I modified Jamie Van Eaton’s recipe for Cauliflower Pizza Crust and came up with a nice little Italian bread that I think would be a great compliment to any Italian dinner. It has a slightly breadier texture if allowed to cool a bit before buttering and eating. If eaten hot right out of the oven, it’s a little too spongy/eggy for my liking. But as it cools, it takes on a breadier texture. This bread doesn’t rise very much, so it’s easiest to just spread the butter on top of the flat pieces of bread, rather than attempting to slice it. I may leave the parsley out next time as I could not really taste it much.
I’m very pleased with this result. The flavor was quite nice. Since the oat fiber is basically a carb wash at 26 g carbs and 26g fiber per 1/3 cup, I would think you could try this at any rung of OWL unless you find you do not tolerate even this tiny amount of oat fiber without setting off cravings. I’ve been cooking with it for a year now and have not found that to happen after eating anything with a bit of it included.
Next time I’m going to try this as a plain cheddar cheese bread (without herbs)!🙂
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection
1½ c. riced, steamed cauliflower
2 small eggs
1½ c. mozzarella, grated
1 T. Parmesan cheese
1½ tsp. baking powder
1 T. chopped parsley
¼ tsp. oregano
Sprinkle each garlic and onion powder
2 T. heavy cream
3 T. golden flax meal
2 T. oat fiber (substitute 2 T. Jennifer Eloff’s Gluten-Free Bake Mix for gluten free version)
1 T. olive oil for oiling muffin cups
DIRECTIONS: Preheat oven to 350º. Using grater or food processor, rice cauliflower until fine and scrap into into a medium bowl. Microwave (covered) on HI for 3 minutes, stopping and stirring after each minute. Add mozzarella and Parmesan cheese to the warm cauliflower. Beat in the eggs. Add all remaining ingredients except the olive oil. Stir well to blend ingredients. Oil 12 muffin cups and scoop about 2T. batter into each muffin cup. Repeat with any remaining batter to distribute amongst the 12 muffins. Pop into 350º oven and bake about 25 minutes or until nicely browned. Cool a few minutes before removing from pan and serve warm with butter.
NUTRITIONAL INFO: Makes 12 rolls/servings, each contains:
5.81 g fat
3.1 g carbs, 1.92 g fiber, 1.28 g NET CARBS
5.41 g protein
217 mg sodium