Cottage Cheese Keto Cloud Bread Pizza! LOW CARB Delicious dinner idea!
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Cottage Cheese Keto Cloud Bread Pizza
Ingredients:
1 cup cottage cheese (full-fat, small curds)
4 large eggs
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1/2 cup sugar-free marinara sauce
Toppings of choice (e.g., pepperoni, bell peppers, olives, cooked sausage, etc.)
Fresh basil leaves (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Cottage Cheese Mixture:
In a blender or food processor, blend the cottage cheese until smooth. Transfer the blended cottage cheese to a large mixing bowl.
Mix the Batter:
Add the eggs, grated Parmesan cheese, almond flour, baking powder, garlic powder, onion powder, and Italian seasoning to the cottage cheese. Mix until well combined.
Form the Pizza Base:
Spread the mixture onto the prepared baking sheet, forming a round or rectangular base, about 1/4-inch thick.
Bake the Base:
Bake the base in the preheated oven for 15-20 minutes or until it is set and golden brown.
Add the Toppings:
Remove the base from the oven and spread the marinara sauce over it. Sprinkle shredded mozzarella cheese on top, and add your desired toppings.
Final Bake:
Return the pizza to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Slice and serve.
Tips for Going Viral:
Unique Presentation: Show a step-by-step video of how easy it is to make this keto cloud bread pizza. Highlight the smooth blending of cottage cheese and the fluffiness of the cloud bread base.
Catchy Title: Use a catchy title like "Keto Cloud Bread Pizza with Cottage Cheese Base | The Ultimate Low-Carb Pizza Hack!"
Engagement: Encourage viewers to share their own favorite toppings and variations in the comments.
Nutritional Information: Highlight the nutritional benefits, like the high protein content and low carbs, in your video description and social media posts.
This recipe combines the trendiness of cottage cheese and the popularity of cloud bread, making it a unique and viral-worthy dish.
will this actually taste good
ChatGPT
Yes, this Cottage Cheese Keto Cloud Bread Pizza recipe should taste good, especially if you enjoy keto-friendly ingredients and the unique texture of cloud bread. Here’s why it works:
Flavorful Base: The cottage cheese, Parmesan, and spices create a flavorful and cheesy base.
Texture: Cloud bread is known for its light and fluffy texture, which can be a pleasant alternative to traditional pizza crust.
Toppings: Using your favorite pizza toppings ensures the flavors you love in a traditional pizza are present.
Taste Enhancements:
Blending the Cottage Cheese: Ensure the cottage cheese is well-blended to create a smooth base without lumps.
Seasoning: Adjust the seasoning to your taste. Add more Italian seasoning, garlic powder, or even a pinch of red pepper flakes for a little kick.
Cheese: Using a good quality mozzarella and Parmesan can enhance the overall taste.
Toppings: Fresh and high-quality toppings can elevate the flavor. Consider using fresh basil, premium pepperoni, or sautéed mushrooms and onions.
Testing and Tweaking:
Try a small batch first: Make a smaller version to test the flavor and texture.
Adjust Ingredients: If you find the base too eggy, try reducing the number of eggs or adding more almond flour for a firmer texture.
Feedback: Share the recipe with friends or family for feedback and make adjustments based on their input.
By focusing on quality ingredients and proper seasoning, this recipe should result in a tasty and satisfying keto-friendly pizza.
what are the macros
Macros for Cottage Cheese Keto Cloud Bread Pizza
Total Calories: 922 kcal
Total Carbs: 18.35 g
Total Fat: 59.9 g
Total Protein: 83.2 g
These values are for the entire pizza. If you divide the pizza into 4 servings, each serving will have approximately:
Calories: 230.5 kcal
Carbs: 4.59 g
Fat: 14.98 g
Protein: 20.8 g
This makes it a great option for a keto-friendly meal, high in protein and healthy fats while keeping the carbs low.
- แนวปฏิบัติและการใช้ชีวิต
Flip the cloud crust over after the first bake, then put on the toppings, then finish baking.
Great info!
That's what I was thinking. You'll get a less droopy crust and you shouldn't get any burning.
Additionally, you might put the oven on broil to achieve a crispier crust during the last 2-3 minutes. With that said, you'd likely need to carefully watch the crust to prevent it from burning.
