Almond-Flax-Parmesan Herb Pizza Crust
Makes 1 10-inch round pizza (approximately 2 servings)
1/4 cup golden flax seed meal (organic golden flax is milder in taste than brown)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash cayenne pepper, optional
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, etc.
**Pre-cooked vegetables of choice: onions, green peppers, mushrooms, spinach, etc.
**Pre-cooked meat of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.
**Tip: Fresh vegetable and meat toppings should be pre-cooked and drained to prevent crust from becoming soggy
Spread dough on a lightly oiled large pizza pan or cookie sheet lined with greased parchment paper (you can also use Reynolds non-stick foil, lightly brushed with olive oil). Using a lightly oiled rubber spatula, press the dough out to desired shape and thickness (I usually make it about 1/4" thick -- *see note below). Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done). Spread with a thin layer of sauce, cheese and desired toppings (fresh vegetable and meat toppings should be pre-cooked to prevent soggy crust); place back into the oven to bake an additional 5-10 minutes to melt 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: For a crust that is flat, smooth and even in thickness, lightly spray a 2nd sheet of parchment paper with olive oil spray and place it on top (oiled side down) of the ball of pizza dough that is centered in the middle of your prepared pizza pan or baking sheet. Using either your hands or the flat edge of an object (I use a big container of black pepper) press the dough smooth by swiping it the direction you want the pizza crust to go. When it is the desired thickness and shape, carefully peel off the top layer of parchment paper...and "Voila"...perfectly flat, smooth, thin pizza crust! If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works just fine, too.
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P.S.-- if you are already a Swerve lover like I am, and your supply is getting low...Swerve is currently running a special through Tuesday, September 3rd, for $9.99 each (for a 16-oz bag) or you can grab 6 packs of Swerve for $49.98 ($8.33/each + free shipping). You can click here to grab this special ---> Swerve
HOW TO ENTER:
The winning contestant will be chosen at random (must be a U.S. resident). To enter a chance to win, all you need to do is: Leave a comment here on my blog and include the words "Swerve BBQ Contest" (1 entry per person per day). Contest ends Friday, September 6, 2013 at Midnight EDT. The winner will have 24 hours after being announced to contact Gourmet Girl Cooks (by email at GourmetGirlCooksBlog @ gmail.com) with their shipping address. If no response is received in 24 hours, a new winner will be selected.
*The product provided in this giveaway is contributed by and will be sent directly to the winner by Swerve.