Ground flaxseed is less than $2/lb and on sale, a fraction of that. One pound can make the equivalent of probably 6-8 pizzas. Fresh parmesan does cost some at around $4-6/lb, but a little goes a long way. Okay, maybe I exaggerate, but you can still get about 6-8 pizzas for the price of 1 pkg Boboli.
This recipe was inspired by Melissa from I Breath . . . I'm Hungry blog. She is a food blogger and she has some easy, amazing, low carb recipes. She's also quite funny, too and has beautiful pictures. Mine cannot compare, but here is my aim at what I did of her recipe.
Ingredients for Crust:
- 1.5 cups ground flaxseed
- 3/4 cup finely grated Parmesan (using fresh is better, IMHO)
- 3 eggs
- Olive oil or water (to keep hands & rolling pin from sticking)
- Spray olive oil (to spray pizza stone or bakeware)
Directions for Crust:
- Preheat oven to 350° F.
- Combine dry ingredients in a medium bowl. I also added dried herbs to this. Do or don't. Depends on you.
- Whisk eggs in a separate small bowl.
- Add SOME of the whisked eggs into the dry ingredients. Using a fork, being mixing everything until it's all most. After a bit, I just used my hands. Don't put all the eggs in at once, as this may make it too wet. You want it just wet enough, but not overly wet.
- Grease pizza stone. I use a spray olive oil, but you can use butter or regular extra virgin olive oil or coconut oil. If you do not have a pizza stone, you can do this in a baking sheet or even casserole dish (the bigger the better).
- Spread mixture onto pizza stone with hands that are wet first. You can wet with water or with oil. I did it with oil. This is to prevent the mixture from sticking to your hands too much.
- To get a more even layer, and I wanted it thin, I used a rolling pin. Oil rolling pin before using, otherwise mixture will stick to it.
- I can't remember if this was taken before or after it baked. But, after you are done getting it to the thickness you want, pop it into the oven for 8 min. at 350° F. I love how evenly baking is on my pizza stone. If you don't have one, you gotta get one. I've had this one for over 15 yrs and it's great.
- As a note, you can make this into crackers. I'll have a different entry for this when I do it.
Ingredients for My Pizza:
- 1/3 rotisserie chicken, shredded
- 2/3 cup walnut pesto
- 2/3 cup marinara sauce
- a few thin slices of prosciutto
- a handful of basil leaves, fresh
- shredded cheddar cheese
- Had leftover homemade walnut-basil pesto from last week. Had a jar of Trader Joe's marinara, since I didn't have enough pesto to cover the pizza.
- You really can put whatever toppings you want. I looked in my frig to see what I had and what was easy to use. I saw that there was 1/3 rotisserie chicken left (this has lasted for several meals), deboned it and shredded the chicken with my fingers. Had a package of thinly sliced prosciutto and used a few slices.
- Had a bunch of fresh basil, so I threw on some fresh leaves.
- You can top with any cheese or NO CHEESE for those who can't eat cheese or are lactose intolerant. I had fresh mozarrella but was just too lazy to grate or slice, but I had a bag of cheddar cheese that was perfect to top with. Easy. Use what you have and feel like putting on it.
- For pizzas, you don't have to use a ton of ingredients. A little goes a long way. Put pizza in oven and bake for 15 min. at 350° F.
- Oh my goodness. This was the BEST pizza. The crust was thin, a little crunchy, but not crispy. The crust, because of the pesto and seasoning it with dried herbs, was so flavorful. I don't normally like crust on the pizza, but this was finger licking good and you have to gobble every morsel of it.
- Here is a slice of the pesto base. This was absolutely so flavorful and no crappy stuff added to this pizza. Very healthy, but it didn't taste healthy, rather rich.
- The side that had marinara tasted healthier and less rich. The sauce does make a difference. The pizza crust held up well. I could eat it with just picking it up and it didn't fall apart. However, it did get a little crumbly and messy, so I finished with using a fork. Bon appetit. Oh, from start to finish (pulling out the ingredients to cleanup was about 45 min. Next time, I'll be faster).
- Okay, I just broke down the cost of the crust. It cost me about $1.75 for the ingredients. Nothing was on sale, all regular priced. The toppings was about maybe $6-7. Nothing on sale. This pizza was about $8.25 out the door, minus the small utilities used. This is a gourmet pizza and no, it doesn't beat the cost of the $5 pizza, but it tastes way better and super healthy, loaded with fiber, protein, richness, and great ingredients.