"Doug Freyburger" > wrote in message
...
> somebody wrote:
>> "Steve Freides" > wrote:
>>> somebody wrote:
>>
>>> > Was in the mood for a thin crust pizza past few days and got one last
>>> > night. It was good, but not all that filling. Though that way I could
>>> > eat more. I usually get the thick crust but after 3 slices the
>>> > carbs make me sleepy. Very sleepy. If I eat a lot of carbs in
>>> > general I can barely stay away 20-30 minutes later.
>>
>>> > I think I will try the gluten free crust. Lady last night said she's
>>> > been eating gluten free for about 8 years, and where I work has the
>>> > best.
>>
>>> Gluten-free does not equal carb-free.
>>
>> I wondered about that. Is it at least less carb? Thin crust vs
>> thick-- basically yeast content?
>
> I've never seen a thick crust gluten free pizza. True thin crust
> pizzas with wafer thin cracker crispy crust is rare enough that I've
> never seen one of those either. I've seen regualr crust pizzas made
> with alternate grains and most people refer to that thickness as thin.

I have made it using Foccaccia. It's really good. But... If you buy a
crust or a pizza it's always thin.
>
> A regular crust pizza will have a lot less carbs than a thick crust
> pizza. Since all of the pizzas that I've seen using gluten free grains
> has been regular crust pizzas they are much lower in carbs than the same
> diameter thivk crust.
>
> Comparing regular thickness pizza with wheat against regular thickness
> pizza with alternate grains there is little difference in carb count.
>
> There is one way to reduce the carb count while going gluten free.
> Completely grain free even. Lou Malnattis is a small chain in Chicago
> metro that has a couple dozen locations. They do a "no dough" pizza
> where they press sauage into a sheet and then build a pizza on it.
> Wonderful for those of us who are wheat intolerant or gluten intolerant.
> Also wonderful for low carbers. Not carb free as it comes with tomatos
> and other ingredients that are not high carb. But it is low carb as
> long as you keep the list of other ingredients short. I get small no
> dough pepperoni and black olives. The tomato is mostly low carb. The
> olives are very low carb.

I used to take an individual casserole and put a can of chopped Italian
style tomatoes in it. Then top with cheese and nuke. Tasted just like
pizza but with a lot less carbs.