Why this works
Flaxseed crust works only when you stop pretending it is wheat dough. Ground flaxseed forms a gel, eggs give structure, almond flour softens the seed-heavy texture, and parmesan adds savory depth. Baked thin, it becomes nutty, crisp and strong enough to hold toppings without pretending to be Naples.
Ingredients
- Ground flaxseed70g
- Almond flour50g
- Finely grated parmesan25g
- Baking powder1 tsp
- Fine sea salt½ tsp
- Eggs2
- Warm water50g
- Olive oil1 tsp
- Garlic powder, optional½ tsp
- Dried oregano, optional½ tsp
Method
- Mix ground flaxseed, almond flour, parmesan, baking powder, salt and optional spices.
- Add eggs, warm water and olive oil. Mix until the dough thickens into a sticky paste.
- Rest for 10 minutes so the flaxseed hydrates and binds. This is where the structure forms.
- Spread very thinly on parchment paper. Use wet hands or a wet spatula.
- Bake at 220°C for 10–12 minutes until the surface looks set and the edges start to brown.
- Flip carefully if the center still feels soft, then bake 3–4 more minutes.
- Add light toppings and bake again until the cheese melts and the edge is crisp.