Oat Flour Thin Crust Veggie Pizza – Crisp, Light, and Weeknight-Friendly

This pizza hits all the right notes: a crisp, light crust, plenty of colorful veggies, and a simple sauce you can pull together in minutes. If you love pizza night but want something a bit lighter and more wholesome, this is a great fit. The oat flour crust bakes up thin and snappy, and it’s naturally higher in fiber than regular white flour.

You’ll still get that satisfying bite, but without feeling weighed down. Perfect for an easy dinner, a fun lunch, or a make-ahead meal for the week.

Why This Recipe Works

Oat flour makes a thin, crisp base that bakes quickly and holds toppings without getting soggy. A little starch helps bind the dough and improves structure.

Olive oil keeps it tender while still letting the edges get golden and crackly.

Preheating the pan or stone gives the crust immediate heat, which sets it fast and delivers a great crunch. Lightly salting and roasting the vegetables draws out excess moisture, so your toppings don’t water down the pizza.

Simple seasoning—garlic, oregano, and a pinch of red pepper flakes—lets the oat flavor shine while making the whole pizza taste balanced and bright.

Shopping List

• Oat flour (2 cups; store-bought or finely ground rolled oats)
• Tapioca starch or cornstarch (2 tablespoons)
• Baking powder (1 teaspoon)
• Kosher salt (1 teaspoon, plus more to taste)
• Warm water (about 3/4 cup)
• Extra-virgin olive oil (3–4 tablespoons total)
• Tomato sauce (1/2–3/4 cup; plain or pizza sauce)
• Shredded low-moisture mozzarella (1 to 1 1/2 cups)
• Grated Parmesan (2–3 tablespoons)
• Garlic (2 cloves, minced) or 1/2 teaspoon garlic powder
• Dried oregano (1 teaspoon)
• Red onion (1/2 small, thinly sliced)
• Bell pepper (1 small, thinly sliced)
• Mushrooms (1 cup, thinly sliced)
• Cherry tomatoes (1 cup, halved)
• Baby spinach (1 cup, roughly chopped)
• Red pepper flakes (optional)
• Fresh basil (optional, for finishing)

Instructions

1. Heat the oven and pan: Place a pizza stone or an upside-down sheet pan on the middle rack. Preheat to 475°F (245°C) for at least 20 minutes.

   A hot surface is key for a crisp crust.

2. Prep the veggies: Toss mushrooms, bell pepper, and cherry tomatoes with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 6–8 minutes until just softened. Pat dry if they release moisture.

   Keep the spinach and onion raw for freshness and bite.

3. Make the dough: In a bowl, whisk oat flour, tapioca or cornstarch, baking powder, and 1 teaspoon salt. Stir in 2 tablespoons olive oil and warm water, starting with 1/2 cup and adding more a tablespoon at a time. You want a soft, pliable dough that doesn’t crumble.
4. Shape the crust: Lay a sheet of parchment on your counter.

   Lightly oil it. Press or roll the dough into a thin circle or rectangle, about 1/8 inch thick. Thin is the goal for snap and lift.

5. Par-bake: Slide the parchment with the dough onto the hot stone or pan.

   Bake 5–7 minutes until the surface looks set and the edges are just starting to color.

6. Sauce and season: Remove the crust. Spread a thin layer of tomato sauce (don’t drown it). Sprinkle minced garlic, oregano, and a pinch of red pepper flakes over the sauce.
7. Add cheese and veggies: Scatter mozzarella, then the roasted veggies, onions, and spinach.

   Finish with Parmesan and a small drizzle of olive oil.

8. Bake until crisp: Return to the oven for 7–10 minutes, until the cheese is melted and the edges are golden-brown. If you like extra color, broil for 1 minute at the end, watching closely.
9. Finish and slice: Let it rest 2–3 minutes so the cheese sets. Top with fresh basil if you like, slice, and serve hot.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days.

Separate slices with parchment to keep the crust from getting soggy.

Reheat on a hot skillet or in a 425°F (220°C) oven for 5–7 minutes. Avoid the microwave if possible; it softens the crust.

