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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Belenda says
NEXT MORNING: Yummmmm!! I like them dehydrated A LOT! Very nice cracker and the dehydrated pizza toppings are even better on it. What a nice “accident” :>)
Mellissa Sevigny says
Thanks for the update Belenda, I love this idea and can’t wait to try it out myself! Glad it worked out for you!
Belenda says
I finally had the time to make this pizza. Although it does substitute for a pizza, I’m not overly enthusiastic about it. Definitely will do in a pinch and am anxious to try this as just crackers. It’s really more of a cracker crust – but, just wasn’t a home run for me as pizza. I will defintely try it again and try different toppings to see if that makes a difference. Also, I’ll spice up the ingredients before I make crackers and am sure I’m will be blissfully happy with the cracker!!
Belenda says
UPDATE: it’s only been a few hours, but might be on to something! Rather than just letting the pizza strips sit in the fridge, I turned on my dehydrator and cut the strips into triangles and they are dehydrating. I’m so anxious to see how these dry out with the nice spicy tomato, all the cheese blends and Italian seasoning. May be some awesome crackers!! I’ll update either way.
Mellissa Sevigny says
I have a dehydrator but haven’t used it in ages, love this idea to make crackers!
Heather says
I just found your site from a link on Facebook. I have been doing a low carb diet for 4 months as of today and I am 54 pounds lighter. I found a recipe for flax seed tortillas which I think are great and even my 2 year old loves them. I just told my husband over the weekend that I am craving pizza and need to find a substitute. This looks great and I can’t wait to try it! Thank you for all the new ideas, I can’t wait to try them. I think the cauli-tots will follow-up the pizza!!
Mellissa Sevigny says
Wow Heather, 54lbs in four months is amazing! You’re an inspiration! Let us know how you liked the pizza crust – and the cauli tots! :)
T says
Hey! This looks fantastic! I am a huge pizza lover, and just about ending my second week of following Atkins. I MISS having pizza with my family! Question, do I have to use the grated cheese? Will it be totally gross without it? Thank you for the awesome recipe! I can’t wait to try this!!!
-T
Mellissa Sevigny says
Hey T! The cheese definitely adds flavor and texture so if you’re going to omit it I would use almond flour or coconut flour so that it’s not all flax or I don’t know how it will taste. Let us know how it works out! :)
LowcarbNY says
Humm, going to try this with ground chia instead of flax, or maybe 50/50 flax/chia. Chia doesn’t have as strong a flavor as flax.
Mellissa Sevigny says
Let me know how that comes out – personally I’m not a fan of the chia seed flavor!
Anonymous says
just made this pizza and couldn’t have been happier. great taste and texture, thanks so much
Mellissa Sevigny says
Thank YOU for the feedback! I’m thrilled that you liked it!
NancyJL40 says
Just made this crust tonight and it was super easy and super yummy! I am a huge fan of pizza but am always on the look out to reduce carbs/calories. I will definitely make this crust again. Thanks for sharing the recipe.
Nancy
Mellissa Sevigny says
Thanks Nancy, so glad it worked out well for you!!!
Anonymous says
I just recently went low-carb, and made this recipe for my boyfriend and me tonight. I’m a very picky eater, so eating low-carb has been kind of challenging for me. While I do not think of this as a replacement for pizza (oh, how I love the original and not certain I could completely give it up), it was surprisingly good. I used the recipe as is, but added some Italian spices – oregano, thyme, basil, and some red pepper flakes. It turned out great. We’ll probably have it as “pizza” again, but I think I’m going to try using it as a cracker next. Now I’m off to look at all the other recipes on your site. Thanks for making such a great substitute for crust!
Mellissa Sevigny (sevimel) says
Your welcome and I’m glad it worked for you! Definitely can’t compare to a real pizza crust – especially a wood-fired traditional Neopolitana – yum! But it’s better than just scraping the toppings off – at least for me anyway!
Nancy says
Can’t wait to try this. I’ve been doing low carb for 9 months now and I’ve lost 47lbs however I’m really getting bored with my recipes. I read above that you say not to waste money on the expensive parmesan cheese but do you use the powdery can type or the refrigerated stuff in the plastic containers?
Mellissa Sevigny (sevimel) says
Congrats on the weight loss! Hopefully some of the recipes here will inspire you to try some new things! For the crackers and pizza dough I always use the powdery stuff but I’ve seen photos of others who use the shreds with good results too so you could probably try either! Enjoy!
Rachel says
WOWZA! I just made a sausage broccoli mushroom pizza with homemade alfredo sauce instead of tomato. SO GOOD! Thank you for the recipe!!!
Mellissa Sevigny (sevimel) says
Sounds delicious!!!!