11 Day Pizza Challenge

There was a need for our household to go vegetarian for 11 days in October, so I decided to eat a version of my low carb pizza each day – it was an easy option and I wanted to see if I would get sick of it (yeah right!), see what impact it had on my satiety levels as well as seeing how imaginative I could get with toppings as I did not want to repeat any across the 11 days.

I was posting pictures up on Instagram and sharing on the ketogenic forums in the superbly named “Show me yer fappin pizza already!” thread.

A fellow forumite asked for a breakdown of each recipe, so here it is – sorry for the delay.

All items will be in my linked recipe above unless stated.

Day 1 – Oct 9th

Started the ball rolling with my usual pizza, but with a few olives thrown in for good measure.

  • Base – Std base
  • Sauce – 62g of sauce
  • Toppings
    • 100g Cheddar Cheese
    • 50g Green Olives
    • 62g Spring Onions
    • 39g White Onions
    • 15g Red Chilli Peppers
    • 22g Yellow Bell Peppers
    • 13g Red Bell Peppers
  • Sides – 29g Coriander and Chilli Pesto
  • Macros
    • 22.5g Carbs
    • 59.6g Protein
    • 91.6g Fat

 

Day 2 – Oct 10th

Change of cheese today as well as 10% less base as I was quite stuffed yesterday.

  • Base – 90% of my std base
  • Sauce – 54g of sauce
  • Toppings
    • 100g Red Leicester Cheese
    • 95g Mushrooms
    • 40g Spring Onions
    • 20g Green Chilli Peppers
    • 40g Rocket
  • Sides – 25g Coriander and Chilli Pesto
  • Macros
    • 17.2g Carbs
    • 59.1g Protein
    • 78.7g Fat

 

Day 3 – Oct 11th

Still stuffed, so today tried reducing the base by 20% – this does not look right – clearly not enough pizza here.  Though I really enjoyed the cauliflower topping.

  • Base – 80% of my std base
  • Sauce – 40g of sauce
  • Toppings
    • 100g Red Leicester Cheese
    • 79g Cauliflower
    • 4g Green Chillies
    • 52g Mushrooms
  • Sides – 30g Coriander and Chilli Pesto
  • Macros
    • 13.5g Carbs
    • 53.9g Protein
    • 73.7g Fat

 

Day 4 – Oct 12th

Changed things up today, tried a base made from almond flour, flax seeds and water.  Turned out crispy which was nice.

  • Base
    • 50g Almond Flour
    • 25g Ground Flax Seeds
    • 45ml Water
  • Sauce – 50g Coriander and Chilli Pesto
  • Toppings
    • 85g Red Leicester Cheese
    • 100g Avocado
    • 34g Mushrooms
  • Sides – None
  • Macros
    • 8g Carbs
    • 18.2g Protein
    • 36.1g Fat

 

Day 5 – Oct 13th

The plan for today was set, pizza in the evening, however, whilst catching up on the morning news on the bbc website, I came across this interesting article about Michelin stars and how restaurants change once they get one.  It was one of several stories I read that morning.  Our plans for the day involved accompanying my son who was looking to buy a new car, we had arranged to test drive on in a town called Colne which is not too far away.  We had an appointment for 9:30am I think, and we ended up stopping there for quite a while so it was noon before we left.  We were hungry. I recalled the article and remembered a place called The White Swan in a nearby village, so we headed there and had a fantastic meal which left me totally satiated for the rest of the day.

The sea bass (below) was excellent.   I went back there with a friend recently and will write that up soon.

Anyway, back home, in the evening, I was experimenting with different ratios of almond flour and butter for the base of my Chocolate Salted Caramel Shortbread  so I ended up scooping all the leftovers together, throwing some cheese on top and calling it a pizza.  My kids argue that it was technically ‘cheese and biscuits’ but I am older, so its a pizza!

  • Base – mashup of almond flour and butter
  • Sauce – none
  • Toppings – a bit of cheese
  • Sides – none
  • Macros – err pass

 

Day 6 – Oct 14th

Back to the usual 100% sized base today, decided to add some spinach to the mix.

