Flax Seed Pizza!
I've made pizza type dinners before: flattened pork or chicken covered with marinara sauce and toppings, meatza (a beef or pork base covered with toppings, cauliflower base covered with toppings, and a cheese base. And they've all been pretty tasty but not quite pizza-base. This one changes the game though. This was thin and crunchy and even though I still ate it with a knife and fork, you could probably pick it up and eat it traditional style. Of course, I made a rectangular pizza - just to be annoying. But that was so I could cut it into 4 giant bits and loudly proclaim before anyone tucked in that I would have leftovers for lunch the next day. Phew!
I made the base, and then I made my own marinara type sauce for a topping. You could use your favourite pasta sauce (check the ingredients - that's why I made my own!), or just tomato or whatever you usually use to top a pizza. I didn't put cheese on top because that seemed a bit overkill with the cheese, nor did I have any mozzarella but that woulda been pretty tasty as well! - 250 grams shredded emmental (swiss) cheese
- 100 grams cream cheese
- 50 grams ground flax seed
- 3 small eggs
- 1 tablespoon garlic salt
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 can chopped tomatos
- 1 large carrot, diced
- 1 small onion, diced
- 3 cloves garlic
- 2 tablespoons tomato paste
- 2 teaspoons basil
- 1 tablespoon olive oil
Preheat the oven to 200 C.
In a food processor (or mixing bowl), throw in all the ingredients for the base and mix well. It actually becomes quite a sticky dough consistency.
Line a baking tray with greaseproof paper. Spread the dough out on the paper using wet hands and flatten as much as possible. I managed to stretch it out to be 1cm thick and almost the entire large baking tray. Use your judgement here!
Bake for 30 minutes in the oven. Keep an eye on it - you want it to get brown but not burnt! (And my oven isn't the best in the world!)
Dice the carrots, onion and garlic and sauté until the onions turn translucent and the carrots are pretty much cooked.
In the food processor, puree the tomatoes and add the tomato paste and basil.
Pour this over the sautéd vegetables and let simmer for a few minutes.
When the pizza base is done, spread the sauce over the base (I used about half) and then top with toppings of choice! I used ground, cooked pork, black olives and drizzled some homemade pesto over.
Stick it all under the grill for about 5 or 10 minutes until the toppings are warm. Or the cheese is melted if you're using cheese on top. Enjoy!