Definitely check on the “low carb” tortillas! I believe many of us have found that low-carb breads from commercial sources sometimes have an outsized effect on BG compared to what one might expect from looking at “net carbs.” For example, the Mission Carb Balance line often says they have 4 or 6 net carbs, but a significant portion of the fiber they use is soluble, and at least for me soluble fiber raises my BG in a not dissimilar manner to starch. So I budget for those tortillas by the total carbohydrate count, rather than the “net” carb rate.
It’s always an adventure, because other “low carb” options don’t affect my BG hardly at all. I suspect that the “Fiber” category under USDA reporting includes an enormous amount of different products and molecules, and some have zero effect on BG and others have a great effect on BG. Just to add extra confusion, there exists a whole category of “Resistant Starches” that the USDA requires listing as carbohydrate (non-fiber), but actually acts like insoluble fiber and doesn’t raise BG at all.
Ultimately, that’s what matters We all have different reactions to different things. I tend to have marked increases in BG following intense exercise and any meals in the morning (I often end up not having anything to eat in the AM except for heavy cream in my coffee, or sometimes a handful of nuts, to reduce this effect). Also, post exercise, I can almost eat anything I want to without a serious spike: bread, potatoes, rice, beans, all in moderation of course and following intense exercise, have almost no effect on my BG (will often be in the 70s and end up peaking below 100 mg/dL). Same meal on a “rest” day would have me in the 180s after an hour and 190 mg/dL after two hours.
1 lb ground sausage
1 lb italian sausage (hot if desired)
1/2 lb sliced pepperoni
italian seasoning
1 1/2 c spaghetti sauce
1 lb mozarella cheese
Mash the ground sausage into the bottom of a 12" fry pan in an even layer and brown throughly on both sides. I use a small cup to roll out the sausage into a smooth even layer. That is the crust. Brown the sausage crust on both sides and remove and place in bottom of pie container. Slice italian sausage into thin rounds and brown thoroughly in fry pan, drain and blot out remaining fat on paper towels. In a bowl mix browned sausage, pepperoni, sauce, seasoning and half the cheese and pour into pie. Cook in 350 deg oven for fifteen minutes covered in foil. Then uncover sprinkle on remainder on cheese, and cook for another fifteen minutes. If you like more crusty cheese, you can turn up the oven to 400 deg for the last part of the cooking.
This is filling. I’ve never been able to eat more than half of it at a sitting.
ps. I recommend you bolus for half the protein and use an extended or square wave bolus. In my little twisted part of the world, this is a totally “Bolus Worthy” Pizza Pie Pie.
The nutrition box is a complex embedded code, it may not always come up properly. You should be able to click it and bring up the web site version of the nutrition box.
Here is another of my pizza recipes
In addition to the Flatout Lite they also have pizza crusts, but they have 24g of carbs. I also make it with low carb tortillas which can often be found with less than 10g carbs.
Most dieticians will tell you to subtract the fiber for net carbs, sometimes only subtract fiber if it is over 5g. So the Flatout Lite is 14g carbs, 8g fiber. The Flatout pizza crust is 25g carbs, 1g fiber.
It turns out that some significant portion of fiber is technically digestible as the bacteria in your lower intestine ferments it and turns it into short chain fatty acids (SCFA) (yes fat) which are then absorbed and provide additional nutrients. Some people believe that the SCFAs are the reason that fiber is beneficial.
This looks perfect! Cheese and bacon…What’s not to love?!..BTW…Do you have a good, thick Cheese SAUCE recipe. We tried Gerri’s and it wasn’t thick enough for my tastes—or “cheesey” enough…
Thanks. I’ve never tried xanthan gum—so it’s ok for super lo-carb?..I’ll look it up…Thanks. Cheese is why I can’t quite go Vegan. I only eat 3-4 oz of meat a day. But giving up cheese is hard!
Xanthan gum is very common in super-low-carb cooking and baking. It is 100% fiber, and used in very small quantities. As far as I know or can tell, it has no effect on digestion or blood sugar.
That last bit is definitely true. First time I used it to make a “gravy” it ended up as a gelatinous mass (like sausage jelly, which isn’t nearly as good as it first sounds). My problem was that when the recipe said use “1/8 tsp” I thought it couldn’t possibly be enough, so I used a tablespoon.
Oh David—that made me laugh…I finally turned all seasoning of dinner food over to my husband because I couldn’t let go of “more is better”. And I would get intrigued for awhile on a specific herb…My “Tarragon Phase” nearly got me thrown out on my ear by daughter and husband!..
On my behalf—I am still okay on things like quickbreads…LOL
I had a tarragon phase too!! I’ve learned to pace myself…but last night, I put an extra pinch in my vinaigrette for steamed artichokes filled with cold shellfish & there were no complaints
We all have different reactions to different things. I tend to have marked increases in BG following intense exercise and any meals in the morning (I often end up not having anything to eat in the AM except for heavy cream in my coffee, or sometimes a handful of nuts, to reduce this effect). Also, post exercise, I can almost eat anything I want to without a serious spike: bread, potatoes, rice, beans, all in moderation of course and following intense exercise, have almost no effect on my BG (will often be in the 70s and end up peaking below 100 mg/dL). Same meal on a “rest” day would have me in the 180s after an hour and 190 mg/dL after two hours.
