Day 7 of Induction

Lindsey Pennington - Sunday, October 25, 2009
It's DAY 7 on Induction.  For lunch I had my typical house salad topped with turkey, cheese, tomatoes, artichoke hearts, and bacon with a side of ranch.  For dinner I made a low carb pizza using the Cauliflower Pizza Crust Recipe from Low Carb Examiner Jamie Van Eaton.  One week down and another week to go.  Taking it one day and one week at a time.

I lost 3lbs this week that I had gained from the previous week, which I think was contributed to not having my thyroid meds for one week. I started my thyroid meds back up and followed Induction this week and dropped what I had lost before. I'm happy that my weight is back down, but I'm ready to lose more weight besides the weight I have already lost! I know it will happen soon! This is a journey not a race!

Here is the recipe for the Cauliflower Pizza Crust:

You Won't Believe it's Cauliflower Pizza Crust
By Jamie Van Eaton

1 cup cooked, riced cauliflower
1 egg
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley

**pizza or alfredo sauce

toppings (make sure meats are cooked)
mozzarella cheese

Preheat oven to 450 degrees Farenheit.

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.



*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don't pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)

** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.

*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.


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