Keto Spicy BBQ Sauce Recipe!

Keto Spicy BBQ Sauce Recipe!

As a Texan, the weekend BBQ is a big part of my life.  There is just nothing like firing up the grill on a Saturday afternoon and throwing a big ole slab of meat on the fire and letting it cook in a primal way how our ancestors did.  Ok, they probably didn’t have propane but still, fire is awesome.

For this recipe, I wanted something a little on the spicy side but you can make it a little sweeter just by cutting the Tabasco and Cayenne and adding a small amount of sweetener.  I just wanted something a little bolder than the BBQ sauces I used to pick up from the grocery store because sweet foods just don’t have the same appeal to me as they used to.

I’ve used this recipe on several kinds of meat but by far the best is chicken.  Just grill the chicken as normal and when you’ve got about 5-10 minutes left before the chicken is completely done, brush on the sauce then close the lid to allow it to caramelize a bit.  It’s incredibly tasty.  I will also use it as a dipping sauce, usually when I make hamburger patties.

It’s very tasty and very versatile.  If you make this for yourself, please let me know!  Just tag @MySugarFreeJrny on Instagram and I’ll see it.  You can also subscribe to the YouTube channel to never miss a video and see the rest of my recipes here.  Thanks!

Keto Spicy BBQ Sauce Recipe
Yield: 10 servings

Keto Spicy BBQ Sauce Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

A keto, LCHF BBQ sauce recipe with a bit of a kick!

Ingredients

  • 1 Tsp Coconut Oil
  • 1/4 onion, finely diced
  • 1 Tbsp Garlic, finely diced
  • 1 6oz can of Tomato Paste
  • 1/4 cup yellow mustard
  • 6oz water
  • 2 Tsp salt
  • 1 Tbsp Chili Powder
  • 1/2 Tbsp Paprika
  • 1 Tsp Cumin
  • 1 Tsp Cayenne Pepper
  • 1 Dash of Tabasco Sauce

Instructions

  1. In skillet, melt coconut oil and saute onion and garlic until onion is translucent
  2. Add all ingredients, stir well and let simmer for 5 minutes
  3. Add more water if it thickens
  4. Replace Cayenne and Tabasco with 1 Tsp sweetener if you want a sweet sauce

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Keto Friendly Chocolate Fat Bomb Recipe!

Keto Friendly Chocolate Fat Bomb Recipe

Last week I posted the Keto Friendly Lemon Fat Bombs and was really surprised about the reaction I’ve gotten!  It has been by far my highest trafficked post over the last week or so and my Facebook page has been blowing up with people talking about how much hey loved them.  In fact, the people in my 28 Day Weight Loss Challenge have been making them and losing weight because of it!

So as promised, here is the recipe for the Chocolate version of the fat bombs.  Essentially the same recipe as the lemon version but with cocoa powder instead of lemon.  Don’t forget to taste them before you put the mix in the cupcakes and adjust the cocoa and sugar substitute to serve your tastes.  We discovered that Dian likes them sweeter and I like them with a stronger chocolate taste.

You might need to pick up a muffin pan and some silicone muffin cups would be helpful as well.

If you try this for yourself, I would love to see it!  Just tag @MySugarFreeJrny on Instagram and I will check it out.  Thanks!

Keto Friendly Chocolate Fat Bombs
Yield: 6 Servings

Keto Friendly Chocolate Fat Bombs

Prep Time: 5 minutes
Total Time: 5 minutes

A tasty way to increase your amount of dietary fat.

Ingredients

  • ¼ Cup Coconut Oil
  • 4 Tbsp Butter
  • 4 oz Cream Cheese
  • 2 Tsp Cocoa Powder
  • 2 Tsp Sugar Substitute

Instructions

  1. Place all ingredients in mixing bowl and mix thoroughly
  2. Spoon about 2 Tbsp into cupcake holders and freeze

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Keto Friendly Lemon Fat Bomb Recipe!

Keto Friendly Lemon Fat Bomb Recipe!

Since we cut the sugar out of our lives a few years ago, desserts have become fairly unimportant.  Which if you knew me back when I could inhale a pint of Ben & Jerry’s a night, you would know what an incredible statement that is.  Not only to my resolve to lose this weight but also to the power of the Low Carb, High Fat lifestyle.  But every once in a while, you like to have a little something sweet to finish off a meal and if I can make that sweet also be full of fat, so much the better.

