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Gluten free oat pizza with 2 toppings

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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
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A lentil based hummus recipe
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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!
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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.

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5 from 1 vote

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26 Comments

  1. Nichole says:

    5 stars
    Thanks for posting this!
    I made the hummus, but not the pizza last weekend – without oil and using
    ground sunflower seeds instead of sesame.
    healthy and delicious

    Reply
  2. Amber says:

    Thank you, Richa! Excellent post. And those pizzas…WOW!! My mouth is watering. Thank you for sharing with us on AFW.

    Be Wel,,
    –Amber

    Reply
  3. The 21st Century Housewife© says:

    All your pizzas look absolutely delicious, and I love all the wonderful crust ideas and recipe links you included! I also like the sound of your delicious and nutritious lentil hummus.

    Reply
  4. Kristina says:

    o wow that pizza looks so good! I need to give that a try, the lentil hummus with the curry sounds awesome. Definitely saving this for next week’s dinner plans!

    Reply
    1. Richa says:

      Thanks Kristina! the curry oneis almost a complete meal!:)

      Reply
  5. Pizza Fulham says:

    pizza is great… eating anything in excess is not optimal for your health. balance is the key to life.

    Reply
  6. Mary Hudak-Collins says:

    Okay, I am seriously hungry now!! Don’t fret over re-using cooking supplies…I think we all do it to be cost effective ☺ I would like to thank you for sharing your recipe in our recipe hop this week. I have enjoyed your recipe and am bookmarking so I can come back and get the recipes for your different crusts ☺

    Reply
  7. Veganosaurus says:

    Hey even I reuse my parchment as well as foil. 🙂 I think us Indians are natural recyclers, that reusing habit is ingrained in our genes because of the culture and the way we’re brought up.

    All your pizzas look amazingly delicious. I love the whole rustic look (even I made rustic bread today :)), just feels so warm and welcoming. Like home. 🙂

    Reply
    1. Richa says:

      yeah its probably ingrained in me somewhere. i dont even like to use a fresh parchment just for pictures. 🙂

      Reply
  8. Sam says:

    This looks amazing. It’s a much better, more grown up version of a concoction my college roommate used to cook up in our shared studio apartment with what was generally left in our fridge the day before pay day: whole wheat pitas, salsa, hummus, and sometimes a little cheese. This looks infinitely better and infinitely healthier.

    Reply
  9. Kristy says:

    Not 1, but 2 pizzas?!?! Pretty impressed over here! That tempeh one looks ravishing, and the crust is nice and thin like I like it. Great recipes!

    Oh. And why have I not made lentil hummus before? I’ve tried many other beans, but have not tried lentils. This is a must-make!

    Reply
    1. Richa says:

      Thanks Kristy!I love the lentil hummus some days. its lighter and easily converted to a daal(soup) if any is leftover.

      Reply