One slice off the Pizza Hut label — 36 carbs, 17 fat — and what happens when a teenager eats three. This is one of the early episodes, before the estimator: Scott and Jenny build the pizza bolus by hand, and every number on this page is the label's or the recording's.
No estimator on this one. Nobody types a slice into the tool and nobody states a carb ratio — this episode is about how to shape the bolus, not how many units. So there are no unit figures anywhere on this page. Run the slice through the estimator yourself, with your own settings, when you're done. 2:29
Large, original pan, pepperoni — the slice Scott pulled the Pizza Hut label for. 36 carbs and 17 grams of fat, and it never comes alone.
Nothing here went through the estimator. The carbs and fat on the one-slice card are the label's; the other cards are that slice multiplied, the way Scott and Jenny multiply it on the recording.
Where the 36 carbs and the 17 grams of fat actually live. No part of the slice was weighed on the recording — this is what Scott and Jenny said about each piece, not grams per piece.
It isn't added on top like butter or dressing, so nobody sees it — it's baked into the crust, the cheese, and the pepperoni. That's the part that turns a pizza into a five-hour meal.
Pumps first came out with an extended bolus because of pizza. Jenny's starting shape, and where it goes from there.
Pizza sits in the moderate range for glycemic index — Jenny put it around 55 to 70 — and the fat and protein pull the impact lower and later still. That's the case for extending.
Thin crust, pan, deep dish — different foods wearing the same name. The pattern Scott sees online most: big number, all up front, slow digestion, a low, juice for the low, then the pizza finally lands on top of the juice and the whole day is spent high. Fat, extended boluses, and the right slice count are the way out.
Jenny's carbs-per-slice guide, from the hand-size thin slice to Chicago deep dish.
Left to right: thin crust, pan, Chicago deep dish. Same word, three different foods — about 20, 30–35, and 50–60 carbs a slice by Jenny's guide.
14:48The guesstimate she teaches when there's no label to read.
| The slice | Carbs, about |
|---|---|
| Thin crust — a slice the size of an adult woman's hand, fingertip to wrist | 20 g |
| Pan style — a Pizza Hut, a Domino's | 30–35 g |
| Chicago-style deep dish — an inch or more thick | 50–60 g |
| Scott's homemade, thin, not a ton of cheese — what he counts for Arden | about 20 g |
The Pizza Hut label says 36 for a large original pan slice, right where Jenny's pan-style range lands. Scott notes Domino's runs lower per slice by a fair amount — a lighter, thinner slice by the look of it. Weigh it, or know your chain.
Everything Scott and Jenny would want on the fridge, in one card.
“Most of you don't bolus for your fat.”
“Instead of even extended bolus, we just refer to it as a pizza bolus.”
“Fat sort of sits on your insulin and it makes it work less effectively.”
“It was an experiment. There's no beat yourself up about it.”
“You need to know which pizza you're eating before you even ask that question.”
Run this food through it with your own settings.
Open it →The methodThe tutorial the whole series is built on.
Read it →The seriesOne food per episode, with Scott and Jenny.
All episodes →