topping), then the crust presented another challenge. I have a great book with a lot of ideas called Heart Healthy Pizza by Mark Sutton, but I haven’t really dug into it yet as many recipes take a little more work than I have during the week. I wanted something simple that didn’t require a lot of work.
Quite often I use a whole wheat pita as a crust and it bakes up very well, with a nice crunch. But sometimes I want something that is not as processed, something more simple. So one day I had a brainstorm and created this new crust. The first time I made too much dough and it was pretty thick, but the second round I actually measured things, and it turned out way better. It’s made with oat flour, potatoes and rice and some flax seed…that’s it. I’m hoping my gluten free friends might enjoy this also! It starts out kind of sticky, so don’t be alarmed; it really turns out well.
Potato Rice Oat Garlicky Pizza Crust
1/2 cup oats
2 smaller than medium yukon potatoes, cooked and cut into quarters
1/2 cooked brown rice (I use Whole Foods frozen brown rice, defrosted)
1 TBS Flax meal mixed with 3 TBS water
1 tbs Frontier Garlic and Herb seasoning (you could use garlic powder or garlic flakes if you want)
water to thin
1. Grind oats into a flour in a food processor, then add the potatoes, rice, flax meal and seasonings. Start processing in food processor, until blended…mixture will be thick and chunky. Add a little water to thin it out a little (I used maybe 1/2 cup or less).
2. Put into a flat baking dish or pie dish and flatten until it’s about 1/4 inch thick. It will be sticky, but you should be able to flatten it out pretty evenly.
3. Bake in a 350 oven for about 40-50 minutes, or until it’s pretty crispy on top. Remove from oven to cool slightly.
I then put my toppings on the pizza-starting with sauce, nutritional yeast, lots of veggies and seasonings and more nutritional yeast. I bake it on a pizza stone that has some corn meal on it (this keeps the pizza crust from sticking), than bake at 425 for 13 minutes. It’s nice and crispy, but a little soft in the center.
Here are pictures of the dough assembly and crust baking…and final product! Enjoy!
Dough ready for baking (I crisped it up on a baking sheet a little after I made the first crust).