Just ordered pizza delivery

#1

So I must have needed some comfort food today- what with this keto rash driving me crazy.
And I thought of pizza a lot today. I am in my 18/6 window- so I called and ordered one. A big one. And then guys and gals- I just ate the topping as suggested somewhere else on here. And I wanted to shout it out that it worked! I feel satisfied. I feel like I have actually eaten a pizza- and I threw out my formerly favourite part: the crust. Might sound wasteful. But sometimes we need to indulge ouselves, and this keto rash is making me miserable. And I will diligently count the parts I ate on cronometer. But it was spicy and good. reminded me of eating a real whole pizza. And I guess that’s enough for now!
Cheers all!:smiley:

#2

Recently, Papa Murphy’s started offering a crust-less pizza. Basically, a pizza casserole served in a 5" x 7" meal prep container.

Someone on Reddit offered up a copycat which I tried and thought was excellent:

Poured Rao’s sauce on the bottom of the cookie sheet, not a thick coating, enough that everything was covered, but you could still see through in spots to the bottom of the pan. Thickly coated mozzarella- couldn’t see sauce through the layer. Precooked hot Italian sausage in a pan, removed when cooked through- dumped in onion and mushroom to lightly sauté in the grease, stoped once the mushrooms all were shiny. Didn’t completely cook through. Dumped mushroom onions on one half of the cookie sheet, sprinkled the sausage on top of that. Other side is pepperoni, onion, red pepper, and pickled jalapeños.

I did 375 until it looked like the picture! Sliced, spatulaed onto a plate- voila.

#3

Drooling here…

#4

OOOps… counted my macros after the pizza adventure and I have 21g. That means no weight loss for today, as I now know. But I will keto on…I am still in ketosis. Maybe it is still worth a 25g weight loss- but nothing I can see on the scale.
And what was the bomb? ONION. It was the ONION- that little onion cost me 5g carbs and took me over my limit of 20g. The onion will always get me.:expressionless:

#5

Say what? It’s not the number of carbs that determines whether you lose weight.

#6

@OgreZed
Of course it is the number of carbs. Under 20g for a newbie at least and you lose weight. Over 20 and I stall.

(Bunny) #7

Use to be my favorite too, I would save the ends of the pizza in the fridge and dip in buttermilk ranch the next day…lol

Oh yes and don’t forget cold pizza, I like it better cold…lol

(Bunny) #8

I wonder if you could use Chaffle mix as a crust or in place of pizza dough?

Make a thin New York-style pizza?

Real pizza dough is basically saw dust, unfortunately! :slightly_frowning_face:

#9

Sorry, but that’s nonsense. If someone continually eats under 20 grams of net carbs while gorging themselves on proteins and fats, they will continue to gain more and more weight. For many, what ketosis does is make it so people don’t want to keep eating so many fats and proteins.

In your case, you may temporarily retain water if you have a few more carbs, but that has nothing to do with real weight (i.e. fat) loss or gain. It takes time to lose (or gain) a pound of fat (or muscle). Typically, short-term weight fluctuation is a simple change in water retention and digestive tract contents.

#10

@OgreZed
Well I lost 6 Kilos eating well and keeping the carbs under 20g - and if I ate the same amount without keeping the carbs so low, I would have gained weight without any doubt. And we are told that in order to lose weight the carbs have to be under 20g/day. Only later when fat adapted can one see how high one can go with the carb intake. So I dont really agree with you. It is definitely true though that once fat adapted, the appetite wains and that is an important effect of keto for weight loss. But I am already losing weight without IF and that is really due to limiting those carbs.

(Natasha) #11

I :heart: pizza! We quite often go to Pizza Hut for their all-you-can-eat buffet… unlimited salad bar and pizza toppings! :joy: if I didn’t love pizza so much I might be embarrassed about the number of crusts that get piled up on our table!

(Natasha) #12

That looks a-mazing!!!

(Deborah ) #13

That looks delish!

(Bob M) #14

The 20gram limit is (a) arbitrary; (b) really there just to ensure carbs are low; © doesn’t have much to do with weight loss (other than carbs are low).

It’s really a matter of getting your insulin (fasting/overall level) low, which is helped by the 20 gram limit.

But the 20 grams isn’t magical.

#15

I`ll try to wrap my head around that, but I do think the 20g of carbs is what sets the whole deal in motion. When I go up to 25g, my weight loss stalls. Down to 20g or under and I eat a lot and still lose weight. I think perhaps there are people on here who also lose weight without fasting. They just eat low carb- and that works too. Once I went to a dietician who told me “No carbs after 2pm”- I did that and lost 9 kilos in 3 months. So yeah- I do think it plays a role and if it has to do with insulin- yeah to that too. What I am seeing in myself is that I can eat a lot more than I was before, and still lose the weight. I have no idea if I am even going to fast at all. If I slip into IF that’s fine, but I am not going to force it.

(Dirty Lazy Keto'er, Sucralose freak ;)) #16

Pizza is one of those things that is just too easy to make as a Keto food !
There are 1001 recipes out there for keto crust, and IMPO they range from good, to fantastic !
We are fixing to try the Keto Kings newest pizza crust recipe, which is very similar to the yeast risen keto bread that I make every week, with just the addition of some almond flour. I’m sure it will be great.
And most pizza toppings are naturally keto anyway.

No good reason to cheat with carbage pizza.

BTW, I worked in a pizza restaurant for many years. It’s doubtful if any 2 or 3 of you together have eaten as much pizza as I have. I mean, I was poor, and pizza was free :slightly_smiling_face: Got pretty sick of it actually, but after being away from it for 5 years, I really enjoy our keto pizza once every few weeks or a month…

(Jason Brooks) #17

I think you’re kind of both right. I agree that what you see on a scale one morning isn’t necessarily a reflection of how you ate the day before. I also agree that keeping carbs low keeps insulin low and thus allows better access to body fat for fuel. But to be able to access more body fat, your food intake, especially fat intake, needs to be low enough that your body runs out of food fuel and turns to body fat to supplement the energy needed. It also makes sense that low insulin increases signaling and helps to keep food intake low by feeling full when you’re actually full. The confounding factor is that I’ve seen people experiment with keeping carbs low and increase, even double, caloric intake and still lose weight over time. Perhaps this is because they’re increasing their BMR as a result of the increased caloric intake. People will also do this in the days leading up to an extended fast, banking on a higher BMR helping with fat loss during the fast days.

(Little Miss Scare-All) #18

One of our clients ordered pizza for us last week, and I didnt feel the least bit bad about taking 3 slices, ripping the toppings off and discarding the crusts after offering them up to my co-workers.

I make toppings pizza often, sometimes on the mozzarella/egg “crust”, but anymore I just make the toppings and eat them off of a plate, like a boss. It’s sooooo satisfying! :black_heart:

#19

@FishChris
I tried making my own fatbread dough pizza and it failed because of the toppings! I couldn’t get it to taste like a real pizza, and in the end I threw half of it away. That was last week. So I guess I was craving that real pizza taste - but honestly I always think I am going to like all the old foods I used to eat and I just dont. Thats what is weird. The pizza toppings today were alright but just not as out of this world as I had imagined they would be.

(Dirty Lazy Keto'er, Sucralose freak ;)) #20

Hmmm. We have probably made pizza dozen times, with about 4 different crust recipes and as I say, they were anywhere from good, to great. I can’t imagine it being bad. Hope I’m not jinxing myself.
BTW, after making that dough, you did let it rise, then dock it, then par bake it, before adding toppings, and cooking the pizza, correct ?