Table of Contents:
Low Carb Thin Crispy Pizza Crust
Video taken from the channel: Gayle McLeod
Flaxseed Wraps. Low-Carb, Keto and Vegan
Video taken from the channel: Anna’s Kitchen
KETO PIZZA CRUST
Video taken from the channel: Sweetashoney
Flax Seed Pizza Crust Gluten Free
Video taken from the channel: Trainher Fitness
Cooking Flax pizza dough HD
Video taken from the channel: PainChaud
Very Low Carb Pizza with Flaxseed Flour [Thin Crust]
![Very Low Carb Pizza with Flaxseed Flour [Thin Crust]](https://i.ytimg.com/vi/whRRpqs33V4/hqdefault.jpg "Very Low Carb Pizza with Flaxseed Flour [Thin Crust]")
Video taken from the channel: Cristi Vlad
Low Carb, Keto Pizza Crust made from Flax Seed
Video taken from the channel: starsinaforest
Ingredients 1 1/2 cups flaxseed meal 2 teaspoons baking powder 1/2 teaspoon fine sea salt 1 1/2 teaspoons dried oregano 1 tablespoon of sugar 3 tablespoons of extra virgin olive oil 3 large eggs (beaten) 1/2 cup water.Spread onto a pan with greased parchment and use a greased angled spreader/spatula to spread out into a circle or square. Bake at 425°F for 15-20 minutes until golden brown. Top with toppings and bake at 425°F for a few minutes or use a broiler to quickly melt cheese and toppings.
Makes 8 slices.INGREDIENTS. 1 1 ⁄ 2. cups flax seed meal. 2. teaspoons baking powder.
1. teaspoon salt. 1. teaspoon oregano. 1 ⁄ 2. teaspoon Italian spices. 1. teaspoon.Mix the flax meal and Parmesan (or Romano) cheese in a medium bowl.
Add the eggs and stir until a dough is formed. It will be sticky, let it sit for about 5 minutes or so until it’s easier to work with. Wet your hands with water to help keep the dough from sticking to them and press onto greased cookie sheet about 1/3 inch thick in a circle.Another great low carb recipe by Laura Dolson.
Mix dry ingredients. Add wet ingredients and mix very well. Let set for about 5 minutes to thicken.Preheat oven to 375 degrees.
Mix dry ingredients, then add egg, water, and oil. Spread batter on a silicone baking mat on a cookie sheet. Bake 8 minutes or until top is dry and bottom is crispy.Add the wet ingredients and stir to form a thick dough.
Prepare a pizza pan or sheet pan with greased parchment paper. Using wet fingers, press the dough into a roughly 12.Here’s how to make low carb pizza crust: Mix up the almond flour pizza dough. Mix together almond flour, coconut oil, eggs, and sea salt until a dough forms.
Our Low-Carb Pizza Crust recipe makes a crust everyone will love. This recipe can be part of a low-carb, keto, gluten-free, grain-free, diabetic, or Banting diet. Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes.
This easy keto pizza crust uses low carb ingredients, including mozzarella, cream cheese and almond flour to make an amazing fathead pizza dough. (No chicken or cauliflower in this recipe!) Find out how to make a quick low carb pizza crust using the microwave or stovetop method.Origins Of Fathead Pizza Dough. The original recipe for low carb pizza from the Fathead movie contains almond flour. The classic combination of mozzarella and cream cheese to create a chewy texture. I thought it would be a perfect candidate to adapt into a nut-free keto pizza crust recipe.
How to Make Low Carb Pizza Crust. This low carb pizza crust is super easy to make. Just mix and roll out and you’ll have homemade pizza in no time!
In a bowl, mix all of the dry ingredients together. Add the eggs and mix with a silicone spatula.In large bowl, combine almond flour, parmesan cheese, psyllium baking powder, oregano, basil, and garlic powder. In small bowl, combine eggs, water and olive oil. Pour egg mixture into dry ingredients stirring until a dough is formed.
Add in additional water if needed.Preheat oven to 425 degrees. Mix dry ingredients together. Add wet ingredients and mix well. Let the dough sit for about 5 minutes to thicken up.
All you need to make this gluten-free pizza crust with almond flour are: Almond flour – I recommend to use fine blanched almond flour to avoid gritty texture. Eggs or flax egg – for a vegan keto pizza crust, replace the egg by a combination of flaxseed meal and lukewarm water. See recipe notes for the exact measures and technique.