@@brianwoods9552that is key! It will also make the pepperoni cup and crisp up.
I was going to say, once one side was browned flip it and spray the other side with cooking spray put down and bake 3-5 minutes so both sides are bit crispy.
Grate your mozzarella cheese from a block yourself. The pre-grated variety has been coated with an anti-caking blend of chemicals or with cellulose to keep it from clumping. That coating also keeps the cheese from melting together as nicely.
@@714mattman I’ve over cooked mozz too many times, did well other times. its not the easiest recipe but still good for many things. Worst recipe was pre mixing flour with mozz in processor before attempting to melt it. No the cream chz and mozz need to melt separately before adding dry! The dough ended up having small chuncks of mozz throughout vs combined chewy dough! I’ll grate my own in the future to! I also forget to mix up the egg before adding it, seems the egg white not mixed with yoke does weird stuff with the cheese
Yes buy Blick cheese all kinds. The shredded is full of junk .
They also put corn starch in it.
They put cellulose in it to keep it from sticking!
And no flour is necessary. Chose a healthier option, chose a carnivore crust. Chris Cooking Nashville does a wonderful pizza crust!
@PowerPlusNature
@@nannytimes5nlovethem824
Thanks for sharing.
If you wad up the parchment paper really good, then spread out and it will stay put. It also helps to spray the pan with cooking spray first, then the paper will stick to it. I really like your channel. You cook the way I do. 🤣
Parchment paper can also be washed and used again too.
What she said
I came to say this too! I just learned this from another cooking video 😂
@@amyspriggle4728- whaaaatah? You can? I never knew you could do that with parch pape. I DID know that you can do that with aluminium foil though. And I do do that if it isn't too ruined from the cooking process.
Sprinkle some water on the pan. Paper with adhere better
Your best making your own pasta sauce no sugar added. Use crushed organic tin tomatoes drain a little liquid of. Add italian herbs, garlic powder chili if you like. Cook in pot till all bubbling then turn down to simmer till thickened. Store extra in fridge for next pizza 1 cup is 2gram of net carbs. 1 cup full fat cottage cheese 7.5 grm of carbs. 4 eggs 3 grm carbs. Quarter cup mozzarella 2grm carbs. Quarter cup almond flour home made 3grms carbs. Parmigiano reggiano grate it yourself 0 carbs. Pepperoni 3oz serving 1 grm net carbs. Quarter cup mixed bell peppers 1 gram. 10 olives black or green 3 net carbs Total 22.5 all of the carbs are net carbs. So half a pizza is 11.25 net carbs. That is a delicious friday night treat 😋
Try cooking it in the second portion of the video on a pizza stone I can guarantee you it will get crispy
Can that be done without flour.
Yes you can use polenta instead flour@@assurancepolygraphllc
I think the issue is that polenta isn't quite "keto" approved.
Cant wait to try this! I will flip it over and put toppings on browned side then return to oven. You are so real and fun to watch!!😂
You should brush the bread with oil and put it under the broiler for a couple of minutes to crisp it up before you turn it into pizza.
Yes olive oil on crusts is an easy change from mediocre pizza to dang tastes like stone oven bistro goodness pizza! Sister in law made pislburry dough a thousand times better putting olive oil on it!
It's runny😮
@@gregsmith2136 cook it, then brush it with oil and crisp it then turn it into pizza. It will take a few minutes longer, but I'm sure the results will be better. I'm thinking of trying it with adding a little yeast to the batter for a more authentic taste.
@@dawnwatkins6554 Yeast flavor is probably a good idea
Nice tip
If you crack the eggs on the edge of the dish, you are more likely to get small pieces of shell. But if you crack it on the counter surface, it is less likely. I love your dishes, thank you so much.
Hey Dave, another reason to break your eggs into a separate bowl is because sometimes eggs may be partially formed inside. Growing up on a farm will teach ya real quick the importance of breaking the eggs into a bowl. Dumping a bad egg directly into your mixture isnt very good.
...I was losing my mind that the potenial of the cracked eggs shells going back into the carton though...
can't wait to ty this!
@@kellydean3497 It sure is handy!
About a week ago I cracked my 4th egg into the eggs already in my bowl ... and it was literally jet black. I'm used to keeping my eggs out of the fridge for at least two weeks at a time, but we've been having days over 110 degrees here lately and I didn't think to refrigerate them. Those eggs in the bowl went down the garbage disposal, and the rest of the carton in the trash. I'm going to be more careful now, at least in hot weather. I'm over 50 and I've never seen that before!
