I got that Blood Sugar Riot Act lecture from my doc a few years ago. He said I wasn’t diabetic or even pre-diabetic, but he didn’t like the direction my numbers were going. I resolved to do something about it before it became a problem. No more peanut brittle for breakfast.
I didn’t take the low carb approach so much as the low glycemic approach. I mostly eliminated simple carbs. I focus on lean meats, healthful fats, most vegetables (no starchy or sugary ones, though), nuts, legumes, whole fruit (one serving per day only). Completely out except for very special occasions are cake, cookies, pies, potatoes, rice, bread and white pasta. I will occasionally use whole grain pasta with emphasis on the meat sauce, or soba (buckwheat) noodles for some Asian dishes.
Instead of potatoes or rice, I have either 2 vegetables with the meat, or a side of beans and a veg, or a veg and a salad… like that. Just dump the rice, pasta and potatoes. After a short while, you won’t miss them.
In the first 6 months, I dropped my fasting blood sugar level by 35 points. I’ve kept it within normal ranges ever since.
But you asked about pizza. I have a great dough recipe. It uses 1 cup of regular unbleached flour, 1 1/2 cups of whole wheat flour and 1 cup of garbanzo bean flour. It makes 8 servings, meaning you get 1/8 of a cup of the “bad” flour per serving. That’s not much. I freeze the dough in individual servings and have a pizza every couple of weeks made with good sauce, lots of vegetables, cheese and either sausage or pepperoni. Really satisfies the pizza craving – and the crust is fantastic. If you prefer a thin crust style pizza, you’ll love it.
If the recipe interests you, just PM me and I’ll send it along.
Ethilrist is right – follow a Mediterranean-style diet if you can. I recommend South Beach. Very humane.
Good luck with the blood sugar thing. Best to get a handle on it now. Diabetes is really scary.