I’ve always loved pizza.
Pizza and beer are such a perfect combination. My favorite pizza is from L & B Spumoni Gardens in Brooklyn, New York. My father used to take me there after little league baseball games or visits to see my cousins. When I moved to Connecticut in 2002, it surprised me when I found good pizza joints here, namely Frank Pepe Pizzeria Napoletana (New Haven) and Domenick & Pia Downtown Pizzeria (Waterbury).
Pizza crust is a big source of carbohydrates.
I used to put back 3-4 slices. Frozen pizzas, such as DiGiorno, Newman’s and Boboli, have about 25-35 grams of net carbs per serving. Don’t forget that most pizza sauce contains sugar. And a 12 ounce can of Budweiser has 10.6 grams of carbs.
For the most part, I’ve stayed away from pizza since I went keto in October 2017. I tried some alternatives, such as cauliflower crust pizza and pre-made pizza doughs from Cynthia Ann Bakery (now Rays the Valley: https://www.raysthevalley.com/). These days, my favorite pizza is a homemade “fathead” dough. Here’s a video of how I make it: https://youtu.be/VLL7WdcvOa4).
I use a variation of toppings every time I make pizza.
The last one had cheddar and mozzarella, pepperoni and ground turkey. My go-to pizza sauce is Rao’s Pizza Sauce Homemade, which has 2 grams of sugar per serving (.25 cup). The perfect adult beverage to compliment 2 slices of keto pizza is Michelob Ultra at 2.6 grams of carbs per can.
So, give keto pizza a shot. If you have a great recipe, then please message me via my Facebook page.