Pizza – Page 3 – The Celiathlete

April 27, 2015April 27, 2015

Restaurant Review: Upper Crust Pizzeria, Boston, Massachusetts

Restaurant: Upper Crust Pizzeria, Boston, Massachusetts

So…I was in Boston…for The Boston Marathon. And you know what it means when I’m gearing up for a race. The traditional night-before-the-race gluten-free pizza. It is a must. Sure, I can do gluten-free pasta, but pizza seems to be my mojo. My magical little race-day helper. And so, this tradition has gone unchanged whenever possible.

I consulted with a good friend of mine, Julie, before heading to Boston, looking for restaurant recommendations, especially for pizza. She sent me so many different options, I was elated to see how many options were available in Boston. If you are a Celiac or gluten-free and planning on a trip to Boston, trust me…it is so easy to find something to eat there. It’s wonderful. Never before have I had so many options in one place.

With her high recommendation, and the praise of my high school friend, Lydia, it was decided that we would be noshing on Sunday night (Monday is marathon day in Boston!) at a place called Upper Crust Pizzeria. They have several locations throughout the Boston area, but as we were spending the day hiking the Freedom Trail, we decided that we’d wind our way out toward Beacon Hill and land there right around dinner time.

We actually ended up getting there sooner, rather than later, so we ducked into some candy shops and walked around the Beacon Hill area until around 5 p.m. That was when we made our way back to the little establishment and stepped inside.

It wasn’t what I was expecting. This was one tiny little establishment, indeed. In fact, the kitchen was on the far right as you enter, with one long community table in the middle of the restaurant. That was it. We lucked out in that people finished up eating by the time we ordered, so we had a place to settle in and eat. Because there was no way the pizza would make it back to the hotel and still be hot.

Cathy and I had scouted the menu prior to leaving for Boston and already knew what we were going to get. This left my friends Heather and Jenn to either have pizza by the slice or split a pizza. As Heather wanted pepperoni and Jenn does just cheese, they ended up getting two slices each.

Their slices were ginormous!! Seriously!! Holy cow. It made me more than a little concerned over how big the gluten-free pizza slices were going to be and whether Cathy and I could eat it on our own.

But, our 14-inch gluten-free pizza arrived a short time after their slices…and it looked fantastic. We ordered one of the custom pies that is a “local favorite.” It’s called Charles Street ($19.00 – the gluten-free crust is a $2 upcharge), and we had it made on the gluten-free dough. It comes topped with portabella mushrooms, sundried tomatoes, and fresh garlic. For the sake of my stomach, we asked them to go light on the cheese on this pizza. And it looked absolutely fantastic when it arrived at the table. We paused long enough in our hunger to snap a picture before diving in, each peeling off a slice. The pizza is their “small” size…and it’s actually quite big…but it was perfect for 2-3 people to share. And since we hadn’t eaten much that day, it was perfect for Cathy and I to split without any help.

The Charles Street pizza at Upper Crust Pizzeria is AMAZING! A-M-A-Z-I-N-G!! Totally and honestly. I ate a bite on its own and immediately was all “Mmmmmm.” Like in “Mmmmmmarathon” and “Mmmmmmore please” and “Mmmmmmgoooooood!” But then, I doctored it up with some dried herbs and a little bit of red pepper flakes. My stomach fears no spice, not even before a marathon. The crust of the pizza was thin, but not a cracker crust. You could definitely tell it was white rice flour based, but it wasn’t a distracting overlying taste. In fact, the crust was one of my favorite things about this pizza. I love a good crust, but I also love to indulge in more pizza…so a thin crust is a nice thing in my book. Cathy tried a bit of Jenn’s pizza and said the gluten-free crust was even better than the original. Score!! I loved the earthiness that flavored this particular pizza. The Charles Street had this great balance of savory with a hint of sweetness from the sundried tomatoes. It was amazing. I devoured every slice. For the first time ever, I think Cathy finished her pizza just as I was polishing off mine.

I can’t say enough good things about this pizza. At first I was a little uncertain, due to the venue more than anything. I mean, one table…and no room when we arrived for us to sit and enjoy…it was a little intimidating and off-putting…but a spot cleared up and we settled in after ordering, and all of us were happy with our pizza. I would go back and eat here the next time I was in Boston, even if there wasn’t a marathon involved. Really fantastic. There were a few other signature pizzas that they make that sound absolutely amazing, so I’m definitely eager to return and give them a taste.

If you’re in Boston…and you want a great gluten-free pizza…find one of the locations for Upper Crust Pizzeria (or go to the original one, like I did, in Beacon Hill) and order up a slice of heaven in pizza form. I know I’ll be back. Oh yes, I will be back!

