I’ve come to realize in the last week that I have been in a toxic relationship. I had a feeling that I needed to end it, but I was in denial for months. The other night was the straw that broke the camel’s back. It was a difficult break-up, but I have to do what’s best for me in the long run so I ended it. It’s a real comfort to know that I’ll have the support of my peeps during this difficult time. Goodbye flax, it was fun while it lasted…
Had ya goin’ there for a sec didn’t I? But it’s true, flax and I are done for good. I made this delicious pizza crust the other night and couldn’t wait to share it with you guys. It was so yummy that I ate 2 small pieces cold the next morning – and that’s when it happened. I started having the allergy symptoms that I was experiencing this spring and it freaked me out. Heart palpitations, tingling throat and lips, etc.
I had long realized that stevia products, and at this point pretty much all artificial sweeteners, were giving me a reaction. The other day I realized that flax, which I haven’t eaten in awhile was also present in almost every instance that ended me up in the ER.
I love using flax because it’s loaded with Omega 3’s and basically zero carb, but obviously I can’t risk my health over it. Ironically, this pizza crust recipe was an attempt to reduce the amount of flax in my original flax and parmesan pizza crust to improve the flavor and texture. Now I’ll be working on a crust that omits the flax altogether.
Combine all of the dry ingredients and mix well. Add the 2 eggs and stir until a dough forms.
Press or roll into a 10″ circle on a parchment lined cookie sheet. Bake in a preheated 350 degree (F) oven for 12 minutes. Remove from the oven and add your desired toppings.
Return to the oven for another 18-20 minutes until the cheese is melted and the crust is golden brown.
If you can’t get hemp seeds you can use almond meal/flour instead, but it will alter the nutrition information.