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User Reviews

Flax Meal Pizza Crust

User Rating 3.5 out of 5
34 Reviews
27 out of 34 users would make it again
1 out of 5 1 out of 5
March 24, 2013 By None
This was the worst pizza crust ever! it was more like eating bread. it did not stay crisp under the sauce and cheese. And the flavor was bland.
3 of 4 people found this review helpful.
3 out of 5 3 out of 5
Better than I thoughtMay 31, 2012 By None
I am T2 diabetic and avoiding carb loads as best I can. I made a flax crust that was just ground flax and eggs, and it was a horrible, gooey mess. This one was much better. I like a thin, crispy crust pizza, so I rolled it out thin onto a greased, 15 inch pizza stone. After baking, I used a thin metal spatula to pop it off the stone with no problem. I covered it with traditional American ingredients-pepperoni, red onion, green peppers, mushrooms, and lots of cheese with a tomato sauce base. I thought is was good, better than I expected. My 9 year old did not like it, but then again, he can eat the real thing any time he wants. The calorie count is a little worrisome, but I cut the pizza into 8 slices, and two were plenty. That means about 375 calories from the crust, which is probably a bit more than a traditional crust. Add another 400-500 calories from the toppings, and it is an average calorie supper for someone who does physical work and goes to the gym every day. My blood glucose didn't spike like it does with a traditional crust.
31 of 32 people found this review helpful.
4 out of 5 4 out of 5
Low Carb Pizza CrustMay 29, 2012 By None
I made this for the first time today. Although it definitely is not your regular pizza crust, it let's those of us restricting our carbs eat a really good pizza. The only change I would make would be to divide the recipe, freeze one half and make a thinner crust with the other half. I didn't expect it to 'puff up' as much as it did and all the fiber made it impossible to eat all the crust as it was too filling. It did not stick to my pizza pan and although it was a little grainy, it was perfectly acceptable.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
FINALLY! I nice low carb pizza base!March 17, 2012 By None
Absolutely delicious!! I have tried a couple with not much success, but this was absolutely perfect. I turned the base over after cooking, before adding the toppings, so I wouldnt have trouble with it sticking.
12 of 12 people found this review helpful.
5 out of 5 5 out of 5
This was great!January 11, 2012 By None
This recipie made a great 10"" pizza, and was way more filling than the regular 'Strong White Flour' one I usually make for my family. I did use only 2 tbsp oil and less water, a pinch of mixed herbs instead of oregano. Your metal pizza tin does need to be well oiled. I topped with 2 tbsp passatta, a 100g mix of mozz and cheddar, chilli shake, and some green olives. I think that works out at 9.5g carbs per 1/2 a topped pizza - Not Bad! Thanks so much! It's funny that the negative comment posters leave no room for the chance that they may have made a mistake. I had tried a soya flour pizza recipie that would just not come together for me, and I was not giving up my beloved pizza that easy!
17 of 17 people found this review helpful.
1 out of 5 1 out of 5
There's a reason pizza dough is made with flourJanuary 03, 2012 By None
I tried this recipe and was gravely disappointed but not exactly surprised by the result. It was way too salty and had the consistency and color of a building material. The product can't be sliced--instead it breaks apart like a giant saltine. Like others, I scraped the toppings and cheese off and threw the ""crust"" into the trash--it hit the bottom with a satisfying thud. I don't understand how some of these reviewers can praise the recipe when they made changes to it before trying it. I tried the recipe as-published and can positively say it misses the mark. With heavy changes it might be edible, but certainly not good. I'd rather forgo pizza altogether. Next time I'll try a regular pizza dough recipe and substitute alternate flour and some portion of flax meal.
4 of 5 people found this review helpful.
4 out of 5 4 out of 5
Good recipe!July 29, 2011 By None
I've made this twice now, and although it's nothing like a ""regular"" pizza crust, I love it. I'd highly recommend using it with a topping of Alfredo sauce, chicken, and mozzarella cheese - absolutely delicious! - 1 recipe flax meal pizza crust, pre-baked on cookie sheet - 1 jar creamy Alfredo sauce (about 15 oz) - about 2 pounds cooked, cut up chicken - mozzarella cheese to cover Bake crust as directed. Spread sauce on crust, then chicken, then cheese, and bake at 425 degrees until cheese is melted and browned. Mmmmm...
12 of 14 people found this review helpful.
3 out of 5 3 out of 5
Not bad for low-carbJune 17, 2011 By None
This recipe was very easy to make and it tasted pretty good. My only complaint was that it wasn't sturdy enough to hold together like a normal crust so we ended up eating our pizza with forks, but otherwise it worked very well. I look forward to many more pizza nights!
