As a food blogger there are times that you get really excited about writing a post because you know you’ve outdone yourself and come up with something awesome. This is one of those times!
After the dismal failure of the flax crackers earlier this week I was down, but not out. I knew that the low carb cracker recipe could work, but it needed some tweaking.
Meanwhile I’ve been thinking about how I could adapt it to make recipes for low carb bread, pizza dough, pie crust etc., and have literally lain awake at night mulling over different ideas.
Today my son had his first one-on-one play date here at our house, and it went great. Awww, such a big boy now! I promised the kids pizza for dinner and had picked up some traditional dough and a variety of toppings.
This was the perfect opportunity for me to try out my flax pizza crust recipe idea (since I am still eating low carb) so I got to work.
It came out even better than I’d hoped! First of all, the recipe has only got three ingredients, and is completely (net) carb free since the flax’s only carbs are from fiber.
It’s made with whole ingredients that are actually good for you, which isn’t always the case with low carb store bought products which usually have all kinds of chemicals and fillers in them to make them taste and feel authentic. Not this recipe!
Loaded with fiber and healthy fats, whether you are low carb, gluten free, or just want more Omega 3’s in your diet, this pizza recipe is for you. AND it tastes really great! I’m so excited about this! Could you tell? Seriously, it’s all I can do not to write this post IN ALL CAPS! Wow that would be really annoying to read. But funny. For me anyway. But I wouldn’t do that to you. I’ll just stick to overusing explanation marks instead!!!!!
Ok you’re thinking, it tastes good, it’s healthy, but can it really hold up to a saucy, cheesy, topping overload without getting soggy in the middle so that you can’t pick it up but have to eat it with a fork? I submit to you exhibit A below. It gets crispy on the outside and chewy on the inside like any good pizza dough should!
And with a nice stiffness to the finished product, there is no need to skimp on the toppings with this dough–it will hold up!!
For a low carber who is sick of either going without, or scraping the toppings off onto your plate and tossing the crust every time your family wants to order pizza, this is a dream come true!
I ate this tonight while everyone else ate the doughy, anemic looking white flour pizza and I thought they were the ones missing out! It’s that good people! I can’t wait for you to try it! And report back!
Oh yeah did I mention it was super easy to make? No rising, proofing, rolling and all that jazz – just mix all the ingredients together and press onto a greased cookie sheet. Pre-bake for a few minutes, then add your toppings and bake until bubbly and cooked through. Ridiculously easy.
Low Carb Flax & Parmesan Pizza Crust (Gluten Free)
- Yield: 4 1x
Ingredients
- 1 cup flax meal (ground flax seeds)
- 1/2 cup finely grated parmesan cheese
- 2 eggs
Instructions
- Mix the flax meal and Parmesan (or Romano) cheese in a medium bowl. Add the eggs and stir until a dough is formed. It will be sticky, let it sit for about 5 minutes or so until it’s easier to work with.
- Wet your hands with water to help keep the dough from sticking to them and press onto greased cookie sheet about 1/3 inch thick in a circle. You should get about a 10 inch crust out of it – if it’s a lot smaller than that you are making it too thick.
- Bake in a preheated 350 degree (F) oven for 8 minutes. Remove.
- Add toppings. Bake for another 15 minutes at 350. Remove.
- Cool. Eat. Swoon.
- Category: Entree
- Cuisine: Pizza
Nutrition
- Serving Size: 1/4 pizza (crust only)
- Calories: 239
- Fat: 18g
- Carbohydrates: 0.4
- Protein: 13g
Sample pizza recipe
- Yield: 4 1x
Ingredients
- 1 recipe Flax & Parmesan Pizza Crust
- 1/2 cup sugar free marinara sauce
- 1 Italian Sausage Link, cooked and chopped
- 1/2 cup broccoli florets, cooked
- 1 cup mozzarella cheese, shredded
Instructions
- Par-bake the crust as described above.
- Add your toppings and bake for 15 minutes at 350 degrees (F).
- Cut into 4 pieces. Each piece is considered one serving.
- Category: Entree
- Cuisine: Pizza
Nutrition
- Serving Size: 1 piece
- Calories: 381
- Fat: 19g
- Carbohydrates: 4g
- Protein: 24g
UPDATE: I’ve since made a new pizza crust recipe that I think is better than this one, it uses less flax and is even better tasting for it. So before you make this, check out my other Low Carb & Gluten Free Pizza Crust and see if you might want to try that one instead! Please note that the second recipe uses coconut flour and hemp seeds in addition to the flax – if you’re looking for something simple and with just a few ingredients, this one might be right for you after all.
