http://alldayidreamaboutfood.com/2016/10/low-carb-parmesan-cheese-crackers.html – Flavor is nutty and a little cheesy and yes, I did add the “nooch” aka nutritional yeast (that shit is delicious on baked kale chips). The flavor profile of these is kinda like those cheese cracker-peanut-butter sandwich crackers you could get in your lunch box. Not cheddar-y, but parmesan-y. Very good! Will make again. I got 10 piles of 9-10 crackers out of this, but I did not roll the middle thin enough, so some of these are thick fuckers. Very very crunchy and totally cured my cracker craving at 3 g of carbs per 10 crackers.
Jane Eyre I saw that stuff years ago and never tried it. I’ve had so much fail in trying to use cauliflower as a substitute for a lot of stuff (mashed cauliflower is yucky bitter, no matter how I try, so is “rice”). I think it’s because the more surface area you give cauliflower (by pulverizing into “flour” or pulsing into “rice”), the more bitter it tastes. I’m fine with regular cauliflower florets for other dishes, though (raw and cooked).
That said, I’m pretty happy with my low carb flatbread wraps that I use for the occasional pizza, and if I get tired of those, there is a way better low carb pizza crust alternative, called Fat Head pizza, it’s pretty amazing.
For anyone who has tried the cauli pizza dough and failed, the key (I’ve heard, time and again) was to WRING OUT all the water from it once it’s been run through the food processor til it’s like dry meal.
CRACKAS, Erica DeMers – First time I made these. I was going for a low-carb Cheez-It. The are more nutty but still better for me than the real thing (which have trans fat and flour)
Looks like cheez-its.
Very close!
Ooo
NOICE!
Hmmm. Shortbread or Cheezits ? ?
Guys, I made these:
http://alldayidreamaboutfood.com/2016/10/low-carb-parmesan-cheese-crackers.html – Flavor is nutty and a little cheesy and yes, I did add the “nooch” aka nutritional yeast (that shit is delicious on baked kale chips). The flavor profile of these is kinda like those cheese cracker-peanut-butter sandwich crackers you could get in your lunch box. Not cheddar-y, but parmesan-y. Very good! Will make again. I got 10 piles of 9-10 crackers out of this, but I did not roll the middle thin enough, so some of these are thick fuckers. Very very crunchy and totally cured my cracker craving at 3 g of carbs per 10 crackers.
Bobbi Jo Woods Have you seen the recipe for cauliflower pizza crust? I heard it’s awesome and tastes delicious. My bff made it on fb.
YOM
Yum. They sound perfect!
Jane Eyre I saw that stuff years ago and never tried it. I’ve had so much fail in trying to use cauliflower as a substitute for a lot of stuff (mashed cauliflower is yucky bitter, no matter how I try, so is “rice”). I think it’s because the more surface area you give cauliflower (by pulverizing into “flour” or pulsing into “rice”), the more bitter it tastes. I’m fine with regular cauliflower florets for other dishes, though (raw and cooked).
That said, I’m pretty happy with my low carb flatbread wraps that I use for the occasional pizza, and if I get tired of those, there is a way better low carb pizza crust alternative, called Fat Head pizza, it’s pretty amazing.
Bobbi Jo Woods lol yeah, it does seem like a lot of work.
For anyone who has tried the cauli pizza dough and failed, the key (I’ve heard, time and again) was to WRING OUT all the water from it once it’s been run through the food processor til it’s like dry meal.
CRACKAS, Erica DeMers – First time I made these. I was going for a low-carb Cheez-It. The are more nutty but still better for me than the real thing (which have trans fat and flour)