Breaking the eggs on a flat surface helps to not get shells in there.
Just get a can of crushed tomatoes, season with garlic powder, onion powder, Italian seasoning, red pepper flakes, zero sugar sauce and tastes 1000x better and half the price.
Good idea
I always make sauce. Jarred stuff is nasty!
It's probably about half the price too. Rao's is super expensive.
Regarding the parchment paper, we buy parchment paper sheets that are already precut to the size of a baking sheet. It is the future 🎉
Or crunch it up into a ball, then open up, and Voila, no curling edges! Magic! 😂
@@karenguthrie9475 Brilliant 👌 🍻 😂
Yes. I buy parchment sheets at the dollar store all the time.
Not all baking sheets are the same size.
@@AuroraValerie and not all sheets are the same size.
Only cut off 1/2 the paper seal inside your herbs and spices. You can use the remaining paper to level your measuring spoons just like the baking soda can.
I gave up parchment paper for silicone mats, mostly. But a trick for parchment paper is just wad it up first, then unwad it and it'll be much better behaved. I invested in lipped silicone mats for pizza crust and noodles. No regrets.
Parchment paper: you can crumble it up in a ball then undo it and it'll lay flat.
You can also spray the bottom and the Parchment will stick to that.
😂 “THAT’s burning my fingers” just love you Dave, always entertaining. You may have sold me on trying some of these cottage cheese recipes (we love cottage cheese in our house so we always have some on hand)
You got real close!! The crust needed to be cooked for a bit more. The top should be browned. That way the bottom would be crispy. I've also made the crust and let it cool. Then put on the toppings and baked for 10 then broiled for 4.
Good to know for next time for sure! Thanks
I put a comment in the video put it on a pizza stone when you cook it with the toppings on for 15 minutes it will definitely get thin and crispy like a thin and crispy pizza
simple hack with parchment paper....crumple it up first and then place on baking sheet. thank you for sharing
Great idea!!
I came here to say the same thing!
I learned to wet the patchment paper and squeeze it out. It stays put.
Lol he pulled a knife out to see if dough was done…..then put the knife right back in the drawer! I love this channel, always makes me laugh!
Lol
😄😄😄
I noticed that. Lol. I’ve seen Tawra on dining on a dime do that. Prolly a lot of people do that.
@@CookingWthDave nice video, I don’t think counting calories is necessary. Dr. Mindy Pelz is pretty good. Fasting is great!
He’s a guy. I wouldn’t be surprised to see him lick it before putting it back in the drawer.
Dave I'm so happy I found your channel today. (Been binge watching)This recipe sounds and looks so yummy. I just started back on keto after gaining back 70 of the 121 pounds I've lost and I'm grateful for finding your channel love the cottage cheese recipes. Much love to you and your family 🤗♥️
Thank you for watching. I do appreciate it
You know what I like about your channel Dave is you make sensible that anyone could make not like some channels were you need these fancy thing to make what other make.
Zap the pepperoni for about 20 seconds on paper towels in the microwave before using it. Takes the grease out.
For carnivores, the grease is great!
Microwave removes nutrients.
I find buying the parchment paper sheets are far easier to manage for most applications. I'm a new subscriber hoping that you continue doing low carb recipes. My husband and I have been low carb for 6+ years. He used to be diabetic.
I just found you and subscribed. You crack me up. You are so down to earth. Love your presentation, a normal guy cooking stuff with the same quirks, us casual cooks have. Love your channel. Actually will try this recipe it looks easy
I think I will give that a try…it looked pretty good…..but….BUT….of all the utensils you could have chosen to spread the sauce you went with a steak knife……you are my hero!!!!!
😄
🤣
Can’t wait to try this recipe. If you spray your baking sheet with cooking spray, the parchment will stick.
I giggled when you said Rao's. It's pronounced Ray-oh-s ❤
Turn pan bottom up. Put parchment paper on top and cut to size. You can also fold to size . Any pan. Also King Arthur flour sells sized paper. Maybe other do also good luck
Thanks for the tips!
Dave, thanks. FYI parchment paper is sold in boxes of precut sheets. Lots easier!
