Flaxseed Pizza Crust!
I’ve been greatly reducing the number of grains I’ve been eating, and my stomach/lower gut feel ten times better!
I’ve also had a mad craving for pizza.
6 tbsp flaxseed meal (I use Bob’s Mill)
1/2 tbsp olive oil
6 tbsp egg whites
sprinkles of your favorite spices: rosemary, oregano, garlic powder
Bake in a greased pan (I used a shallow 10×10 pan) at 350F for approximately 10 minutes. Remove and place desired ingredients on top; place back in the oven until ingredients are warm and cheese is melted.
We didn’t have any marinara sauce, but that’s totally fine – I’m more of a “white” pizza person, anyhow. I’m that strange girl who likes “dry” things, too. I topped mine with a few spritzes of butter, pepperoni and reduced-fat swiss (then realized dairy was a mistake – noted).
The crust has a nice, chewy texture, and a mild, nutty flavor. If you want a crispier crust, bake 15 minutes instead of 10.
You could easily eat this whole pizza if you’re extra hungry (as I did, since I didn’t have breakfast). This recipe (with my additions) came to ~440 calories, 33 grams of fat, 14 grams of carb and 27 grams of protein = damn good for a pizza. The crust itself is ~270 calories, 19 grams of fat, 11 grams of carb and 8 grams of protein.