Category: Breads

Ingredients

• 1 1/2 cups shredded mozzarella
• 2 oz cream cheese
• ¾ cup almond flour
• 1 egg
• 1/2 tsp salt
• 1 tsp garlic powder
• your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

Instructions

• Mix mozzarella & cream cheese in a medium size  microwaveable bowl for 1 min at 50%, stir and then another 30 sec, stir (very hot!)
• Stir in egg &  almond flour; then add salt & garlic
• Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds)
• OR option: Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment.
• Make fork holes all over pizza base to ensure it cooks evenly and avoid bubbling
• Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 425F for 12-15 minutes, or until brown. After about 8 minutes, check it and poke holes where any large bubbles may be.
• Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese.
• Bake again at 425F for 5 minutes.

Note: pastry can also be made by replacing the almond meal with 1/4 cup (4 Tbsp) coconut flour. https://www.ditchthecarbs.com/fat-head-pizza/

INGREDIENTS

• ¹⁄₄ cup butter, melted and slightly cooled
• ¹⁄₃ cup sifted coconut flour
• 4 eggs
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₄ teaspoon baking powder
• 1 cup sharp cheddar cheese, shredded

DIRECTIONS

• Preheat oven to 400 degrees.
• Line a cookie sheet with foil, and grease.
• Whisk together eggs, butter, salt, and garlic powder.
• Add coconut flour and baking powder and whisk until there are no lumps.
• Fold in cheese.
• Drop batter by the 1.5 oz (ice cream) scoop onto greased cookie sheet.
• Bake for 15 minutes, or until lightly browned.
• Let cool in pan for 5-10 minutes before removing and serving. Make sure that biscuits are completely cool before storage or they won’t stay crisp

https://www.food.com/recipe/buttery-garlic-and-sharp-cheddar-biscuits-low-carb-467871

Ingredients
2 (12oz) bags cauliflower florets
2 Tbsp extra-virgin olive oil
1/2 cup almond flour
2 eggs
1/3 cup cooked bacon fully, chopped, or go for bacon bits to save time!
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1 jalapeno chilies chopped, keep the seeds for extra spice!

Directions:

1. Preheat the oven to 400ºF.
2. Using a food processor with a shredding blade attachment, shred the cauliflower.
3. Heat the olive oil in a large skillet over medium heat.
4. Sauté the shredded cauliflower with jalapeño, bacon, & spices for about 7 minutes to get the cauliflower cooking (should be softened & slightly translucent).
5. Remove from heat, and stir in the eggs & almond flour.
6. With a 1/4 cup measuring cup, scoop the mixture onto a baking sheet lined with parchment paper. I tap the cup down firmly onto the sheet to make sure it all comes out & keeps a good shape.
7. Bake the biscuits at 400ºF for 35-40 minutes, or until they look browned & crispy.
8. Allow the biscuits to cool on the sheet for about 5 minutes before transferring to a cooling rack.