Brown Rice & Oat Pizza Crust

This gluten free pizza crust is flat-out delicious.

No rising time necessary, and it doesn’t cost an arm and a leg!

I’ve found that sometimes premade gluten free pizza crusts or pizza crust mixes can be a bit pricey.

I find that Bob’s Red Mill Brown Rice Flour is fairly inexpensive at my local grocery store. (Thank goodness — it’s a ways for us to make it to a specialty gluten free or whole foods market.) It mixes perfectly with regular quick oats for a beautiful, cracker-crispy, garlicy pizza crust!



1 c. brown rice flour
1/2 c. quick oats
1 tsp. baking powder
2 eggs
1 tsp. dried basil (or finely chopped fresh if you have it!)
1/8 c. water
1/4 c. olive oil
1 tsp. honey
1 tsp. garlic powder
1/2 tsp. salt

Preheat the oven to 350 degrees F.

Mix all ingredients in a large bowl with a large mixing spoon. When the wet ingredients are just incorporated, use your hands to sort of knead all the ingredients together well.

Form the dough into a small ball in the bowl. If dough seems crumbly, add a Tablespoon of water at a time until you get a thick, doughy consistency.

This crust dough refrigerates well, too, if you’re prepping ahead a few hours.

Lightly dust your pizza pan with the brown rice flour (so the pizza won’t stick).

Turn your ball of dough onto the pizza pan and shape into a round, 1/4 inch thick pizza crust using your hands.

Bake the crust by itself for 10 minutes.

Remove from oven and top your pizza however you like! Bake again (at same temp.) for ten more minutes.

IMG_6951 IMG_6952 IMG_6953

We love BBQ chicken pizzas, so that’s what I made last night. I topped my crust with:

  • 1/4 c. BBQ Sauce
  • 1 cooked, finely chopped boneless, skinless chicken breast
  • 1/2 c. shredded cheddar
  • 1 Tbsp. honey drizzled over the top of the pizza

It was delish, and sadly, there were no leftovers.


Hope yours is the same!


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