So last night I started messing around and made some incredible tasty lemon and chocolate fat bombs that turned out to be very rich and just sweet enough to satisfy a craving.

If you try this for yourself, I would love to see it!  Just tag @MySugarFreeJrny on Instagram and I will check it out.  Thanks!

 

Keto Friendly Lemon Fat Bomb
Yield: 6 servings

Keto Friendly Lemon Fat Bomb

Prep Time: 10 minutes
Total Time: 10 minutes

A Full Fat Keto Friendly Dessert

Ingredients

  • 1/4 Cup Coconut Oil
  • 4 Tbsp Butter
  • 4 oz Cream Cheese
  • 2 Tsp Lemon Juice
  • 2 Tsp Sugar Substitute

Instructions

  1. Place all ingredients in mixing bowl and mix thoroughly
  2. Spoon about 2 Tbsp into cupcake holders and freeze

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Low Carb Stuffed Jalapenos Recipe!

Low Carb Stuffed Jalapenos Recipe!

Low Carb Stuffed Jalapenos Recipe!

As promised last week, I’m sharing my Stuffed Jalapeno Poppers recipe with you all this week.  I wasn’t happy  with the pictures I took last week so I decided to remake a batch and of course, I burnt the tops a bit.  Oh well, they still tasted good.  I got distracted because I was cooking these at the same time I cooked dinner, I really need to remember that I’m not the best multi-tasker in the world.

Devein and deseed the peppers

The first step is the most important because it will determine how hot the final product will be.  Cut the tops off the peppers and cut in half lengthwise to make boats.  Then remove seeds and de-vein the peppers.  All the heat for the peppers is in those seeds so be sure to remove them if you don’t want them to be spicy.  Of course if you DO want them spicy, just put a few seeds into the cream cheese mixture in the next step.  The capsaicin in the seeds is supposed to have benefits for joint health and weight loss but I am in no way an expert.  All I know is more seeds equals more heat.  Now preheat your oven to 350°.

Mix cream cheese, Bacon Pieces and Garlic Salt in bowl

Next fry up 3 pieces of bacon to extra crispy and chop into small pieces.  Then mix up an 8oz box of cream cheese with the bacon and a tsp of garlic salt until uniform.  Then take a butter knife of spoon and spread the mix into the pepper boats.  I sprinkle a little almond meal on top to give it something a little crunchy but my son said it made it taste like I mixed peanut butter into the cream cheese so your mileage may vary.

Spread cream cheese mix into pepper boats and top with almond meal

Put those tasty peppers in the oven on 350° for 20 minutes then turn the broiler on for about 3 minutes to brown the top a bit.  DO NOT turn the broiler on and get distracted by playing with the most beautiful grand-daughter in the entire world or you will end up burning the tops.  They still taste great but not the most aesthetically pleasing look in the world.

Bake on 350° for 20 minutes and enjoy!

I hope you enjoy this recipe.  If you decide to make it, take @MySugarFreeJrny on Instagram so I can see!

Low Carb Stuffed Jalapenos
Yield: 16-24 Servings

Low Carb Stuffed Jalapenos

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Enjoy tasty cream cheese stuffed jalapenos without frying them and with no grains or sugars for a tasty vegetarian and low carb treat.

Ingredients

  • 8-12 Jalapenos
  • 1 8oz box of cream cheese
  • 3 slices of bacon
  • 1 tsp garlic salt
  • 1 Tbsp of Almond Meal for garnish (optional)

Instructions

  1. Preheat oven to 350°
  2. Cut tops off peppers and slice in half lengthwise to make boats
  3. Remove seeds and veins from peppers
  4. Fry bacon to extra crispy and chop into bits
  5. Mix cream cheese, bacon pieces and garlic salt to uniform mixture
  6. Sprinkle tops with Almond Meal
  7. Spoon mix into pepper boats and bake at 350° for 20 minutes
  8. Turn Broiler on for about 3 minutes to brown tops

Low Carb Stuffed Jalapenos Recipe!

 

Grilled Garlic Green Beans Recipe!

