Posts Tagged ‘flaxseed pizza crust’

Yes, You Can Give Up Gluten and Have Your Pizza Too!

In Alternatives to Hormone Therapy for Breast Cancer, Anticancer foods, foods for colon cancer, foods for breast cancer, Breast Cancer, Uncategorized on March 14, 2017 at 9:20 am

These days, it seems the vast majority of Americans have some sort of intolerance to gluten, whether or not they have any obvious symptoms.  But you have cancer, I strongly suggest you consider giving it up.

Gluten is a protein found in wheat, rye, barley and other grains. While it has long been a mainstay in American diets, it could spell trouble for you if you have cancer or an otherwise compromised immune system.  In fact, it could be problematic even if you don’t, as it has been found to significantly hinder the availability of nutrients from food.

Plus, often it isn’t actually the gluten itself that is the problem. There are other compounds in wheat as well that provide fuel for pathogens such as viruses and bacteria, which in turn gives rise to all sorts of symptoms. For example, grains often bear the blame for chronic inflammation.  However, often it is not the grain itself that is the problem, but rather the mycotoxins (toxic substances produced by fungi that can infect grain crops) on the grains that is the problem, especially if you have an autoimmune disorder.  What is really happening is that people with autoimmune disorders have viruses and or other pathogens in their bodies, and those bugs feed on the mycotoxins, in the process creating neurotoxins that cause inflammation.

Of course, if you know that you’re free of pathogens, then it might be fine to eat wheat — but I would not take the chance if you have cancer or an autoimmune disorder.

Besides, most wheat is now GMO, and even when not, it is important to know that wheat fields in the United States are sprayed with Roundup a few days before harvesting in order to maximize the harvest.

You don’t have to give up good food….

pizza with mustard greens and arugulaAs a native New Yorker, I love pizza.  But having gone gluten-free a few years ago, I had to give it up, or so I thought. For months, I considered some of the gluten-free crusts I read about in cooking and health magazines.  None seems to replicate my beloved pizza, but then again, I was too stubborn to give them a try. If you read my article Food Fatigue, you will see that I finally took the plunge and actually found a recipe that worked for me.  (Note: Miss you lots Tami, so grateful we had that evening together).

There are a lot of gluten-free pizza recipes out there, but I am sharing some of my favorites. (For more recipes and healthy reasons to enjoy pizza, visit the link above).

Awesome Gluten-Free Pizza Crust


1 generous cup riced or grated cauliflower

1 pastured organic egg

Generous pinch of Celtic sea salt (about ¼ tsp)

Flaxseed: freshly ground and up to 4 Tbsp

Dried oregano, basil, thyme, and rosemary*

pinch cayenne, if desired

1 cup tapioca or garbanzo bean flour

¼ cup olive oil

Reserved cooking water

Toppings of choice

Recipe:Pizza slice

Preheat the oven to 400 degrees

Cauliflower rice: you will need about one cup

In a small covered saucepan, steam the cauliflower over low heat in a very small amount of water (less than ¼ cup).

Drain, reserving about 1-2 Tbsp water. Spoon cauliflower onto a clean dishtowel and press out the remaining water. (While recommended, you can skip this step,  but be sure to drain completely)

Mix the egg with the cauliflower, salt, and ground flax. Add 1 Tbsp each dried basil, oregano, and thyme. Grind between fingers a tsp of dried rosemary. (While fresh is an option for the herbs, dried works best in order to keep the crust flaky and crisp). Add the tapioca flour, mixing it until thoroughly incorporated.  Add the olive oil and 1 Tbsp of the reserved water (save the rest in case you need it).  Mix just a bit with a spoon, then mix by hand to create a dough; shape into a ball.  The dough can be made ahead of time to be used in up to two days.

Place the dough directly onto a floured pizza stone or on a piece of parchment paper or in-between two pieces of parchment paper.  Using a rolling pin, roll the dough out either into a circle or rectangle, to the thickness of ¼”.  You can do this directly on the stone or on the paper—if directly on the stone, rub some extra flour onto the rolling pin to prevent sticking.  If using parchment on both sides, peel off one side and turn onto stone.  Peel off remaining piece of paper.

Bake 10 minutes; remove from oven and place on stove-top.

Top with your choice of sauce, cheese, vegetables, and fresh herbs. Bake until cheese is bubbling and the crust is lightly brown.

(If you wish, you can chop small kale leaves or baby greens such as micro mustard greens and toss them with a bit of olive oil or melted ghee (which can handle high heat). Add this on top of the sauce, as I did this time, before the cheese.)

Remove from the oven and let sit a few minutes.  Top with broccoli or watercress sprouts and/or baby arugula.  Cut into eights with a pizza cutter or knife.  Enjoy!

