Terri's Cauliflower Pizza Crust

I’ve been working on a good cauliflower crust recipe and so far this is my favorite. I am no Rachel Ray and am not one to measure so my apologies in advance for this somewhat freestyle recipe!

Ingredients:

1 bag riced cauliflower

1/2 cup almond flour

Shredded cheese (cheddar, mozzarella, Parmesan - type is not critical)

1 - 2 eggs

Spices: Oregano, garlic powder, salt and pepper

Directions:

Preheat oven to 350 degrees

Line a cookie sheet with parchment paper

Cook the bag of riced cauliflower. I microwave mine in a bowl with a slightly wet paper towel on top. Usually takes 4-5 minutes. Cauliflower should be mashable. Let cool for a little bit.

Drain the water. You need to try to get most of the water out of the cauliflower. Once it’s cooled a little you can either put it in a cheesecloth and ring it out over the sink or what I’ve been doing lately is just leave it in the bowl and push it down with lots of paper towels until most of the water is absorbed. I’ll admit this used to stop me in my tracks as I don’t own a cheesecloth (ha!) - if this is you, go with the paper towels.

Add your spices. I use oregano, garlic powder, Himalayan pink salt and pepper. Sorry no measurements, you do you.

Add the almond flour. This is what will help soak in more of the water from the cauliflower and will also create more of a traditional crust texture. You can also use coconut flour but it is even more absorbing so you might want to cut the amount a little if you go that route. This was the first time I only used almond flour and I did like the consistency better.

Add the cheese. I use a handful of Costco’s Mexican shredded cheese and a smaller handful of shredded Parmesan cheese. Again, sorry no measurements - I’d guess 1/2 cup Mexican, 1/3 cup Parmesan. You can substitute cheddar or mozzarella - it’s not critical but I do think the Parmesan helps with the consistency.

Add the egg. Scramble it up and then add to the mixture. The consistency of the “dough” should be a little on the wet side but you should be able to mold into a ball. If it seems too dry you can always add a bit more egg.

Cook. Place the ball of “dough” on the cookie sheet and start spreading it out. Try to make the thickness as uniform as possible. I like it pretty thin but not so thin it’s going to fall apart. Once you’re happy with it throw it in the oven until it starts turning golden brown. I didn’t time it but I’m guessing it took about 20 min. or so.

Top. Add your favorite pizza toppings and cook till done. I usually just add some avocado oil to the crust and add my veggies and cheese (I should have taken a picture of the finished pizza… next time!)

Enjoy. I don’t know the macros in this recipe but it is gluten free and low carb. If you succeeded you should be able to pick it up like pizza!

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Keto Snickerdoodles

I’m not a big chocolate fan so these Snickerdoodles hit the spot and leave the house smelling of cinnamon deliciousness!

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Ingredients:

1/2c softened butter

1/2c erythritol

1 egg

2c almond flour

1 tsp cinnamon

1/4 tsp baking soda

1 tsp vanilla extract

1 tbsp Lakanto Maple Syrup (optional - don’t worry if you don’t have it)

Coating:

2 tbsp erythritol

1 tsp cinnamon

Directions:

Preheat oven to 350 degrees.

In large bowl, mix softened butter with erythritol then add egg - mix till combined with hand mixer.

Add vanilla and Lakanto maple syrup and mix.

Add almond flour, cinnamon, and baking soda, mix.

Combine coating mixture in small bowl.

Scoop about one tablespoon of the cookie dough and roll into a ball and then roll around in coating. Place on a cookie sheet lined with parchment paper or silicone mat. Press down each cooking gently with the bottom of a glass.

Bake for 15 minutes (yield is about 16 depending on size)

Let cool - after about 5 minutes you can carefully place them on a cooling rack if desired.

Enjoy!

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Easy Cranberry Sauce

Ingredients:

2 cups cranberries

1 cup water

1- 1 1/2 cups erythritol

Directions:

1. In a saucepan, boil the water and erythritol for 5 minutes, stirring until the sugar dissolves.

2. Pour in cranberries, (careful not to pour too fast to avoid water splashes) and cook for another 10 minutes. The cranberries will pop to open while cooking. Reduce to low heat and simmer for 5 minutes without stirring.

3. Remove from heat.

4. Cool, then refrigerate. Cranberry sauce thickens as it cools.

5. Serve cold or at room temperature.

Yummy with turkey!

Makes 2 cups. Double or triple the recipe to make more.

Makes a great gift too!

Makes a great gift too!

Snack Ideas

This isn't a recipe but it is a Keto-friendly food snack idea. 

These healthy Keto snacks are great to keep on hand for times you need to eat something quick. Bubbies Kosher Dill Pickles are in a salt brine, no vinegar and no sugar. Olives are a great fat alternative and so are nuts. These three items work well to keep you in the zone.  Eat individually or all together- alone or with a friend is even better! 

