Scout1idf's Journal, 15 November 2015

Pizza is so hard foe me to recover from as well - the wheat and yeast in the dough about kills me after - seems like I gain five pounds for 5 days! 

My mom is sensitive to wheat so tries to reduce it some in her diet. She used tortillas as a thin crust pizza with all sorts of toppings and cheese and really liked it. 

I'll have to try the tortilla crust. I found a recipe for a no sodium one that tastes good.... 

Most tortillas are wheat flour though..,unless you buy pure corn tortillas 

I don't have a problem with wheat, it's the sodium that gets me. Sure the flour is full of calories, but sodium makes my blood pressure go up and that's what I worry about the most, I can cut the calories somewhere else if need be... 

If you're adventurous, you can also make a really good pizza crust from cauliflower...I can find you the recipe if you're interested. 

Why don't you try the DiGiorno thin&crispy pizzas? They are way better than the others, little dough, little calories (the mst is like 750 for a whole pizza), lower sodium than the others. They have four kinds, tomato mozzarella, spinach and garlic, pepperoni and peppers and garden vegetables. In the last few years, if I wanted to indulge, and didn't feel like making a homemade, that is what I'd get. But then of course you can make your own from scratch. I usually make a batch (I have a bread maker) of 4 at a time and stack them on paper plates and freeze them. So when I want some pizza I always have the crust ready and just put the toppings on. You can also make it low carb, with Tova carbalose flour and almond flour - the almond flour actually gives an extra oomph to the taste of the cheese. Pizza sauce is easy to make from scratch too, just get a red bell pepper or two and use a blender to get a paste, mix it with tomato sauce, add a bit of salt, oregano and basil and it's great. 

@Newnormal --> I don't know if I can do cauliflower. It doesn't really appeal to me, but thank you..... @Dayberndt --> Little Caesars Deep Dish Pepperoni Pizza is what I've craved for over year but I'll look into the DiGiorno for the next "store bought" pizza I get. (Little Caesars was a bit on the high side all the way around.) If I had looked up the stats before getting it, I might have changed my mind. (that's why I didn't ;] ) Thanks for the tip..... 

I hear you on the cauliflower thing. I've tried it several times and it just doesn't cut it. I've tried several combinations of low carb flours for pizza and they worked way better. There are many flours out there you can use, besides the Tova carbalose flour (that you can get from netrition.com, it's not sold in store). I found the combination of soy flour with almond flour to work pretty good, for a very low carb pizza crust. Almond flour is very versatile with a low content of netcarbs, soy flour is a tad higher in netcarbs content but still fairly low. Only that with the non-gluten low carbs flours you won't be able to do any yeast dough, and you definitely need to use eggs to provide the binding agent. 

drink lots of water!! Flush out the sodium and move on!! 

A couple other options for pizza, these would be home made: Chicken crust pizza - you can google it for several recipe ideas, but the crust is chicken. Another would be to use a tortilla for thin crust pizza, if you use the Mission Carb Balance they're like 6 grams net carbs, about 500 mg sodium in one burrito sized tortilla, and 9 grams of protein if I remember correctly. I make pizzas with them all the time, bake it at 450 degrees on a pizza stone and crust is excellent. Pizza doesn't have to be bad, just have to figure out healthier ways to do it. Finally as was mentioned drink lots of water and you'll literally flush out any excess sodium or water from carbs quickly. 

@Jmb3450 ---> thanks for the ideas. Next pizza I have I think I'll try the no sodium tortilla recipe I found for the crust. @all ---> As for the water, when I'm at work, that's not a problem. When I'm at home, I forget to go and drink. I gotta work on that.....