Starved for pizza , NO MORE!

The closest one is 90 miles away. I've found that just because something is found at a so called health food type of store it doesn't indicate that it's actually better for the consumer. Case in point... When I first started shopping around for more healthful food alternatives I went to the local health food store we normally shop at for some things. In looking at their frozen meats I found sausages whose packaging touted their healthful qualities. That is, until I looked at the fine print in the nutrition box. What they gave up in fat they more than made up for in sodium. One link for some of them was almost a weeks worth of sodium for me at that time. Even today with my higher allowed sodium (self imposed) it would still be over the high end of sodium for what I allow in one day.

But for cauliflower crust it's no big deal, neither of those stores is near me, so I can't even check labels. I can keep my eyes open at other local markets though. Our local supermarket chain has won awards for their "health" section. That's in quotes because the labels I've read there follow what I found previously... when something is removed, flavor is added inexpensively, with salt. I won't eat anything pre-made in that section. I understand that Whole Foods does carry a brand that does it right, but I can't remember the brand.

I'll work it out somehow, my eyes and mind are both open.

In the meantime I checked the nutrition label on the burrito shells and found that each one is basically the equivalent of 2 slices of bread, not terrible. It's difficult to ditch carbs 100% and probably not all that healthy to do so to that degree. Cutting back is the key, at least to my way of thinking. (Everything in moderation, including moderation.)

Thanks for the photo, Brian and the pizza looks great.

The cauliflower crust at Trader Joe's is very high in carbs, about 16g per slice (1/6 of a crust.) Maybe it's better than a regular crust.

I use Mission "carb balance" or La Tortilla Factory low carb tortillas. There you are looking at 6g or so of net carbs (subtracting fiber) for the entire thing.

My typical low carb pizza ends up using a healthy (no sugar) tomato sauce, though recently I've discovered something called Avjar, which is a spread made of roast red peppers (and usually garlic and sometimes eggplant.) It's thick and a bit sweet from the peppers, so it works well as a pizza "sauce." Throw on cheese - soft goat cheese, gorgonzola, Italian cheeses of your choice - and whatever meat you like. Pretty good.

Nutrition labels and press need to be taken with a grain of salt, even if are watching your salt intake ;-) "High in protein" or "high in fiber" doesn't mean anything. Look at the label and ingredients.


Sent from my Pixel 3 using Tapatalk

Yup, so many buzzwords on labels mean nothing. I'm considering advertising my after the shave products and soaps as being gluten and peanut free just to be part of the clique.

I'll look for those tortillas and the avjar, I bet I can find avjar on Amazon. I haven't seen it locally and I'm always on the lookout for new tastes. The ChiChis we've been using have 16g of carbs.

Yup, they have it (ajvar), and in a hot variety too! Now I need to read labels.
https://www.amazon.com/s?k=avjar&ref=nb_sb_noss_2

Or I could make my own!
https://www.seriouseats.com/recipes/2013...ecipe.html

I picked up some reduced carb flour tortillas with added fiber. They have a difference in texture and cutability, but otherwise I notice no other difference. If there is a taste difference it's covered by the overall pizza flavor (anchovies, pepperoni, and my herby/garlicy sauce).

nice posts and comments on pizza! my dad's sisters husband, so that would have been an uncle used to make home made pizza that was really good. do not know the ingredients or calorie count. he has passed on and did not leave his recipe for any one. that kind of a guy, good while it lasted. oh well! nice name brian!

KBH, do you need recipes? There are truly excellent ones today and in another life... , well I still have them and still make some of them. They may also be posted here, but frankly I have no idea what has been posted where anymore.