*I use 1 Tbsp each dried oregano and basil, and 1 tsp each dried thyme and rosemary, crumbled.

If you prefer a lighter crust, you can omit the flaxseed, but if you have breast cancer or are looking to avoid it, it might be best to include it. For more information on this, please click HERE and HERE. You may also prefer to swap the tapioca flour with garbanzo bean flour as while gluten-free, tapioca flour (starch) can still raise glucose levels.

You can also make pizza without any flour at all:

 Cauliflower Minis:

Mix together the following:

1 head cauliflower, riced

2 large eggs

¼ cup shredded or grated parmesan cheese

1/3 cup tapioca flour (or substitute grated mozzarella cheese)

3 Tbsp fine chopped basil or 1 Tbsp dried

1 Tbsp dried oregano

Dash cayenne pepper

Generous pinch coarse Celtic sea salt

¼ tsp freshly ground pepper

Top minis with:

Marinara sauce

Cheese (raw cow or goat cheese is fine; no commercial cheese or soy cheeses; soy cheese is a highly processed, toxic ‘non-food’ and should be avoided.)

Other toppings of choice, chopped small


Preheat oven to 400 degrees. Add egg, cheese, flour, spices, salt and peppers.

Drop by large spoonfuls onto a baking sheet lined with parchment paper.  Bake until golden, 20 min.

Top each ‘pizza’ with a thin layer of sauce, mozzarella or other cheese and bake until cheese melts, about 5 or 6 minutes.

Garnish with additional chopped basil, chopped broccoli or watercress sprouts, or crushed red pepper flakes


For more Pizza recipes, please click HERE:


~~If you don’t know your options, you don’t have any~~

Elyn Jacobs is a breast cancer survivor and holistic cancer strategist who helps people make better, healthier, non-toxic choices. She emphasizes the critical nature of addressing the root cause of cancer and not just its presenting symptoms (such as the tumor). Elyn specializes in understanding the role of estrogen in breast cancer and debunks the myths associated. She is a Contributing Editor for The Truth About Cancer and was creator and host of the Survive and Live Well Radio Show on the Cancer Support Network. Elyn is on the Medical Advisory Board for BeatCancer.Org and is on the Advisory Board to the Radical Remission Project. Elyn was the former Executive Director of the Emerald Heart Cancer Foundation. Contact Elyn via her website. Elyn offers consults via Skype, phone or in person.

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Flaxseed: The Anti-Cancer Power Seed

In Alternatives Cancer Treatment, Alternatives to Tamoxifen, Breast Cancer, Healing Cancer Naturally, Hormone Balance, Uncategorized on February 29, 2016 at 3:38 pm

As explained in my post Flaxseed: Better Than Tamoxifen for Breast Cancer, flaxseed is quite beneficial in the prevention and treatment for breast cancer. However, flaxseed has also been found to inhibit the growth and metastasis of prostate cancer and offers protection against colon and other cancers.

Flaxseed contains lignans — phytochemical compounds that are concentrated in the fibrous hulls of flaxseeds. These lignans have a significant impact on the body’s ability to manage cancer. Studies have shown that lignans significantly reduce tumor growth by increasing cell death, decreasing angiogenesis and many other processes. (See Flaxseed for more information.)

Flaxseed is high in Omega 3’s and well as antioxidants, further defeating cancer by supporting immune function and reducing inflammation. Flaxseed also contains considerable Alpha-linolenic acid (ALA) which has also been found to reduce inflammation and cancer growth. The fiber content of flax is yet another of its virtues. Fiber has been implicated in protection against cancers such as colon cancer.

When I went gluten free, I began experimenting with high flax gluten-free substitutes.  While there are plenty of ‘gluten-free’ options at the market, most are filled with undesirable ingredients.

Below are a few of my favorite recipes (you can also add ground flax to oatmeal, cereals and other favorite dishes):

Flaxseed Muffins

One muffin will provide you with 20 grams flaxseed—eat one or two daily (2 if you add apples or walnuts as the flax content per muffin will be slightly lower as the recipe will yield more than 12 muffins).


