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.

"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.

Julie Bove wrote:
>
> 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.

Anyone remember JOLT cola? "All the caffeine and twice the sugar"

Gary wrote:
> Julie Bove wrote:
>>
>> 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.
>
> Anyone remember JOLT cola? "All the caffeine and twice the sugar"

I do remember it. Neveer had it. Now they have all of those energy drinks.

On 2012-06-15, Gary > wrote:

> Anyone remember JOLT cola? "All the caffeine and twice the sugar"

Usta make for great rum n' cokes. They ruined it by changing to HFCS.
You can still get it in bottles, in CA. I haven't seen it, here, in
CO.

nb


--
vi --the heart of evil!
Support labeling GMOs
<http://www.labelgmos.org/>

On Jun 15, 8:29*am, notbob > wrote:
> On 2012-06-15, Gary > wrote:
>
> > Anyone remember JOLT cola? "All the caffeine and twice the sugar" *
>
> Usta make for great rum n' cokes. *They ruined it by changing to HFCS.
> You can still get it in bottles, in CA. *I haven't seen it, here, in
> CO.

I used to get Henry Weinhard's Pale Ale in CO. When I moved back east
of the Mississippi, I couldn't find it. Then one day it magically
appeared. Then six months later is was gone and never returned. I
tried to special order it, but no one could get it.

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