Keto Pizza with Lupin Flour Thin Crust

[indaswamp]

It is a cold and rainy night....good for gumbo, but I was wanting pizza. Have not had pizza since going keto so been looking around at recipes. Saw a Lupin thin crust that looked interesting so I ordered what I needed to give it a go. You need Lupin Flour (Hey, it's Italian!). I bought mine on Amazon.

Everything else for the crust can be easily bought local.

Here is the recipe I used:
https://www.simplefunketo.com/blog/lupinflourpizza

OK, now the toppings... I went with 1# venison/beef grind and 1# Calabrian Italian fresh sausage (removed from casing). Fried that down in some bacon grease...

Removed from pan...then sauteed onion, bell pepper, and garlic.

Used some tomato sauce my Aunt gave me...It's Italian too...no added sugar.

Then built up from there.. fried meats, fresh mozzarella, onions and peppers, mushrooms tomatoes, and pepperoncini peppers. Last addition was some Nduja...

And back in the oven to reheat the toppings...(coulda went a little longer, but I wanted to eat! On OMAD, when you are hungry, you are hungry!!)

That Nduja is soft to the touch and oooey gooey good!
Overall, decent imitation of a real thin crust pizza crust. Not quite exact, but close enough. 2 slices is 5-6g. carbs.

Next time, I think I will toast the crust a little longer. The edges taste much better. Also-I put the crust back in the oven for 4 minutes after I added the tomato sauce to dry it out a little...this crust will go soggy with wet ingredients, not like flour. An egg wash might help as well....

 

[jcam222]

Looks awesome! I haven't really used lupin flour yet. I will sooner or later. I've done a ton of pizza using Fathead dough. There's a trending recipe now for one involving cottage cheese and eggs now too. I am in the process of converting to carnivore for at least 30 and hopefully 60 days.

 

[indaswamp]

I have not heard about the fathead dough yet. I went with the Lupin flour dough because I love a thin crust pizza.

 

[indaswamp]

I am in the process of converting to carnivore for at least 30 and hopefully 60 days.

Gut reset?

I did good over the holidays. Only gained 2# but quickly lost that after the new year. Now down to 168# and holding. From what I have read, 166# seems to be about as low as I would want to go.

I'm about to whip up some lemon blueberry L. Reuteri yogurt for dessert....Good Stuff!!!

 

[Gonna Smoke]

I love a thin crust pizza.

I love thin crust, too...

 

[JLinza]

Looks darn good

 

[jcam222]

Gut reset?

I did good over the holidays. Only gained 2# but quickly lost that after the new year. Now down to 168# and holding. From what I have read, 166# seems to be about as low as I would want to go.

I'm about to whip up some lemon blueberry L. Reuteri yogurt for dessert....Good Stuff!!!

Yep a reset. I never started off keto but ate way to much. Thanksgiving through New Year's put on 8 lbs. Feels like 89 lbs. I lost around 45 lbs last year and shooting for 50 this year. It's a process lol

 

[BrianGSDTexoma]

Looks good Keith. I bought a bag of Lupin I think for tortilla's but never opened it. I gave up on trying to make a good keto tortilla. I had been messing up for a couple months and ran my blood sugar way up. Did a 2 day fast on the first and back on low carb. BS was back to normal with in a week. I not a hardcore keto. Still do carbs but try to do good on the weekdays with a 18 hour fast. Works to keep BS in check. Like to do a 2 or 3 day fast once a month for the autophagy to keep from getting alzheimer's.

 

[mr_whipple]

I don't know a single thing about keto, but that looks ridiculously tasty and would not last very long.

 

[BrianGSDTexoma]

Looks awesome! I haven't really used lupin flour yet. I will sooner or later. I've done a ton of pizza using Fathead dough. There's a trending recipe now for one involving cottage cheese and eggs now too. I am in the process of converting to carnivore for at least 30 and hopefully 60 days.

I had lost 50lbs on that at one time but gained most of it back. I was up to 360lbs back then. It was not until I found Dr. Sten Ekberg was I able to keep the weight off. Ended up losing over 100 lbs and been pretty steady at 250 since. I would say he saved my life. I making an attempt to lose another 20.

 

[DRKsmoking]

i'm with Chris mr_whipple , I really know nothing about Keto, but from the looks of the ingredients and what it looks like.
I would be all over that pizza , flat or raised crust I eat them all. Even though I prefer raised crust.

David

 

[indaswamp]

Dr. Sten Ekberg

I like him. Good info on keto. I also recommend Dr. Eric Berg, Dr. Ben Bikman, Dr. Nadir Ali, Dr. Paul Mason and Dr. Phinney. Youtube channels LowCarbDownUnder, Insulin IQ.....

All great resources.

For the latest on research (kinda nerdy) Nick Norwitz....

 

[indaswamp]

I'll add this as a resource too...
https://www.dietdoctor.com/low-carb/fasting-blood-glucose-higher

Great info. Now I know why my fasting blood glucose levels are up.

 

[ronf]

Dr. Ken Berry, Dr. Shawn Baker and Dr. Anthony Chaffee on YouTubet talk about the carnivore diet.

 

[Brokenhandle]

Awesome looking pizza! There's times I love a thin crust and times I want a thicker crust. Lucky I only gained 8 lbs over the holidays... think my wife was trying to fatten me up for market lol... but she loves to cook and bake.

Ryan

 

[jcam222]

I'll add this as a resource too...
https://www.dietdoctor.com/low-carb/fasting-blood-glucose-higher

Great info. Now I know why my fasting blood glucose levels are up.

This is something I had to look into after blood work a few years ago. Good info

 

[indaswamp]

This is something I had to look into after blood work a few years ago. Good info

more good info:

 

[chef k-dude]

Very pretty pizza! I did some lupin flour stuff when low carbing but cant remember what now!

There is no way to replicate real pizza crust in low carb. I've tried and tried...even bought pre-made L/C crusts and they were just OK. Made a canned chicken one that wasn't bad...super keto and tasty, just not the same. Best I got to was using an LC yeast dough recipe that made pretty good yeast rolls. Par-baked it and it made a fairly tasty crust but still was hard to pick it up and eat it with your hands.

Now we are eating some real dough again and I'm not doing the L/C baking. I was just looking in my big bin of flours, etc. and thinking, "am I ever going to use wheat protein isolate 5000 and 8000, resistant wheat starch 75, oat fiber, vital wheat gluten and arrowroot starch for again?". I haven't even used flax seed meal in quite some time. Other than my slightly bloated belly, I do not miss those days! We still dont eat much sugar though.