Warum das funktioniert
Flaxseed crust works only when you stop pretending it is wheat dough. Gemahlene Leinsamen forms a gel, Eier geben Struktur, almond flour softens the seed-heavy texture, and Parmesan adds savory depth. Dünn gebacken, it becomes nutty, crisp and strong enough to hold toppings without pretending to be Naples.
Zutaten
- Gemahlene Leinsamen70g
- Mandelmehl50g
- Finely grated Parmesan25g
- Backpulver1 tsp
- feines Meersalz½ tsp
- Eier2
- Warm water50g
- Olivenöl1 tsp
- Knoblauch powder, optional½ tsp
- Dried oregano, optional½ tsp
Zubereitung
- Mix ground flaxseed, almond flour, Parmesan, baking powder, salt and optional spices.
- Gib Eier, warm water and Olivenöl. 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.
- Backen 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.
- Gib light toppings and bake again until the Käse melts and the edge is crisp.