Apologies for my absence. I was hit with a cold, then worked a week, then got the flu, then was in Vegas the next week. It's been an exhausting month! I've been attempting to meal plan lately, so two big dinners twice a week and we're pretty much set. This pizza dough is one of my favorite recipes. It's easy, cheap, fast, gluten free, and tastes great. It most certainly is not low calorie or "light," but I prefer to stick to a low carbohydrate diet, even if that means going over my calories on days where I want pizza.
Low Carb Gluten Free Pizza Dough
makes two pizzas, 16 slices
- 16 ounces low fat Cream Cheese, room temp (1120 calories)
- 1 cup shredded Mozzarella Cheese (320 calories)
- 1 large Egg, room temp (70 calories)
- 1/4 c. Flax Meal + 1/2 c. Water (120 calories)
- 1 tsp Herbs de Provence, or other Italian herbs
- Additional toppings of your choice for the pizza
Preheat oven to 350 F. In a small bowl add the flax meal and water, stir to combine and set aside. In a large bowl add room temperature cream cheese, mozzarella cheese, and egg, beat together until combined. When the flax meal has absorbed the water and turned gummy, about 5 minutes, add to the cream cheese and eggs. Beat until combined. If the dough seems too thick to spread add a small splash of water and stir. Continue to do so until the mixture is spreadable but not too watery. Stir in the herbs and any additional seasoning you prefer, such as hot pepper flakes and garlic.
In a greased or lined glass casserole dish (ie: 10x15 Pyrex) add half of the mixture and spread thin. It's your choice, you can make two pizza crusts with this mixture or just one deep dish style crust. I think it's best when divided, and since I only have one glass dish big enough I spread the rest of the mix on a baking sheet lined with parchment. Bake on center rack for 25 minutes. If both dishes wont fit on one rack, rotate halfway through cooking to ensure even baking. After about 25 minutes the pizza dough should be crisp on the bottom and pretty much set on top. If it still looks bubbly and wet, bake an additional 5 minutes and check again. When you're ready to top the pizzas take them out, garnish them, and pop them back into the oven for an additional 15-20 minutes. I've found it takes a good 40 minutes to fully cook the dough since there is flax meal in the recipe. Each pizza makes 8 slices, I would say a serving is two slices depending on the toppings you choose and how much pizza sauce and cheese you add. Enjoy!
Per two slices of crust (and crust alone): 204 calories, 4.6 carbs, 9 grams protein, and 17 grams fat.
In a greased or lined glass casserole dish (ie: 10x15 Pyrex) add half of the mixture and spread thin. It's your choice, you can make two pizza crusts with this mixture or just one deep dish style crust. I think it's best when divided, and since I only have one glass dish big enough I spread the rest of the mix on a baking sheet lined with parchment. Bake on center rack for 25 minutes. If both dishes wont fit on one rack, rotate halfway through cooking to ensure even baking. After about 25 minutes the pizza dough should be crisp on the bottom and pretty much set on top. If it still looks bubbly and wet, bake an additional 5 minutes and check again. When you're ready to top the pizzas take them out, garnish them, and pop them back into the oven for an additional 15-20 minutes. I've found it takes a good 40 minutes to fully cook the dough since there is flax meal in the recipe. Each pizza makes 8 slices, I would say a serving is two slices depending on the toppings you choose and how much pizza sauce and cheese you add. Enjoy!
Per two slices of crust (and crust alone): 204 calories, 4.6 carbs, 9 grams protein, and 17 grams fat.
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