List of related literature:
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| from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight | |
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| from Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity | |
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| from Keto Gatherings | |
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| from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless | |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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| from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better | |
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| from Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle | |
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| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. | |
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| from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes | |
| |
| from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes |
87 comments
https://www.atkins.ca/recipes/flax-meal-pizza-crust/2099 it was done years ago….
Oh yeah my sister makes one that’s awsome! I tried it with provincial herbs mix and was pretty good. Oh and a bit of honey.
Dear Gayle, looks like good pizza dough. Do you think that I can use the same dough as pie crust? I know you have your own recipe but I found that hard to roll with my arthritic hands. This looks more pliable as the cheese is not melted. Look forward to your reply from the UK
Thank you for sharing this video. I have been looking into the low carb lifestyle. I am a lover of pasta, bread, and potatoes. I use those as my staple foods. I have a lot to change in the next coming months.
You have great counter space in your kitchen for rolling out dough. Very nice!! By the way, flaxseed is the BEST thing in pizza dough. I’ll bet this tastes great!
@mercurians2008 Sorry I didn’t get ths message! And thanks 😉
@mercurians2008 Hmm… Maybe real tuna, not the canned kind…then again who knows. Anchovies are fish. I find fresh tuna too subtle for pizza and something I prefer prepared in other ways. But then again again, lol, I love BBQ Chicken pizza. Now that I’m really thinking about it, a prebaked cheese pizza topped with tuna salad doesn’t sound too bad at all… ☺
Oh and let me know what you think if you try it! I love it even more since it’s good for your health!
Looks great! Will definitely be trying your recipe this weekend. Thanks for sharing!
mine came out way too mushy on the inside but with a dry outside
@HarryBugger No oil at all! I’ll give it a try! And I hope it’s a pizza you’re sending! LOL!
@HBKitmitto Thanks, and believe me it is! The bottom get all crusty and brown when it cooks!
@HarryBugger OOOooOoOh! Now that explains why I’m having problems with my bread recipe!!! Wow thanks man! Do you know other kind of flour that have glutten. I’m not a big fan of white flour.
@MsBossy2UBustas AHAHAHAH it must have been a shock to see my face then! lol
@CearaQC Thanks, ya know that the body can’t break the flax seeds. You need to break them at least a little if you want to get their benefits. 😉
@ShadowVampira Yeah it’s awsome….but I didn’T have sprouts when I made the video 😉
its funny whn i 1st watched ur video up until the end i pictured u wit dark hair n clean shaved. lolz i have no idea y. its always a nice surprise cuz i always forget lolz
Cool idea, using ground flax seed. Never thought to grind up the flax seed. I always put whole flax seeds in bread. Thanks for posting.
That was really easy pizza dough. I need to get the ingredients to make the dough, though. You won’t like New York pizzas, then. Packed with lots of mozzarella cheese. Did you put alfalfa sprouts on top of your pizza after wards? Seems like a good idea to me…..or, at least I would have done it. I tried making no-yeast bread, I hate it. Need to buy yeast.
Thanks! Just what I was looking for might have to double this ��������
I made this pizza today..I loved it..its the best pizza I’ve ever made,full of flavor..
I like that it’s just a few ingredients without cheese and eggs..am looking forward to buns and toast bread,pancakes & many more..,please do upload a recipe of those if u can
Thank u so much for uploading this delicious recipe!����������
Think we can leave out the almond flour? My kids are allergic
Tortilla didn’t work for me, it sticked to the parchment paper. So frustrating
I made these today with golden flax seed meal and they taste absolutely delicious! Better than any healthy wrap I’ve purchased! Great texture too! Thanks for sharing this video ��
Excellent easy to follow recipe! Can’t wait to try this!! Thanks for taking the time to make it!��
I’m excited,…..but need to watch my carbs closely. You say 1.2 carbs each,…but other sights with flaxseed say 7-9 carbs. How do I know what the truth is? Desperate dale
What was the calorie count for the pizza and the protein count and the fiber count thank you good day
Hi Anna,
Thank you for this simple recipe and explaining everything so well. Just made them. They look delicious!
Will have them for dinner tonight. Making tacos with them. Thanks again and have a great day. Best Wishes…. John C.
Going to make these this afternoon when I fry up some steak and have some steak fajita wraps!:)
golden flax seeds actually tastes better for this recipe a more milder flavor, the dark flax can be a little strong for some
Flax, Psyllium husk, and Xanthan gum all make a slimy consistency when you chew these “breads” just be warned, I dont like the texture tbh.
