Linseed Pizza / Pie Dough
Rated 4.3 stars by 3 users
This is a wonderful dairy-free, low carb pizza base, but we've also used it as a pastry (e.g. a pie or quiche crust).
If splitting this into 2 portions, each portion contains:
620 Calories / 4.8g Carbs / 24.6g Protein / 52.7g Fat / 19.8g Fibre
If splitting this into 4 portions, each portion contains:
310 Calories / 2.4g Carbs / 12.3g Protein / 26.4g Fat / 9.9g Fibre
Be aware that there is a LOT of fibre in this base. You have been warned!
90g Ground Almonds (or other milled nuts or seeds)
125g Milled Linseed
1 tsp Italian Herbs
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1 Large Egg
60ml/g Warm Water
Preheat the oven to 180°C.
Combine the ground almonds and milled linseed in a large bowl.
Add the herbs and seasoning and mix thoroughly.
Add the egg and water and mix to create a dough. A little more water can be added if the mix is too dry.
With wet hands, shape the dough on greaseproof baking paper.
If you want to roll the dough, place a second piece of greaseproof on top of the dough and roll.
For a pizza base:
Blind bake the pizza base for about 10 minutes, remove from oven and allow to cool for a minute or two.
Turn the pizza over and add your toppings and then return to the oven and bake for 10-15 minutes depending on toppings.
For a pie crust:
Pour your pie filling in the dish and then place your rolled pastry on top. Bake for around 15 minutes or until the pastry is firm.
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