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Farrelli's introduces diabetic-friendly pizza
November 19, 2007
TACOMA, Wash. — In conjunction with American Diabetes Month, Tacoma, Wash.-based Farrelli's Wood Fire Pizza has introduced a pizza catering to those with diabetes.
Farrelli's founder John Farrell saw "The Many Faces of Diabetes" when a young boy with Type 1 diabetes named Elliot asked him if there was anything that he could eat that wouldn't spike his blood sugar.
Farrelli told the boy there wasn't, but the request prompted him to develop a diabetic-friendly pizza dough. Traditional pizza is not diabetic-friendly because the crust is normally made from refined grains, which can cause a blood sugar spike for those with diabetes.
The restaurant created a whole-wheat dough in response to the boy's request, christening the dish Elliot's Pizza. The pizza features chicken breast, fresh spinach, roasted red peppers, fresh basil, pepperoncinis, red onions, pine nuts, crumbled goat cheese and a Romano/Asiago cheese blend.
November is American Diabetes Month, which is designed to communicate the seriousness of diabetes and the importance of proper diabetes control. The theme for this year's ADM is "The Many Faces of Diabetes."
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