I just gave this recipe a try and…wow, the best flaxseed wraps I’ve ever tried. Thank you. ����
I tried these measurements and it did not work (and I’m a pretty darn good cook). The dough was way toonwet and sticky, I added more flax, still no success. I’m determined to make this work!
@Acadianiste Oh and it is!!!! but don’t buy flax seeds that are allready grounded. They lose their nutrients after a week.
This are great. Karl and I loved them. They weren’t as easy to make as you made it look but I think it will get easier the more I do it.
Just made these, my friend, and they’re not bad at all! I’ll probably make Tuna Salad to put in it. I shared on my keto instagram page, and as always, put your name out! I’m making your crock pot pizza today, for supper, which I’m super excited to try!! I’ll post on the video how it turned out, which I’m sure it’ll be amazing!! Thanks, Anna!!
Hi…mine turned bitter and completely awful tasting. Could it be possible that I left the ground flaxseed sitting for about 30/40 mins? Is there a way to get rid of the smell?
1 cup flaxseed and 1/2 cup boiling water, works well to form a dough. Thanks.
Didn’t work. Used the recipe and got a sticky mess. Obviously too much water or not enough ground flax seed.
I followed your recipe for the dough to the letter. After the dough balled up, I put it on parchment paper and sprinkled a small amount of flax seed over the dough, kneaded it a bit and let it cool. From there on it was easy to cut into fourths and roll into balls. Instead of using a rolling pin, I put wax paper on my tortilla press and covered the dough with another sheet. It made the perfect thinness. I used two of them to wrap the tuna salad I made and refrigerated the other two for tomorrow. I will definitely will made these again. Thank you for sharing.
i love this recipy i made it last night with everything is same but replaced full eggs into all whites and it came out super nice i made very thin on foil with my hand pressed omg so good even batter then original flour crust sometime came out soggy but this base is so crispy and great taste finally i can eat real pizza with my dite, so goodddddddddd big thumbsup keep posting new recipys
Ok, I followed the recipe to the letter but once I put the boiling water in it was just a sticky mess and never formed a dough, are you sure it’s only 1 1/2 cups flax seed meal?
Hi I made these a while ago after seeing a similar recipe on YouTube. In that video she adds the flour to the boiling pan of water and keeps stirring until it comes together. Wraps turned out well but there is a slimy sensation on the tongue from the flax I think. Did you have a similar experience.
Can these be stored in the freezer, and how long would they last in there?
I was using just a cup of the dark flax seeds that I ground into the meal there was a few clumps with using 2/3 hot water but it was so sticky what did I do wrong? Was it that the water really had to be boiling?
Can you store these ones long? They would be excellent to just make a bunch and use ’em throughout the week.
Anna, Thank you very much for the recepie exactly what I was looking for for egg burrito wrap or chicken wrap can we crisp up in oven by brushing with some coconut oil and sprinkle with my favorite zaatar ( zataar Crisps). So healthy and versatile and low carb low sugar tastie yay yay spices are endless creations for this recepie thank you again so very much God Bless what you are doing
I wonder if you could use these as tortillas in a chicken enchilada recipe. If so that would be awesome!!! I’m going to give it a try!
Commenting in 2020 during the pandemic. Ketogenic diet all over youtube now, this low-carb pizza crust video was ahead of its time!
0MG Gayle, i have got to make this. Thanks for sharing ������
It is the same here in Norway, the cheapest tomato sauce has the least carbs. But I am sure that is just because they have watered it down. Because I don’t think the cheap brands use some extra special low carb tomatoes in there, just regular, as all the others. So it must be less concentrated or watered down.
I don’t know about Canada. But maybe it is the same there as in the US. How on earth can you manage to find out how much carbs there is in your food? I have studied American labels, and they don’t make any sense. I think they are made like that on purpose, so that consumers can’t compare different foods to each other. Here we have always and only a list of nutritians per 100 grams. That way we can compare and choose the sausage, for example, with the lowest carb per 100 gram.
I tried to buy some stuff from Amazon, but I couldn’t, because I did not know how many carbs the items contains. Carbs per serving, that is just stupid, I think. How on earth could I find out if it contains more than 5 carbs per 100 grams, or less? That is important for me, because here it is a general rule that on low carb you can eat everything with 5 carbs or less. That is totally general and depends on the weight of the product also. For example can brans with high carbs be used because it weighs nothing. So to shop anything online from America where there is nothing to compare against, I don’t know. Maybe I don’t understand the “per serving” thing. What I can say is that American products here, or products ment for the American market, have a white sticker glued over the per serving nutrition list, with a translation and per 100 grams. Per 100 gram is used throughout Europe, and is a very good system because let’s say 7 carbs per 100 grams will also be 7% carbs.
