Last month I tried Melissa Sevigny’s Zero Net Carb Flax & Parmesan Pizza Crust recipe, and I gave it a less than stellar review. So I invited Melissa to comment on what I might have done wrong, which she did, and I pledged to try it again.

I have now done that, and I’m pleased to report that the crust turned out great! I have updated the chart in the original review. I am also adding a note to the original in-depth description and linking it back here.

So what was different?

This time I used the common sense that I should have used last time, and mixed the parmesan with the flax before adding the egg. I also had meal ground from seeds that I knew were fresh. (I had watched the store clerk cut open the vacuum-sealed bag and pour them into the bin.) The seeds were only a month old when I ground and used them, and the meal had been ground for less than a week.

I made two crusts. I patted out the first one by hand and baked it on a silicone mat-lined baking sheet. I put the second one between two sheets of parchment paper and rolled it out; I baked it on the baking sheet, using the bottom parchment paper for the lining.

The first crust still left my hands sticky, even when using the “wet your hands with water” trick. I wound up with an oblong instead of a round; it came out to about 11″ x 9.” (Obviously, this would have been Melissa’s 10″ if I had made it more even.)

The stickiness was why I tried rolling out the second one. It came out more round, and pretty much averaged 10″ in diameter.

Both were baked per recipe instructions.

Each pizza was topped with:

  • pizza sauce;
  • a thin bottom layer of shredded mozzarella;
  • chopped deli ham;
  • fresh chopped onion;
  • frozen chopped green pepper’
  • canned mushrooms;
  • sliced black olives;
  • a few pineapple bits; and
  • the top layer of shredded mozzarella.

Both went back in the oven for the time suggested in the recipe.

Both crusts came out stiff enough that we could eat the pizza slices with our hands. The rolled out crust seemed slightly denser and drier than the patted-out one, but not by much. Each crust passed the taste test with both my hubby and me.

Conclusion

Melissa’s Zero Net Carb Flax & Parmesan Pizza Crust is definitely another one to add to the list of favorites. It’s quick, inexpensive, and delicious, and it lets you eat pizza with your hands. This crust is definitely worth trying until you get it right!

2 Responses to WebWed: Flax Pizza Crust Revisited

  1. Yay!!! Thanks so much for giving it another go and I’m so glad it came out good this time! Phew! :)
    mellissa @ ibreatheimhungry recently posted..Peanut Butter & Chocolate Cookies (LC & GF)My Profile

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