Upper Crust Pizzeria's Gluten Free Charles Street Pizza — Upper Crust Pizzeria’s Gluten Free Charles Street Pizza

April 14, 2015April 14, 2015

Product Review: Tastefully Simple Gluten Free Pizza Crust & Sauce Mix

Product Review: Tastefully Simple Gluten Free Pizza Crust & Sauce Mix – $10.99

I know some pretty amazing people. I really do. One of such people is a friend of mine from high school. Awhile back, she contacted me and said that Tastefully Simple was releasing some gluten-free products that she would love for me to try. My friend, Rebecca Fifield, just happens to be a Tastefully Simple Consultant. So, she sent them to my. And then Tastefully Simple released more products…and I bought them and some of the ones that had originally just been sent to me. And I loved every one of them that had tried.

I think what I love most about what Tastefully Simple is doing with their gluten-free mixes is that they are making it so easy to make bread or pizza or cake cookies or pancakes. They take all that fancy flour mixing and make it so you have it in one easy place, and only need to add 2 ingredients to it. I love it. LOVE it.

And now, thanks to both Rebecca and my own trial-by-fire with the gluten-free products that Tastefully Simple offers (they’ve added cookies and pancakes since I last looked!)…I’m obsessed. Because, as much as I love baking and cooking and being in my teeny-tiny kitchen…I love simplicity too. Because baking can be stressful…gluten-free baking can be catastrophic if anything is off.

That’s the glory of Tastefully Simple. They take that guess work off.

So, with me heading out of town on Friday evening, the main goal this week is to use up all the fresh produce that would otherwise go bad in my absence. So, with fresh basil and some tomatoes and onions lurking about, I remembered that I had a Tastefully Simple Gluten Free Pizza Crust & Sauce Mix in my pantry. So…pizza it would be. AND…it would last for three days between my roommate and I. Added bonus. No more cooking the rest of the week. YAY!

Tastefully Simple Gluten Free Pizza Crust & Sauce Mix (prepared)

Preparing the Tastefully Simple Gluten Free Pizza Crust & Sauce Mix is super easy!! For real. That’s why there is the word “simple” in the brand. HA! To prepare the crust, simply combine the crust mix with 1 cup of water and 2 tablespoons of olive oil. The dough will be sticky. Cover it losely with plastic wrap and let it stand for 10 minutes at room temperature. Using lightly oiled hands to prevent sticking, spread the dough out on a pizza stone or a 12-inch greased pizza pan. Bake it for 10 minutes in a 400°F oven.

While it’s baking…mix up the sauce. It’s a breeze. Simply combine the sauce mix with the remaining 1 tablespoon of olive oil and tomato sauce. Spread it over the warm crust you have now baked for 10 minutes. Add your favorite toppings (in my case…tomato, onion, basil and Daiya vegan mozzarella cheese shreds) and place back in the oven to cook for another 17-20 minutes, until the crust is golden brown. Slice into 6 pieces and devour.

Tastefully Simple Gluten-Free Pizza Crust & Sauce (baked)

The quality, however, always comes in the taste test. And they totally nailed it. The dough wasn’t too sticky when I went to press it out on the pizza stone. And, it cooked up to this amazing crispy, golden brown. The sauce and toppings didn’t make it soggy. It held up to slicing and being moved onto plates. And I loved the flavor. It had this amazing crusty quality that just made it work. It was the perfect base for my toppings of choice. And it was one of my favorite crusts I have made at home. It was easy, and it didn’t take too long to bake up either. Perfect way to enjoy my dinner tonight. Tastefully Simple is not only making gluten-free delicious, but easy too!

So, let’s take a look at what Tastefully Simple puts into their Gluten Free Pizza Crust & Sauce Mix, shall we? This pizza crust mix is made from rice flour, tapioca flour, sugar, baker’s yeast, potato starch, cassava flour, salt, less than 2% hydrogenated palm kernel oil, soy lecithin, baking powder and, xanthan gum. The sauce mix is made from maltodextrin, dehydrated garlic, garlic powder, salt, dehydrated onion, spices, roasted dehydrated garlic, sugar, Romano cheese, less than 2% of natural flavors, toasted sesame oil, citric acid, whey, cheddar cheese, hydrolyzed soy protein, disodium phosphate, and silicon dioxide (anticaking).

As far as the nutritional information for the Tastefully Simple Gluten Free Pizza Crust & Sauce Mix goes, this isn’t bad for pizza. Really. A serving size is 1/6 of the package. This serving will dish up 200 calories, 1.5 grams of fat, no cholesterol, 810 mg sodium (it’s a little high, yes), 43 grams carbohydrates, 3 grams sugar, 1 gram fiber, and 4 grams of protein.

