While I have made a cauliflower crust before (and posted it)...it was so tedious to make and you definitely needed a fork and knife -- there was NO picking that pizza up (not in my lifetime, anyway). I also have made an herbed flax Parmesan crust that I like a lot too...but when one of my readers asked me to make a crust that wasn't all flax, I tried out a combination of almond flour, golden flax meal, Parmesan cheese and herbs and spices and created my "Almond/Flax/Parmesan Herb Pizza Crust". It has turned out to be my "new favorite" pizza crust! Now that I know hubby likes it too, this will definitely become my go to crust for both of us. I am going to include the recipe for the larger pizza crust below (which is essentially a double batch of the recipe that normally makes a thin crust 10" round pizza). This doubled crust recipe will make a thin crust cookie sheet sized rectangular pizza. The trick to handling this crust easily is that I use non-stick foil sprayed well with olive oil and then I plop the dough ball in the center of the pan and using a rubber spatula (also sprayed with olive oil), I begin pressing it out from the center towards the edges until it is uniform thickness and the shape that I want it. Your dough will be a bit sticky, but it should be sort of firm, not wet and mushy. If you need to thicken it a bit more, add a little more finely grated Parmesan cheese until the dough can be pressed out nicely into the pan. I reduced the amount of water by a few teaspoons when I doubled this recipe. Below are a few pictures as well as the recipe for the larger pizza crust (you could also make 2 separate 10" round pizza crusts instead of the larger crust if you preferred). Enjoy!
Almond/Flax/Parmesan Herb Pizza Crust
Makes 2 10-inch round pizzas OR 1 large rectangular cookie sheet sized pizza
1/2 cup golden flax seed meal (organic golden flax has a milder taste than brown)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Couple dashes cayenne pepper, optional
Spread dough on a lightly oiled large rectangular cookie sheet (or pizza pan) on greased parchment paper (I use Reynolds non-stick foil, lightly brushed or sprayed with olive oil. Place ball of dough in the center of the pan and begin pressing the dough outward with a lightly oiled rubber spatula (so it doesn't stick). Bake for about 20 minutes or until cooked through and dry/lightly crisp feeling to the touch (check the crust 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).
***Note: The amount of water in the recipe above has been reduced when I doubled the original recipe (I found that it worked better for spreading the dough over a larger surface area).