Sunday, February 13, 2011

Flax pizza

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.

FLAX PIZZA
Serves 2-3

INGREDIENTS
  • 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
DIRECTIONS
  1. Preheat oven to 425
  2. 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.
  3. Line a 9" cake pan with parchment or spray with Baker's Joy. Spread the batter out evenly in the pan.
  4. Bake for about 15 minutes. 
  5. Add sauce, cheese, and toppings of your choice. Broil until cheese is hot and bubbly.
NUTRITION
Per 1/2 pizza, crust only
383 calories, 32g fat, 1 net carb, 12g fiber, 14g protein  

1 comments:

Marine Delorme said...
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