Feeding my pizza craving

With Thursday being the last day of my work week, I started the day with only 6 1/4 hours left to work. That meant I was off early enough for a little adventure in the kitchen.

Like many—dare I say all—folks, I LOVE pizza. But now that I’m back on the low-carb wagon, I can’t just order from Domino’s … or even Rosati’s. That makes me a little sad. Rosati’s just opened in Prescott, and it has an awesome Chicago-style thin-crust pizza—cut in little squares with the tiny, crunchy edge triangles and everything. But that’s no longer on the table for me.

*Sad trombone*

The good thing is that there are plenty of low-carb pizza options. One of my go-to’s when my roommate and I went low-carb back in 2003-05 was pizza casserole: browned sausage and mushrooms, pepperoni, the lowest-carb sauce we could find and mozzarella cheese, baked until the cheese was brown and bubbly.

Voila! All the pizza toppings we both liked with none of the crust.

Pizza bites are another option (zucchini rounds or eggplant slices topped with a pepperoni and some cheese and then baked).

But sometimes you just want a good old slice of pie. You know, the triangle of crust topped with all the meats, veggies and cheese.

Enter Fat Head Pizza. I saw this recipe in the 90-day Low-Carb Challenge Facebook group I belong to.


It looked easy enough to put together, and I had all the ingredients on hand … so I decided to go for it.

Spreading the dough onto parchment paper on my pizza stone wasn’t quite as easy as I thought it would be. Probably would have helped if I’d used two sheets to cover more of the stone’s surface. (It seemed like a waste of paper, though.)

Ah well. Live and learn, right?

Another slight issue: My stupid electric stove doesn’t cook things evenly. One side of the crust was dark brown before the other side even got golden. Have I mentioned I hate cooking with electric? I learned to cook with gas, and vastly prefer it. My stove also doesn’t have any freakin’ temperatures on the knob … only Nos. 1-5. So I have no idea what temperature I’m using to cook anything.

No worries. My pizza survived.

Low-Carb Pizza!

Low-Carb Pizza!

It might be slightly misshapen, but it was seriously delicious! I skimped a bit on the cheese topping the crust because the crust itself is mostly cheese. The rest of the toppings included 1/4 cup sauce, 14 pepperoni (1 serving) and 1/2 cup thinly sliced zucchini.

I cut the pizza into quarters, and then each quarter into 2 slices. Each two-slice serving has 4.9 net carbs, according to the LoseIt app, which is where I’ve been tracking my eats.

I was a bit worried that two slices wouldn’t be enough. Usually, when faced with a  traditional pizza, I can eat a half or more. But I only dished up a quarter of the pie.


And you know what? It WAS plenty. I was amazingly satisfied with just two pieces. Adding a small side salad with blue cheese dressing would have upped the satisfaction factor, but it wasn’t necessary.

Chalk up another one for the power of low-carb, high-fat eating.

On another note, remember that snowstorm that was supposed to dump up to a foot of snow on Prescott Friday? I’d made plans to write at home … but when I woke up, there was barely a dusting in the yard, and the streets were fine.

Instead of camping out at my kitchen table, I headed to Starbucks.

This is my kind of snow — flakes in the air, water on the ground.

This is my kind of snowstorm — flakes in the air, water on the ground.

I’ve gotten a whole lot of nothing done so far, but after I finish this blog post, I’ll try to do some actual fiction writing.

Wish me luck. If the snow starts to stick, I’ll have to vacate my Starbucks table and head home.


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