out of 5
Better than I thoughtMay 31, 2012
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.