I’ll have to check it out.
Dave, you've convinced me. I'm going to try this. I might make some minor adjustments, though. For one, I'm going to add some baking yeast for flavor and aroma, and a little lupin flour instead of almond flour. I think that might bring it closer to regular pizza crust.
It looks awesome, though. I just found your channel yesterday, and it's great. Good job!
That looks delicious and totally doable. Definitely going to give this one a try. Thanks, Dave!
Dave, love your videos! Thank you! I just found out my A1C is 5.7. I need to get that way down and your recipes will definitely help me do that.
Parchment paper can be a disaster, but i learned from Martha Stewart to use metal binder clips to clip it to your baking sheets. Keeps it from moving around.
Or you just spread a little water on the pan and it will stick and not move
I heard you can wet the parchment paper…YES….with water, and that makes it workable. Another person sprays the pan (oil) then puts down the parchment paper then sprays the paper. I have not tried either yet.
Try flipping it over. It helps if you put the parchment paper down the opposite way from the way it's curling. That way it's not curling up when you're trying to put stuff in it. Hope that helps! This looks really good! Thanks for sharing and demoing it 😊
tip to help the parchment paper stay flat after cutting the required length for baking, gently crumple the paper and then flatten it out. It keeps the paper from rolling and not lying flat.
Dave: "You're not going to eat the whole thing..."
Me: Nope... 🤥
I also suggest flipping it over. I'd bake it for another five minutes, and then add the toppings and cook. It will help make the crust more firm. (BTW, try wadding the parchment paper up then smoothing it out in the pan. It really works!)
Oh my, parchment paper can be bought precut from Amazon and some stores. To keep it from moving around, you can crumple the paper first then spread out. You can also put a few drops of water to keep in place on the pan.
I like your style! No crazy looonnng talky talk.❤❤️
Ball the parchment paper up then smooth it out then you can get it into the pan.
Crumple up the parchment paper into a ball then flatten it out into the pan. It is a lot easier to work with.
Under a running tap, wet and scrunch up the parchment paper. Shake off access water and lay it in your tin. You’re welcome….. great recipe. Certainly going to try. Thank heaps
Great video. People have already pointed out crumple technique. If you need a smooth bottom simply flip the pan over and lay they sheet over it and crease the edges. Makes a perfect "tray" 😊
I discovered your channel three weeks ago. I am really enjoying your low carb recipes along with your easy going style.😊😊
Awesome! Thank you!
This looks absolutely delicious! Only additional step I will try is when I put the whole thing back in the oven I'll use either a pizza stone or a perforated pizza pan to crisp up the bottom of the crust a tad more or the air fryer rack and just place it on the rack still on the parchment paper.
You can fit parchment to a pan pretty easy if you crumple the paper into a ball first and then smooth it out. It will tend to fit into corners much better.
Take the parchment paper and squeeze it into a ball. Put it in water or under the faucet. Let it get soft and squeeze the water out. It is much easier to work with, it really does work.
Spray some oil lightly on your pan before you lay the p paper to keep the parchment paper to stay.
Love your channel! Crumple the parchment paper before you put it in the pan, it will be a breeze to work with. Please keep the videos coming, they are great!
If you ball up the parchment paper then flatten out it will go onto the baking sheet easier after you’ve moistened the baking sheet kit will work better for you.
My best parchment paper hack is to crumple it up into a ball and then smooth it out onto the sheet and it won't roll on you and it works just the same. Thanks for the recipe!!
If you get shells in your eggs, try hitting them on a flat surface, such as the countertop, instead of using the side of the bowl. You’re just shoving the shells into the egg that way. Another way would be to throw the whole egg into the bowl and remove the whole shell in one piece.
Egg shells that are organic may not be washed. I have my own chickens and like all old farmers, we know that eggs come out of the chicken’s butt with an antibacterial coating that makes the eggs keep longer and better. Nature’s way of increasing the chances that chick will hatch. We don’t wash unless visibly dirty and then use that egg immediately.. That said, there may still be fecal matter or dirt on the outside of the shell that is not necessarily visible. When ready to use, Rinse egg under running water and wipe dry with paper towel. Crack on the flat surface. Fertile eggs may be kept on the kitchen counter for a few days but embryo will be growing inside. Infertile eggs must be refrigerated ASAP, if you want them to keep for several weeks.
