I had leftover carrot mash from carrot juice and was unsure how to use it when I had a brilliant idea, to use it in the pizza dough as an oil replacement. I tried it and had glorious success. The idea was inspired from the baking gods and goddesses and I am thankful!

Flax Meal Pizza Crust [Vegan]

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Serves

2-3

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Ingredients

  • 2 cups flax meal
  • 1/2 cup warm water
  • 3/4 cup carrot pulp (from carrot juice)
  • 3 cloves garlic – minced
  • 1/2 tsp salt
  • Dash: Red pepper flakes, oregano, rosemary, basil, sage and pepper.
CC's Homemade Pizza Sauce:
  • 1/2 cup finely chopped red onion
  • 2 tbsp minced garlic
  • 1 tbsp finely chopped jalapeno (optional)
  • 1 cup tomato puree
  • 1/2 tsp salt and pepper
  • Pinch of red pepper flakes
  • 2 tbsp oregano and 2 tbsp basil
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Preparation

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Coat a pan with olive oil (or line with parchment paper)
  3. Combine the flax meal and warm water in a large bowl, mix well. Add the balance of the ingredients and stir to combine.
  4. Roll up your sleeves and begin working the dough, kneading for 1-2 minutes until completely worked together. I find getting my hands wet first and along the way helps.
  5. Roll the dough into a ball, place it in the center of your pan and begin to form your pizza. I like to leave a high edge for a thick crust!
  6. Bake for 30 minutes until it is almost completely done. While it is baking prepare your sauce and toppings.
  7. Pull it out of the oven, top with sauce and your favorite toppings and bake for another 10-15+ minutes until done. Serve hot and enjoy!!!
For the Sauce:
  1. Saute the onions, garlic and jalapenos in 1-2 tbsp of water until soft.
  2. Add the balance of the ingredients and simmer on low, heating throughout, while the pizza is cooking.
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Nutritional Information

For the Crust, Serving Size 1/3 of crust: Calories: 73 | Carbs: 28 g | Fat: 24 g | Protein: 12 g | Sodium: 134 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.