Has anyone tried RealGoodFoods Pizza

Cafe Society
1

I’m a type 2 diabetic and love pizza but it causes my blood sugar to skyrocket. This pizza claims to have only 4g of carbs and a whopping 25g of protein. But it’s not cheap and it only comes frozen.

This site: https://diabetesstrong.com/review-low-carb-pizza-real-good-pizza-co/ says it’s tasty but there are plenty of sites that claim it’s not good.

Does anyone have any experience with this pizza? Or any other diabetic friendly pizzas?

2

I don’t have the experience, but to me at first glance it seems like truly low-carb pizza would be like truly low-protein meat; I just wonder why bother. Liking pizza might actually be a disadvantage, because it means you do know how a pizza ought to be.

3

Yes it’s a problem, one I’m hoping to solve or mitigate with this thread.

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4

I’ll start right out with a cliche. I make low carb pizza crusts better and cheaper at home.

  1. Put 6 ounces of shredded mozzarella cheese in a microwave safe bowl.
  2. Add 2 ounces cream cheese cut into cubes.
  3. Microwave 45 seconds and stir.
  4. Microwave an additional 45 seconds.
  5. Add two beaten eggs and 1/3 cup of coconut flour and knead to form dough.
  6. Roll out between two sheets of parchment paper to around 1/4 inch thickness.
  7. Put the parchment paper with the crust in a 425 degree oven and bake for 6 minutes.
  8. If it bubbles up poke holes with a toothpick to flatten out.
  9. Bake for an additional 3 minutes or until light brown.
  10. Remove from oven, cover with toppings, and bake another 10 minutes or until heated through.
5

Thanks for that recipe!

6

Not really, though. If I’m craving pizza I am craving the taste of pepperoni, cheese and sauce. Yeah it’s great to have a delicious, soft, chewy crust but the taste of pizza is a lot more than that.

Donato’s used to make a great crustless pizza which was all of their ingredients except crust, baked on an oven-safe plate. You still get carbs from the sauce of course but the taste of all the other ingredients, with cheese baked in a pizza oven, really got you 90% of the way to the full pizza experience.

7

I have not tried this but my wife, who makes a half-hearted attempt at low/no-carb dieting a couple dozen times per year, has made a pizza with a cheese-based crust that is really good. The only thing I don’t like about it is it uses about $20 worth of cheese (not the crust but the whole pizza) and I can just go buy a decent large pie for less. Of course, I realize that isn’t the point.