Originally Posted by bevangel

yeah, many of us have learned the hard way that gluten-free does NOT mean carb-free.

If you're a big fan of pizza, pizza topping is usually okay carb-wise...especially if you start with no-sugar added tomato paste and make your own sauce. The problem is the shell. But there are some low-carb pizza shell recipes out there that are based on a mixture of almond flour, shredded mozzerella cheese and egg-whites. I have one that uses a bit yeast to get that true yeasty pizza flavor! It's also nicely "crusty" like a standard pizza shell. If you want, I'll send it to you.