Grilled Garlic Green Beans Recipe!

I hope everyone had a wonderful Mother’s Day!  We had all the kids and grandkids over yesterday for a little cookout and I made 2 delicious recipe that I want to share with you.  The Stuffed Jalapenos I made will go up next week but you can see a picture of them here.  For now, I want to show you my favorite way to make fresh green beans.  Keep in mind that if you don’t have a grill or a vegetable wok, that you can do this in a skillet just as well.  However, if you have a grill, you should absolutely buy a vegetable wok.  They are usually less than $20 and make it easy to grill up veggies while you are cooking your meat.

Green Beans Marinating in Baggies

First, get your beans and cut off the tips, then put them in a Ziploc bag or the equivalent.    I divided my beans among 2 bags only because I didn’t have anything bigger than a quart size but you don’t have to do this if they will fit.   Then add enough Olive Oil to coat the beans, in my case it was about a quarter cup per bag.  Then season with Garlic Salt (make sure it contains no added sugar, spice blends are sneaky) or garlic powder and salt.  Then shake the bags to evenly coat all the beans and throw throw them in the fridge for a couple hours to marinate.

Grilled Green Beans

Then throw the beans into your vegetable wok over an open flame and stir occasionally to cook evenly.  Again, you can cook them in a skillet but everything tastes better on the grill.

Grilled Green Beans

The beans are done when they darken and soften.  They also shrink a bit when you cook them so always make more than you think you need.  Serve them warm and enjoy!

Grilled Garlic Green Beans
Yield: 4 Servings

Grilled Garlic Green Beans

Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes

A Paleo, Vegan, and Vegetarian grilled green beans recipe.

Ingredients

  • 1 Lb Green Beans
  • 2 Tbsp Garlic Salt
  • 1/4 cup Olive Oil

Instructions

  1. Cut tips off green beans and place in ziploc bags
  2. pour in olive oil and garlic salt. Seal bag and shake vigorously to coat beans evenly
  3. Let marinate in refrigerator for at least 2 hours
  4. Cook in vegetable wok on grill or on skillet until darker green with brown spots and soft

Grilled Garlic Green Beans Recipe!

Low Carb Cauliflower Tots Recipe!

Low Carb Cauliflower Tots Recipe!

Tater tots are awesome.  Something about that little cylinder of chopped potatoes, deep fried to a golden brown has always made me happy.  Whether they were on that grade school lunch tray or in my Sonic order, they were always my go to side dish for my hamburger.  Sure, every once in a while I had an onion ring or two but those delicious tots were always my first love.

Now that I’m getting rid of the carbs and sugar from my life, I had pretty much resigned myself to never having tots again.  I was sad but with how quickly the weight is coming off I figured I could deal with it.  But then I started experimenting with cauliflower and figured out there is a way to get that tasty tot flavor without any of the carbs!  It took a few batches to get the recipe down but now I have an awesome alternative that has none of those pesky carbs that have filled my life with fat and pain.  This recipe is also good for Paleo, vegan, vegetarian and whole food diets so dig in!

Start with a half a head of Cauliflower

I make my tots a half a head of cauliflower at a time and it makes more than enough for 3 people.  You can use a full head if you have more to feed but I am always surprised at how far the cauliflower goes.

 

Cut the cauliflower into small enough pieces to fit in your food processor and shred it into small pieces.  If you don’t have a food processor, you can get one here or just hand shred it with a cheese grater.  You could probably use the exercise. 🙂

Steam the Shredded Cauliflower for 5 Minutes

Throw the shredded cauliflower in a steamer pot and steam it for about 5 minutes.  You don’t want it real soft but definitely cooked.  If you steam it a little longer, you’ve got a great cauliflower rice dish you can use as a side.

Mix all ingredients in bowl

In a bowl, add an egg, 1/2 a finely diced onion, 1/2 cup of almond meal and about 1/2 tsp each of salt and pepper.  If you like your tots spicy, you can throw in a little finely diced jalapenos if you want.  Mix it all up until uniform.  No need to throw it in a mixer, a few stirs with a wooden spoon will be plenty.

Scoop out cauliflower mix and shape

To make the tots a uniform size, I used a teaspoon to scoop out the mixture, then scoop the mix out of the spoon with your fingers and shape it into the shape of a tater tot as best you can.

