Gluten-Free, Plant-Based, Oil-Free, Yeast-Free Vegan Pizza Dough

pizza slice

written by Nina Shantel, blog:, published January 31, 2023

I came up with this simple gluten-free, plant-based, oil-free, yeast-free, vegan oat pizza dough crust after eating a gluten-free flour pizza that caused my fingers and toes to swell, itch and burn. The culprit was xanthan gym, which is inflammatory. This dough doesn’t pose any allergic issues for me, and it’s crispy and delicious.

All you need are three ingredients, oats, salt, and potatoes. I added oregano, garlic powder, onion powder, and vegetable stock, but they didn’t add any flavor, so those seasonings are optional.


2 cups old fashioned oats

2 cups diced, cooked, peeled russet potatoes

a few dashes of salt

a few dashes of oregano, garlic powder, onion powder (optional)

1 tablespoon vegetable stock or water

Pour oats into a food processor and process into flour. Mash two cups of cooled, but not cold, potatoes.  Add oat flour, salt and mashed potatoes to a large bowl. With your hands (I put on nitrile gloves), squish potatoes into the oat flour to form one large ball. Add vegetable stock or water to the mixture to help it stick together.

Put pizza stone or sheet pan on the middle rack in the oven. Preheat oven to 400 degrees. Tear off two parchment pieces to cover about 1 ½ times the pizza plate. Put one of the parchment papers on a clean counter. Put the pizza dough in the middle of the parchment paper. Place the other piece of parchment paper on top of the dough. With a heavy rolling pin, or empty wine bottle, flatten out the dough. With your hands, form the dough into a circle and build up the edge.

Lift the dough off the counter by holding on to opposite edges of the parchment paper underneath the pizza dough and place it on the pizza stone. Bake 30-35 minutes at 400 degrees. The outer edge should be a medium-brown color, and the center of the dough should be slightly browned. You can cook the crust longer, depending on how crisp you like your dough. Add a marinara or BBQ sauce and your favorite toppings. Bake another 5-10 minutes. Serve hot.

Topping options: Mushrooms, sliced red bell peppers, sliced sautéed red or yellow onions (see oil-free cooking method), sautéed sliced & peeled zucchini, chopped pineapple, artichoke hearts, fresh basil, sliced olives, cilantro, nutritional yeast, red chili flakes.

Serving size (large portion) 1/2 pizza crust without toppings:

calories 426     protein 14 grams    Net carbs 72     Fat 6 grams

If this post is located on any other website other than mine, which is, it’s been unauthorized, plagiarized (copied without my permission). The other social media sites where my articles and videos are approved to be published are on my YouTube channel (Nina’s Nutrition & Exercise Videos), my Fit Girl Facebook page and my Twitter account

Leave a Reply

error: Content is protected !!
%d bloggers like this: