Abstract: A method is disclosed for making a highly expanded, porous oat cereal product having a density of below about 12 ounces per 121.5 cubic inches comprising the steps of:a. classifying an oat flour to separate out a low .beta.-glucan oat flour with a .beta.-glucan content of less than about 3.3%,b. cooking a mix comprising the low .beta.-glucan oat flour wherein the low .beta.-glucan oat flour comprises at least about 55% of cereal flour in the mix,c. expanding and shaping the cooked mix into a shaped cereal product,d. heat setting the shaped cereal product, ande. drying the heat seat cereal product to a moisture content at which it is structurally stable.

Abstract: A frozen pizza and method. The pizza includes a frozen crust portion and a filling portion for receiving the pizza sauce or other filling. The crust includes a generally flat filling-receiving center section of predetermined thickness, height and density, and this center section is surrounded by an edge portion which is formed integrally with the center section portion. The edge portion is of increased height and decreased density with respect to the respective height and density of the center section portion. The edge portion has an inner sidewall which serves to confine the filling portion to the center section of the pizza product. The method includes the steps of permitting limited rise of the dough during crust formation, and then depressing or debossing the center section of the dough sheet to increase its density and reduce its height, while permitting the outer margin of the sheet to rise naturally to greater height and to assume a reduced density.