Monday, June 17, 2013

Thin-Crust Cheddar Ranch Pizza (Low-Carb, Gluten-Free)

This was my first try at a flax-based pizza crust, and it turned out a lot better than I thought it would. The original recipe called for baking powder, but I didn't want a thick pizza crust--I like my pizzas thin and crunchy. The modifications I made achieved a crunchy outer crust, and firm inner crust. This recipe could either make 4 very large slices or 8 medium sized slices. The pizza I made was actually shared between five people, with a slice left over.

A quarter serving of pizza is 4.5 grams of carbs.
Ingredients for the crust (serves 4)
  • 1 1/2 c milled flax seed
  • 3 large eggs
  • 1/3 c water
  • 2 tbsp olive oil 
  • Garlic powder
  • Italian seasoning
  • Salt and pepper
  1. Preheat the oven to 410 degrees Fahrenheit. In a large bowl, mix together all the ingredients. 
  2. Spread the batter on either a baking pan (mine was 16.5 inches by 10.5 inches) or round pizza pan.
  3. Bake the crust in the oven for about 13 minutes.
Ingredients for the toppings (serves 4)
  • 1/2 to 1 c ranch dressing
  • 1 c chopped grilled, roasted, or sauteed chicken
  • 1 c sliced bell pepper
  • 1 c grated cheddar cheese
  • 1 c grated mozzarella cheese (optional)
  • Italian seasoning
  • Crushed red pepper flakes
  1. Spread the ranch dressing over the crust. Top with the chicken, bell pepper slices, Italian seasoning, cheeses, and crushed red pepper flakes. 
  2. Bake in the oven at 410 for 10 more minutes. 

Nutritional Info (for the entire recipe)
Calories: 2603 calories
Total fat: 214 grams
Total carbs: 57 grams
Dietary fiber: 39 grams
Net carbs (entire recipe): 18 grams 
Protein: 119 grams

1 comment:

  1. I love pizza! and this version looks so good!.


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