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Pizza
You can eat pizza and still lose weight. I should know. I eat pizza twice a week. See, we always have leftovers, so I eat the second part the next day. So how can you accomplish such things? With moderation. The important part is your crust. That’s where the carbs come in. I use one of 3 different crusts right now, and no, I don’t feel like doing the carb math for homemade pizza crust. I like using the prepackaged stuff so I can see carb numbers immediately. The 3 different crust I use are: 1. A can of crescents. Yep, those cans f the moon shaped biscuits are awesome. You take the dough out and flatten it on a pizza pan. This takes some effort as the dough is not meant to be done like this, but the effort is worth it. The dough comes out nice and flaky and crisp. Good for a thin crust pizza. 2. Pie dough. You know those sheets of pie dough that come prepackaged where you just roll them out on a pie dish, fill, and bake? Yeah. Those. Put them on the pizza pan just like they are. What’s great about these is much less work goes into making the pizza. The problem is they are the kind of flaky you find in things like apple pie. So they fall apart easily. These pizzas you have to eat with a fork. 3. My favorite is the premade pizza crusts. These are already done for you. Just put on your toppings and place in the oven for 10 minutes and you’re done. The problem is not all grocery stores carry them. Out here I sometimes have a hard time finding them. But they can normally be found in the deli/bakery part of the grocery store. Now, here’s the secret: Check the carbs. Don’t go over 60 carbs for one sitting with pizza. Since toppings don’t really cost much carbs, you only have to worry about the carbs of the crust. For the first two crusts, I basically get half of the pizza for one meal. For the premade ones, I buy the small ones and eat only one pizza per meal. They’re basically about the size of a personal pan pizza. All of these are 60 or less carbs as long as you check the packages and make sure. Now, why don’t I use the cans of premade pizza dough? Instead of something like the crescents? Simple. They cost almost 100 carbs for a decent amount of food. They are thick and dense and filled with carbs when cooked. So what about the toppings? That’s another secret. Stay away from fatty toppings. I use hamburger meat, but I use the extra lean stuff and even rinse it off under water after browning it to make sure no fat remains. It removes a little of the seasonings I add (such as onion powder, Italian seasonings, salt, and pepper), but enough of the flavor remains that when I put the pizza sauce (store bought jars because I like easy, but you can make your own) on them, there’s still plenty of flavor. I’m not a fan of veggies on my pizza, but sometimes I’ll put a few tomatoes or green peppers. And of course, cheese is a necessity. For me anyway. I use pre-grated cheese in the packages. I normally pick the pizza blend or some Italian blend. I could grate my own, but again, I go for quick and easy most of the time. So if you keep the toppings nice and light and keep the carbs you’re eating under 60 grams, you’ll be just fine. The crust is the most important. Find one you like and have at it. |
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This intel was contributed by saphrym
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May, 2012
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