Some low carb goodies I just found ...
Cauliflower Pizza Crust
1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2tsp fennel
1 tsp oregano
2 tsp parsley
Preheat oven to 450 degrees farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).
Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.
Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.
Sunflower Seed Pizza
For crust:
2 onions
1.5 cups sunflower seeds(sprouted is best)
0.5 cups flax seeds (optional)
1/3 cup olive oil
2 cloves garlic
1 tsp herbamere or 1/2 tsp sea salt (or more to taste)
Preheat oven to 350 degrees.
Chop onions coarsely enough to fit into food processor. Add sunflower seeds, oil, garlic, and herbamere. Process until pasty. Beware, you might shed a few tears during this process!
When the mixture is think enough to hold together, it is ready. If it happens to be too watery, you can add more sunflower seeds or optional flax seeds.
Prepare a pizza stone by lining it with parchment paper. Pour the sunflower-onion "dough" onto the parchment-lined stone and use a spatula to spread the mixture as thin as you can without "breaking" the dough.
Bake for 25-30 minutes or until golden on the edges. Reduce heat to 200 degrees and slowly cook for 2-3 hours so that the middle will be fully crispy. Since this is a yeast-free dough, it won't rise, so it tastes best if it's rather cracker-like.
When the dough is done (middle is not mushy), remove and top with your favorite thrifty pizza toppings.
Golden Flax Bread
•2/3 C flax meal (I like Bob’s Red Mill Golden Flax, hand ground – but that’s just my preference from what I’ve tried so far)
•1/3 C almond meal (optional, but nice, other nut meals such as acorn can be substituted)
•1 – 1.5 tsp Baking Powder
•Salt to taste (I like more salt in my flax bread than I would in regular wheat bread)
•appr 3 tsp olive oil or butter or unrefined coconut oil (depending on what kind of flavor you want)
•2 eggs (1 egg will suffice, but 2 eggs holds together just a bit better)
•water to texture desired (it makes a big difference, and the wetter it is, the harder it is to get it to cook all the way through, I go for minimal water needed to get things fluid enough to pour the batter)
Mix dry ingredients together well. Gently beat eggs together before adding (optional, but it blends better that way.
The recipe will work for a regular sized pie tin or small loaf pan. Double the recipe for a more normal sized bread loaf pan.Don’t forget to oil the pan well before pouring the batter in.
Get your oven nice and hot (I have wood cookstove, I have no idea what the degrees are, but cooler than for biscuits, more like cornbread temp).
Cook for appr. 20-25 minutes or until golden brown on top. Toothpick or butter knife should could out clean if you insert it into the center of the bread. Enjoy fresh out of the oven or at room temperature for a nice sandwich.
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