Lizza Low Carb Pizza Base from Flax and Chia Seeds: Our Test

Tonight we tested the low carb pizza base made from flax and chia seeds by Lizza. Marc and Matthias, the inventors and founders of Lizza, were kind enough to send us enough dough for two pizza trays. The perfect excuse for our team to get together with our partners for a taste test.

What's in the Lizza base?

The Lizza superfood base is made from flax and chia seeds. That makes it low carb, gluten-free and vegan, and it's great for a quick pizza at home. The fresh base works wonderfully for pizza and tarte flambée, with a spread for breakfast, or as a savoury snack.

Luckily the sauce came along too, even though it wasn't yet available to order in the shop back then. So we got an exclusive taste of it. The sauce is nicely seasoned and has a slightly chunky texture.

How we prepared the base

We started by unpacking: separating the dough and laying it out on the baking paper provided. Two pieces of dough make one tray each. Since there were four of us, we prepared two trays straight away.

Preheat the oven to 220°C (fan) and pre-bake the base for 10 minutes. According to the instructions, the notorious Lizza pillow can form during this step, with the dough puffing up. You're told not to panic, which of course we completely failed to do. With a loud "Ahhhh" we flung the oven open and gave it a sharp poke with a knife. And just like that, the Lizza pillow was gone. After pre-baking, flip the base over and add your toppings. We made two versions.

Version 1: Vegetarian pizza with peppers, mushrooms, artichokes and olives

Ingredients:

• 2 red pointed peppers
• 4 mushrooms
• 8 tinned artichokes (in water)
• 20 black olives
• Olive oil
• Salt
• Pepper
• 1 ball of mozzarella
• 30 g grated cheese, for example Emmental

Method: Wash the peppers and cut into thin rings. Cook in a little olive oil in a pan and season with salt. Clean the mushrooms, slice them, briefly toss them through the pan and add a little salt. Drain the artichokes and halve them. Tear the mozzarella into small pieces. Top the pizza with the ingredients and bake for 10 minutes at 220°C (fan).

Version 2: Pizza with Serrano ham, tomatoes and rocket

Ingredients:

• 75 g Serrano ham
• 15 cherry tomatoes
• 50 g rocket
• 1 ball of mozzarella
• 30 g grated cheese, for example Emmental

Method: Slice the cherry tomatoes, tear the ham into pieces, and wash and spin-dry the rocket. Tear the mozzarella into small pieces. Top the pizza with everything except the rocket and bake for 10 minutes at 220°C (fan). Scatter the rocket over the finished pizza.

Our verdict on the Lizza pizza base

The base is really practical to begin with, as you bake it first and then add your toppings. The edges turn out nicely crisp, and the texture and flavour are reminiscent of a wholemeal base. Even with plenty of toppings, the middle doesn't go soggy and bakes through well. For us, Lizza is a great and, above all, convenient alternative to classic pizza dough, and we're happy to recommend it. We had a lovely evening.