Egg Free, Dairy Free, Nut Free Whole Wheat Oat Pizza

This pizza crust is chewy and hearty and very good. I love the rolled crust on the edges. I like to make extra pizzas and freeze them to bake later.

Whole Wheat Oat Pizza

2 cups whole wheat flour
1/2 cup oat flour (grind oats in the blender)
1 tbsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
3/4 cup soy milk or water, more if necessary
3 tbsp olive oil or unsweetened applesauce
Topping desired

Combine the whole wheat flour, oat flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth and no longer sticky, using more whole wheat flour as needed. Press or roll the dough into 4 thin pizza crusts on a parchment lined baking sheets. If desired, fold the crust around the edges to make a thick outside like in the pictures above. Bake at 350 for 10 minutes or until firm. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are golden brown.
*  If desired, freeze before baking the second time. Wrap in plastic wrap then in foil then place in a Ziploc bag. Then remove the pizza from the freezer, place on a parchment lined baking sheet, then bake at 350 for 20-30 minutes or until hot and golden.