Bitesize 33 - A Pizza For Diabetics

As you can probably tell by my last few Bitesize posts, I love pizza. Chinese, Italian, and East Indian food, in that order, are my great loves. I even cooked for awhile at a gourmet pizza bistro. All three cuisines lean heavily towards starches, either from rice, noodles, or pasta. But because of health reasons, I’ve had to give up eating a lot of things in the past year, especially rice and anything with white flour. That includes pizza. Until now.

Apparently, a man from Iowa came up with a no-dough pizza after being hospitalized for a lawn-mowing accident. It seems he lost his appetite for bread. There are no specific details of what holds his pizzas together, but it appears that they’re selling like, well, hot pies. And with no dough, of course, they’re suitable for people who cannot eat flour-based foods.

They’re only in the state of Iowa right now, but because of the increasing number of people that suffer from diabetes or are otherwise gluten-intolerant, or even dieting, these pies are no doubt going to be quite popular. That’s assuming they don’t burn in the oven. I’m rubbing my hands in anticipation.

It seems that I’m not the only geek that likes pizza. The Cyberathlete Professional League has an Official Pizza. But every once in a while, when I can eat some rice, I love a good, spicy Jambalaya, which seems to be a dish that’s made it’s way to a Palm Beach pizza restaurant.

Spicy just might be the theme for the 100 (or 500?) pizzerias that US-based Papa John’s plans to open in India. It appears that pizza appeals to an international population. At least, that’s what Arizona-based Eatza Pizza is hoping, since it opened stores in Puerto Rico.