Classic Italian pizza with a homemade crispy crust, simple tomato sauce, fresh mozzarella, and fragrant basil. Made at home so you control every ingredient — and every gram of carbs for your bolus calculation.
Mix flour, yeast, salt, and sugar. Make a well and add warm water and olive oil. Mix then knead 8–10 min until smooth and elastic. Cover with a damp cloth and rest 1 hour at room temperature until doubled.
Preheat oven to maximum (250°C / 480°F) with a baking tray inside to get it very hot.
Make the sauce: mix crushed tomatoes with 1 minced garlic clove, 1 tbsp olive oil, oregano, and salt.
Divide dough in 2. On a floured surface, stretch each piece by hand or with a rolling pin to a thin ~30cm (12") round.
Slide pizzas onto the hot tray. Spread sauce, then scatter torn mozzarella. Bake 10–12 min until crust is golden and cheese is bubbling.
Remove from oven, scatter fresh basil, and serve immediately.
Carbs come from pizza dough (GI ~80) — one of the fastest blood sugar spikes in the catalogue. The cheese fat will extend the rise for 3–4h. A dual-wave bolus (part now, part over 2–3h) works well here. Pre-bolus 15–20 min before eating. Use your usual dosing method agreed with your care team.