Cracking eggs one at a time into a bowl also stops you losing all of them if you get a bad one. Pizza looks great definitely will try this one
How to break the curl of parchement paper - ball it up, give it wrinkels, then smooth out onto pan. The balling up part is cathartic - ain't no parchement gona get me mad! I am going to try this recipie, looks good.
Thanks
I made it exactly as shown! Worked great! I did my own toppings with spicy beef, bacon and jalapeno.. It was a hit all round, will definitely do it again!
Hi, if you scrunch up the parchment paper, then smooth it out again it works better
Well I thought the cauliflower pizza base was good so if this is better, we’ll got to try it. Thanks for bringing this amasing recipe with low carbs to the masses. It looks extremely delicious. I’m watching this two weeks into my fast. This will be a nice treat now and again after starting the carnivore diet. It’s nice to know that treats can be healthy. What would be great, as you’ve shown your magic with this pizza, could you do more magic and make a healthy loaf of bread Keto friendly. So many out there but don’t quite hold up. Anyway thank you so much.😊
Hi Dave, try scrunching up your baking paper and straightening it back out before you line your tray. Much easier to work with.
Great idea
Love this! Definitely going to make this! Great option for gluten-free, too.
Precut parchment paper is life-changing. Use it once and you will never go back!!
I’ve made a similar pizza dough with plain yogurt
😮 I don’t have enough cottage cheese in my fridge at the moment, but I do have yogurt! Thanks!!
How did it turn out with yogurt? Did it taste tangy?
After cutting your parchment paper, give it a quick wadding up. Then, it spreads out nicely on your pan without the curling. I loved learning this tip myself this year.
The way I use parchment paper is to wrinkle it all up in a ball, unfold it and place it in your pan. It stays in place much better. Thank you for your video...always enjoy them :0)
That's a great idea!
the most real cooking channel
Just crunch the parchment paper up in a ball and then flatten out! Works every time.
Thanks so much for creating a keto recipe! Perfect for a celiac like me.
You are so welcome!
Close the flap into the parchment paper roll then tear. It leaves the cutter open to give you a clean tear for the correct size.
I’m going to try it,but will put a little yeast in the crust for flavor.
I just fixed this tonight. I wish the crust would get crispy though. I did flip it over and baked it again. I put pepperoni and fresh mushrooms on it. It was really good!
I’m so excited… you took my advice about the baking powder leveling lip! 😊
How about another friendly suggestion?!? Fold the parchment paper under on the fold lines of the edge of the sheet pan?!? No need to rip or cut the parchment!!! 😊
Yes, flipping it over and cooking for a few more minutes works well with some cloud wraps I've made
Omg 💕 I made this pizza i added cooked pork sausage and pepperoni with fresh Parmasain and mozzarella. Wow fantastic my husband and daughter ate so much i had to make it the next day 😂, but 1 and half crust recipe. My husband said its the best he ever ate. Thank you so much 💓. Today i used same recipe but cut into 12 pieces and used it sandwiches as flat bread. 👍
Yay!!! I love you added things and glad you all liked!!
If you crumble your parchment. It lets to lay it down better without the curl from the roll.
Hi Dave, thanks for this recipe! Looks very good. Here’s a trick for parchment paper… crumple it into a ball (yes, sounds weird, I know 😊) now unfold it & it’ll be much easier to fit. Hope this helps! Can’t wait to try your pizza!
Sounds great!
Crumbling up the paper helps for it to better stay and less sticking
So glad I stumbled on this video. This pizza crust recipe seems to be as simple as regular pizza crust. The cauliflower crust recipe seems like it would be too much work.
I am also subscribed to your reseller channel! I subscribed to this one too.
Spray your pan with cooking oil before adding parchment paper, or wet the paper with water so it's damp.
For being a small channel this vid has over 300k views. That’s pretty awesome man. Congrats. First time here and enjoyed the video man. Cool to see you figure it out as you go… just like me.
Welcome aboard! Thanks so much!
Crumple up the parchmwnt then flatten in pan...way more manageable
Buy the parchment sheets. Scrunch the sheet up before laying it in your pan. It will be much easier to handle.
Just measure out the parchment paper and give yourself like 2 extra inches on both ends and then crumple it up in to a loose ball. When you spread it back out it won't roll up on you.
