Gluten Free Flax Pizza Crust

Since going gluten free, I have tried many pizza crusts, some successful, some tolerable and some gross. I don’t have a lot of choices of flour since starting Trim Healthy Mama. 

I have been enjoying flax seed muffin in a mug and thought I’d play with a pizza crust. Within the first try, I found a pizza that tasted great and I could actually pick up with my hands. It’s even easier than regular dough!

I won’t lie, you can taste the flax, but with the right toppings, it is minimal!

Gluten Free Flax Pizza CrustThis is easy peasy. Just mix up the dry ingredients and make a well.

Add in the wet ingredients and mix.

Let sit a few minutes to thicken up so you can work with it.

Grease some parchment paper and spread on the flax dough with a spatula. This is easy. Just watch for toddlers that come and put their fingers in it. (See Picture below!)

Gluten Free Flax Pizza Crust

This recipe makes  a 12 inch pizza.

For you Trim Healthy Mamas it is an S.

Carefully place the crust on the parchment paper on a preheated pizza stone.

Bake at 425 for about 10 minutes.

When you take it out, flip it over and place toppings on that side, this way the other side will have time to crisp up while baking.

Top with your favorite toppings. This pizza was topped with alfredo sauce, lots of parm and mozzarella cheese, spinach and tomatoes. It could have used some fresh basil but I didn’t grow any this year!

Put bake on the pizza stone and bake for another 15 minutes until the cheese is melted and starting to brown.

Remove from oven and let sit about five minutes before serving.

Gluten Free Flax Pizza CrustThis could easily be made egg free by playing with the amount of water used to thicken. Flax is often used for an egg substitute.

You can also leave out the cheese for a dairy free version. Top with tomato sauce and some pizza toppings and it would still be yummy.

 

4.7 from 3 reviews
Gluten Free Flax Pizza Crust
Author: 
 
Flax meal pizza crust.
Ingredients
  • ¾ cup freshly ground flax meal
  • ⅓ cup finely grated parm cheese
  • 1 tsp. baking powder
  • 1 tbsp. oregano
  • ½ tsp. sea salt
  • Garlic powder to taste.
  • 2 beaten eggs
  • 1 tbsp olive oil
  • ¼ cup water
Instructions
  1. Preheat oven to 425 (Place pizza stone in the oven to preheat as well)
  2. Grease parchment paper
  3. Mix dry ingredients and make a well
  4. Mix wet ingredient
  5. Combine the wet into the dry ingredients and mix with a fork
  6. Let sit for 5 minutes to thicken up
  7. Spread on your parchment paper, it makes about a 12 inch pizza.
  8. Bake for 15 minutes
  9. Take out and flip over
  10. Place toppings on and put back in the oven.
  11. Bake for another 10 minutes or until the cheese is bubbly and starting to brown
  12. Let sit five minutes before serving

If you are looking for more THM recipes, come follow me on Pinterest.

This post is linked at Gwen’s Nest and Stacy Make Cents for Trim Healthy Tuesdays, Simply Sugar and Gluten Free for Slightly Indulgent Tuesdays, Intoxicated on Life for Wellness Wesnesdays and Kelly the Kitchen Kop’s Real Food Wednesdays, The Real Food Forager for Fat Tuesdays.


*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*

Comments

  1. says

    Wow!!! I’m so excited about this one! HOORAY FOR ME!!!! :-) Pizza, baby! And what is that about anyway? The fingers in food? My 4 year old does it too…it’s like a magnet – must. touch. the. food.
    Thanks for linking at Trim Healthy Tuesday!

    • Jessica says

      I know…you can actually see it in their face as they walk by…can’t resist! That’s why God made them so cute! 😉 Hope you enjoy and thanks for hosting.

  2. says

    My sister just went GF and I am debating trying it to see if it helps with some issues I have been having. My current favorite pizza dough is wheat flour with similar seasonings and flax so I have a feeling this would be a good alternative. I will definitely keep this recipe in mind should I need to make GF pizza.

  3. Laura says

    This crust is really good! I didn’t use a sauce, I was afraid of sogginess. I put sausage, peppers, and cheese for toppings and cut the pizza into strips and dipped in pizza sauce. It’s delicious!

  4. Sam says

    Just a couple of questions:

    1. Has anyone tried freezing the dough after baking it? Or even just refrigerating it? Or should it be used right away?

    2. Is the parmesan necessary? I’m not a huge fan of the smell/taste of parmesan, so I’d probably leave it out…

    Thanks!

    • says

      Hi Sam. I haven’t tried freezing it yet but my guess it would be do okay. And, you could leave the parm out and sub mozzarella or just some extra flax. Flax is often used for a sub for eggs so it makes a good binder. Let me know if you try it!

  5. Janely says

    This is very similar to the recipe in the THM book–we eat it all the time and it is wonderful, wonderful, wonderful–page 269 in the book is a variation. We add a ton of Italian spices, too and use it as garlic bread to dip in the planned approved sauce as well–so many options–it is delicious! Thanks for posting the variation–will totally try–I can already taste it 😀

  6. Monica says

    I just made this for lunch today. It was delicious. Thank you so much for posting the recipe. I used egg whites (1/3 cup) and Italian seasoning instead of oregano. I will definitely make it again! Easy, quick and delicious.

  7. Joni says

    This looks good. I’ve been looking for a thm crust. Do you think golden flax meal bought pre ground is okay? Rather than freshly ground?

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