So tonight, I am using that basic calzone dough I made last week but substituting 1/2 almond flour for 1/2 of the flax in the recipe. That means it uses 1/4 cup almond flour and 1/4 cup flax instead of all flax. Since almond flour tends to burn easier, I also lowered the baking temperature to 375 degrees F. For the record, it came out awesome! For those of you that may be wondering, this was a crust you could pick up and eat with your hands easily which is exactly what I did. I only needed my fork to pick up the toppings that fell off onto my plate. The dough was a little more sticky than the plain flax dough and not as springy when I was spreading it out on the pan -- if yours is too moist, add another tablespoon or so of grated cheese to dry it up a bit. Well, now I have a dilemma -- I like this crust as much, if not a little more than the plain flax I usually make -- but that isn't such a bad problem to have now, is it? :-) I snapped a few photos below for you to see as well as my recipe. This one is for you, Nora!!! Enjoy!
Makes 1 10-inch round pizza
1/4 cup golden flax seed meal (organic golden flax has a milder taste than brown)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash cayenne pepper
Let the dough sit for about 5 minutes to thicken. Spread dough on a lightly oiled large round pizza pan or on a cookie sheet with greased parchment paper (I used Reynolds non-stick foil, lightly brushed with olive oil and pressed the dough out with a rubber spatula so it wouldn't stick). Bake for 15-20 minutes or until cooked through (check it after 15 minutes and take out if it looks and feels done). Add sauce, cheese, pre-cooked toppings and place back into the oven for 5-10 minutes to melt the cheese. If desired, run under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).
|Here is the crust fresh out of the oven|