For anyone who thinks that they have to give up all the things they love, just because they are cutting back on carbs, this post is for you.
As you may or may not be aware, we have a restaurant in Quesnel called Dolly’s Reach where we serve what I consider to be the best pizza in town! I love pizza and basically lived off it last year. Every night when the restaurant would close down, a pizza and a plate of nachos were made for the staff and family. Once I stopped exercising due to a shoulder injury, my weight skyrocketed and my inability to recover quickly from my injury was getting me down.
Eating keto is a lifestyle change, and you will soon become one of those annoying people who orders burgers without the bun and never gets invited over for dinner because no one knows how to make anything you can actually eat. But, I’m here to tell you that it’s not that difficult! No matter where you go, you can find something that is low in carbs. Salad with a nice creamy dressing topped with chicken, shrimp kabobs, broccoli and cheese soup made with bone broth and pizza. Yes! you can eat pizza. You can even eat lasagna if you don’t add the noodles and use zucchini instead. If you are going to eat keto, please promise me that you won’t go off the deep end and eat nothing but eggs and bacon. You can still eat healthy when you’re eating high protein and high fat, just make good choices such as chicken and fish instead of steak every night and healthy fats from avocado instead of high saturated fats from bacon and cheese.
There are a few different options for a keto friendly crust, but I am currently infatuated with this one using cauliflower. The smell isn’t the best, so I like to make a fairly large batch and then freeze the individual crusts so I don’t have to do it too often.
This recipe will make 5 individual crusts.
- 1 head cauliflower
- 1 large egg
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- Preheat oven to 450º F.
- Either pulse cauliflower in a food processor until powdery or hand grate on fine. You can also purchase pre-riced cauliflower in some grocery stores. Once grated, you will have roughly 4 cups.
- Microwave riced cauliflower for 3-4 minutes. Place in a clean dishtowel or cheesecloth and squeeze out all of the water.
- Place dry cauliflower in a mixing bowl and add mozza and parmesan cheese. Mix together
- Add your egg and mix until it starts to stay together. Use your hands to place ‘dough’ on a baking sheet lined with parchment and form into the shape you want.
- Bake for about 10 minutes.
- Remove from oven. You can either top immediately and bake for an additional 5-7 minutes, or let cool and freeze until ready to use. If freezing, seperate your crusts with parchment so they don’t stick together.