A friend of mine is a fan of cooking with oats that he grounds and uses like flour. Not "oat flour" - but actually grinding up the oats. While I will continue to stay low-carb, my nutritionist has advised a couple of times to not go NO carb since it seems to really drain my energy. So I try to include some limited carbs (under 30g a day) here and there. Anyway, I visited my friend on the way back from my camping trip and we decided to experiment with using ground oats for pizza crust.
It was a resounding success! We basically used a cooks.com recipe but substituted flour entirely for ground oats. When I packed up to leave his place, he gave me a small baggie of the oats we ground in his kitchen-aid blender thingy and I duplicated things at home to make mini pizzas in a muffin-top pan I have. Check out the recipe, photos, and enjoy! Later, gastricsleeve4me
The recipe below is for the large pizza below. Keep scrolling for my notes on the mini-recipe.
2 1/2 c. ground oats (take oats and grind them in food processor, blender, etc. Should look like flour)
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water
Mix dry ingredients. Add oil, and start by adding 1/2 cup water. Stir. The trick here is to not get it sticky. If you have, you've added too much. It should be the consistency of slightly dry play-dough (see photo below). Add more water as needed, but just enough so that the dry ingredients hang together, and no more.
Knead on a "ground oats" surface and roll into pizza pan. Add toppings. Some considerations:
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water
Mix dry ingredients. Add oil, and start by adding 1/2 cup water. Stir. The trick here is to not get it sticky. If you have, you've added too much. It should be the consistency of slightly dry play-dough (see photo below). Add more water as needed, but just enough so that the dry ingredients hang together, and no more.
Knead on a "ground oats" surface and roll into pizza pan. Add toppings. Some considerations:
- Pre-made pizza sauce, low-fat mozzerella, turkey pepperoni
- Pesto, chicken, pine nuts, and slivers of goat cheese (this will be my next attempt :)
- Refried beans, low fat cheddar cheese, and ground turkey mixed with taco seasoning
Bake at 400. It was 15-20 mins for the big pizza and 10-12 for the small. Yum!
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| This was my bowl for my mini-pizzas, but you can see the consistency you're aiming for. |
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| All rolled and ready for toppings. |
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| Good 'ol Ragu Pizza Sauce right from the jar |
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| Light on cheese options in the fridge, we found a bit of pepper-jack to spread around |
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| Admittedly still a little unclear on what type of ground meat this was. It was a mystery freezer package. I survived. |
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| I was able to eat about a third :) |
Once home it was my turn to try out some mini versions that wouldn't take me a month to eat with my mini-tummy. When I made my small ones, I made a quarter of the recipe above (e.g., divide everything by 4) and it worked out great. Once ingredients were mixed, I pressed them into muffin-top pan using the back of a spoon. I ate a whole one the first night but, honestly, it was too much. Learned my lesson and only ate a half the next time! Nutritional facts for the minis are at the bottom.
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