  • 2 cups flaxseed, coarsely ground (freshly ground, not pre-ground)
  • 3-4 teaspoons stevia (or ¼ cup coconut sugar or maple syrup)
  • 1 tablespoon aluminum-free baking powder
  • 2 tablespoons ground cinnamon
  • ½ teaspoon fine Pink Himalayan or Celtic sea salt
  • 5 large eggs
  • ½ cup water, room temperature
  • ⅓ cup melted coconut oil
  • 2 teaspoons pure vanilla extract


  • Chopped unpeeled apples
  • Chopped walnuts
  • Coarse Celtic sea salt for sprinkling on top prior to baking
  • Whey powder– plain, chocolate or vanilla


  1. Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners. Set aside.
  2. Combine flax seed with sweetener, baking powder, cinnamon, whey (if using) and salt in a large bowl. Whisk to combine fully and set aside.
  3. Put eggs, water, oil and vanilla extract into a blender. Blend on high for 30 seconds, until foamy.
  4. Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
  5. Spoon mixture into prepared muffin pan (if you add chopped walnuts or apple, you may need more than one muffin pan; alternatively you can make disc-shaped ‘muffin tops’ by spreading batter on a parchment lined pan. These can be used as toast for eggs, crusts for pizza, etc.
  6. Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean. Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.
  7. Muffins can be toasted or frozen. Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.


Super Seed Bread


  • ¼ cup rolled oats (omit and increase flax to ¾ cup, if desired)
  • ¼ cup raw buckwheat groats (omit and increase flax to ¾ cup, if desired)
  • ¼ cup chia seeds *
  • ½ cup flaxseed
  • ¼ cup raw sunflower seeds, sprouted, if available
  • ¼ cup raw pepita seeds (pumpkin seeds)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • ½ teaspoon fine Celtic or Pink Himalayan salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper, or to taste
  • ½ teaspoon Ceylon cinnamon
  • Coarse Celtic sea salt for sprinkling


  1. Preheat the oven to 325 degrees. Line a 9” square cake pan with two pieces of parchment paper, one going each way
  2. Place the oats and buckwheat groats (if modifying to include more flax, use ¾ cup flax and ¼ cup oats or groats or a combination of the two) in a high speed blender or individually in a coffee grinder until they resemble a fine powder
  3. Grind flaxseed
  4. Add remaining ingredients to bowl; stir until well combined
  5. Stir in one cup water until well combined; the mixture will be watery
  6. Pour into the pan and spread out evenly with a spatula. Sprinkle with coarse Celtic sea salt, sesame seeds, and poppy seeds, if desired.
  7. Bake, uncovered, for about 25 minutes, or until firm to the touch. Let the bread cool in the pan for 5 minutes and then transfer to a cooling rack for 5-10 minutes.  Slice into fourths (or eights) and enjoy, or allow to cool.  Wrap individually and freeze, or enjoy for up to two days, stored in the refrigerator.


I recommend you play around with this recipe.  Alter it to fit your needs and add different spices as desired.  Fenugreek, cumin and other spices are wonderful adds to this recipe.

This bread is also wonderful toasted, served with eggs or topped with hummus, nut butter, tahini, or pesto.

If cut into eighths, each slice will yield you over 1Tbs of flax and 10 grams of protein, more if you add whey!  Eat two slices (1/4 of the bread) and you will have your 25 grams.

*Chia seeds are loaded with inflammation reducing Omega3’s

Pizza Crust Recipe (also excellent topped with eggs):eggs on toast

For an amazing gluten free, flax filled crust for pizza or eggs, check out my pizza recipe.  You can also increase the flax in this recipe.  Just reduce the garbanzo bean (or quinoa) flour to less than one tablespoon and use 2-3 tablespoons of freshly ground flax and 1 tablespoon chia seeds. Add coarse Celtic sea salt, 1 teaspoon coconut oil and 1/3 to ½ cup freshly chopped herbs and scallions(something I have been doing and it is a great way to include progesterone boosting, anticancer power to your meal). Add in spices of your choice—fenugreek, cayenne, cumin, cinnamon are some suggestions. Use this crust for eggs or pizza.

For a delicious flax pancake recipe, Click Here.

IMPORTANT — given the state of confusion many people seem to be in with conflicting information on the internet, please understand that estrogen is ESSENTIAL to your health–EVEN for those with ER- PR breast cancer.  Please do not allow your doctor to tell you otherwise. However, remember that flax is a phytoestrogen–and is protective against cancer. Raising progesterone to bring the body back into balance is VERY important and can be done with lifestyle efforts. Progesterone is protective against breast cancer (more on this in the next post). Note that synthetic hormones should never be used.


~~If you don’t know your options, you don’t have any~~

Elyn Jacobs is a breast cancer survivor and holistic cancer strategist who helps people make better, healthier, non-toxic choices. She emphasizes the critical nature of addressing the root cause of cancer and not just its presenting symptoms (such as the tumor). Elyn specializes in understanding the role of estrogen in breast cancer and debunks the myths associated. She brings a plethora of knowledge to her practice and will help you think outside the box so you can incorporate every lifeline you may need for long term survival. Contact Elyn via her website, www.elynjacobs.com. By doing so you can ascertain exactly how she is able to assist you as you optimize your health. Elyn offers consults via Skype, phone or in person.