Veggie Pizza with Gluten-Free Oat Crust

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It’s another CSA cooking week! CSA stands for Community Supported Agriculture. This is a way to support local farmers and to learn more about where your food comes from. Every CSA might be a little different, but the basic idea is you pay a farmer upfront for a whole season of produce.

In today’s YouTube video, I was inspired by the fennel and jimmy nardello peppers I got from my local farmer. If you aren’t shopping locally, I definitely suggest giving it a try. You might be surprised at what you can find at the farmer’s market!

I decided to make a veggie pizza because I thought roasted fennel and peppers sounded delicious. The “recipe” is below. But feel free to swap ingredients and change amounts. I put that in quotes because I don’t actually consider these to be recipes. The purpose of my videos is to give you ideas and teach you a method of cooking rather than to provide tried and true recipes.

Crust

For the crust, I used the recipe from Well Your World for whole wheat pizza crust. But I didn’t have any whole wheat flour on hand. So I used a combination of oat flour and chickpea flour. Here’s the variation I did:

  • 2 cups rolled oats ground into flour (1½ cup goes into the crust, reserve the rest for rolling it out)
  • ½ cup chickpea flour
  • 1 cup warm water
  • 1 package active dry yeast
  • 1 tablespoon applesauce
  • 1 tablespoon flax

I followed the Well Your World recipe simply subbing the 2 cups of whole wheat flour for 1½ cups oat flour plus ½ cup chickpea flour.

Full Recipe

After rolling out the crust, you can top it however you like! Use whatever veggies you have on hand. I don’t think I ever make the same pizza twice. Below is what I used this time around.

Veggie Pizza with Gluten-Free Oat Crust
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Veggie Pizza with Gluten-Free Oat Crust

Servings

3

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • Oat pizza crust*

  • 1 ½ cups mashed white beans

  • ½ to ¾ cup prepared oil-free pesto (try this easy basil walnut pesto)

  • Granulated garlic to taste

  • No-salt seasoning to taste (or salt)

  • 1 small fennel bulb, sliced

  • ½ red onion, sliced

  • 1 cup yellow cherry tomatoes, halved

  • 2 jimmy nardello peppers, sliced

  • ¼ cup chopped black olives (drained and rinsed)

  • Nutritional yeast to taste

Directions

  • Prepare your favorite pizza crust.
  • Preheat oven to 450 degrees Fahrenheit.
  • Add mashed white beans over the crust.
  • Spread pesto evenly over the beans.
  • Add everything else except the nutritional yeast.
  • Bake pizza for 15 to 20 minutes or until crust is cooked through.
  • Sprinkle nutritional yeast on top and enjoy!

Notes

  • You can use any pizza crust you like. I used the recipe from Well Your World for whole wheat pizza crust, but since I didn’t have whole wheat on hand, I used a mixture of oat flour and chickpea flour and used oat flour instead!

If you like this idea, be sure to check out my vegan breakfast pizza recipe as well!