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Keto Delicious Pumpkin Pie

Nothing smells better in the kitchen, than an oven with homemade pies baking in it. I grew up baking pies. My mother figured out that I loved to bake and with that I had the job as family baker. My family loves sweet potato pie for Thanksgiving but pumpkin is also a favorite. This recipe can be made with either as long as you use canned pureed sweet potato or pumpkin. I really like Whole Foods brand label, 365 variety's. They are so good and so easy.

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The Quintessential Crust

A great crust makes a pie. This crust is delicious made with almond flour and butter and you don't even need a rolling pin.

1 cup almond flour

1/2 coconut flour

pinch of salt

2 tablespoons erythritol sweetener

1/2 cup unsalted butter, melted

Directions:

1. Preheat oven to 325 degrees F.

2. Add dry ingredients into a medium size bowl. Make a well in the center a stir in melted butter until everything is mixed. 

3. Pour mixture into a 9 or 10 inch pie plate. Glass or tin plate will work great. Use your fingers to press mixture firmly into pie plate. Crimp edges for added hold and a final touch.

4. Bake for 10 minutes and then cool before adding filling.


Pumpkin (or Sweet Potato Filling)

1 15 oz canned puree pumpkin

3/4 cup erythritol sweetener

2 teaspoons cinnamon

1 teaspoons ground nutmeg

1 teaspoon ground ginger

1 teaspoon vanilla extract

2 large eggs, beaten

1 cup evaporated milk

Directions:

1. Preheat oven to 400 Degrees F 

2. Empty canned pureed pumpkin into mixer bowl. Add sweetener and spices and mix together.

3. Add vanilla, beaten eggs and milk. Beat on medium speed for 2 minutes. 

4. Pour filling into pie plate.

4. Bake at 400 Degrees F for 10 minutes. Turn oven down to 325 Degrees F and continue baking for 45-50 minutes. Cool completely before cutting. Serve with homemade whipped cream.

Be sure to refrigerate any uneaten pie. It's even better on day two.

Homemade, Quick and Easy Whipped Cream

1 cup Organic Heavy whipping cream

2 teaspoons erythritol sweetener

1 teaspoon vanilla extract

Directions:

1. Pour all ingredients into a small mixing bowl.

2. Whip at high speed until soft peaks appear.

3. Serve on top of pie.

4. Refrigerate leftovers- great in coffee too!

Cheese Dough Pizza

I used Carolyn Ketchum's Cheese Dough for this Pizza. The recipe for the pizza dough is found in her book, "Everyday Ketogenic Kitchen". The rest of the recipe is mine. This pizza recipe is the perfect easy way to put together a meal in less than 45 minutes. The pizza has no sauce but you don't miss it because it is so cheesy and crunchy good. Feel free to cut into the pizza right out of the oven but let it rest for a few minutes before serving. Enjoy!

Magic Mozzarella Dough:

6 ounces preshredded part-skim mozzarella cheese (about 11/2 cups)

5 tablespoons unsalted butter

1/2 cup blanched almond flour

2 teaspoons baking powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 large egg

Directions:

1. Sprinkle a large piece of parchment paper or a silicone baking mat with almond flour.

2. Melt the cheese and butter in a large saucepan over low heat until they can be stirred together.

3. Remove from heat and add the dry ingredients: almond flour, baking powder, garlic powder, and salt. Add the egg and stir everything together to form the dough. Use a rubber spatula to really knead the dough in the pan. Some streaks of cheese are ok in the dough.

4. Turn the dough out onto the almond floured parchment surface and knead for until formed, about 2 to 3 minutes. If dough is sticky, add about 1 tablespoon more almond flour. Place another piece of parchment paper on top of dough. Taking a rolling pin, roll out to a 12 inch circle. Remove top parchment paper and crimp edge to make crust. Carefully move to pizza stone or a baking sheet. Bake at 350 degrees F for 10 to 15 minutes. 

5. Add the following ingredients and turn up oven to 375 degrees F and bake for another 12-18 minutes:

Chicken, Bacon, Artichoke Toppings:

2 tablespoons olive oil

1 teaspoons oregano

1 teaspoon basil

1 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon pepper

1 teaspoon crushed red pepper (optional)

1 cup preshredded mozzarella cheese

1 cup canned artichoke halves (drained)

1/2 cup cooked crumbled bacon pieces 

1 1/2 cups chopped cooked chicken pieces

1/2 cup shredded Parmesan cheese

Directions:

1. Brush dough with olive oil. 

2. Add mozzarella cheese sprinkled on top. 

3. Combine oregano, basil, garlic powder, salt, pepper and crushed red pepper and pour over cheese. 

4. Spread artichoke hearts, bacon, and chopped chicken over top of cheese and seasonings. 

6. Cover with shredded Parmesan cheese and bake according to directions above.