Lately our family (minus Owen & Grandma), have been going low carb; Dr Atkins style.
Oh how we love carbs! This is a terrible time in our family’s food history!
Although, we can’t complain since it really does work.
We realllllly miss potatoes and so we were very excited to find a recipe for “fauxtatoes” (Adri loves saying that word over and over).  This is a VERY good recipe whether you are on a diet or not.

Fauxtatoes
1 large head of cauliflower
1/3 c. cream
4 oz cream cheese
2 tbsp butter
S & P to taste

1. Simmer the cauliflower in water with the cream added to it.
This keeps the cauliflower sweet and prevents it from turning a nasty color.
When the cauliflower is soft; drain thoroughly.

2. Put the still warm cauliflower in a food processor with the remaining ingredients.
Optional: We have added things like sauteed onions, cheeses, garlic, etc and give it a quick bake.

Yields: 6 generous servings.

The thought and smell of pork rinds makes us sick! We read something online that people use pork rinds in all kinds of low carb cooking. One suggestion was to eat them like you would cereal covered in cream (can’t have milk).  We don’t live that dangerously. That is foul sounding!
We know that ya’ll probably won’t trust us and try this next recipe for pork rind pizza crust, but it really is good (even Ariel couldn’t believe she liked it!).

Pork Rind Pizza Crust

8 oz cream cheese, softened
3 eggs
1 c. pork rinds, finely crushed (food processor is great for this)
1/4 c. parmesan cheese
8 oz mozzerella cheese, shredded
1 tsp Italian seasoning
1 tsp garlic powder
Pizza toppings of choice

Preheat over to 425 degrees.
Cut a circle of parchment paper to fit a 14″ pizza pan (make it go slightly up the sides of the pan).
Spray the pizza pan with cooking spray to help the parchment stay put.

Whisk the cream cheese and egg until smooth.
Add remaining ingredients, except the mozzerella. Mix thoroughly. Add the mozzerella.
Drop the dough by large spoonfuls all over the pizza pan.
Press it into the shape of the pan with your fingers. Make sure the dough goes up the sides of the pan a little.

Bake for 20 minutes at 425 degrees.

Let stand 10 minutes.
Add the toppings you like and bake at 375 degrees for 15 – 20 minutes longer (or until toppings are bubbly and lightly browned).