MAIN DISH-CAULIFLOWER PIZZA CRUST (click here to print)

Non-stick spray
2 ½ cups grated cauliflower (about ½ a large head) ( I used one bag of the Birds Eye fresh riced cauliflower instead of grating my own.)
2 large eggs, lightly beaten 
1 cup shredded part skim mozzarella(I get the blocks of mozzarella and cheddar and grate it myself)
2 tablespoons grated Parmesan cheese(grate the fresh yourself...don't use the stuff in the green can)
Kosher salt and freshly ground black pepper
1/4 cup homemade or store bought tomato sauce(sugar free)
1/2 cup shredded part skim mozzarella cheese(grate it yourself as pre-packaged shredded has potato starch which keeps it from sticking together)

2 cloves garlic, sliced
¼ teaspoon crushed red pepper flakes
¼ cup basil leaves, for garnish

Directions
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.Spray parchment paper with Pam or other oil spray
Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.
Top the pizza with the sauce, mozzarella, , garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving. serves 4; less than 10 carbs

Note:  use a variety of toppings.......  I made mine with pizza sauce, green peppers, pepperoni, baby kale, and shredded mozzarella. It was delicious

Recipe is from Paula Deen

crust is 4 carbs, add an additional 4 carbs for toppings (eat to your meter)

12 servings

DESSERT: KETO APPLE PIE (click here to print)

Ingredients

• 4 cup Jicama
• 1/2 cup Swerve
• 1/2 cup Butter
• 1 tbsp Cinnamon
• 1/4 tsp Nutmeg
• 1/8 tsp Cloves
• 2 tsp Apple Extract
• 1 tsp Vanilla Extract

THE WAY I MADE THIS: I used a whole jar of Walden Farms Apple Butter and mixed in the jicama sticks(cut into cubes) from Trader Joes, and 1 stick of butter and stirred these together and cooked on top of stove about 5 minutes until hot.  Then poured into pan, added crumble, put into oven for 15 minutes at 350 degrees. This is an alternate way of making this is you cannot find the apple extract

• [Crumble Topping] 1 1/2 cup Walnuts
• [Crumble Topping] 1/2 cup Unsweetened Coconut
• [Crumble Topping] 2 tbsp Sugar Free Maple Syrup
• [Crumble Topping] 1 tbsp Coconut Oil
• [Crumble Topping] 1/4 tsp Salt
• [Crumble Topping] 1/4 tsp Almond Extract

1. Combine chopped jicama with butter, sweetener, and spices in a pan.
2. Cook and stir over medium heat until jicama has softened.
3. At end of cooking, stir in apple and vanilla extracts.
4. Turn off the heat and allow the pot to sit while you make the crumble.
5. To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed.
6. Add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
7. Pour the apple filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly.
8. Bake at 350F for 15 minutes, or until the tois lightly golden, then serve warm

8.7 carbs; serves 8

adapted from: www.ketobootstrap.com