Place in pan and bake on 350 for 30 minutes

Put them in a greased pan and cook on 350° for about 30 minutes until firm.  Use a spatula to scoop them off and serve with some sugar free ketchup.  It’s so good!

Enjoy those tots!

Low Carb Cauliflower Tots
Yield: 4 Servings

Low Carb Cauliflower Tots

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Now you can enjoy tater tots without all those carbs!

Ingredients

  • 1/2 head Cauliflower
  • 1 Egg
  • 1/2 cup Almond Meal
  • 1/2 Onion, finely diced
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Shred 1/2 a head of Cauliflower and steam for 5 minutes
  2. Combine all ingredients in bowl and mix thoroughly until uniform
  3. Scoop out 1 Tbsp sized bits of cauliflower mix and shape to look like tots
  4. Bake at 350° for 30 minutes until firm

Cauliflower Tots Pin (1)

Low Carb Chicken Fried Steak Recipe!

Low Carb Chicken Fried Steak Recipe!

Living in the South, there are some meals that are so culturally ingrained in your life that the idea of removing them from your diet is a bit painful, like you are losing a bit of your history.  For me, that meal is Chicken Fried Steak. (Or Chicken Fried Chicken, but that’s a recipe for another day I think.)

As much as I love that meal and it is 100% my go-to whenever we go to a “Southern Home-Cooking” restaurant like Black-Eyed Pea or Cracker Barrel, I just couldn’t do it anymore.  Every part of it was determined to make me fatter.  From the flour in the batter and the gravy, to the heaping scoop of mashed potatoes I always had on the side, to the vegetable oil it was cooked in.  So, the hunt was on.  I needed to come up with a way to cook this meal and have it taste awesome but get rid of all those carbs.

Step one was the batter and that turned out to be the easiest to deal with.  Sub in Almond Meal for flour and it makes for an awesome coating for the steaks.  It gets crunchy when you fry it and tastes amazing.

The next part was the oil.  I haven’t really talked too much about the different oils on this site but ever since I read David Gillespie’s book Seed Oil many years ago, I only use saturated fats in my cooking so that means butter, coconut oil, or olive oil.  There are a few others but those are the big 3.  Sometimes I cook my steaks in coconut oil, sometimes olive oil.  There’s no difference in the taste but sometimes I think the gravy tastes a little better with a coconut oil base but that varies on the quality of the olive oil I use.  For some reason, the cheaper the olive oil, the better the gravy tastes.  I have no idea why that is.

Finally, I needed to tackle the gravy and I have to say, this was tough.  To the point that I thought it was going to be impossible.  I tried every single low carb or gluten free flour you could possibly think and nothing would make the dang gravy thicken.  That is until my Walmart started carrying Arrowroot and out of desperation, I picked it up.  I’m happy to say that it actually works!  It doesn’t work very fast and you have to whisk the gravy constantly but if you will stick with it, it comes together pretty nicely.  Don’t use too much though, you will have a gummy mess on your hands.

Also, just as an aside, I also bought a plastic whisk so I could whisk to my heart’s content and not worry about scratching my pan with a metal one.  Also, if you want a low carb mashed potato substitute, check out my recipe for mashed cauliflower.

If you decide to make this recipe, let me know how it goes!  Send me a picture or tag @MySugarFreeJrny on Instagram so I can see.  Please also subscribe to my daily email to never miss a post or to my YouTube channel to never miss a recipe.  Thanks!

Low Carb Chicken Fried Steak
Yield: 4 Servings

Low Carb Chicken Fried Steak

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A tasty, low-carb Chicken Fried Steak recipe

Ingredients

  • 4 Cube Steaks
  • 1 Cup Almond Meal
  • 1 Egg
  • 1 1/2 Cup Milk
  • Olive or Coconut Oil
  • 1 Tbsp Arrowroot
  • Salt
  • Pepper

Instructions

  1. Salt and pepper steaks liberally
  2. Place Almond meal on a plate and whisk together the egg and 1/2 cup milk on a second plate
  3. Coat steaks with almond meal, place in egg mixture, then put back into almond meal
  4. Heat up oil in skillet over medium high heat, enough to cover half the steak's thickness
  5. Cook steaks about 7 minutes on each side until done
  6. To make gravy, pour off all but about 2 TBSP of the oil, keeping any of the almond meal that flaked off the steaks in the skillet
  7. Pour in one cup of milk and 1 Tbsp of Arrowroot and whisk constantly. If gravy doesn't thicken, add small amounts of arrowroot until it becomes the consistency you like.