  • Base – 100% of my std base
  • Sauce – 50g of sauce
  • Toppings
    • 80g Red Leicester Cheese
    • 20g Cheddar Cheese
    • 8g Red Chilli Peppers
    • 50g Mushrooms
    • 20g Spinach
    • 80g Baby Plum Tomatoes
    • 4 Garlic Cloves
  • Sides – 25g Coriander and Chilli Pesto
  • Macros
    • 19.6g Carbs
    • 60g Protein
    • 83g Fat

 

Day 7 – Oct 15th

As I had the full portion yesterday, I decided to do a 24 hour fast, drinking just decaf coffee and water.  Broke the fast at around he 25 hour mark with a reduced base and a mix of cheeses as well as ramping up on the chillies.

  • Base – 90% of my std base
  • Sauce – 50g of sauce
  • Toppings
    • 30g Mozzarella
    • 70g Cheddar Cheese
    • 27g Spring Onion
    • 20g Red Chilli Peppers
    • 60g Yellow Bell Peppers
    • 11g Green Chillies
    • 90g Mushrooms
    • 25g Rocket
  • Sides – 25g Coriander and Chilli Pesto
  • Macros
    • 19.7g Carbs
    • 58.8g Protein
    • 75.2g Fat

 

Day 8 – Oct 16th

Just a few more days to go and I have to honestly say that after a week of pizza I was getting to the limit of my imagination for different topping combos. I went a bit random today and it didn’t quite that great – still ate it all mind.

  • Base – 90% of my std base
  • Sauce – 50g of sauce
  • Toppings
    • 30g Mozzarella
    • 70g Cheddar Cheese
    • 29g Green Olives
    • 32g Spring Onion
    • 153g Cauliflower
    • 10g Green Chillies
    • 61g Mushrooms
    • 5g Fresh Garlic
  • Sides – 30g Coriander and Chilli Pesto
  • Macros
    • 20.5g Carbs
    • 60g Protein
    • 79.9g Fat

 

Day 9 – Oct 17th

Reduced the size of the base by 15%, and this seemed to be the right ratio for me.  Decided to keep the toppings simple too today.  End result was a very tasty delight.

  • Base – 85% of my std base
  • Sauce – 50g of sauce
  • Toppings
    • 50g Mozzarella
    • 50g Cheddar Cheese
    • 41g White Onions
    • 28g Red Bell Peppers
    • 11g Green Chillies
    • 61g Mushrooms
    • 20g Spinach
  • Sides – none
  • Macros
    • 16.8g Carbs
    • 54.7g Protein
    • 68.8g Fat

 

Day 10 – Oct 18th

With just 2 days to go, I decided to try cauliflower as a topping again, the first time was a hit, the second time a miss, so this was the tie-breaker.

Have to say, a small amount of cauliflower, sliced thinly or small florets is definitely worth trying.

  • Base – 85% of my std base
  • Sauce – 50g of sauce
  • Toppings
    • 126g Cheddar Cheese
    • 23g White Onions
    • 33g Red Bell Peppers
    • 30g Cauliflower
    • 13g Green Chillies
    • 50g Mushrooms
    • 25g Rocket
  • Sides – None
  • Macros
    • 15.6g Carbs
    • 62.2g Protein
    • 85g Fat

 

Day 11 – Oct 19th

Well, I made it to day 11, with just the one unplanned lapse on day 5.  Today I decided to try the almond flour/flax seed base again, with just a few toppings.  Base was not as good as last time and to be honest, I don’t think I will try this again, my standard base is just too nice.

  • Base
    • 50g Almond Flour
    • 25g Ground Flax Seeds
    • 45ml Water
  • Sauce – 40g Coriander and Chilli Pesto
  • Toppings
    • 100g Cheddar Cheese
    • 33g White Onions
    • 6g Green Chillies
  • Sides – None
  • Macros
    • 9g Carbs
    • 41.8g Protein
    • 73g Fat

 

Wrapping Up

It was an interesting experiment, I did find myself getting bored towards the end but part of that was down to me not investing time in finding different topping options.

I did manage a few insights though:

  • Olives and avocado have no place on any pizza of mine.
  • Cauliflower, however,  is a good thing, but only in small doses.
  • Need at least 2 of onions, peppers, mushroom or chillies and either spinach or rocket.
  • Less toppings make for tastier pizza.
  • One full sized recipe is an ideal starting point if you want to do a 24 hour fast.
  • I like pizza

 

 

 

 

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