On Jun 14, 3:20*pm, Doug Freyburger > wrote:
> 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.
>
> 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.

Yup in the Primal/Paleo/low carb world we call those "meatzas".
Here's a nice recipe for one.

This one is for a greek style pizza...you can make Mexican, Italian,
etc. All you have to do is vary the meat seasonings and toppings.

http://hizzoners.com/recipes/meats/3...malpaleo-pizza