Spray oil in ur pan then the parchment paper will stick😊 Learned that from lowcarblove
I ran across your channel in my feed yesterday, and I am SO GLAD I did! I made this pizza just as you described; and it turned out perfectly! My hubby and I loved it! I even had it for breakfast this morning, cold from the fridge dipped in the Rao's pizza sauce left over from the jar. So, so good! I will be making this again and again! Thank you so much. It could not have been any easier for me! I used an immersion blender to smooth everything together. I have read other readers comments about pre-shredded mozzarella; and it is true about the added ingredients but that is what I had on hand so I used it anyway. Next time, I will just use a ball of mozzarella and slice it thinly, then place it on top of the crust. I have found that mozzarella is practically impossible to shred! But trust me, this will be my go to for pizza! Subscribed! You're really likeable Dave, so I will be back to your channel!
You are such fun to watch 😂😂😂 thank you soo much will try this tomorrow!” That’s burning my fingers!” Lol love this channel
Also,pull the pizza out of pan and place on the counter to cut easier. Looks yummy!
Dave, just stumbled on your channel and am finding it fun. I saw a top to dampen the parchment paper. I haven't tried it. I also use the precut sheets, as someone else suggested.
Thanks for the fun. Kay in Dallas, Texas
Tip for parchment paper ..1-.pull the desired size, put the cardboard top inside the box beside the teeth for ripping , to have it rip cleanly .2- crumple the piece and straighten out again before lining your pan....hope that makes sense
Thank you for the cottage cheese, magnesium lesson. I recently started eating a small bowl of cottage cheese and within 10 minutes, had to use restroom. I was so mad.
Learn something new everyday!!
You are such fun to watch 😂😂😂 thank you soo much will try this tomorrow!
If you put a bit of water/oil etc. in your pan, the paper will stay in place better....thanks for another video.
Great idea
You can wet the parchment, and then squeeze out the excess water to get it to conform much more easily.
Def crumple the parchment paper up, then flatten it out! Miraculous!
Will do. Thanks
Kye's Kitchen on TH-cam makes the best pizza crust I've ever had, and you won't believe the secret ingredient. She's a genius. It has that gluten stretch once baked. I think she calls it eggless keto pizza crust. It's yeast risen to boot.
I can't find her.
Yeah doesn’t exist
@@gloriaestelasuarez Yes, it does exist. My post keeps disappearing. Are you doing that, Dave?
@@gloriaestelasuarez th-cam.com/video/eEH3zf0s3QY/w-d-xo.htmlsi=qKOth4wTNta937N1
@@Ohiochic123 th-cam.com/video/eEH3zf0s3QY/w-d-xo.htmlsi=qKOth4wTNta937N1
Try this tip I heard for your parchment paper issues... Run the whole piece under the tap and get it soaked, then squeeze out the excess water. Place damp now “un-parchment” paper 😉 in your pan and proceed with your recipe. It shouldn’t affect the recipe at all, but will form to your pan now!! 😊 So glad I just found your channel-like and a sub from me!
I'm worried it be 'eggy' which isn't a bad thing in some cases, but not quite sure about a crust. Might try it with 3 eggs. Also, did you use 4% or 2% fat cottage cheese?
Thank you! This is great. I’m going to try putting some olive oil, fresh tomatoes, fresh mozzarella and fresh basil for a margarita pizza.
I love your channel you make everything so easy. ❤
Thanks so much 😊
Dave, I'm glad I came across your channel. You are so entertaining. I've been on the fence about making a cottage cheese crust, but after seeing this video I will give it a try. It does look yummy. I'm with you, I do not like the cauliflower crust much. Thanks for the video,
if you crumple up the parchment paper, then flatten it out, it will lay flat. : )
Another amazing post! I've seen just a few of your posts so far. Well done! Love that you are not admittedly perfect! On the parchment paper you can crinkle it up like a ball of foil then it lays flatter etc. And I tend to have a crock on my counter with utensils, looks like you have plenty of room, and I have shears in that. On the keto cloud bread wonder if you can make a naan version with herbs? Best, from Colorado!
Wow, thank you!
Good idea
Don’t know if you have tried it yet, but naan bread works well to make homemade pizzas. My family and I have been doing that for years and we love it. We prefer to use the garlic infused naan bread as it is tastier.