- 1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried basil (crush it even more between your fingers)
- 1/2 teaspoon dried oregano (crust it even more between you fingers)
- 1/2 teaspoon garlic powder
- optional a few shakes of crushed red pepper
- 1/4 cup shredded parmesan cheese
- 1/4 cup mozzarella cheese
- 1 egg
- optional 1 tablespoon almond meal
- Desired amount of sauce, cheese for topping, and other toppings.
- Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
- Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
- Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
- Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.
- Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
- Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven.
- Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
- 1 cup almonds
- ¼ cup butter
- ½ cup Swerve sweetener
- 2 tsp. vanilla
- ¼ tsp salt
- ⅛-1/4 tsp. coarse sea salt (optional)
- Line a 9" x 9" cake pan or 9" pie pan with baking parchment.
- Pour swerve, butter, vanilla and ¼ tsp. salt into a small 8" non-stick skillet.
- Heat over medium heat till all ingredients are dissolved.
- Add the almonds to the candy mixture.
- Stirring constantly, bring mixture to a boil.
- Allow to boil 2-3 minutes till it becomes a light golden brown. Remove from heat.
- Carefully pour it into prepared pan. (It is very hot!)
- With back of spoon, spread almonds evenly through hot candy.
- Sprinkle with coarse sea salt, if using.
- Allow to set 1 hour or until completely cooled. ( you can finish cooling it in the refrigerator, if you wish.)
- Break into pieces and divide into a 8 servings.
- Will stay crisp and keep well in a tightly sealed container for 2 weeks.
Serving size: ⅛th recipe Calories: 205 Fat: 20.4 Saturated fat: 8. Trans fat: 0 Carbohydrates: 3.8 Sugar: .8 Fiber: 2.2Protein: 3.9
- 2 lbs chicken tenders
- 1 cup grated Parmesan cheese
- 2 tablespoons dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup butter
- Preheat oven to 350.
- Combine all dry ingredients.
- Line a shallow pan with foil.
- Melt butter in a shallow dish.
- Dip each piece in butter then roll in seasoning mixture and place in pan.
- Bake for 20-30 minutes or until chicken is done.
- 2½ cups almond flour
- ½ cup sweetener (I used Swerve)
- 1/3 cup butter, softened and chopped
- 2 teaspoons cinnamon
- 1 teaspoon cream of tartar
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
- 2 tablespoons sweetener (I used Swerve)
- ½ teaspoon cinnamon
- ½ cup powdered/confectioners sweetener (I used Swerve Confectioners)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons unsweetened almond milk
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
- In a large bowl, begin mixing scone ingredients such as almond flour, sweetener, cinnamon, nutmeg, salt, cream of tartar and baking soda.
- In a separate bowl, mix together butter, eggs, and vanilla extract. Then add creamed mixture to flour mixture, stirring until combined well.
- To shape scones, transfer dough to parchment lined cookie sheet. Press dough into about an 8-inch circle.
- Combine all cinnamon topping ingredients. Sprinkle over the top of the circular dough, patting lightly.
- Cut dough into 8 triangular wedges placing them evenly apart on the pan.
- Bake for 20-25 minutes or until light brown. Let cool on wire rack.
- Stir together ingredients for glaze and drizzle over cooled scones.
Serving size: 1 serving (Total recipe makes 8 servings)
Protein 9.19g, Fat 26.51g, Cals 296, Carbs 8.53g, Fiber 4.34g -- NET CARBS: 4.19g