I came across a nearly zero Carb! flat bread recipe. I whipped it up for my wife in less than 10 minutes.
It was not bad at all. She even said it might make a good pizza recipe.
So, I will present it, and then list the modifications I plan to try next.
I will update over the next days or weeks as I progress.
But it is worth sharing now, if for nothing else as a ZERO Carb flat bread recipe!
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Gluten-Free AND Wheat-Free AND even Grain-Free:
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Ingredients:
3 Tbl Ground Flax (I used cold-milled golden flax seed, more like a flour, though meal would probably work too)
1/4 tsp baking powder
1/4 tsp onion powder
1/4 tsp paprika
Note: WE did not have any Paprika left, my wife wanted Cumin,
and I used Garlic Powder and Oregano in mine.)
1 Tbl (melted) oil (Recipe calls for and we use Coconut Oil, though EVOO is probably good, too.)
1 Tbl water (We use whole house filtered water.)
1 large egg (We use local Pastured chicken eggs, see future mod plans for alternatives.)
1 pinch salt ( I did about 6 shakes of Himalayan Crystal Salt.)
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Directions:
Mix all dry ingredients together.
Stir in 1 Tbl oil.
Beat in the egg and the water.
Grease a microsafe pie plate.
Pour in batter and spread evenly.
Microwave on high about 4 minutes or less.
Let cool 5 minutes.
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Future mods/attempts:
1.) First, try it with 2 egg whites.
2.) Try it next with 1 egg in oven. Parchment Paper with Temp and time in oven - TBD ???
3.) Then try 2 egg whites in oven.
4.) Finally once I find the best combo, preferably egg whites and in the oven,
then scale it larger, as if for a pizza base. Doubling the recipe.
5.) Once I scale it p, then try it as a pizza base, cooking first as with the cauliflower/cheese pizza crust version,
and broil the pizza after toppings added.
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Cheers!

UPDATE:
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1.) I forgot to include Nutrition (P,C,F) info.
Though NOTE that this is not a balanced meal/snack, but meant to be used as part of, as a bread substitute.
Though I imagine, when look it up, because of the Flax seed, it will be high in fat.
And although Flax can be converted to Omega-3, it is a very inefficient process.
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2.) I tried it this morning, as part of breakfast, introducing 2 variations (variables)
.... a.) I used EVOO instead of Coconut oil (Original recipe called for Coconut oil) ,
and b.) I baked in the oven at 350 deg F. Bake for about 12 - 15 minutes.
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Nutrition Info:
Fat 25g
Protein 10.1 (But only 6g useable from egg)
Carb (6.7 minus 6.2 fiber =) .5 netCarbs
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I have not yet tried egg whites only instead of whole egg.
But that would reduce fat in recipe.
Approximately 10g fat from Flax seed

Sounds interesting, John. Might have to try that one!