It’s no surprise to you, I’m gluten free. And I try to keep my grains to a minimum, gluten free or not. This often leads to me trying odd recipes.
Like this one from Our Paleo Life for a keto pizza crust. I played with their recipe, of course. Mine goes like this.
Melt a bag of shredded moz (2 cups) in the micro, 45 seconds to one minute.
Add an egg, stir until the whole mess feels slimey.
Add 3/4 c almond flour and stir until sticky.
Pat out into a round on parchment paper, or a square, heck make a triangle, live dangerously.
Top and bake at 425 for 8-10 minutes. My fave is to top this with pesto, chicken, bacon, more cheese, roasted garlic, red onions. Yummy!
Having made this pizza a lot over the last couple of years, I didn’t blink too hard when I saw this recipe for Gnocchi.
Melt 2 cups shredded Moz in the micro. Add 3 egg yolks, one at a time, and make sure each one is incorporated before adding the next. Refrigerate for 15 minutes.
Scoop up a quarter of the “batter” and roll it into a log. Slice into 8-10 pieces. Drop into boiling water and cook for 2 minutes. Fish out and top with sauce.
I topped with an Italian sausage, spinach, and marinara combo. Can’t go wrong with that. Especially when you liberally add some parm. I swear I was Italian in a previous life. LOL
Of course, there’s always cheese sticks. I know. Gluten laded and fried to within an inch of their lives, I gave up traditional cheese sticks eons ago. And then I found this recipe.
Unwrap a cheese stick or six. Cut them in half. Freeze them for a couple of hours. At least 2 ideally.
Wrap each stick in a slice of bacon, covering all the cheese stick. Try to tuck the bacon in so to speak so it doesn’t come unrolled while frying. Place in a pan to grill the bacon. Turn the bacon wrapped stick as each side gets brown and crispy.
By the time the bacon is done the cheese is melted inside.
I like to serve these with honey dijon sauce. Whatevs. I can live with my weirdness. LOL
Enjoy the Moz!