FLAX PIZZA CRUST
2 carbs per slice
8 ounces cream cheese, softened
16 TBSP or 1 cup Flax Meal, finely crushed
1/4 cup Parmesan cheese
8 ounces mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Cut a circle of parchment paper to fit a 14-inch round pizza pan and slightly going up the sides of the pan. Spray the pizza pan with cooking spray to help the parchment stay put. Place the parchment paper in the pan.
Whisk the cream cheese and eggs until smooth. Add the remaining ingredients except the mozzarella until well combined. Stir in the mozzarella. Drop the dough by large spoonfuls all over parchment-lined pan. Cover with two sheets of plastic wrap that have been crossed so
that the entire surface is covered. With a rolling pin, roll the dough to the edges of the pan making it an even thickness. Remove the plastic wrap. With a rubber spatula, push the dough up and away from the edges of the pan by 1/4-1/2". If the dough goes all the way to the edges, it can bubble over in the oven or go under the parchment paper.
Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.
Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.
Makes 8-12 servings
Can be frozen
Whole Crust: 2751 Calories; 222g Fat; 144g Protein; 80g Carbohydrate;
65g Dietary Fiber; 15g Net Carbs
Per 1/8 Crust: 344 Calories; 28g Fat; 18g Protein; 10g Carbohydrate; 8
g Dietary Fiber; 2g Net Carbs
It has 10 carbs and 8 grams of fiber per slice for a net carb of 2 carbs per slice. Be sure to add any carbs to the total for the toppings you add to your pizza.