I ate a pizza

For some reason pizza is in a class of its own when it comes to spikes as you have just discovered. I wouldn't touch them tbh!

sanguine said:

For some reason pizza is in a class of its own when it comes to spikes as you have just discovered. I wouldn't touch them tbh!

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Interestingly, when I last had pizza, it wasn't so much the spike that got to me, but a sustained elevation for almost a couple of days. That was probably a year ago, and to be honest, I've not been seriously tempted in the meantime. It would never really have been a high priority anyway.

One day, there'll be a reason why I'll try it again, but I'm not getting excited about it in the meantime.

@Silver5374 - If you Google something like "Pizza effect", you'll probably find quite a bit on it.

I too have found it can take a few days to recover from a mistake in my eating. A helpful suggestion I read here, don't remember who made it, is to scrap off the pizza toppings and eat only that, but I haven't tested it.

Ooooooo I was thinking of trying a pizza again ... I have learned from your lesson

Pizza......never again for me I'm afraid...have fallen victim to it too many times now...approach with caution and check out the above link on the pizza effect...interesting reading and makes a lot of sense. Enjoy the rest of your holiday

Good afternoon. This is my first post so I hope you don't mind me just jumping in - I've been a lurker for a long time though. I've been a T2 for about 23 years and recently gone onto insulin, so I'm starting over in terms of the way I now approach my diabetes and have recently started LCHF (at my age it is taking a while to think that butter etc. are okay to eat) - although not as enthusiastically as others (yet) - I'm just titrating my insulin up and coming off meds, so am doing everything gradually just now. I think, at 7 weeks, I'm finally starting to feel the benefits.

This doesn't answer the OPs actual problem, but thought it a good place to add it in view of other comments. I'm cutting out most carb based foods, but also looking at better ways of doing some dishes with many less carbs (my husband has to be able to enjoy them too) and pizza is one of the meals I'm happy that I've come to a compromise on.

I think I picked up the recipe here for chickpea flour pancakes - it's basically just chickpea flour (also called gram, besan or garbanzo flour) and water, with your choice of seasonings and a little baking powder - I add a dollop of yogurt to enrich it a bit. You just make a batter with the flour and water and let it sit a while and then make pancakes just as you would with a flour, egg and milk batter. I then use these as a base for some tomato puree and lots of chopped veggies and whatever I have in the fridge, like chorizo etc. Top with cheese - I tend to mix mozarella and strong cheddar and pop under the grill. I make mine with a small omlette pan that's about 7-8" in diameter and calculate the bases are about 9g of carbs each (depending on how thick you make them), plus whatever is in your toppings. Significantly less than flour based pizza dough. You can't eat them as finger food, they're too flimsy, but good with a knife and fork.

I tried a couple of slices of Pizza a few months ago and it raised my BS for over 2 days. The spike itself wasn't huge, but it definitely had a long lasting effect afterwards and it took me several days to regain good control.

Pizza is something that I will probably never eat again

Never been a fan of pizza, but I do make meatza every now and again.

Silver5374 said:

What's a meatza?

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It's something like this:

http://paleoporn.net/meatza-recipe/

There are lots of variations on the internet, just Google, but best to avoid those which include breadcrumbs (Nigella Lawson does one with breadcrumbs, naughty girl!).

Nigellas does contain breadcrumbs, obviously you omit them. She also puts an egg in, but I made mine without. You bake the base first and then drain off the liquid that comes out, then load it. You can put anything on that is low carb, and lots of different cheese. Served with a salad and dressing it hits the spot.
It does need making in a pan with sides because a lot of liquid comes off, you don't want to mess up your oven.

I had a heavy work day 2 weeks ago, and came home and 'she who must be obeyed' agreed that a delivery pizza would be ok, as long as it was a small between us and not the XL I used to eat by myself. 3 slices of small pizza, 4 days and loads of tests, I was still running at 9.0+ from norms of 5.5 - 6.5. Down to norms now, but sorry Papa Johns as much as it was delicious, never again

BooJewels said:

I think I picked up the recipe here for chickpea flour pancakes [...] I then use these as a base for some tomato puree and lots of chopped veggies and whatever I have in the fridge, like chorizo etc. Top with cheese - I tend to mix mozarella and strong cheddar and pop under the grill. [...] calculate the bases are about 9g of carbs each (depending on how thick you make them), plus whatever is in your toppings. Significantly less than flour based pizza dough.

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Just out of curiosity, as I made these for lunch today, with some spring onions, chorizo, tomato, cheese etc., I measured before and after and my blood sugar went up by 1.8 two hours after lunch and was back down to my pre-lunch level before dinner. They're still probably more carbs than some people have capacity for in their regimes, but they're still much less than traditional pizza if you have a pizza craving.

Edited to add: If you want to cut the carbs even more, you can make pancakes with an egg beaten with cream cheese (I think it's 1 oz cheese per egg - like a non-whipped oopsie bread) , this gives rise to a batter that makes good pancakes too. I've not tried them for a pizza base, but do make pancakes to wrap around fried mushrooms and the like as a breakfast option. They're probably a little more delicate than the gram flour pancakes.