The oat flour pizza with a low glycemic index, you can also make it with FiberPasta flour or by mixing buckwheat flour or whole wheat flour.

The oat flour pizza is prepared in a bowl, with the help of a spoon first, as the first part of the dough is soft and sticky, then move on to the next steps and proceed on a pastry board.
You can prepare this pizza and eat it right away, or pre-bake the bases and store them in the freezer to thaw and top them when you need them.

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Difficulty: Easy
Cost: Cheap
Rest time: 3 Hours
Preparation time: 1 Hour
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

866.53 Kcal

calories per serving

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Energy 866.53 (Kcal)
Carbohydrates 98.43 (g) of which sugars 1.51 (g)
Proteins 41.34 (g)
Fat 36.37 (g) of which saturated 16.53 (g)of which unsaturated 14.76 (g)
Fibers 12.23 (g)
Sodium 1,422.86 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s do the shopping

4 cups oat flour (or FiberPasta)
1.5 cups water
0.5 oz fresh yeast
2 tsp erythritol
1.5 tsp salt
17 oz tomato puree (rustic raw)
14 oz mozzarella
to taste salt
to taste oregano
to taste extra virgin olive oil

Oat Flour Pizza

Tools

What we need to prepare

1 Bowl
1 Pastry board
4 Baking sheets for pizza

Steps

To prepare

Dissolve the fresh yeast in warm water.
Then, in a bowl, put the flour, oil, erythritol, and the water with the yeast, and
start mixing by adding the salt as soon as the water has not fully absorbed, to prevent the salt from coming into contact with the yeast.
Work with a spoon for about 5 minutes, you will see that it appears a bit sticky, this is normal.
Let it rest for 1 hour covered with a cloth.
After 1 hour, take the mixture and you will notice the gluten mesh has formed, and it’s not as sticky, transfer it to a floured pastry board and start kneading again, creating folds 1 every 15 minutes for 1 hour, a total of 4 folds.
Form balls, one for each serving, and let them rest for 3 hours.
After 3 hours, roll out the balls on a sheet of parchment paper,
Spray some EVO oil on top and let it rest for the right amount of time
to prepare the topping and heat the oven to 392°F (static)
Place the rack on which you will place the baking sheet in the lowest part of the oven.
For the pizza bases to be frozen without toppings, you can already bake them for about 10 minutes and then let them cool before freezing them.
While for the pizzas to be topped…
Add only the tomato puree on top and if you like, some vegetables, but in this one I didn’t add any, and bake in the oven at 356°F for 10 minutes, then take it out of the oven, add the mozzarella or the ham, which is the protein part, and continue to bake for another 5 minutes or until the mozzarella has melted.
Serve the pizza with a drizzle of EVO oil.