sugar addition summit next week
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cstehansen
Posts: 1,984 Member
Personally, sugar is not much of an issue for me, but from discussions on here, I figured at least some would be interested in this:
http://sweetfreedomsummit.com/?idev_id=22&idev_username=hto
In some ways, I know I am the oddball who did back flips (in my mind since that would be physically impossible for me) when I found out this WOE was healthy. Outside of pizza, ice cream and popcorn, there really isn't any food I ever really liked that wasn't at least low carb if not keto. And now, after experimenting with ice cream and popcorn, I no longer have any desire for either and I have better pizza now than then given I always just looked at the crust as a means to get the good stuff into my mouth anyway.
http://sweetfreedomsummit.com/?idev_id=22&idev_username=hto
In some ways, I know I am the oddball who did back flips (in my mind since that would be physically impossible for me) when I found out this WOE was healthy. Outside of pizza, ice cream and popcorn, there really isn't any food I ever really liked that wasn't at least low carb if not keto. And now, after experimenting with ice cream and popcorn, I no longer have any desire for either and I have better pizza now than then given I always just looked at the crust as a means to get the good stuff into my mouth anyway.
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do you mean 'sugar addition' or sugar addiction'...? Both actually make sense, in a way, just clarifying....0
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What pizza crust do you use? I've used fathead but sometimes it comes out really gooey and soft and I miss crispy crust. I've tried doing it really thin but then the toppings ruin it.1
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I've done the cauliflower pizza crust, and I like it, but my oven is dead at the moment. I've decided that when I do eat pizza, it will be from the place in town that makes really good homemade pizza cooked in a giant kiln in the middle of the restaurant. I can eat that without it causing to much trouble with my BS and we only go there once in awhile. As far as sugar goes, I'm fine until I start eating it again. I'm back to waiting for a good reason, such as a really good homemade birthday cake. Sugar is not as much of an issue since I switched jobs. People don't bring it in as much here.0
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What pizza crust do you use? I've used fathead but sometimes it comes out really gooey and soft and I miss crispy crust. I've tried doing it really thin but then the toppings ruin it.
I actually have 3. Fathead and cauliflower are both pretty good, but they are time intensive and messy to make. When I make them, I will make a batch of individual sized ones and freeze them in a ziploc using parchment paper in between.
What I have found lately is a pretty good LC tortilla at Sam's that is made from flax and some wheat fiber. I essentially make a cheese quesadilla with it to get it just a bit crispy (while also making it a cheese stuffed crust). Then I found a really good tomato pesto sauce at Aldi's that I use as the sauce before topping it.
I really mound toppings on my pizza so this is quite thick, but here is a pic of my first one using this method where my quesadilla was a single tortilla folded in half:
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AlexandraCarlyle wrote: »do you mean 'sugar addition' or sugar addiction'...? Both actually make sense, in a way, just clarifying....
Yeah. I mess spell stuff allot butt relay on auto correct witch doesn't work if the misspelling is a reel word.
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cstehansen wrote: »AlexandraCarlyle wrote: »do you mean 'sugar addition' or sugar addiction'...? Both actually make sense, in a way, just clarifying....
Yeah. I mess spell stuff allot butt relay on auto correct witch doesn't work if the misspelling is a reel word.
Spelunking can be an enema, all write.4 -
cstehansen wrote: »What pizza crust do you use? I've used fathead but sometimes it comes out really gooey and soft and I miss crispy crust. I've tried doing it really thin but then the toppings ruin it.
I actually have 3. Fathead and cauliflower are both pretty good, but they are time intensive and messy to make. When I make them, I will make a batch of individual sized ones and freeze them in a ziploc using parchment paper in between.
What I have found lately is a pretty good LC tortilla at Sam's that is made from flax and some wheat fiber. I essentially make a cheese quesadilla with it to get it just a bit crispy (while also making it a cheese stuffed crust). Then I found a really good tomato pesto sauce at Aldi's that I use as the sauce before topping it.
I really mound toppings on my pizza so this is quite thick, but here is a pic of my first one using this method where my quesadilla was a single tortilla folded in half:
@cstehansen - is this one at Sam's the Joseph's brand - or is there another brand I should peel my eyeballs for?
And while I am at it, can you explain this pesto thing to me? I'm a person who doesn't mix sweet and savory much AT ALL. And nearly EVERY FRIGGING PESTO I HAVE EVER TRIED is sweet. It's disgusting. I get the green pesto from Aldi's for my guy, but I hate sundried tomatoes with a damned passion - and I thought the red one had SDT??? Please clear this up for me. And why is it always sweet?!?! *cries in frustration*0 -
KnitOrMiss wrote: »cstehansen wrote: »What pizza crust do you use? I've used fathead but sometimes it comes out really gooey and soft and I miss crispy crust. I've tried doing it really thin but then the toppings ruin it.
I actually have 3. Fathead and cauliflower are both pretty good, but they are time intensive and messy to make. When I make them, I will make a batch of individual sized ones and freeze them in a ziploc using parchment paper in between.
What I have found lately is a pretty good LC tortilla at Sam's that is made from flax and some wheat fiber. I essentially make a cheese quesadilla with it to get it just a bit crispy (while also making it a cheese stuffed crust). Then I found a really good tomato pesto sauce at Aldi's that I use as the sauce before topping it.
I really mound toppings on my pizza so this is quite thick, but here is a pic of my first one using this method where my quesadilla was a single tortilla folded in half:
@cstehansen - is this one at Sam's the Joseph's brand - or is there another brand I should peel my eyeballs for?
And while I am at it, can you explain this pesto thing to me? I'm a person who doesn't mix sweet and savory much AT ALL. And nearly EVERY FRIGGING PESTO I HAVE EVER TRIED is sweet. It's disgusting. I get the green pesto from Aldi's for my guy, but I hate sundried tomatoes with a damned passion - and I thought the red one had SDT??? Please clear this up for me. And why is it always sweet?!?! *cries in frustration*
Can't recall the brand. Joseph's doesn't sound familiar, but I will take a look and report back - maybe with a pic.
As for the pesto, it is a very small jar right there with the regular green pesto. I don't think it is sweet, but I also go very light on the sauce. I use just enough to make sure the "crust" doesn't completely dry out. I think I have more at home, so maybe I can take a pic of it also.0 -
Oh, I know exactly which one you're talking about. Because when I buy the green pesto, in the same display is the red pesto. I just hate the "sweet" of the pesto in general, but I guess most other red sauce/tomatoes for pizza is sweetish, too. Might try it next time to cut down on the carbs, too. I generally barely "dot" the crust. I put cheese down first, then dot it with sauce, so it doesn't sog up the crust.0
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@KnitOrMiss these are the tortillas.
I generally try to eat real foods, so these are the exception not the rule. That said, the fiber is not the generic "cellulose" listed on many others where you don't know if it is saw dust.1
