This post is part of The Great Pizza Experiment
|Philly cheesesteak pizza? Oh yes.|
Milled flax seed is a popular ingredient in low-carb baking, and for good reason. It is extremely high in insoluble fiber and omega-3 fatty acids and it has a pleasant nutty taste. I found a recipe for flax pizza on lowcarbdiets.about.com. I halved the recipe, nixed the sweetener, made a few other tweaks, and baked it in a 9" cake pan.
Thick or thin crust? Thick
Taste: 4. I think it tasted kind of like a bran muffin. It had a bit of a wheaty taste, I think with the addition of a little bit of honey it could taste sort of like honey-wheat dough.
Texture: 3. It was spongy and a tiny bit slimy. Like the coconut flour, it tasted too much like bread with stuff on it rather than a true pizza.
Realness: 2. There was no mistaking this for a regular pizza.
Ease of preparation: Easy, though kind of a pain spreading it around in the pan.
My husband absolutely HATED this and didn't finish his. He made me promise never to make it again. I thought it was okay.
- 3/4 cup flax meal (I used golden flax seed meal)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp Italian seasoning
- 6 Tbs egg white or egg substitute
- 2 Tbs olive oil
- 1/4 cup water
- Sauce, cheese, and toppings of your choice
- Preheat oven to 425
- Mix dry ingredients. In a separate bowl, mix wet ingredients. Add the wet ingredients to the dry and stir to combine. Let sit about 5 minutes to thicken.
- Line a 9" cake pan with parchment or spray with Baker's Joy. Spread the batter out evenly in the pan.
- Bake for about 15 minutes.
- Add sauce, cheese, and toppings of your choice. Broil until cheese is hot and bubbly.
Per 1/2 pizza, crust only
383 calories, 32g fat, 1 net carb, 12g fiber, 14g protein