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.
Suzanne Somers.
Over 10 years ago I followed the Suzanne Somer’s Somercize 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 Somercize 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.
Somercize 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 Somercizing, 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
Ingredients:
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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.
Directions:
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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 like this recipe, check out my updated (still no/low carb) version here: Gluten-Free, Grain-Free Pizza Recipe
About Kimberly Grabinski
sounds great can hardly wait to go to the store to get everything. Thanks for sharing.
We eat this pizza bi-monthly and just love it. It is one of the meals that my husband, kids and I never tire of! Fantastic!
I made this last night and I could not have been more pleased. My husband was very skeptical saying that I should have just got a whole wheat crust instead so that I wouldn’t screw it up! However as soon as he tried it he was incredibly impressed. I did make a few changes in that I doubled the crust and used 1/3 less fat cream cheese. Also the San Marzano pizza sauce has very minimal sugar and tastes great too. With part skim mozzarella and pre cooked and crumbled turkey sausage, I had a delicious dinner ready in no time flat with a family of boys as pleased as ever! Thank you so much :)
I just made this! I cooked “the crust” for 22 minutes….would definitely cook a little longer next time. Also I found if you let the pizza cool down a little before you cut into it., that helps to keep it “firm”. But it tasted AWESOME!! Definitely curbs your pizza cravings and filling too!!! By my calculations the whole pizza has 29 carbs in it :) I cound not find marinara sauce with no sugar in it, I used sbarro’s……30 carbs in the whole jar and you only need 1/2 (if that) for this pizza!! My mozz cheese had 8 carbs and the cream cheese had 16 total!! Delicious!!!!
the thing is- it’s not NO carb… it’s got carbs – just LOW carb… i hope your readers are not fooled and think it’s really no carb – anything with cheese and tomato sauce has carbs – just low.
BTW, Walmart generic pizza sauce has no sugar :0)
Thanks for the great pizza recipe!
Just made this, better then normal pizza!! SO excited to try this again, and again. My 3 yr old daughter loved it and I feel great feeding it to her.
This is an amazing recipe! I have to admit, I was skeptical at first, but I was pleasantly surprised. I made a buffalo chicken pizza with Frank’s wing sauce (0 carbs!), spinach and sharp cheddar, and it was just like regular pizza.
This was FAnTASTIC!!!!! I used tomato slices instead of sauce and hamburger onion and pepperoni on one half and feta, olive and spinach on the other. We LOVED it!!!!
I totally bookmarked this! I am going to try it!