Freeze a par-baked crust (without toppings) for up to 1 month. Wrap well and bake from frozen with toppings, adding 2–3 minutes.

Why This is Good for You

Oat flour brings fiber and whole-grain benefits, which help with steady energy and keep you full longer.

It’s also naturally higher in beta-glucan, a soluble fiber linked to heart health.

Veggie-heavy toppings pack in antioxidants, potassium, and vitamin C without piling on calories. A moderate amount of cheese gives protein and calcium, while olive oil adds heart-healthy fats.

Balanced but satisfying: You get a crisp crust, savory cheese, and bright veggies—enough comfort to feel indulgent with a lighter nutritional profile.

What Not to Do

• Don’t skip preheating the stone or pan. A lukewarm surface leads to a soft, pale crust.
• Don’t overload with sauce.

  Too much liquid makes the crust soggy. Keep it thin and even.

• Don’t pile on wet vegetables. Roast or blot mushrooms and tomatoes so they don’t release moisture on the pizza.
• Don’t make the crust thick.

  Oat flour shines when it’s thin; a thicker crust can taste dense.

• Don’t skip the starch. A little tapioca or cornstarch helps bind and improve the texture.

Variations You Can Try

• White pie: Swap tomato sauce for a mix of ricotta, garlic, lemon zest, and black pepper. Add spinach and artichokes.
• Spicy garden: Use arrabbiata sauce, jalapeños, roasted broccoli, and a drizzle of chili oil.
• Mediterranean: Add olives, roasted eggplant, cherry tomatoes, red onion, and a few feta crumbles.

  Finish with oregano and a squeeze of lemon.

• Pesto veggie: Spread basil pesto instead of red sauce. Top with zucchini ribbons, mushrooms, and mozzarella.
• Dairy-light: Use less mozzarella and finish with a shower of nutritional yeast after baking for extra savoriness.
• Gluten-free note: If you need the pizza to be gluten-free, ensure your oat flour is certified gluten-free and your starch and spices are labeled GF.

FAQ

Can I make oat flour at home?

Yes. Blend rolled oats in a high-speed blender until very fine, then sift to remove larger bits.

Measure after blending for accuracy.

My dough is crumbly. What should I do?

Add warm water a teaspoon at a time and knead gently until it holds together. A small splash of olive oil can also help smooth it out.

Can I skip the par-bake?

You can, but the crust will be softer.

Par-baking sets the structure and keeps the bottom crisp under the sauce and cheese.

What cheese works best?

Low-moisture mozzarella melts cleanly without flooding the crust. Mix in a bit of provolone for stretch or Parmesan for extra flavor.

How do I prevent sticking?

Shape the dough on lightly oiled parchment and transfer it, parchment and all, to the hot stone or pan. It won’t stick, and it makes handling easier.

Can I use a cast-iron skillet?

Yes.

Preheat the skillet in the oven, then lay in the crust on parchment or lightly oiled surface. Bake as directed, watching the edges.

Is this recipe vegan?

It can be. Use vegan mozzarella and skip the Parmesan, or use a plant-based alternative.

The crust and sauce are already dairy-free.

Can I add protein?

Sure. Add roasted chickpeas, marinated tofu, or a few slices of plant-based sausage. Keep the pieces small so the thin crust holds up.

What if I don’t have baking powder?

Use 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice or vinegar mixed into the water.

The lift won’t be identical, but it works.

Why is my crust tough?

It was likely too thick or overbaked. Roll it thinner next time and pull it as soon as the edges are golden and the cheese is melted.

Final Thoughts

This Oat Flour Thin Crust Veggie Pizza keeps pizza night fresh, fast, and a little more wholesome. With a crisp base, bright veggies, and simple pantry ingredients, it’s an easy win on busy days.

Keep the crust thin, preheat your baking surface, and go light on the sauce—those three steps deliver the best bite. Once you’ve tried the base, play with toppings and make it your own. It’s the kind of recipe that quickly becomes a weeknight habit, in the best way.