That latter bit I'd never heard. Yeah, I miss pizza so much when I go on a low sugar regimen.

I've experimented with substituting almond meal for flour in some baked goods but you can't really do it with anything that rises. So you might be able to make a crust by using almond meal, jack cheese and salt. I'd blend it in the cuisinart and pat it into a jelly roll pan. Cook that 'til the bottom is browned and then put pizza fixins on it. It's not going to have the same texture as good pizza. That's a given. But it might help take the edge off some of the cravings.

soy flour. That's what a lot of people use. I haven't tried it myself - and comercial products - some are really good - other are very bitter.

welcome jubsews!

recently discovered that one can now purchase California Pizza Kitchen pizzas to bake at home. While slightly more expensive than the other brands, it's damn tasty.

I know! Believe it or not, they even carry it at the wal-mart here in Kentucky. It is so good, and the fact that California is in the name means that I can pretend I'm somewhere else for the five seconds it takes me to inhale the pizza.

ita, thanks for posting the GA stuff. That's great; I really like Shonda, she's funny.

I...don't really like soy flour. Actually, I don't like much flour other than the standard white stuff and occasionally whole wheat flour, though the resulting density of WW throws me off. It's 'cause when I was thirteen my mom went on a huge diet-changing kick that we all had to go through with her, resulting in becoming intimately familiar with quinoa, soy, rice milk/flour/etc, and spelt. I detest spelt.

My fifth and sixth load of laundry are currently in the dryer, and now I am sitting on the balconey, waiting for them to dry so that I can nap.

Not very exciting stuff, but life could be an awful lot worse, you know.

Yeah, I don't like the soy-flour stuff I've tried. For me, I'd rather just not have it.

I have friends who use buckwheat flour and rice flour. If it is a carb issue, spelt flour is less heavy than whole wheat and more complex carby than white (if I am remembering correctly).

I think pizza would affect blood sugar so much because, 1) white wheat dough = simple carb. 2) Tomato's are a sweet fruit/veggie. 3) Most commercial tomato sauces have sugar added. 4) cooking veggies that go onto pizzas releases their sugars.

Welcome, jubsews!

And it looks like pizza turned out to be quite the lively conversational topic. To which I have nothing to contribute.

Oh, no, wait, I do. Should any Buffista happen to be vacationing at South Lake Tahoe, and should said Buffista wish to order a pizza instead of braving the icy streets and going out to eat, and should said Buffista see a big huge ad in the yellow pages proclaiming the New York Pizzeria to be the tastiest pizza in SLT and some of the tastiest pizza said Buffista will ever eat, ever -- this is a big stinky lie. New York Pizzeria pizza is about two steps up from grammar school cafeteria pizza. Consider yourselves warned. Hec and I suffered so the rest of you wouldn't have to.

Dishes are washed, my perpetual pile of clothes in the bedroom is mostly up, a small pile for Goodwill dropoff and drycleaning is assembled, and now my motivation to do one single thing more has gone utterly AWOL. The apartment is so hideously cluttered I just want to firebomb it all and start over. I won't, but I'd like to.

grammar school cafeteria pizza

::shudder::

Oh, my. I had repressed that memory. Spongy dough, bitter sauce, and gristly pepperoni chunks. Eeeugh. Pass the brain bleach.

Being as I do the low-carb diet thing from time to time, I think I've tried all the wheat substitutes out there. I don't like any of them. I want them to taste like wheat and have the texture of wheat, and they don't. And I don't like grains enough to learn to like them for their own taste and texture. It's easier to just give up the grain-based foods for the duration than to try to find acceptable substitutes. I find I really don't miss them that much. (Although I'd really like a pizza right now, thanks a lot, y'all.)

And hello, jebsews.

When I was low-carbing, I found that most things I would have put on bread were still damn good without the bread. Although there's not much to be done about pizza.