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Ignore the negative reviews!! A must try!May 15, 2011 By None
This was delicious, I did add half a cup of gluten flour and half a cup of greek yoghurt and I cooked it on greased baking paper on a pizza stone. It was perfect. I think the negative reviewers should be ignored and you should try this for yourself. I was nearly put off by them, however I'm DELIGHTED I tried this.
14 of 16 people found this review helpful.
4 out of 5 4 out of 5
Much better than expected!April 30, 2011 By None
I was a bit skeptical after reading the mixed reviews, but am really pleasantly surprised. Some notes that may be of use: Don't be alarmed that it makes more of a thick batter than a dough. It did thicken up after the 5 minutes it tells you to let it set. It also made way bigger than a 12"" pie. I spread it fairly thin, and made it cover most of a large cookie sheet. Cut into 6ths, 2 slices was a very substantial dinner and made me feel way more full than any 2 slices of pizza have ever made me feel. To address some of the negative comments left by other reviewers: 1. This does not taste like regular pizza dough at all, but who in their right mind would expect it to? It tastes more like a whole-grain bread, but is a good consistency and has a wheaty, almost nutty kind of flavor. I made it as a white pizza, with Ragu Light Alfredo sauce, mozzarella cheese, sliced tomatoes, grilled chicken, and some fresh spinach. I thought the taste combination was quite nice. I used Bob's Red Mill brand Golden Flax Meal, which may make a difference in terms of taste. 2. I lined the pan with parchment paper, then sprayed that with Pam and it didn't stick the slightest bit, so the people who said they ""tried everything"" and couldn't get it off the pan didn't actually try everything.
15 of 15 people found this review helpful.
1 out of 5 1 out of 5
Terrible!February 26, 2011 By None
I was truly hoping this was going to be my fix for pizza dough, BUT it was horrible. It tasted so bad I couldn't even eat it. I pulled the toppings off and ate them without the crust. I even added garlic and onion powder and it didn't help. I would not recommend this to anyone who is really missing the flour crust.
16 of 22 people found this review helpful.
5 out of 5 5 out of 5
VERY VERY GOODFebruary 10, 2011 By None
If you have been eating a very low carb diet for long, you have have figured out the worst part about it - no pizza! I have been a low carber for 8 months now and I have lost 50 lbs. Along the way, I have figured out that processed grain like what you find in bread and pizza dough just do not mix well with my system. So I tried this recipe and and I was delighted to taste something that is acceptable for my low carb life style but lets me enjoy the one thing I miss the most -- pizza. I have played around with the amount of baking powder a little. The more baking powder you use, the thicker and puffier your pizza crust will be. :D
18 of 18 people found this review helpful.
1 out of 5 1 out of 5
Giant CrackerJanuary 25, 2011 By None
I thought this crust was awful. Getting past the hard to manage part is one thing, but the crust turns out like a giant thickish cracker. I'm all for whole grains (have been eating them for years), but this crust was nearly inedible. In the end we scraped the toppings off, ate those and threw the crust away.
2 of 4 people found this review helpful.
5 out of 5 5 out of 5
Great Pizza!September 29, 2010 By None
I decided to have this today but only made a third of the recipe for a personal size pizza. I made a couple of changes to it as well. 8 Tbsp (56g) flax meal, golden 3/4 tsp baking powder Pinch of salt Oregano, to taste Fennel seed, to taste Onion & garlic powder, to taste 1 egg 3 Tbsp water 1 Tbsp (15g) Greek yogurt I measured the flax seed and yogurt by weight. I ground the golden flax seed for 15 seconds a Breville Ikon Blender then put that in a bowl with remaining dry ingredients. I measured the spices in my palm. I didnít use any sweetener. I then put the egg, water and yogurt in the blender for about 10 seconds until blended well. I combined the wet into the dry and used a wire whisk to combine. I left it stand for about 1 minute then spread it on a silpat with an offset metal spatula. I baked it on a silpat for 17 minutes then used my EVOO mister prior to topping it with a homemade tomato sauce, sauteed veggies and mozza. I then broiled it until the cheese melted. The crust had a nice crispness to it and held up to the tomato sauce without getting soggy. I was able to pick it up and eat but chose to use a knife and fork because the cheese was so hot to bite into! This will be my regular pizza dough now. Perfect! I had a couple of photos but unfortunately it won't let me attach them.
30 of 32 people found this review helpful.
