Cleochatra comes up with another winner here!

You Won’t Believe it’s Cauliflower Pizza Crust

1 cup cooked, riced cauliflower*
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese

Delicious and easy.

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 **.

You can hold it in your hand.

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.

Make the Super Veggie Supreme a Hit in Your House, too!

My Super Veggie Supreme:

 Sun-Dried Tomato Alfredo
a little mozzarella
chopped, fresh tomato
sliced, fresh mushrooms
purple onion, chopped
jarred artichoke hearts, chopped
frozen spinach, thawed
green olives, sliced
chopped red bell pepper
a little more mozzarella
pine nuts

I don’t think it’s any coincidence that Totally Chipotle Day falls on Cinco de Mayo, do you?

 from TexasCooking.com

The tradition of smoking a jalapeño thereby turning it into a chipotle pepper has been a part of Texas cuisine since it was passed down to us by the Aztecs. The Aztecs smoked the chilies similar to the way they smoked their meats. This would allow the peppers to be stored and used when they were ready to add some fire to whatever they were cooking. Jalapeños are prone to rot quickly so by drying the chilies the Aztecs, from what is now Northern Mexico City, were able to store them for a considerably long period of time.

So, in honor of Totally Chipotle Day and Cinco de Mayo, here are some Chipotle recipes from the LCRB:

Enjoy! 

On another low carb mailing list that I am on, someone requested some low carb stew recipe ideas, so I pulled a few together from the LCRB to share.  I thought you all might also benefit from this list, so here it is:

Catfish Stew

Polish Hunter’s Stew

Sherrie’s Veal Stew

Roman Lamb Stew

Here is another variation of Nancy’s Low Carb Pizza!

Thank you for sharing, Nancy!

I added an extra egg to make a slightly chewier crust. This is like a traditional, hand tossed pizza!

Ingredients for crust~

4 Eggs
3 Cups Shredded Mozzerella
1 Cup Shredded Cheddar/Jack Combo
1/4 tsp Garlic Powder
1/4 tsp Basil

Mix all this in a bowl until all the cheese is coated with egg. I do it by hand, like when you make a meatloaf

The extra egg makes a traditional, substantial crust.

Your cheese egg combo will feel wet, but just pat, pat, pat it out onto your pam sprayed pan.

Bake at 450 for 10-15 minutes

Now, add your toppings
 
 
I used

1/4 cup marinara sauce

1 cup shredded mozzarella

1/4 cup shredded cheddar/jack

12 Italian Meatballs sliced into quarters

1 onion sautéed

 
Top the pizza and run it under the broiler at 500 until cheese is melted.

This yields a slightly thicker, chewy crust with crispy edges.
 
It makes a huge 16 inch pizza.
 
It yields 12 to 16 slices with a very low carb count depending on toppings.

If you like a classic, chewy crust, this one is for YOU!
 
Is this what we call food porn?

http://chilledwhitewhine.blogspot.com/2008/04/low-carb-food-porn-do-you-have-eggs.html
 

Thin and Crispy Pizza Crust

Heat oven to 450 degrees

In a bowl thoroughly combine

3 eggs

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

1 tsp garlic powder

1 tsp basil

press evenly into Pam sprayed pizza pan or cookie sheet

(this makes one 16 inch pizza crust)

Bake at 450 degrees until golden brown

add toppings of your choice

I added

1/4 cup low carb marinara

1 cup Mozzarella cheese

2 links Italian sausage (browned and crumbled)

1/4 cup sliced back olives

After adding toppings, run the pizza under the broiler until cheese is melted
and toppings are bubbly

Yes, you can hold it in your hand!

This was super easy to make! The veggie crusts are much healthier, I’m
sure! However, this is a very quick and easy alternative, especially if
you want a crisper crust!

http://chilledwhitewhine.blogspot.com/2008/04/lowest-carb-thin-crispy-pizza-crust.html

from Kalyn’s Kitchen: Pork and Broccoli Stir-Fry Recipe with Ginger and Hoisin Sauce

Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce(Makes about 3-4 servings, recipe slightly adapted from The Sugar Solution Cookbook.)

1 lb. pork tenderloin (2 boneless pork loin chops were perfect)
2 T soy sauce
1 T dry sherry
1 T cornstarch (or arrowroot starch)
4 cups broccoli flowerets, cut into same size pieces
1-2 T peanut oil (depending on your pan)
4-5 slices fresh ginger root
4-5 sliced garlic cloves

sauce:
2 tsp. ginger puree (also called ground ginger, or use finely minced fresh ginger root)
2 tsp. garlic puree (also called ground garlic, or use finely minced garlic cloves)
1/4 cup chicken stock
1 T Hoisin sauce
pinch of red pepper flakes or a few shakes or Sriracha sauce

South Beach Diet and Low-Glycemic Suggestions:

Recipe: Low Carb Very Berry Coconutty Smoothie

from Kalyn’s Kitchen: Recipe Favorites: Twice-Baked Cauliflower

 Twice Baked Cauliflower
(6 servings, recipe adapted slightly from The Low Carb gourmet.)

1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1 T butter (optional, original recipe called for 2 T and next time I would leave out the butter)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese
6 slices bacon, cooked very crisp and crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

Preheat oven to 350 F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter (if using), sour cream, green onion, Parmesan, and 3/4 of the bacon.

Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.

South Beach and Low Glycemic Suggestions: