I love pizza so much. In first grade I even wrote a poem about it. And over the years, my love for pizza has never faltered. Sadly, when I gave up gluten in 2006, there were not many healthy gluten-free pizza substitutions on the market. And even though I felt better off gluten I still desperately missed my favorite food –pizza!
So I started experimenting with alternatives. I topped portabella mushrooms with sauce, cheese and veggies. I upped my Italian cuisine game by purchasing a spiralizer and making zucchini pasta. But sometimes I still craved a crunchy pizza crust.
One wintery night in Virginia, I decided I just couldn’t live without pizza any longer. I created my first gluten-free pizza crust out of buckwheat flour. It was a little too thick and the flavor was intense. But it also kinda worked. Eventually that gluten-free crust evolved and became this recipe, published in The Chalkboard Mag in 2012.
Even though I love that crust, I was still in search for an easier-to-make, tastier-than-ever, crispy gluten-free pizza crust. I got this crazy idea to make a “blender crust” in my Vitamix out of some oats, water and olive oil. I tried it and it was awesome. Eventually the “blender crust,” became this amazing “Gluten Free Pizza Crust Recipe,” I’m sharing now. This recipe is beloved in my family and with a few close friends. I’m excited to share it with you! It’s gluten-free, yeast-free and preservative-free!
It only has 4 simple ingredients.
- 2 ⅓ cups of old-fashioned oats (I use Bob’s Red Mill Gluten Free Old-fashioned Rolled Oats)
- 2 TBSP of apple cider vinegar
- 1.5 cups of water
- ¼ cup of olive oil
- pinch of salt, optional
- Blend all ingredients in a high speed blender until smooth. I use my Vitamix
- Pour onto a lightly greased baking sheet or onto an ungreased pizza stone. I use and love this baking stone
- Use a cake spatula or spoon to spread the dough out on the pan/stone to desired shape
- Bake on 385 for 20 minutes
- Then swing the pizza stone/pan 180 degrees (The reason behind this is make sure the crust cooks evenly on both sides) and cook for another 25 minutes or until the pizza is completely crispy. When it's finished you can pick up a corner of the pizza the entire crust should also lift, it should also feel dry
- Once it's finished add your sauce, toppings and cheese (I used olives, onion, kale and goat cheese)
- Bake for another 10 minutes or until cheese melts