Living with T1D, pizza is probably one of your favourite meals on takeaway night! But, it can also be the most challenging.
In fact, you might often approach such a delicious meal with a little trepidation, anticipating how it can make managing your BGLs difficult.
People living with type 1 diabetes often report hyperglycaemia after eating pizza despite accurate carb counting. Additionally, fat and protein in pizza can cause delayed rises 3-5 hours after eating.
But, that doesn’t mean you can’t or shouldn’t enjoy a slice or two on occasion – it just means you need a strategy in place to help you manage!
In some cases when eating pizza, a dual-wave or correction dose might be needed and some people might need additional insulin. Discuss what might work best for you with your diabetes team.
With this in mind, we’ve sourced two family friendly pizza base recipes for the Tune Up Takeaway this week. You can cook these recipes at home for all sorts of dietary needs, including gluten free, plant-based, lower carb and using easily found ingredients.
A very special thanks goes out to @beetsandbetes for sharing her plant-based, gluten free almond flour pizza base, and Dr. Carmel Smart, paediatric diabetes dietician at John Hunter Children’s Hospital, for her gluten free pizza base recipe using pantry staples.
Important: Before you get stuck in, remember if you’re choosing your own toppings that carbs, protein and fat can all affect BGLs. If you’re unsure about a particular topping, consult your diabetes team.
Almond flour pizza base
- 200g almond flour
- 15g coconut flour
- 10g nutritional yeast
- 10g coconut sugar
- 1 tbsp chili flakes (optional!)
- 1 tbsp dried oregano
- 1 tsp salt
- 3 eggs (or 3 flax eggs for vegan)
- 2 tbsp olive oil
- Preheat oven to 180 degrees Celsius fan forced.
- Mix dry (almond flour, coconut flour, nutritional yeast, coconut sugar, chilli flakes, oregano, salt) and wet ingredients (eggs, olive oil) separately, then combine in a large mixing bowl.
- Place dough on oiled baking paper and top with another piece of baking paper. Roll to about 1-2cm thick. Note: dough is stickier than your usual recipe.
- Peel off top layer of baking paper and bake for 20 mins until the edges start to brown.
- Add desired toppings and bake for 10-15 more minutes.
Nutritional Info – Serves 4
Gluten free pizza base recipe
For the pizza base
- 225 grams buckwheat flour
- 150 grams potato flour
- 5 tsp xanthan gum
- 120 grams olive oil margarine
- 2 eggs, whisked
- 30 ml water
For the topping
- 1 cup tomato sauce/paste
- 1 cup low fat grated cheese
- 3 pineapple rings or 2/3 cup crushed pineapple canned in natural juice
- ½ cup shaved ham, chopped
- ½ cup mushrooms or tomatoes
- Preheat the oven to 200 degrees Celsius.
- Sift the flours and gum into a bowl and mix well. Add the margarine and gently rub it into the flour mixture.
- Make a well into the centre and add the eggs and a little more water if necessary. Knead lightly and roll out between baking paper.
- Top with tomato paste, ham, pineapple, mushrooms and sprinkle with grated cheese.
- Cook in a moderate oven until lightly coloured.