This vegan twist on the classic keto fathead crust makes a solid gluten-free, nut-free, soy-free, egg-free and dairy-free pizza crust.

Ingredients:

  • 3/4 cup (84g) ground flaxseed
  • 1/4 cup (60g) vegan cream cheese
  • 2 tbsp psyllium husk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp garlic powder (or seasoning of choice!)
  • 1/2 cup water

Instructions:

  1. Preheat oven to 350F. Line with parchment paper, or a silicon baking mat.
  2. Mix together all dry ingredients.
  3. Cut in vegan cream cheese.
  4. Slowly add water to mixture, mixing thoroughly before adding more water.
  5. When all water is incorporated, turn out dough on the baking mat, and flatten into a quarter-inch-thick pizza shape. The easiest way to do this is by rolling the dough out between two pieces of parchment paper! You can flatten it by hand, too, but it takes longer and doesn't come out as uniform.
  6. Bake the round for 15 minutes, then carefully flip and bake for another 5 minutes.
  7. Remove from oven, flip crust again and top with sauce/pesto/veggies/vegan cheese/whatever.
  8. Bake for 10-15 minutes more (depending on toppings). Remove, let cool and enjoy!

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