Main Story:
GRIT Recipe Box: September/October 2010
Lawrence Hamilton, Oak Grove, Missouri, remembers an Oatmeal Pizza Crust (Whole Grain Pizza) from a booklet put out by Quaker Oats in the 1970s or ’80s. He can’t locate his copy and misses having a good and healthful pizza.
Quite a few readers knew exactly the right recipe to send. Cozetta Farley, Tulsa, Oklahoma, was one of many to send this recipe from The Quaker Oats Wholegrain Cookbook.
Whole Grain Pizza
Crust:
3/4 cup ground oat flour, instructions below
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup vegetable oil
Topping:
3/4 pound Italian sausage
2 cans (8 ounces each) pizza sauce, divided
2 cups mushroom slices
1 medium green pepper, cut into strips, if desired
2 cups (8 ounces) shredded mozzarella cheese
To make ground oat flour: Place 1 1/4 cups uncooked oats, quick or old-fashioned, in blender or food processor. Cover, blend about 1 minute, stopping occasionally to stir oats. Yields about 1 cup. Store in tightly covered container in cool, dry place for up to 6 months.
To make crust: Heat oven to 425°F; grease 14-inch round pizza pan; set aside.
Combine dry ingredients; add milk and oil. Stir with fork until mixture forms ball. Turn out onto lightly floured surface, knead about 10 times. With greased fingers, press dough into prepared pan; shape edge to form rim. Bake 12 to 14 minutes.
For topping: Remove sausage from casing; brown meat and drain. Add 1 can sauce; mix well.
Spread remaining sauce over partially baked crust; spoon meat mixture over sauce. Top with mushrooms, green pepper and cheese. Bake additional 10 to 15 minutes.
Variation: Substitute 3/4 pound ground beef for Italian sausage.