If I buy something with 4 carbs per serving, that can actually be 25 carbs per 100 grams or 25% carbs, which is way to much.
I am very sure America has that system to be able to push more unhealthy products on people. A bag of potato chips contains around 35% fat. Alarming, yes. But per serving, it would maybe be 4 grams (I don’t know). And it would suddenly not look that bad as 35%. I’m sure the food industry of America have demanded that it must be per serving instead of per 100 grams or percentage.
Well, well, anyway. I’m just angry because I want to buy stuff at Amazon and don’t dare because of no useful nutrition facts. Maybe I should google and try to find out how to convert per serving to per 100 grams.
Your pizza crust looks really, really nice:-) Thank you for the recipe! I think I will make some, actually. If I can find coconut flour.
I think bread and bread-like things are the worst on low carb. I don’t wan’t to add gluten either, so it is quite limited or very expensive to come up with a bread like thing. I’ve had that classic egg, cream cheese and various seeds bread too much (the last time I was low carbing), so I can’t stand it anymore. So now I buy some very expensive bread mix. It is ok, not bad at all, but too expensive for a microscopic bread. But it is the only thing to find around here.
But that pizza crust of yours, I thing that can be used for several things. Maybe quesadilla, taco shell and things like that. I love quesadilla, and have a quesadilla maker. I think I will try to: Make the pizza dough, form it to discs in the size of the quesadilla maker, put them in the oven and bake them, but for maybe 5-10 minutes less, so that the pizza crust is still quite soft, like a soft tortilla. And then just make a quesadilla with them an bake it in the quesadilla maker to crispy.
But to do that, I have to order some coconut flour online. Things like that is non-existent in our horrible grocery stores. We have almond flour only and regular high-carb gluten-free flours (I checked that yesterday). The health shop may have coconut flour. But to drive there and thru those road-block payment automats with cameras and everything (I don’t know the english word), would be more expensive that to just buy online and pay for shipping. Local shops is losing customers, yes, but they wanted that new bridge anyway, the bridge we have paid for in years, and it is not even complete and possible to drive over. And I’m not paying just to drive the same old road to those shops. It is a very high fee, actually. So, I order happily online now, even though I like to support local shops.
What part of Canada are you in Gayle? I’ve never seen the spice you used on the mushrooms here in BC
Cheryl
I made a pizza crust from almond flour, flax seed meal, and some coconut flour along with some seasonings and it came out great. Putting cheese in the recipe does make a nice crust, too, but I don’t like to use as much cheese as most recipes use. I just baked the crust for about 10 min and then put the toppings on and heated it again until the cheese on top melted. It was so good to have pizza again.
Try caramelized onions too. INCREDIBLE! I know what you mean about other cheeses on pizza. Most people put WAY too much on. I like only a tiny bit of mozzarella, and more parmesan. It makes the pizza more crisp and not so gooey.
I died laughing when I seen edit of. bites eaten from the doe!!
When she was eating it, it looked floppy soft, and not crispy crunchy…I’m still looking for that real crispy Keto friendly crust!
The recipe on the link says to add 1/4 tsp of cream of tartar, you didn’t add that. If the purpose was to act as baking powder, it’s missing an ingredient….lol. Also for some clarification, the WHOLE crust isn’t 3 carbs right? It’s 3 carbs per slice right?
Oh my Gayle do I want a slice of that pizza. Doesn’t look like you are missing anything with that pizza recipe. I also love parchment paper. I prefer it to foil. Foil sticks so much and tears easy. Thanks again for sharing. Appreciate the time you take to make and post your videos. Happy low carbing….
WARNING: if you have Dysphagia this pizza crust will make you CHOKE….Coconut Flour makes the crust very dry….The recipe was very close to like actual pizza but with CHOKING….
Gayle, I don’t eat desserts or anything that has a sweet taste but I didn’t see any pizza recipes on her site only her guilt free desserts and some other foods but not pizzas
So happy your a bowl scraper. Makes me Cray Cray for cooks to leave food in their bowls.
Hello!!! Going to make this tonight but i have no cream of tartar, is this necessary??
is flaxseed meal required? is for flavour or is needed for it being crispy or? I don’t have any and do I have to run and get it or next time and make it with coconut flour is fine?
