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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Alli says
love love love this! Made it tonight..big hit! Only problem..I wanted to eat the whole thing myself!! Thanks for posting this and your other great recipes!
Mellissa Sevigny (sevimel) says
Yay! :) You’re welcome!
Mellissa Sevigny (sevimel) says
The carbs are zero per slice because it’s less than 3g per entire batch. I never calculated the other info but you could enter it into an online calculator. It would be hard to quantify per slice other than on an individual basis because it depends on how large you make the pie and how many slices you cut it into. Best to figure out your batch and then you can calculate how many slices you personally get out of it.
Anonymous says
Does anyone know what the carb,protein, and fat grams are per slice?
Thanks Monique
Natural Chef Lisa Barnes says
This is such a great easy recipe. Yesterday I made a version into crackers with the addition of some herbs and nutritional yeast and omission of the cheese. Rolled thin and baked twice, yum!
Mellissa Sevigny (sevimel) says
It’s so versatile I’ve used it as a base for all kinds of fun stuff! Interesting about the nutritional yeast which I used when I did raw a few years ago. It’s amazing that it really does impart a cheesy flavor. Great idea for those who are dairy free – thanks for sharing!!!
Anonymous says
I’ve made this twice now. The first time, I did it exactly as you have here and it was good, but I wanted it a bit thinner, so I could taste the toppings, and I wanted to play off the toppings in the crust, since it does have quite a unique flavor on it’s own. So I did the recipe like this:1/2 cup flax, 1/3 cup parm.,1 whole egg + 1 egg white, a good sprinkling of garlic powder and dried Italian seasonings. (I didn’t measure the last two, but I would say to taste.) I followed the rest of the directions the same, pressing out the dough to the same basic size, thereby making it thinner. Then pre-baked just like you had laid out in the original recipe. The garlic and seasonings and thinner crust made it feel more “pizza-y” for myself and my Type 1 diabetic husband. By the way, my husband is a type 1, meaning insulin dependent diabetic since childhood. His carb and fiber ratio’s are 1:1. I think that may be because he exclusively uses insulin for control? I know that a previous comment mentions that it was 1:.5 of carbs to fiber, so maybe that’s more related to type 2 diabetics who have some insulin resistance to deal with. Hope that helps!
Mellissa Sevigny (sevimel) says
Thanks for reporting back on your method and the carb/fiber ratios which is interesting! I’m going to try adding the seasonings to my next batch of crust too – sounds yummy! I think we’re having pizza night thursday so I’ll post my own results as well!
Anonymous says
Yep, still the late one in the bunch. BUT, made this last nite for the hubby and one of his buddies, “It’s a ‘keeper” response is HIGH praise from those two! Will be back for more. (and NO, I didn’t tell them it was TURKEY pepperoni on the pizza!) {insert evil grin here} ~Sand~
Mellissa Sevigny (sevimel) says
Hey Sandra! Glad the guys liked the pizza crust! I have used turkey pepperoni on the sly too with nobody the wiser! What they don’t know… :)
Sonia The Healthy Foodie says
OOOOOOOOH! Seeing as how I’m going grain-free for a month and a half, I get the feeling that this will get tried pretty soon. Hey, can’t go without pizza for that long, now, can I?
Mellissa Sevigny (sevimel) says
Can’t wait for you to try it and report back Sonia! It’s not the real thing but it’s better than going without for a month and a half! :)
Alexa says
I have been wanting to make this recipe ever since I found it last month, and finally got around to it tonight! Oh. My. Goodness. Amazing! I halved the amount, and only baked it for 4 minutes prior to toppings and 10 minutes afterwards. It was perfect! I then proceeded to eat the entire thing myself. :) Thank you for such an amazing recipe!
Mellissa Sevigny (sevimel) says
Alexa I’m so glad you finally tried it and liked it! I bought all the ingredients so I can make it again this week because I’ve been craving it myself! Maybe tonight…yum! :)
Kelly M says
All I have to say is WOW!!!!!!! This is delicious. I have been missing pizza so much. I am eating it right now and I am in heaven. I was actually able to spread the dough into a 12 inch thin crust and it held together beautifully. I topped it with a drizzle of olive oil some fresh basil, a little bit of organic marinara sauce then I added spinach, sliced roasted red peppers, thinly slices portabello mushroom caps and some soft unripened crumbled goat cheese and a sprinkle of garlic powder. So yummy and I know my husband and 7year old son are going to love it too. Thanks so much for sharing this recipe :))
Mellissa Sevigny (sevimel) says
Thanks Kelly! I hope your family liked it! Your topping sounded great, I love goat cheese too! I was actually thinking about this pizza yesterday and thinking it’s time I made it again. Reading your post made me bump it up my mental list to a “must do soon!” Thanks!
amorette says
I made the flax crust last night. It was really good, and my husband loved it, too. Here is what I did. I doubled the recipe to suit 2 people (and a couple leftover slices for breakfast today ;)). I ground my own flax in my coffee grinder. I used the golden flax (2 cups after it was ground). Then I used 1/2 cup of the dried parm cheese (like the stuff from the can), and then I used 1/2 cup fresh parm, which was shredded, but I turned it into a powder in my coffee grinder. 4 eggs, about 1 tsp onion powder and 1 tsp dried oregano, a little salt & pepper. Mixed it all up with a fork, really mashing it together, etc. I ended up letting it rest for about 30 minutes, only because I made my kids a regular crust pizza before mine (I only have one pizza stone). Maybe this makes a difference, I dunno, but while my pizza stone was still hot from baking the previous pizza, I sprayed the stone with olive oil, then I dumped the flax dough onto the 15 inch round stone, and pressed it down with my hands a bit, then I finished rolling it out with a pastry roller. I sort of rolled it out so the center was thinner than the outer crust, probably about 1/4 inch thick, and the crust was about 1/3 inch thick. I baked on 375 for 8 min. Then I put the toppings on (I used mushrooms, broccolini and tomatoes, and cheese), and then I baked it for another 15 minutes, broiling it on 450 for the last 5 minutes. The outer crust was crispy, and we could eat it with our hands. I’ll definitely be making this again. Thanks for another awesome recipe!
Mellissa Sevigny (sevimel) says
Thanks for sharing your method Amorette! I have a pizza stone but never thought of using it for the flax dough! I bet it crisped it up nicely and I’m totally going to start doing that now! I may even try baking my crackers on it from now on! Awesome idea!