I had a heart attack 2  1/2 years ago.  Immediately went on a radically different diet - very low carb, high fat, moderate protein and sometimes ketogenic (extreme low carb).   I lost 45 lbs and my blood measurements and my (more importantly) insulin sensitivity has increased and the inflammation in my body (and more importantly) the inflammation in my heart has dropped significantly.   I feel, all in all, great.  I m 62 years old.

So, with regards to carbs, we have dropped sugar and breads, pasta and 99% of all processed carbs and eat only vegetables and limited fruit.  The diet is working.

We eat meat, full fat, from the healthiest animals we can find and try to buy organic and grass fed beef.  I am eating more fish than ever and we also enjoy chicken and pork, esp. bacon.  I believe organic is often (but not always) better.  We eat lots of healthy fats including saturated fats.  We eat lots of avocados and use grass fed butter and use lots of olive oil.  My diet is typically 70% to  80% fat.

Enter tonight's pizza.

I love pizza.  No, I love, LOVE pizza. But, no bread for me on a low carb diet.  So, for the past two years I have been trying to find a breadless pizza that was more than just tolerable.  We have had relatively decent success with cauliflower crust.  My problem with cauliflower is it does not crisp up very well and it doesn't taste good when it becomes crispy/ browned.  Totally different than the wonderful tastes one gets with a true bread crust.

I have had the large BGE maybe 3 or 4 weeks now.  I have never cooked in my life, short of super simple things.  I did discover making excellent espresso beginning 3 years ago and now I have developed (what I have been told is) a very good home espresso bar.  This experience got me thinking about cooking meat.  And, I had heard about the BGE so I picked up a nice used large BGE that included a very nice BGE brand beautiful table.  Everything I have made on it has blown my mind (except spatchcock chicken), including tonight's fathead pizza!

Far and away the best pizza I have had that has not had a bread crust!

What we liked:
1) Beautiful oven baked taste to the entire pie
2) Great (bread like) tasting crust (made of mozarella, cream cheese, eggs, white vinegar, salt, seasoning) that was very crispy.
3) Ingredients were nicely done on the BGE
4) Cooked at about 500 degrees with placesetter legs up, with a grid and then pizza stone.
5) Beautiful to look at.

What could be improved:
1) Crust could have been enhanced with perhaps some herbs and a bit more salt
2) Could have added more pizza sauce
3) Crust was perhaps a bit overdone - was perhaps even a bit too crispy
4) A little more cheese would have been nice.
5) We did pepperoni tonight but my fav pizza has italian sausage, so that will be the next one!

So, I cannot even begin to tell you how excited I am that we have discovered a breadless pizza crust that tastes truly excellent!  And, once again the BGE experience has not failed to deliver in another wonderful way - pizza PIZZA!!