Just made it for dinner with salami topping. My pizza came out a bit thick and messy cause I couldn’t flip it over, it stuck with baking paper and not kept the shape well. But the flavor was really good and it was so crunchy. Thanks for ur video! I’ll try harder next time ^^!
I made this tonight and think it has been the best crust substitute i have tried. I was very pleased. I want to use it to make sandwiches also. Does anyone know if this freezes and thaws well?
Gayle Hello from Ontario Lovely to see a Canadian Keto person here. Someone who knows and understands about our prices
If your dough sticks look at how this lady does it https://youtu.be/cCzgAeAIOqE
Yeah my kitchen is allright. And yeas the flax seed adds a little nutty taste to the the pizza
Pizza just came out of the oven and it is delicious!!! Thank you Gayle for the recipe:)
pepperoni..oh yeah..one on the pizza, two in my mouth..lol…and so on…oh, by the way, ill be right over….
Very much disliked the way you put cheese over your mushrooms and pepperoni.
But the pizza looks awesome and im sure it is!
quick question for you.. I understand Keto to be a very specific diet as I am new to this way if life. Does (low carb) constitute keto friendly? Ketosis is ultimately my goal.
HALLELUJAH I FOUND SOME RECIPES!!!!! You have no idea how your youtube channel is helping me.
I am making this crust today. I’m excited to try it because I really like pizza and have had to give it up. I have a disease called Small Intestine Bacterial Overgrowth and am allowed 50-100 carbs per day, closer to 50 (this is a very debilitating disease). I am also lactose intolerant and have acid reflux. I don’t have a gluten intolerance but let’s just say, the only bread I can now digest is potato bread. I follow the low FODMAP safe food list to keep me in line. I purchased lactose free cheese for this recipe and it is very low carb. It has taken me over a year to figure out the foods I can eat and now with your channel and book suggestions I feel like I can eat like a human again. Maybe now I can increase my safe foods from a choice of thirty, to the sky’s the limit! Thank you, again!
Like so many others… just made these tonight and they are excellent. Thanks
made this tonight, it was really good. I shared the video with my keto group! thank you, love your videos
Yay pizza! Looking forward to trying it. So much flavor in the crust alone! Thank you. Love your videos. Your videos have become my favorite lo carb ones.
can i come live with you lmao����… this low carb I’m on I’m on 20 net carbs and less and all your food looks so good…I live off pretty basic food…and it is always better when someone else makes it lol
Hi Gayle. I’m behind in my comments for your 3 most recent videos. I finally succumbed after 20 years to the mountain cedar allergy that is rampant in Texas this year. I could watch your videos but not think clearly enough to give a comment that made sense. Anyway, I am much better now and I was watching your older videos and decided to make this crust last night for dinner and it was a big hit. I agree that if one likes thin crust pizza, this is the best low carb one I have ever tasted. Thanks Gayle!!
Great video! Just started this diet and I’m still basically starving on it, craving chocolate like crazy, only 3 days in and broke down had about 4 oz of vanilla ice cream with chocolate syrup. I love pasta and pizza. How many of those slices would you say is an appropriate amount to eat as a dinner? Would you have a salad with it? Thanks, just need some pointers!
HI Gayle, I don’t like the taste of coconut flour. Would I be able to substitute it with almond flour?
Hi Gayle, do you think I could make a few at a time and freeze them?
I appreciate the way you scrape your mixing bowls. It drives me crazy to watch chefs and cooks who leave so much in their bowls to waste. I’m glad to find this crust recipe. One of the things I have missed the most while doing low carb is pizza. I do have one question about your almond meal. I heard you say on another video that you grind your own. So do I. I was wondering, do you toast the almonds before grinding? I usually buy raw nuts.
Thank you for this recipe….and for introducing me to Herbamare! I bought some on Amazon and I have been using it on everything! It’s wonderful! I plan on making the pizza very soon.
thanks for testing these recipes out for us and finding all the little tips and ‘don’t do’s’…kind of like America Test Kitchen program on PBS. You’ve saved me a lot of experimenting and I really appreciate it.
today I have baked this pizza
the dough is great
I like this
I’ll use the same dough for “Zwiebelkuchen” (i am german:D )
Hi Gayle!! This pizza crust looks delicious! If it can support the topping so that you can eat this with your hands, it passes a big test in my book. I need to try this! Thank you so much for sharing a great recipe of Kelly Herring!
This looks delicious!!�� Can’t wait to make it. Thanks again ��