4 out of 5 4 out of 5
The flax meal makes a differenceAugust 10, 2010 By None
I have been trying your recipes with NOW flax meal and I have not enjoyed them. Today I made the pizza crust using Bob's Red Mill Golden flax meal and it was much better. I also think using olive oil in the recipe is better than whatever I was using before. I omitted the sweetener. I'm going to try pouring it before it sets up because it was tough to spread. This bakes up for a quick dinner after work. My kids had pita bread pizza and I made this for myself with 1/2 the bread left over for breakfast toast. This crust is very filling and prevents me from overeating. I'm so happy this finally worked out!
8 of 8 people found this review helpful.
5 out of 5 5 out of 5
Great Pizza!June 06, 2010 By None
I used yellow flax seed, used stevia, and added some garlic. I sprayed a cookie sheet with olive oil and baked it on that. When I took it out of the oven to add toppings, I sprayed the pizza with oil. It did want to stick to the pan but a spatula got it off okay. A few tiny peices of the bread did crumble and stick to the sheet, but it was not a big deal. It tasted great and two slices was very satisfying! Thanks!
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Delish!April 20, 2010 By None
My husband and I tried your Flax Meal Pizza recipe, and it was Delicious!! Thank you for sharing it!! Debbie
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Wow!!!April 16, 2010 By None
I started a low carb diet a couple months ago and was looking for more variety in my diet. I came across the flax seed meal in the grocery store and bought it. I looked up some recipes and came across this one for pizza. I made it following the directions to the ""T"" until I read more reviews and added a teaspoon of garlic powder and a teaspoon of Parmesan cheese. All I can say is WOW! This was really good and surpassed my expectations. I figured that it would be so-so or just ok, but no, it was wonderful. My boyfriend who LOVES pizza (from Chicago) and is NOT on a low carb diet was amazed. He is very supportive in trying things that I make even if they are low carb. This recipe earns 2 thumbs up! Thank you for sharing!!!
3 of 3 people found this review helpful.
4 out of 5 4 out of 5
InterestingMarch 19, 2010 By None
Not as good as I hoped but not nearly as bad as I feared. I spread the crust thin. It was not so much crispy as a bit crumbly. One note, if you like pizza on the saucy side, add more than usual. Or brush the crust with oil before adding the sauce as the crust seems to absorb quite a bit leaving the pizza a little dry. I'd definitely make it again.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Satisfying pizza crust!March 12, 2010 By None
I made this according to the recipe, with golden flax seeds (which I ground myself in my coffee grinder). Topped with pesto, mushrooms, salami... I love it and plan to make it every couple of weeks as a treat to myself! Thank you for the recipe!
1 of 1 people found this review helpful.
1 out of 5 1 out of 5
LAx meal pizza crustFebruary 09, 2010 By None
My husband and I started a low carb diet this week. We love pizza so we tried this receipe. I took one bite and couldnt finish the pizza. It was to seedy for me. I'm going to try whole wheat now.
0 of 10 people found this review helpful.
4 out of 5 4 out of 5
Flax Meal Pizza CrustFebruary 08, 2010 By None
I like this as a bread better than as a pizza crust. I bake it in a parchment-lined and greased 9x13-inch pan. The crust/bread bakes to the thickness of a single slice of sandwich bread. I prefer golden flax meal to brown and you can substitute oat fiber for 1/3 of the flaxmeal, a suggestion made by low-carb forum member Karianne85 for Laura's flax bread recipe. I like this recipe better for bread than the flax meal bread recipe because of its thickness (the same as a slice of bread) and because it doesn't have to be formed into a shape, you just pour and spread the dough across the whole pan, edge to edge. Don't wait for the dough to thicken, but pour it into the prepared 9x13-inch pan as soon as it's mixed, while it's still runny. It is much easier to spread evenly in the pan before it thickens. Bake as instructed for the pizza crust. It makes 6 generous slices that can be used for sandwiches (open-faced is best or handle carefully) and can be toasted.
4 of 4 people found this review helpful.
5 out of 5 5 out of 5
Flax Meal Crust is a winnerJanuary 31, 2010 By None
Ok. I was skeptical about this one but was willing to give it a try. I love pizza and this one works. After all the low carb and zero carb toppings I added, my 12"" pizza came out to a total of 38 grams of carbs, compared to 172 grams if I had made a flour crust. I followed the recipe exact but added a teaspoon of garlic powder and a teaspoon of dry italian seasoning to it. Prebaked 15 minutes and then added sauce, cheese and toppings and baked for 10 minutes. 8 slices comes to about 4.8 grams of carb per slice.
