We had a fabulous pizza last night… who would have thought it possible with all our allergies?
I followed Vickilynn’s example on her Real Food Living blog and made a flax seed meal pizza crust (using this recipe). Instead of the eggs, I increased the flax seed meal by 3 tablespoons and the water by 1/2 cup. I will post the revised recipe here.
Flax Meal Pizza Crust
By Laura Dolson, modified by Wardee Harmon
It makes a pizza that is about 12 inches in diameter, although you can spread it thinner and larger if you want.
- 1 and 1/2 cups flax seed meal plus 3 tablespoons
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon agave
- 3 tablespoons grapeseed oil
- 1 cup water
Preheat oven to 425 degrees. Mix dry ingredients together. Add wet ingredients, and mix very well. Let sit for about 5 minutes to thicken. Spread a piece of parchment paper on a pizza stone. Oil the parchment paper with more grapeseed oil or coconut oil. Flatten the dough out into a circle on the parchment paper, using your fingers and dipping them in water frequently so as to avoid getting the dough stuck on you instead of the stone. Bake for 15-18 minutes until cooked through. Add toppings and cook or broil until they are done.
For our toppings, I browned grass-fed ground beef and diced onions. Then I added one can of tomato paste, a bit of water (probably 1/2 cup), salt, pepper and Italian seasoning.
I spread that all over the baked crust. Then I topped that with shredded raw goat cheddar cheese. I put the pizza back into the oven, under the broiler, until the cheese was melted and slightly browned.
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