Jump to RecipeRate Recipe

This post contains affiliate links. Please see our disclosure policy.

Gluten free oat pizza with 2 toppings

Jump to Recipe

Its not that warm here for outdoor grilling parties yet. So I have been whipping up a Pizza or 2 every now and then. Using wheat bases for some and trying out gf bases for some. The ones on this post are all glutenfree. Some were made a few weeks back and some recently. I thought I will put up a post with the pictures that I had.

The pizza bases in the pictures uses the White Oat loaf or Focaccia dough(both are almost similar doughs). It can also be replaced with my rustic wheat pizza base or the Everyday sandwich loaf dough. for a with gluten version.

GF yeast doughs do not necessarily need 2 rises. But when using oats, the dough is much more predictable after the first rise. Oats absorb a lot of the liquid content and you can adjust the dough if it is too dry or too watery after the first rise. If less water was used, then the dough before the first rise will look like it is wet, but on baking will give you a dryer and more crumbly result. See White Oat loaf for the recipe and details.
One of the toppings not pictured, that gets quickly put together, is a delicious garden veggie thin crust with my rustic wheat crust or a gf crust, made to about a few mm thick, brushed with olive oil and loaded with some of our balcony garden veggies, like Spinach and basil, then loaded with sliced large tomatoes, onions and some chili flakes, salt and cajun spice. Baked for 12-14 minutes and eaten within 2!
Yes, I do overuse my parchment. those sheets can last you forever if they dont tear.;)
This one below was a gf White Oat crust. the dough recipe will yield 2 8 inch thin crusts. The dough patted thin after the first rise, and loaded with Kadhai Tempeh(Tempeh and bell peppers in tangy tomato gravy), 1 Tablespoon grated ginger, then baked in preheated 400 degrees F for 12-15 minutes. Then topped with fresh cilantro before serving.
You can top it with veggies or any other thick curry too.
The one below is the gf Focaccia dough. The dough will yield about 1 fat 10 inch base. After the first rise, the sticky dough is patted onto parchment with oiled hands and then topped with the red Lentil hummus, grape tomatoes and basil/cilantro. Let the dough rise with the toppings for 10 minutes before baking it in a preheated 400 degrees F for 12-15 minutes. To reduce the browning on the edges, spray some water only on the edges before baking.
Top with nutritional yeast, chili flakes, fresh herbs of choice before serving.

Lentil Hummus

5 from 1 vote
By: Vegan Richa
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings
Course: Condiment
Cuisine: American, Vegan
Top down shot of a gluten free pizza with colorful toppings
Pin Print
A lentil based hummus recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 1/2 cup red lentils
  • 1 cup of water
  • 2 cloves of garlic
  • 2 Tablespoons sesame seeds or tahini
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika or cayenne or to taste
  • 1/2 teaspoon lemon juice
  • 1-2 Tablespoons extra virgin olive oil.
  • 2/3 teaspoon salt or to taste

Instructions 

  • Soak 1/2 cup red lentils for half an hour(You can skip soaking since red lentils do cook quite quickly). Drain the water
  • Cook in about 1 cup of water covered pan for 15 minutes on low-medium or 1 pressure cooker whistle.
  • The lentils should be tender but not entirely mashed, Add 2 cloves of garlic to the hot lentils and let sit to cool a bit. (the garlic will loose some of the raw smell this way if you dont like the raw garlic)
  • Add the cooked lentils and other ingredients to a blender.  Blend until smooth

Notes

Nutritional values are based on one serving

Nutrition

Calories: 137kcal, Carbohydrates: 15g, Protein: 6g, Fat: 5g, Sodium: 393mg, Potassium: 233mg, Fiber: 7g, Vitamin A: 125IU, Vitamin C: 1.7mg, Calcium: 54mg, Iron: 2.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
Ever wonder Why is Coca-Cola often more affordable than clean water? Why are candy bars and cigarettes often more readily available than fresh fruits and vegetables? Why are Twinkies cheaper than carrots! Read John Robbins post on HuffPo here
In just the last two years, 24 states have considered legislation that would place a tax on soft drinks. These “soda taxes” would discourage consumption of drinks high in sugar, thus reducing obesity and health care costs. And they would also raise money that could be used to subsidize healthier foods. But in every single state, the legislation has been defeated. PepsiCo Inc., the Coca-Cola Company, and the American Beverage Association have spent hundreds of millions of dollars to determine the outcome.
 
 
A few more key points from the article-

For example, funding for research in organic farming would be cut to almost nothing, while corn growers, who have received $73.8 billion in subsidies in the last 15 years, would get even more now. Subsidized GMO corn is used to produce cheap high-fructose corn syrup, a substance that even Vice President Joe Biden says is more likely to kill an American than terrorism.

This heavily subsidized genetically modified corn is also fed to livestock in factory farms and feedlots — at unfairly reduced prices.

“Factory farms pose a serious public health hazard, so why are they subsidized by public money?” asks Food Revolution Summit speaker Dr. Neal Barnard. “These facilities pump out high-fat, high-cholesterol meat products and often pollute waterways — yet they also receive generous subsidies under the Farm Bill. We want Congress to stop rewarding facilities that endanger public health.”

These subsidies aren’t just costing U.S. taxpayers and enriching big agribusiness. They are also having a devastating impact on the health of millions of people.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

Read More

You May Also Like

5 from 1 vote

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

26 Comments

  1. Lovlie says:

    Love the tempeh curry one! Looks really yummy!

    Reply
  2. Sunday Morning Banana Pancakes says:

    I love parchment but am too hasty/clumsy/ ie i always tear mine or destroy it before I can even get a second use 🙂

    This pizza collection looks amazing Richa – you just provided me with a ton of inspiration for our pizza fridays!

    Reply
    1. Richa says:

      Thanks Heather:) the cookie ones last really long:) i have your burgers lined up for my next burger party.. if it gets warmer than 50 here anytime soon . pfft.

      Reply
  3. Spice up the Curry says:

    interesting pizza recipe

    Reply
  4. Caitlin says:

    i always use parchment, too! i never thought to reuse it, though, so i will definitely have to start doing that!

    all of these pizzas look fantastic! dayv is always craving pizza, and there is only one good gf crust he likes. i’ve been meaning to try your foccacia recipe anyway, and now i have even more of a reason!! one question- the recipe says 7 tbsp of oats, ground. is the 7 tbsp before or after it’s been ground?

    Reply
    1. Richa says:

      i use mine for like 6-8 times on avg.:) its just there on my baking sheets until it gets messy or tears.

      its 7 Tbsp ground. keep like 1/2 cup(8 tbsps) ground and ready:) let me know how it turns out.. you you can ping me for questions fb.. am usually online.. or you can make it on videochat on fb;)

      Reply
    2. Caitlin says:

      omigosh, that would be SO FUN to chat while making it 😉

      Reply
  5. Laura says:

    You know I have an addiction to hummus…and your amazing recipes 🙂 You always inspire me Richa and the information you provide is stellar my friend!

    Reply
    1. Richa says:

      Thanks Laura!:)

      Reply
  6. Terra says:

    I reuse my parchment too, that stuff is too expensive:-) Your pizzas look gorgeous! I love the idea of using a lentil hummus, it sounds wonderful! Hugs, Terra

    Reply
  7. glutenfreehappytummy.com says:

    wow that looks SOOO delicious! i’m craving pizza now! haha…thanks for sharing!

    Reply
  8. anne says:

    Yummmmm ! This gluten-free pizza looks delish ! The topping itself is yummy enough ! ;D

    Reply
  9. Anu says:

    A different version with lentils, veggies. Nice one

    Reply