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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LKPheartsfood says
I am off to grind my flax seeds–this sounds AMAZING! I have PCOS so I’m always looking for lower-carb alternatives and yet I still want food to taste delicious!
Mellissa Sevigny (sevimel) says
Don’t we all! Food should be delicious no matter what! Hope you like it!
Anonymous says
I just made it and i have to say it was delicious!!! Didn’t have flax meal, but i just ground the seeds in a coffee grinder. Worked very well! Thanks for this amazing recipe!
Mellissa Sevigny (sevimel) says
Glad you liked it! I grind my own too using my magic bullet sometimes–works like a charm and costs less than buying the milled product.
Betsy says
Can you tell me about how many carbs are in your red sauce? I would want to include it, but try to eat low carb (and feel like premade tomato sauces make that impossible). I did see your recipe for red sauce in the comments. Thank you so much for this recipe! I’m looking forward to making it!
Mellissa Sevigny (sevimel) says
Betsy, I’m not sure how many carbs, it would depend on how much you are using I guess. The only thing with carbs in my sauce is the actual tomatoes so I would check the can for how many carbs per serving and try to calculate it that way – and be careful of what kind you buy since some companies add sugar! Hope you like the pizza!
amyhin says
This looks and sounds great! My FIL is a diabetic so this will be a perfect recipe to try this weekend. Thanks!
Mellissa Sevigny (sevimel) says
Thanks Amy, hope you guys like it!
JavelinWarrior says
Love this! And I’ve been inspired (again) to feature your flax pizza crust in my Friday Food Fetish roundup and on Pinterest. I can’t wait to see what you come up with next and please let me know if you have any objections…
Mellissa Sevigny (sevimel) says
Thanks for featuring me again on your Friday Food Fetish Roundup JW! It’s always an honor!!
Anonymous says
I found 100% flax meal in the supermarket this morning (in Australia) and it was labelled as having 8% carbohydrate. Admittedly this is low carb but not zero carb.
Also it was labelled as being laxative in large doses, so I was loath to try the pizza in the end, even though it looks and sounds great.
Any thoughts on that?
Mellissa Sevigny (sevimel) says
I’m not sure if the process is different in Australia than in America so I can’t speak to the product you found there. However, the flax seeds and meal that I use has an equal number of carbs and fiber – the fiber cancels out the carbs for the purpose of a low carb diet since it doesn’t impact insulin levels. You can read about it in depth by searching under low carb diets and fiber. Regarding having a laxative effect I’ve never had or heard of that problem when consuming flax but if you haven’t eaten it before then certainly use caution the first time you try it.
Rhoadan says
The trick is that fiber is technically a carbohydrate, but it’s indigestible so it passes through the gut without being absorbed. That’s where net carb counts come in. Net carb = total carb – fiber (some people would say also – sugar alcohols, but that’s more ambiguous).
Rhoadan says
Oh, re: any laxative effect. That’s a result of the fiber too, directly attributable to its indigestibility.
Kat says
I found your blog through pinterest and have been following for a few weeks now. And I have to say THANK YOU for all the low carb posts! I have been on Atkins for over a year – have lost 70+ pounds – and still have a ways to go. I don’t miss sweets at all – but I miss bread – and I can’t wait to try these recipes!!
Mellissa Sevigny (sevimel) says
Hey Kat! Hooray for Pinterest! :) 70+ pounds is pretty awesome! I’m honored if some of my recipes help you keep going the rest of the way towards your goal! I’m with you, sweets aren’t the hardest part for me – it’s the breads, pizza, crackers etc. So I’ll keep working on some alternatives – let me know how you like them!
Fawn says
Hello! I’m not a carb counter either but wanted to try this for the healthier option that it is. It was super easy to make but my only concern is the time listed to bake it. I doubled the recipe since it was for my hungry man husband and I, so I added extra baking time before and after toppings. It still was a bit soft- needed a fork. :( Do you have a recommendation for the necessary baking time needed for two? It was very good. I would definitely make this instead of the other options if solely based on the fact that you don’t have to pound it and let it rise! If only I can get the baking time right….
Mellissa Sevigny (sevimel) says
Not sure Fawn, sorry this was soggy for you! I would say double the baking time in the beginning stage and test it to make sure it’s firm in the middle. I was able to lift mine right off the pan with no bending in the middle before I put the toppings on. If you get it to that stage first, you should have no problems with it being soggy after you bake the toppings on. Unless you had really wet toppings or watery sauce? Otherwise I think you just have to make sure it’s nice and firm from the get go. Also, did you use freshly grated parm or buy the pre-grated? I had used pre-grated that I got in the deli department and it wasn’t shreds, it was more like meal and it may have helped. I hope you’ll give it another try and report back!
~The Diabeatic says
Another option would be to just make two pizzas, rather than one larger one.
Lin says
My pizza came out yummy and delicious!! Kudos to you for this amazing pizza!!
Mellissa Sevigny (sevimel) says
Let me know how it comes out CGC! Definitely a million times easier than making a yeast dough that’s for sure! Hope you like it!
Crazy Garden Chick says
OMG! This sounds amazing!! I have all that stuff and I LOVE making pizza however pizza dough is tricky. I make my own of course. Last time I made true dough it took me three sets of yeast til I was convinced it was alive and active!! WHAT a pain.
OMG I’ve got to try this!!! Maybe next week!! Thanks!!