Low Carb Herbed Pizza Crust -- NEW No-Flax Recipe!

This evening I decided to make a pizza crust that does not contain flax like my regular pizza crust does. I've had numerous requests from folks that either can't eat flax or don't care for it for a flax free version, so I decided to give it a whirl tonight. It turned out fabulous! It's similar to my original Herbed Almond Flax Parmesan Pizza Crust...just not quite as crispy. It's still definitely a crust you can pick up to eat, but it's more flexible than my original crust (which can stand up on its side by itself like a frisbee...LOL). This one will allow you to fold your pizza slice in half when you eat it if you want to (like what many folks commonly do with traditional NY style pizza). It tastes amazing! While ground flax makes a crispier crust than ground chia does, this one was so good that I actually ate half of the pizza! Oftentimes I only eat 1 or 2 slices (instead of the 3 slices I ate tonight). I topped my pizza with a little pizza sauce (go easy on the sauce if you don't want soggy crust), sliced provolone cheese, shredded mozzarella cheese, pepperoni, thinly sliced onions, red and yellow bell peppers and cooked fresh mushrooms. I then lightly sprinkled the top with some shredded Parmigiano Reggiano to help it brown as it baked. 

The pizza crust gets baked first and then topped after it's cooked. It then is baked again for about 10 minutes until the cheeses are melted and the toppings are heated. If you like it a little browned and bubbly on top, run it under the broiler for a few minutes before removing from the oven. Let it cool for just a few minutes so your hot cheese doesn't go rolling off. If you've already tried my regular crust, let me know how you like this one compared to the original version with flax. This crust is definitely worth trying. Even though I like golden flax...I will definitely be making this crust again! The recipe for my new Low Carb Herbed Pizza Crust and a few photos are below. Enjoy!

Ball of dough

Dough pressed out onto the pizza pan with a rubber spatula

Crust is baked and fresh out of the oven after 18 minutes

Toppings added and baked for an additional 10-15 minutes

Low Carb Herbed Pizza Crust (No Flax)

Makes One 10" - 12" round pizza (approximately 2 servings)

Dry Ingredients:

1/3 cup almond flour
1/4 cup ground chia seed 

2/3 teaspoon baking powder (aluminum free)

1/2 - 3/4 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder 
1/4 teaspoon sea salt, or to taste

Few grinds of freshly ground black pepper

1/4 cup finely grated Parmesan cheese
1/4 to 1/3 cup shredded mozzarella cheese, optional

Wet Ingredients:

1 large egg (or 1/4 cup egg substitute such as Egg Beaters)

1 tablespoon olive oil (a little more, if desired)

2 tablespoons water (start with 1 tablespoon of water and add the second, if necessary)

Toppings (Optional):  
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, provolone, etc.
**Vegetables of choice: onions, green peppers, mushrooms, spinach, etc. 
**Meats of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.

**Tip: Fresh vegetables and meat toppings should be pre-cooked and drained to prevent crust from becoming soggy

Directions:

Preheat oven to 375 degrees.  Mix dry ingredients together; add wet ingredients and mix well. Let the dough sit for approximately 5 minutes to thicken. 

Spread dough on a lightly oiled large pizza pan, nonstick pizza pan or cookie sheet lined with greased parchment paper or non-stick foil. Use a lightly oiled rubber spatula to press the dough out to desired shape and thickness (I typically make mine about 1/4" thick - *see note below).  

Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done).  Remove cooked crust from oven to add toppings.

Spread crust with a thin layer of sauce, cheese and desired toppings. Fresh vegetables and meat toppings should be pre-cooked to prevent soggy crust. Place pizza back into oven and bake an additional 5-10 minutes until cheese is melted.  If desired, run pizza under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).

*Note:  For a crust that is flat, smooth and even in thickness, place ball of pizza dough centered between 2 sheets of lightly oiled parchment paper on prepared pizza pan or baking sheet.  Using your hands or the flat edge of an object (a large container or small rolling pin) press the dough smooth by swiping it in the direction you want the pizza crust to go.  When it is the desired thickness and shape, carefully peel off the top layer of parchment paper...and "Voila"...perfectly flat, smooth, thin pizza crust! If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works nicely, too.