A few weeks ago I started following the Atkins Program. I was doing well with it and felt fantastic but I had 1 problem – carb and fruit cravings. While I felt that the Atkins program works for some people, I also felt that obviously my body was telling me something because the carb cravings were so strong I could have eaten a piece of cardboard.
Then I remembered something.
Over 10 years ago I followed the Suzanne Somer’s Somersize Plan and was very successful with it. In fact, my mom, my sister and my karate instructor began following it as well after I did and experienced similar success. We lost weight, felt great and it really didn’t feel like a “diet” because it’s not. It’s a way of life!
The Somersize plan is basically this:
- Eliminate (added) sugar and other “funky foods” (caffeine, white flour, potatoes, nuts, and a few others)
- Eat fruit alone and on an empty stomach
- Eat carbs (fat/protein free) and veggies together
- Eat fats/proteins and veggies together
- Wait three hours to switch between carbs & fats
On “level 2” once you reach your goal you can add some of the funky foods back in and experiment with mixing carbs & fats to see what works for you to maintain your weight.
Somersize gives me the freedom to still enjoy all the food groups, but still encourages me to eat healthier, and promotes weight loss. She has all the scientific diet information in her books, so if you are interested in WHY this works, I’m sure your local library has her books. In the last 10+ years Suzanne has put out 5 books about Somersizing, each one with new recipes and refining the plan and adding more up-to-date information.
One of the hardest things for me eating this way is pizza…or lack-there-of. I love pizza. It is probably my biggest weakness. Thanks to Suzanne, and her book, Suzanne Somers’ Fast and Easy: Lose Weight the Somersize Way with Quick, Delicious Meals for the Entire Family!, I can now enjoy pizza and still stay on the program!
The original recipe called for a cookie cutter and wasting some of the “crust” to make 4″ individual pizzas. I have modified it so there is no waste and you get a whole pan full of pizza. Also, the original recipe called for some salt in the crust but I didn’t like it so I took it out. You can obviously use whatever toppings you want.
No Carb Pizza
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*Finding a sauce that doesn’t contain added sugar is not easy, but I did find a “no sugar added” by Ragu that with a few added seasonings tastes fantastic on the pizza. You could always make your own too but I’m not THAT brave yet.
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This pizza really surprised me. It is so good we had it for dinner one day and then I made it again for lunch the very next day. You know what, I want it again today too!
The crust is not crisp like traditional pizza. Make sure you cook it til the top is golden brown and let it cool the full 10 minutes before adding the toppings and that will help. You still may end up with a fork, but good, soft pizza is better than no pizza!
If you are looking for other low carb recipes, check out these low carb cookbooks on Amazon.If you like this recipe, check out my updated (still no/low carb) version here: Gluten-Free, Grain-Free Pizza Recipe