NUTRITION

SERVINGS

INGREDIENTS

2 medium heads Cauliflower (800g)

1 cup Low-Fat Cottage Cheese (220g)

1 cup Part-Skim Mozzarella, shredded (112g)

2 large Eggs

2/3 cup Almond Flour (80g)

1 scoop Whey Protein Isolate (30g)

2 cloves Garlic, minced

1 tsp Dried Oregano

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  In a food processor, pulse the cauliflower florets until they become a rice-like consistency. If using pre-riced cauliflower, measure out about 800 grams.

• 3

  Transfer the cauliflower rice to a microwave-safe bowl and microwave for 5-7 minutes until tender. Allow it to cool slightly, then place it in a clean kitchen towel and squeeze out as much moisture as possible.

• 4

  In a large bowl, combine the drained cauliflower, low-fat cottage cheese, shredded mozzarella, eggs, almond flour, and whey protein isolate. Add the minced garlic, dried oregano, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

• 5

  Spread the mixture onto the prepared baking sheet, pressing it into an even slab about 1/2 inch thick.

• 6

  Bake in the preheated oven for 18-22 minutes, or until the edges begin to turn golden and firm up.

• 7

  Remove the baking sheet from the oven and allow the breadstick slab to cool slightly. Using a pizza cutter or sharp knife, cut into breadstick-sized pieces.

• 8

  Serve warm. These can be enjoyed on their own or paired with a side salad or dipping sauce.