Low Carb Chicken Fried Steak Recipe!

 

Sugar Free Recipe: How to Make Beet Chips!

Sugar Free Recipe: How to Make Beet Chips!

I am always on the lookout for new ways to eat veggies.  Sometimes the selection at my local farmer’s market or Walmart produce aisle can get a bit narrow and I want to do something different with what’s available.  I remembered in the back of my mind that a couple years ago I saw someone somewhere making chips with beets and thought that sounded a bit interesting so I wanted to give it a try.  (Upon further research, I’m pretty sure it was The Minimalist Baker’s post I saw but I can’t be sure.)

It took me a few tries to figure out exactly how to do it.  I found the key is to cut the beet just absolutely paper thin.  In fact, I had to order a Mandoline Slicer from Amazon because my knife skills weren’t up to the task.  Once I got that, it all came together pretty quickly, although occasionally I had to turn the broiler on the last few minutes of the cook time to get the edges crispy like I like.

I was happy to find out that beets are high in Vitamin C, Potassium, Manganese and the B vitamin folate.  They also turn your urine pink which is no big deal if you are expecting it but it can come as a bit of a shock if you are still wiping the sleep out of your eyes and when you look down, it looks like your toilet bowl is fighting breast cancer.

If you decide to make these for yourself, let me know!  Send me a pic here or just tag #MSFJ on Instagram and I’ll find it.  Also subscribe to my daily email or subscribe to the YouTube channel to never miss a recipe.  Thanks!

 

Beet Chips Recipe
Yield: 4 servings

Beet Chips Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

A quick and simple way to make a low carb crispy snack

Ingredients

  • 1 Beet
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp chopped Thyme
  • 1/2 Tsp chopped Rosemary

Instructions

  1. Preheat Oven to 375°
  2. Slice Beet into paper thin slices (I use a Mandoline Slicer)
  3. Place on baking sheet and brush lightly with olive oil
  4. Season with salt and herbs
  5. Bake in oven for 15-20 minutes until edges are curled and slices are crispy

Sugar Free Recipe: How to Make Beet Chips!

Chili Lime Brussels Sprouts Recipe!

Chili Lime Brussels Sprouts Recipe!

Chili Lime Brussels Sprouts Recipe!

We have a weird history with Brussels Sprouts in my home,  Every adult and child in my home absolutely hated Brussels except one, the only one that counted, my wife Dian.  And it wasn’t like green beans or carrots or all the other veggies we cycled through as side dishes, she wanted these things every dang night.  She was convinced they kept her healthy and who knows, maybe they did.  All the rest of us knew was that we wanted no part of it.

While the kids were growing up, all I did was buy these $.99 boxes of PictSweet frozen Brussels covered in what was supposed to be butter but really, who knows what it was.  We microwaved those for Dian and I made something else for the rest of us.  The best part was that one tiny box would last a few days because no one else was touching them.

After the kids moved out I decided that since Dian loved them so much, I really needed to find something that worked.  Imagine my surprise when I found out that fresh Brussels taste a million times better than soggy frozen ones. (Duh!)  So tried cooking them different ways and we finally settled on frying them in olive oil as our “go-to” method.  And although the recipe below calls for bacon, onion and Tajin, cooking them with just the oil and salt works just as well.

Also a word about Tajin, the most amazing spice in my spice cabinet.  (You can read my love letter to Tajin here)  It’s not a spice that everyone has unless you live here in the SouthWest and are Hispanic but I can’t tell you how amazing it is with the written word.  We put that stuff on everything and there are very few veggies it doesn’t taste awesome on but if you don’t have it, there is an easy substitute.  Just squeeze half a lime over your Brussels and season with salt and Chili powder, it willl still taste great.

