My fav is cauliflower crust pizza OR cauliflower "breadsticks" Delicious and fun!

Sounds good - details please??

Cauliflower breadsticks
http://mamagrubbsgrub.blogspot.com/2011/11/cauliflower-breadsticks.html

cauliflower pizza
http://www.alwaysinwonder.com/2012/01/cauliflower-crust-pizza.html

Cauliflower pizza bites
http://www.damyhealth.com/2012/03/cauliflower-pizza-bites/

Cauliflower faux-tato skins
http://www.joyfulabode.com/2011/01/31/low-carb-superbowl-snacks-–-loaded-fauxtato-skins/

Cauliflower tater tots - I want to try with zucchini as soon as I get them from the garden
http://yourlighterside.com/caulitots-baked/

Cauliflower lasagna
http://yourlighterside.com/low-carb-lasagna-with-noodles-layers-of-italian-delight-in-every-bite/

I have not tried these yet, but they look interesting - made with chicken!
breadsticks http://yourlighterside.com/easiest-breadsticks-ever/
pizza crust http://yourlighterside.com/easy-pizza-crust/


A few more pizza crusts - I liked the almond flour one, but didn't care for the flax one
http://velocity.t-nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/food_friday_glutenfree_pizza_crust

and a pizza crust with sunflower seeds - haven't tried this one yet either
http://oreganicthrifty.blogspot.com/2009/02/sunflower-seed-pizza-crust-and-thrifty.html

haven't tried this one because I can't find coconut flour
http://fastpaleo.com/primal-pizza/

OK I posted a recipe a while back but don't see it here, is there a lowcarb recipe board? I might have posted it to that. Anyway, the original recipe called for 2 cups of shredded parmesan cheese and 1/2 cup of almond flour, stirred togetter with some italian seasoning and then cooked in a teflon pan to a crust consistency, flipped and then put on the oven and bake with pizza toppings.

I didn't like it! I fiddled around with the recipe and made it with 1 cup of shredded mozzarella and 1/4 cup of lc baking mix, mixed together with a little basil then spread out on a nonstick pan (about a 9 inche pan) you spread it and kinda form the outer edge of the pizza crust and when you can, flip it then put on a pan or foil and bake in a 400 degree oven with your toppings. My preferred toppings now are a little pesto, more moz. cheese, black olives, onions, mushrooms and parm on top. The other day I made it with some of those spicy sausage crumbles , not alot, but it was really good. I like it better and think it cooks nicer with the mozz. than the parm in the crust. It bakes about 15-20 minutes, then cool a few minutes on a rack and it firms up to a pizza crust consistency.
NOT KIDDING HERE, this really works. It's so much better in my opinion than cauliflower or any of the other crusts I've tried in the last 12 years. With the 1 cup mozz and the 1/4 cup bobs red mill lowcarb bake mix, it fits perfectly in a 9 " bake dish, but I like to just cook it on foil to not dirty up the bake dish, then let it cool on a rack for a couple minutes til the crust is nice and firm. Don't even need a fork, in fact you can cut this with a pizza cutter. Love it. OK will shut up now LOL