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.
By the way, if you’re new to IBIH and like what you see, please subscribe to our newsletter, and/or like us on Facebook and you’ll be notified whenever I post something new!
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%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Bored with the same old low carb recipes? Looking for some new and delicious ways to keto on? I’VE GOT YOU COVERED!
Get more information on the books here, or simply click the Add to Cart button to download now!
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Mellissa Sevigny (sevimel) says
Glad you guys liked it! I love pesto on pizza too! Now that my basil is coming in I want to make a big batch of it fresh. I’ll have to post a recipe when I get around to it! We used to go to a pizza place in CT that made a pizza with a pesto base topped with grilled chicken and hot cherry pepper slices. It was SO good! I’m going to have to make that soon….
Princess Kaila says
This was AMAZING!!! I have been craving pizza and it really hit the spot! So easy as well, it took no time at all to make! Thank you thank you THANK YOU!
Mellissa Sevigny (sevimel) says
Your welcome your welcome YOUR WELCOME! :D
Anonymous says
I tried this recipe once before with success, but for the second time around I added about 3-4 Tbsp vital wheat gluten. Gluten is what gives regular pizza dough its stretchiness, and this addition plus some kneading really made the final crust much more pliable and ‘doughlike.’ Plus, it’s all the gluten plus very little starch from the wheat, so you stay low-carb.
I also added some yeast and baking powder and let it rise for a bit, which it did, but I’m not sure how much of a difference this made in the final product.
Either way, great recipe!
Mellissa Sevigny (sevimel) says
Glad you liked it and thanks for sharing your tips with the rest of us!
Unknown says
WOW! You are a genius! I made this tonight and it’s so good. It really nipped my pizza/carb/bread craving in the bud. THANK YOU! Keep those innovative low-carb recipes coming, Melissa! I will check back daily! :)
Mellissa Sevigny (sevimel) says
Thank you! I haven’t been posting as often because the e-book is taking so much of my time but I’ll be back at it soon and posting new recipes 3 – 5 times a week so stay tuned!
Anonymous says
They are exclamation points!! And thanks for the recipe–sounds great!! I love those points, too!!!!!
Mellissa Sevigny (sevimel) says
Thanks!!!!!!!!!!!!!!! ;)
TinaBean says
That sounds awesome! So glad you confirmed my thought about grilling! So excited, definitely going to try to grill pizza with this crust, THANK YOU!!!
Mellissa Sevigny (sevimel) says
Me too Tina! We’ll have to compare notes – I’m definitely trying it this weekend!
Anonymous says
i just made this on the grill, outstanding! i flattened it out thin on a piece of foil,few drops of olive oil on my hands kept from sticking. preheated the grill to 500 turned off center burner, flipped crust over on hot grill peeled back foil and let her cook. only took 4 minutes nice and crispy! put sf bbq sauce, red onion, chicken few peppers, covered with motzellera on cooked side. slid it back on center of grill, 4 more minutes done!!! crispy,smokey tasting, turned out wonderful.
Mellissa Sevigny (sevimel) says
That sounds SO GOOD! Thanks for sharing your method – this is perfect for warmer weather and I am definitely going to try it this week!
TinaBean says
I’ve been seeing a lot of pins and blogs recently about grilling pizza. I bet this would work on a grill just as well and might even produce a crispier crust, not to mention a nice charred taste that brick ovens can give.
Really liking your blog & recipes so far, and I am excited to try them! I am always looking for healthier alternatives that taste great and are easy to make!
I am definitely going to try this crust with the additional seasonings as soon as I pick up another box of flax meal!
Mellissa Sevigny (sevimel) says
Thanks Tina! Great idea to try it on the grill – as soon as we get a propane refill I’m going to try it too!!
Jacinda says
I worry about the eggs. Is the taste of the crust eggy at all?
Mellissa Sevigny (sevimel) says
I didn’t find it to be eggy at all but it’s really a matter of preference. You can try it with just one egg and a tablespoon of olive oil instead and see if that works better for you. Hope you like it!
Jacinda says
I made it this past Friday using 1 egg, 1 egg white, and 1T olive oil. It was SUPER yummy!!! Thank you SO MUCH!!!
Mellissa Sevigny (sevimel) says
Thanks for reporting back Jacinda! I’m relieved that it wasn’t too eggy for you!
Sarah says
Thanks for this recipe! I found your blog through Pinterest and have already bookmarked a number of recipes. I tried this pizza tonight. I forgot to grease the pan (silly me). I used roasted red peppers, artichoke, mushrooms and black olives with low fat mozzarella cheese and I also used low fat parmesan with the flaxmeal. I used basil, oregano, parsley and garlic powder to flavour the crust as recommended. It was tasty and filled me up! My crust was well crisp however the middle was a bit soft. Was wondering if I could use a rolling pin to even it out or will it make it too sticky?
Mellissa Sevigny (sevimel) says
You can use a rolling pin, just make sure it’s well oiled or you use parchment paper on top of the dough and roll over that. Also if it’s soft, you may need to pre-bake it a little longer before adding your toppings – which sound delicious by the way! Totally made me crave a pizza! :)