4 of 4 people found this review helpful.
5 out of 5 5 out of 5
Flax pizza calorie count question?January 24, 2010 By None
This crust is delicious; I added garlic powder to mine, too, but it can't really have 1525 calories, can it?
2 of 2 people found this review helpful.
5 out of 5 5 out of 5
WOW!!!!!January 22, 2010 By None
I tried the flax bread last night and HAD to try this today. I am amazed! Why did it take so long for me to discover this??? Ok - for those tried this and said it had a funny taste - check your flax meal. If you don't keep it in the freezer or use it within a few weeks of opening, it will go rancid and you will gt the funny taste. For those of you who say it was bad - are you following the directions to the letter? Are you letting it sit for 5 minutes before you spread it an bake it? There is some chemistry involved in using flax seed so give it another try. Also, your oil could be rancid - that happens also.
3 of 4 people found this review helpful.
5 out of 5 5 out of 5
OH MY GOD! AMAZING!January 18, 2010 By None
WOW, I mean WOW! This recipe was OUT OF THIS WORLD! Who knew pizza could taste SO GREAT without the flour crust!? I made my own marinara (no added sugar) sprinkled just a but of cheese and loaded up on veggies (mmmm artichoke hearts!). I would DEFINITELY make this again! I may just make the crust next time and eat it with some hummus!
1 of 1 people found this review helpful.
1 out of 5 1 out of 5
Taste like QuichAugust 19, 2009 By hlhlkhjlkjh
I was bummed out that it did not taste like pizza crust. First i tried the deep dish recepie on this site. It tasted like quich. Then I tried this one with high expectations. The only think I can think is to keep cooking the crust before you add the topping to keep cooking until it gets hard. Threw most of it away. I will keep searching because I love pizza.
1 of 3 people found this review helpful.
1 out of 5 1 out of 5
Good for a dietJune 06, 2009 By Pector55
Unfortunately, the only reason this was good for our diet is because we all ate 1 piece and threw the rest away. It has a bad after taste. Sorry for the negative review but there are 4 of us in the family and nobody liked it.
1 of 3 people found this review helpful.
5 out of 5 5 out of 5
Very goodMay 26, 2009 By gingin35
I just made this and it was wonderful! I was craving pizza and this was just what I needed. Very filling. I would make this again anytime! Thank you
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Great gluten-free pizza baseMay 25, 2009 By rilestar
This is the best recipe I've found for a gluten-free pizza base, and is a big hit with those who have no problem with gluten, too. I used egg replacer instead of egg, and I don't blind-bake - I just top and bake for 20 minutes. Fantastic!
0 of 0 people found this review helpful.
4 out of 5 4 out of 5
edible, not really bad. :)January 24, 2009 By lattedahh
and i'm not even dieting, so it couldn't have been too terrible, right? i subbed fake eggs and forgot to bake it first, un-topped (as suggested). i baked the TOPPED pizza 10 min on a preheated (20 min/425) pizza stone. i topped with: NO SAUCE, sauteed ground turkey seasoned italian, grated cheddar and sauteed peppers (frozen). amazingly, i couldn't taste the crust, but could........sense it's presence. :) maybe the cheddar/peps helped, as opposed to more conventional toppings. this isn't bad considering the low carb count. and, you could always serve it with ranch dipping sauce. thx, whoever developed this. it'll get you by.
0 of 0 people found this review helpful.
4 out of 5 4 out of 5
With Golden Flax Seed way better...October 03, 2008 By claudiau
I try this recipe using Goden flax seed insted the regular brown one. The flavor is way delicius and the color is more light, more like a regular pizza, not that dark
41 of 41 people found this review helpful.
5 out of 5 5 out of 5
GREAT!!!March 17, 2008 By ZoftigMomma
Laura, This Flax Pizza Crust ROCKS! It is my preferred crust. So easy and delicious. I use organic golden flax seed and I add garlic, Italian seasoning and Parmesan cheese to the mix. Thanks for this recipe! YUM! ~~Zoftig
77 of 79 people found this review helpful.
3 out of 5 3 out of 5
Spread the Crust ThinDecember 05, 2007 By susanquaiattini
I made my dough following the flax seed recipe. It was edible but had an odd taste. I made it again, but this time I added garlic powder, some onion mix and made it thinner. Once I placed in the oven, I left it a bit longer. The taste was much better, and felt more like a pizza. I love pizza, so it is a great alternative for a low carb version.
78 of 79 people found this review helpful.

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