Friends are raising money to rebuild their church that recently burned. They posted a photo of Indian Tacos on Indian Fry Bread and had me drooling.

So, I rushed to the kitchen and came up with a new recipe that’s low-carb and falls within the Trim Healthy Mama guidelines. I tend to cook by instinct, so these measurements are estimations.

The ingredients are similar to the cauliflower pizza crusts and the fathead pizza crusts found online, but coating the dough in protein powder and then frying gives them the fry bread taste and texture.

Yeah, this is NOT the way Lydia from The Crossing at Cypress Creek would have made fry bread, but this works for me in this day and age and keeps my weight in check. Sorry, Lydia!

Riced Cauli Indian Fry Bread (S)

1/2 cup riced cauliflower
1 TBS cream cheese, softened
1/2 cup grated cheese (I used a cheddar/Monterey Jack mix)
1/2 cup THM Baking Blend
1/4 cup egg whites
1/2 tsp baking powder
1/2 cup THM Pristine Protein Powder
S&P to taste
Coconut oil, bacon grease, or your choice of oil for frying

Heat coconut oil or bacon grease in your frying pan over medium heat. Mix cream cheese and grated cheese and microwave for 30 seconds or so. The cheese doesn’t have to be melted completely. Just softened enough to mix well.

Add all ingredients except protein powder to the cheese mixture. Dough should be biscuit consistency.

Choke off golf ball size pieces and flatten between two pieces of parchment paper to about 1/4” (or less) thickness.

Coat both sides in protein powder, then fry until golden brown on both sides.

Serve with taco fixings and enjoy!