Remember when the Atkins Diet people made news with the idea that crispy fried pork rinds with milk could make a good and tasty alternative to breakfast cereal?
The low-carb eating program has come a long way since then. They don't call it a “diet” anymore, and these days, it's cauliflower that's getting the attention. With its unassuming, relatively mild flavor, cauliflower has become a darling of the low-carb set. Its pale coloring allows it to blend indistinguishably into cheesy casseroles, stand in as a rice substitute or get mashed up instead of potatoes.
At a recent event to launch “The New Atkins Made Easy” cookbook by Colette Heimowitz” (Touchstone, $16.99), the cooperative crucifer was cooked, pulverized and blended with cheese for baked mozzarella sticks, mixed with eggs and cheese for a baked breakfast casserole, and steamed to press through a ricer for a cheesy low-carb pizza crust. The foods were wildly popular even among tasters who couldn't get on board with the Atkins belief that dietary fat is not our enemy.
Gluten Free Pizza Recipe
Atkins is fat-friendly because it is designed to encourage the body to burn fat as fuel instead of carbohydrates, the preferred energy source. In Phase 1 of the program, the daily limit is 20 grams of net carbs (a food's total carbohydrates minus its fiber content). In the first weeks, most carbs come from leafy greens and other high-fiber, non-starchy foundation vegetables. Carb intake increases slightly over time. Cauliflower is among Atkins low-carb foundation vegetables, along with mushrooms, tomatoes and bell peppers.
No matter where you stand on fats or carbs, no one can argue that cauliflower isn't good for you. So here's the pizza recipe. If you're concerned about fat, use chicken sausage and part-skim mozzarella.
Oh, and those who have devoutly embraced The Low-Carb Way are still breakfasting on the pork cracklings. Just break some up into bite-size pieces and eoy them with heavy cream and cinnamon for what is said to be something like Cinnamon Toast Crunch cereal.
The Power Of Pizza
- From The New Atkins Made Easy: A Faster, Simpler Way to Shed Weight and Feel Great-Starting Today! by Colette Heimowitz (Touchstone, $16.99) 4 servings
2. Place egg in a large bowl and beat with a wire whisk until foamy. Add cauliflower and 1 cup mozzarella; stir well. Press cauliflower mixture evenly into pan.
3. Bake 10–12 minutes, until crust is golden and firm. Remove from oven and spread the marinara sauce over crust, then sprinkle with sausage, spinach and remaining mozzarella. Season with salt and pepper. Return pizza to oven and bake 2 more minutes, just until cheese is melted. Slice into 8 rectangles and serve immediately.
Keto Zucchini Pizza Crust (low Carb)
* To rice cauliflower, cut into florets and steam 5–6 minutes over boiling water until fork tender. You'll need 1 ¼ cups florets to make 1 cup of riced cauliflower. Mash with a potato ricer or fork, or transfer to a food processor in batches and pulse to roughly chop. Cool completely before using in recipes. Riced cauliflower stores in the fridge, in an airtight container, for 4 days. Or freeze for up to 3 months.
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* To rice cauliflower, cut into florets and steam 5–6 minutes over boiling water until fork tender. You'll need 1 ¼ cups florets to make 1 cup of riced cauliflower. Mash with a potato ricer or fork, or transfer to a food processor in batches and pulse to roughly chop. Cool completely before using in recipes. Riced cauliflower stores in the fridge, in an airtight container, for 4 days. Or freeze for up to 3 months.
If you purchase a product or register for an account through a link on our site, we may receive compensation. By using this site, you consent to our User Agreement and agree that your clicks, interactions, and personal information may be collected, recorded, and/or stored by us and social media and other third-party partners in accordance with our Privacy Policy.
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