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In other news, for a limited time I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
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Wendy says
I halved the recipe for the pizza dough to make a personal-size pizza. I top it with 2 tbsp sauce and 2 oz shredded mozz. So I think that brings the net carb count to 5.5 g for the whole little pizza. Thanks, Melissa! I’m making another one tonight :) I am looking forward to trying your updated crust once I get my hands on some coconut flour :)
Mellissa Sevigny says
Thanks Wendy, glad you enjoyed it! I definitely prefer the newer version so I’d be curious what you think of it when you finally try it! Let me know!
Christina M says
I was recently diagnosed with diabetes. So, I’ve been trying to find alternatives to favorites. I found This recipe last night and couldn’t wait to try it! I made it for dinner and it’s wonderful! I’ve also been looking at your entire blog getting ideas… I stumbled on to it after seeing the buffalo chicken balls recipe circulating on FB. I’m really excited because I can see how you use certain flours, and came up with my own brownie recipe tonight as well. Thank you so much for sharing your amazing creativity!
Mellissa Sevigny says
Thanks for the feedback Christina and welcome to IBIH! I’m glad you see the method to my madness and that it’s helping you with your own recipes! :)
Olivia says
Can’t wait to try this so glad I found your site. Lq
Margaret says
Thank you so much for the recipe…It is quite delicious! I wanted to try your other version, but I did not have coconut flour. I did have some oat flour so I used a combo of flax, oat, parm and a sprinkle of chia for a little extra crunch. I also added basil, garlic, salt, black pepper and red pepper flakes to the dough. Sooooooooooooooooo great! I topped it with chopped kale, spinach, mushrooms, parm, evoo, garlic, basil, salt, pepper…And just a few super sprinkles of fresh mozz on top……..You inspired me to make and play with pizza crust!
Debi Faulkner says
I took one look at this and ran to my kitchen to make it! It turned out perfectly!
I substituted four egg whites for the two whole eggs, though, as I’m watching cholesterol, too, and it worked perfectly. Thank you so much for this recipe!
Mellissa Sevigny says
So glad it worked for you Debi! I’ve been craving pizza lately, might have to get back into the kitchen and make some soon!
Anonymous says
I added some grated sunflower seed to the dough and it. was. awesome. :0
Mellissa Sevigny says
Sounds awesome! I’ve never experimented with grated sunflower seeds before but I love that flavor so I can see where it would work! I’m inspired, thanks!
Anonymous says
I love you….I do!!!! Your PASSION for low carb food and creating great LC recipes makes me EXCITED to eat healthy…..never thought THAT would happen!! THANK YOU THANK YOU!!!!!
Mellissa Sevigny says
Thanks so much! Really, it means a lot to me! :)
Rosebud says
Thanks for this receipe! I loved it! As I live in Germany I converted the cup measurements into grams –> 1 cup brown flax seeds = 160 gr / –> 1/2 cup parmesan cheese = 63 gr
I used to bake it in a 26 cm cake-pan. 350° F = 175° Celsius. I used my Thermomix kitchen machine to grind the flax seeds and the parmesan. So easy to do! I used salami, 1 red pepper, 1 onion and 250 gr mozzarella cheese as toppping! Delicious even without tomato sauce. I certainly will bake this kind of “pizza” again.
Mellissa Sevigny says
Thanks so much for sharing your conversions with us! I’m thrilled that you loved it!
Betsey says
I just stumbled across your blog a couple days ago and wanted to thank you for this fabulous recipe! Hubby and I started lo-carbing about 5 weeks ago and to date, he has lost 21 pounds and I have lost 11!!!!! We tried the flax pizza crust tonjght and I loved it, but hubby couxldn’t get past the flax taste. I guess I’ll try the 1/3 almond meal next time, just to appease him………..LOL! Thanks again and keep up the good work! I’m looking forward to trying some more of your recipes…………
Mellissa Sevigny says
Thanks Betsey! The flax taste is definitely strong in this recipe but I just posted a new one using less flax and substituting some other ingredients and I think it’s much better. Give it a try and let me know if he likes that one better! :)
Tina M says
Thanks for this recipe! I’m excited about discovering your tasty-looking blog! I tried making this and it turned out pretty well. It passed the no-fork-required test which was a definite bonus. I think I will need to get used to the flavor of the flax meal, though. I did use SPROUTED ground flax meal (golden) and maybe that makes a difference. It was nice to try something new and I like the better nutritional profile of the sprouted flax vs. almond flour crusts I’ve made. I may try to doing a 1/3 almond flour, 1/3 flax, 1/3 parmesan version just for sh1ts and giggles. Next stop: those awesome looking ribs!
Mellissa Sevigny says
Thanks Tina – I know what you mean about the flavor of the flax meal because I’m not a huge fan either. I have to come up with a new crust using coconut flour one of these days. I like the idea of adding almond flour to it to cut the flax flavor too – let us know how that works out!