Most of us love pizza - I know I do. The thing is, it's high in carbs along with fat that it's something I don't eat too much of except when we go home to Ottawa and pay a call in at KS Restaurant on Albion/Bank (we've been going there for over 30 years). They make a thick airy crispy crust along with loads of cheese and other fresh ingredients.
Seeing as it's a 2 hour drive to get there and I was feeling hungry (well - it was lunch time). I decided to go and make up a grilled cheese sandwich. Big problem - only bread I had available was in freezer, still not defrosted for this weeks lunches (I make my own bread once a week). So, scrounge thru' the crisp bread area of the cupboards and viola - some Wasa Crispbread (the fibre rye one is really good). I put a few slices of Cabot's Pepper Jack cheese that I'd picked up in Vermont a few weeks ago with some roasted red peppers on top (marinated in olive oil, garlic, oregano, salt and pepper). Into a 550F preheated broiler for about 3-4 minutes - and I have to be honest - this was really good! The crisp bread had sucked up some of the oils from the roasted red peppers - so was very tasty compared to it's ususal dry taste (Ryvita is better crispbread - but I had a coupon for the Wasa).
So, if you are looking for a fast little meal - and are craving pizza without all the carbs/fat - go this route. For 3 slices of the crispbread - it's only 22 g of carb and 7 g of fibre. It won't spike up your BG's like a regular pizza will do and if you like a thin crust pizza - then go for it. My BG at the time of eating was 4.0 mmol/l and I've remained steady over the past few hours - so that's "proof of the pudding"!
Let me know how it tastes - and what extra's you may put on that I haven't thought of!