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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Victoria Haneveer says
Just made this, it was gorgeous! Thanks so much for sharing. It is quicker than the cauliflower crust and more filling than using low carb tortillas as the base. I’m going to try this on my diabetic husband. I’m sure he’ll love it as well!
Lori says
Let me know how your diabetic husband likes it. My husband was diagnosed in December and changing our diet to a low-no carb diet has been challenging especially with pizza. Tried several pizza dough recipes which have been duds in taste and/ or it still spike his sugar.
Sylvia says
Google says a cup of flax seeds is 49 grams of carbs. How does this pizza make 1/4 of the pizza only .4 grams of carbs?
Mellissa Sevigny says
No it didn’t. Flax is a zero net carb food as the carbs in it are all made of insoluble fiber and don’t impact blood sugar or ketosis. If you’re out of ketosis it wasn’t the pizza crust that did it.
Ruth says
Just made this last night and was pleasantly surprised! I’ve never eaten flax before but the reaction I got when I mentioned my plan to make this were not encouraging. But this was sooo tasty! Definately making this again!
Mellissa Sevigny says
Thanks so much Ruth, glad you liked it!
Saul says
Just tried it, added a teaspoon of dried Italian herbs, and it was amazing. held together, unlike cauliflower low-carb bases I’ve tried.
Mellissa Sevigny says
Thanks for letting me know you liked it Saul!
Ro says
i have made naan bread with tapioca which gives the softer chewy/pull apart result, i am interested to try adding to this or your other recipe to see if it gives a bit of movement in base? what do you think or have you tried
Mellissa Sevigny says
I haven’t experimented with tapioca flour much but let us know if you try it and how it works out!!!
Ro says
Hi i made this the other day it was great. next time tho i thought i would make thinner it does roll well. However making my memory i lol forgot the parmesan cheese and had used 1/2 cup of coconut flour (I have been doing lots of different bakings so confusion lol) I wondered why it was dry through in a third egg thinking it was 3 and it baked perfectly. 1c flaxmeal, 1/2 c coconut, 1/2 tsp garlic salt and 3 eggs mix form dough and roll out it made a large pizza which i cut into 8 pieces it was amazing. this was cranberry chicken avocado and mozerella yummooo.
Mellissa Sevigny says
Sounds great Ro, I’ll have to try it your way next time! Thanks for sharing!
Daniel says
WOW, Mellisa this pizza base was to die for ,it was absolutely amazing ….. Better that the pizza shop to be honest, can’t believe it worked so well . The slices when picked up held together exceptionally well and seemed to droop over when picked up like any ordinary pizza base would do. This pizza base is definitley a keeper in my household . Thanks again for sharing such a great recipe ….. It’s all thumbs up from me …. Thank you, thank you, thank you :-)
Mellissa Sevigny says
You’re welcome Daniel – so glad you liked it! :)
Daniel says
This Recipe looks very interesting, easy & tasty so I thought I would give it a try .im in the middle of baking the crusts ,will let you know my verdict after eating . Thanks for sharing Melissa .
Ana says
Oh it was so good! I will save this recipe!!! Thank you very much for this tasty recipe!
nicoleb says
OMG yum! thankyou sooo much I am typing this in between bites :) I topped mine with crème fraiche (instead of tomato as im not a fan) courgette, mushroom, pepper and onion that I’d roasted in the oven for 30 mins to get rid of some of the moisture and topped with mozeralla
After doing low carb for 4 months and losing 24lbs I don’t miss carbs to much but really fancied pizza,this saved me breaking my diet and I can say im more than happy with how this turned out :) (I’d post a picture of the result but I can’t see how)