If you decide to make it for your family, send me a pic or tag it #MSFJ on Instagram, I would love to see it and don’t forget to subscribe to my daily email to never miss a post and our YouTube channel to never miss a recipe.  So without further ado, here is my Chili Lime Brussels Sprouts Recipe.

 

Recipe Type: Side Dish
Cuisine: American
Author: My Sugar Free Journey
Prep time:
Cook time:
Total time:
Serves: 2-4 servings
A simple Brussels Sprouts recipe
Ingredients
  • 12 Brussels Sprouts
  • 2 slices of sugar free bacon, chopped into 1″ squares (Usually low sodium bacon or [url href=”https://mysugarfreejourney.com/sugar-free-product-spotlight-pedersons-bacon/” target=”_blank”]Pederson’s[/url])
  • 1/2 Onion, diced
  • 2 Tbsp Olive Oil
  • [url href=”https://mysugarfreejourney.com/3-must-have-spices-for-sugar-free-cooking/” target=”_blank”]Tajin seasoning[/url] to taste (or sub 1/2 Lime, 2 Tbsp Chili Powder and salt to taste)
Instructions
  1. Turn skillet to medium-high heat and put olive oil in pan
  2. Cut Sprouts in Half length-wise and place cut side down in oil
  3. cover with onions and bacon, season with Tajin and cover skillet
  4. Cook until dark brown on bottom, about 7-9 minutes, then flip.
  5. After the flip, ensure the bacon and onions are on the bottom of the skillet to cook
  6. Cook another 5 minutes until sprouts are fork soft

Chili Lime Brussels Sprouts Recipe!

Sugar Free Cauliflower Pizza Crust Recipe!

Sugar Free Cauliflower Pizza Crust Recipe!

Man oh man, do I love pizza.  Back in the days when I was 400+ pounds, pizza night was a staple of our weekly meals.  In fact I had the numbers for the local pizza places programmed into my phone and knew the names of most of the delivery people.  Good times.

Once I kicked the sugar and grains out of my diet, pizza obviously went out the door with them and for the longest time, I really didn’t miss it.  When you are on a diet that let’s you eat all the steak, bacon and veggies you want, a giant wheel of carbs loses its appeal.  However, I figured it was time to, at the very least, put pizza back into my repertoire of meals I can cook so I started looking at ways to make it happen.  I knew whatever I was going to end up with was probably going to start with cauliflower as my base so I went to work figuring out how to make it taste great.  After a bit of trial and error, I finally got something I’m happy with.

The recipe below is topped with my Sugar Free Pasta Sauce Recipe and hamburger meat but honestly, once you make the crust, you can put almost anything on it.  Chicken, spinach and alfredo sauce is a pretty good combo as is butter and bacon.  I know that last one is a little weird but it works pretty well.

I hope you like this recipe and if you happen to make it for yourself, please send me a pic and let me know, or post it on Instagram with the hashtag #MSFJ and I’ll find it.  While you are here, please subscribe to my daily email to never miss a post and subscribe to the YouTube channel to get all the videos we are making.  Thanks for everything!

 

Sugar Free Cauliflower Pizza Crust Recipe!
Yield: Serves 4

Sugar Free Cauliflower Pizza Crust Recipe!

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A fantastic way to enjoy pizza without the carbs

Ingredients

  • For Crust:
  • 1/2 Head Cauliflower
  • 1 Egg
  • 1/2 Block Cream Cheese (4oz)
  • 1/2 Cup Mozzarella, shredded
  • 4 Tbsp Parmesan
  • Butter or Non-Stick Spray for pan
  • For Toppings:
  • Sugar Free Pasta Sauce
  • 1/2 lb Hamburger Meat, browned
  • 1 cup Mozzarella

Instructions

  1. (Watch Instructional Video Here)
  2. Preheat oven to 425°
  3. Shred Cauliflower and Microwave for 7 minutes until soft
  4. Add Egg, Cream Cheese, Mozzarella and Parmesan and mix well with electric mixer
  5. Put Cauliflower mixture into greased casserole pan or pizza pan, spread out flat
  6. Bake on 425° for 15 minutes
  7. Remove from oven and top with sauce, meat and cheese
  8. Place back in oven for an additional 10 minutes until cheese is melted and bubbly
  9. Let cool slightly and serve

Sugar Free Cauliflower Pizza Crust Recipe!