TL A COMMENTARY FROM THE HEART (14)The high protein low carbohydrate diet is going well, and I’m seeing results!  I’ve lost 13 pounds so far and I’m not finished yet.  Most importantly, my blood glucose has been very happy – ranging from 110-120 on average.

I knew I’d experience some cravings – I just didn’t know it would happen so quickly.  This week I have wanted PIZZA so much!  I started bargaining – saying if I had a small or personal size pizza, I could just eat everything off the crust and leave the crust.  I’m not sure I really would have done that (I want to think I would have).  As fate and God’s perfect timing would have it, my friend Deanna happened to post a recipe for a low carb pizza.  I was quick to snag it – and I think if I’m having pizza cravings, chances are others are having them too.  So I’m going to share this recipe with you today – you’re welcome!13592757_10207789953284942_1587270977619589536_n (2)Photo courtesy of Deanna Stalnaker

Low Carbohydrate Pizza



4 oz. cream cheese, softened

4 eggs

1/3 c. heavy cream

1/4 c. grated parmesan cheese

1 tsp. chives

1/2 tsp. Italian seasoning

1/2 tsp. wet garlic, minced

2 C. mozzarella cheese


1/2 c. low-carb pizza sauce

1 C. mozzarella cheese

Pizza toppings of choice


Preheat oven to 375 degrees.  Beat together cream cheese and eggs until smooth.  Add cream, parmesan, chives, Italian seasoning and garlic.  Spray 9×13 pan with PAM.  Put 2 C. of mozzarella cheese in bottom of pan.  Pour egg mixture over cheese.  Bake for 30 minutes.  Remove from oven and spread sauce over baked mixture.  Add toppings.  Cover with remaining mozzarella cheese.  Bake until bubbly and brown.  Let stand for 5 minutes before serving.

A low carb diet is not difficult, but it does require some creativity at times.  Thankfully, there is positive support all over the internet, and I’m especially thankful for my friends who are there to help me every day with ideas, recipes and inspiration.  🙂




I’m always interested in new recipes that may help me along my weight loss journey.  Most people are looking for healthier ways to eat foods that are typically unhealthy.  I was tickled to see this recipe from Raymonde Bourgeois from Swastika, ON in the April / May 2015 issue of Taste of Home magazine.  It’s PIZZA – and it’s perfectly legal – YAY!!!

Spinach & Artichoke Pizza

Prep:  25 minutes

Bake:  20 minutes

Makes 6 servings


1 1/2 to 1 3/4 cups white whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup beer or nonalcoholic beer


1 1/2 tsp. olive oil

1 garlic clove, minced

2 cups (8 oz.) shredded Italian cheese blend, divided

2 cups fresh baby spinach

1 can (14 oz.) water-packed quartered artichoke hearts, drained and coarsely chopped

2 medium tomatoes, seeded and coarsely chopped

2 Tbsp. thinly sliced fresh basil

  1. Preheat oven to 425 degrees.  In a large bowl, whisk 1 1/2 cups flour, baking powder, salt and dried herbs until blended.  Add beer, stirring mixture just until moistened.
  2. Turn dough onto a well-floured surface; knead gently 6-8 times, adding additional flour if needed.  Press dough to fit a greased 12″ pizza pan.  Pinch edge to form a rim.  Bake 8 minutes or until edges are lightly browned.
  3. Mix oil and garlic; spread over crust.  Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes.  Sprinkle with remaining cheese.  Bake 8-10 minutes or until crust is golden and cheese is melted.  Sprinkle with fresh basil.

Per serving:  290 calories, 10 g fat (6 g sat fat), 27 mg chol., 654 mg sodium, 32 g carb, 5 g fiber, 14 g pro.

Diabetic Exchanges:  2 starch, 1 medium-fat meat, 1 vegetable.

For some diabetics, this may seem like more carbohydrates than you really want.  We all know that most of that is because of the pizza’s crust.  These toppings would make an awesome salad!  It might be a better plan for you to put all of these toppings in a bowl and eat them with a few crackers.

The redeeming quality of this pizza is that it is…  you know – pizza!  Eating a carbohydrate free diet is unsustainable and there are times when you just need pizza crust.  This healthy alternative is for those times.  Enjoy some guilt-free pizza soon!  🙂





Have you ever wondered about the history of pizza?

Chicago style or New York???  We’ll start with Chicago style.

Chicago-style pizza is typically a deep-dish variety baked in a specialized, round pan that looks much like one used for baking a cake, about 1 1/2 inches deep.  The pan gives the pizza its high edge and a deep surface for large amounts of cheese and chunky tomato sauce.

It just so happens that today is NATIONAL DEEP DISH PIZZA DAY!  That’s not something I can indulge in much anymore because there are just a ton of carbohydrates in the crust, but if I was able to eat it I definitely would.  I’d choose the Chicago-style too, for sure!

Now for the New York style.

New York-style pizza is a larger, hand-tossed, thin-crust pie.  It’s usually sold in wide slices to go.  There is not as much tomato sauce and has a more crisp crust along the edge, yet it is soft and pliable.

Since I have to be careful to count carbs, I go for the thin crust pizzas.  The first slice of pizza I ever ate was from Godfather’s Pizza back in the early 1970’s with some friends from a church group.  It was a Chicago-style deep dish pizza and it was amazing!

The longer I deal with Diabetes, the more balance I seek between food and exercise.  I have to work off what I eat or those carbs will play havoc with my health.  Once in a blue moon I have something that is usually off-limits…  say – a slice of deep dish pizza.  Instead of spending time beating myself up over it, I use that time to exercise and burn some of it off.

As long as I live there will be food temptations all around me.  I have to choose my “cheats” wisely.  I can’t just fall off the wagon every day, but I’m not going to live as though deep dish pizza does not exist either.

I’m so much more particular about the food I eat than I used to be – because I have to be picky.  When I get one slice of deep dish pizza, it had better be perfect.  I don’t like the crust too brown.  I don’t like pepperoni but I will eat Canadian Bacon.  The sauce needs to be a bit tangy – not too sweet, and the cheese needs to be evenly distributed with some on my piece.  I only get one slice – so it had better be just the way I like it.  😉