The other day I was working in the garden, when I spotted some beautiful basil. It was so luscious and green that it just had to be picked, and it looked absolutely perfect for a sweet basil pizza sauce. I picked it, and went inside to start making the dough, only to realize that I did not have the extra package of flour that I had believed.
As I already had my hands in the sticky pizza dough, I had to come up with a solution and fast. I looked through the fridge…yes my flour is in the fridge, the one place that all those stubborn Florida bugs and critters don’t go. I had some rye bread mix, but I was not going to sacrifice my last package of imported rye bread mix for pizza. Then I got an idea – oats – and this is how I ended up making oatmeal pizza.
I brought out the food processor, and threw in some quick oats, grinded them up as small as possible, and used that instead of flour.
Apparently, it takes a lot of oats to make oat flour, so I ended up running out of oats too, but at least the dough became semi-finished, and it was no longer liquid.
It did not look appetizing at all, as it really did look like a big heavy lump of oatmeal, but I went ahead with my attempt.
Since the dough was very heavy, I put the crust in the oven for a few minutes before I added the toppings. I also made a couple of buns to use later on in the week, and while I was skeptical, I remained optimistic about the oatmeal pizza.
Before going back into the oven:
My very picky four-year old was the first one to try an attempt at the oatmeal pizza, which I had named taco bell pizza in an effort to convince him to eat it.
Why taco bell, you might ask. Well, my very picky son loves taco bell and cheddar cheese, so I had added some cheddar cheese to his pizza to cover up the underlaying spinach and garlic hiding in the semi-homemade pizza sauce.
The big question: Did he eat it?
He ate half of it, the part that I had cut up, and he said he liked it. When he got half-way through and the cheese was gone, he declared “I don’t like it anymore!”
I knew that was the end of the oatmeal pizza on his plate.
My fourteen-month old baby boy ate everything, and this oatmeal-loving boy did not seem to notice anything different about his homemade veggie pizza.
Personally, I actually liked the crispiness of the oatmeal pizza, and despite the fact that the dough had still been sticky so I had not been able to roll it out thin, it was actually quite delicious. I will definitely be making it again, only with a smaller amount of oat flour and more regular/whole wheat flour. Next time, I will also make sure to let it rest to rise and to roll it out thin. I had made enough for next day’s lunch, but I do think that the oatmeal pizza tasted better the first time around.
The oatmeal dough:
Whole Wheat Flour
All Purpose Flour
Home grinded oats
Muir Glen tomato sauce
Added garlic, fresh oregano and fresh basil
Low- fat Mozzarella cheese
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