If you love pizza and want that “from scratch” appeal with a golden, crispy crunch, without it being the frozen cracker-crusts that the gluten-free community are otherwise delegated to having…then give Tastefully Simple’s Gluten Free Pizza Crust & Sauce Mix a try. Hop on over to my friend, Rebecca Fifield‘s, page and place an order. Not only will you be amazed with how easy this is to make, the taste, texture, and everything else will win you over. I promise you that.

A slice of gluten-free pizza made with Tastefully Simple Gluten Free Pizza Crust & Sauce Mix — A slice of pizza made with Tastefully Simple Gluten Free Pizza Crust & Sauce Mix

March 30, 2015

Product Review: Master’s Hand BBQ With Integrity (Medium) BBQ Sauce

Product: Master’s Hand BBQ With Integrity (Medium) BBQ Sauce – $6.99

It was the heat of summer, August 23rd, when I ventured up to the Indianapolis to visit the Exposition Hall of the Indiana State Fairgrounds. I was attending the Gluten-Free Food Allergy Fest and was so excited to see the number of big name brands who had booths there. But even more exciting were the booths from local artisans and businesses that had gluten-free products to offer.

One such booth was the Master’s Hand BBQ booth. Master’s Hand BBQ line of products was created by Steve Beers over 20 years ago. He began with the original flavor (now called A Taste of Heaven), and after people who would eat the foods he would put with it (meatballs, pulled pork, and other food varieties for weddings, graduations, and get-togethers), it was suggested that he start marketing his sauce. It didn’t really go further than that until his daughter, Amanda, came to him and insisted that they look into the process for marketing the infamous sauce. Once everything was in place, they began with famers markets and had such success that they moved on to fairs and craft shows. Meat markets and grocery stores began finding them and they have now grown their production line to being available in over 80 retail locations. This business is based out of Fort Wayne, Indiana.

We had the great opportunity to try some of their spice rubs and their BBQ sauces that they had out for sampling while there. While I am a fan of hot, my roomie is a spice wimp. We wanted to definitely get one of the sauces, so we compromised and went for the medium heat one. When I was craving a pizza last night, I decided to do it up with some BBQ sauce instead of pizza sauce, and top it off with my vegan pepper jack shreds, some sauteed onions and some roasted Brussels sprouts. Then, to cap it off…some vegan and gluten-free bacon. YUMMY! I was out of BBQ sauce in the fridge…so…it was between this one and the Stubbs Sweet Heat that my roomie and I purchased before I reorganized the pantry and found this jar of Master’s Hand BBQ sauce. As I had Master’s Hand longer…it won.

And it kept winning. This is one fantastic sauce. I, naturally, had to try it before slathering it on top of the gluten-free flatbreads that were making up our pizza crusts. The Master’s Hand With Integrity (Medium) is a sweet and spicy BBQ sauce. The Web site says it is great for bits, chicken, sloppy joe’s and ham. However…I can now say it’s great on a BBQ pizza as well. Even one topped off with roasted veggies. Fantastic. I loved the smokey flavor and the sweetness and how the medium heat doesn’t overwhelm anything, but leaves a nice spicy note on the tip of your palate. It simply is BBQ sauce perfection. And now I know where I need to get my BBQ sauce from now on. Seriously unlike any other sauce out there. Thick, rich, sweet, savory…it’s everything you want a BBQ sauce to be. So in love with the Master’s Hand line.

So, let’s talk ingredients. Master’s Hand BBQ With Integrity (Medium) BBQ sauce is made from tomato concentrate, brown sugar, cane sugar, onion, molasses, kosher salt, onion powder, cayenne powder, spices, paprika, garlic powder, mustard powder, and celery powder. All of the products that Master’s Hand offers are free of high fructose corn syrup, gluten, and MSG. They are all natural! And they are all delicious too.

As for nutrition, a serving of Master’s Hand BBQ With Integrity (Medium) BBQ sauce is 2 tablespoons. This serving will provide you with 80 calories. This is a fat-free condiment. It is also cholesterol free and trans fat free. You will be consuming 160 mg sodium and 22 grams of sugar. A serving gives you 24 grams of carbohydrates, but no protein or fiber to fill you up.

Seriously, if you love BBQ sauce, you need to give Master’s Hand With Integrity (Medium) BBQ Sauce a try. Trust me…when it comes to a smokey/sweet flavor that feels good going down and tastes amazing…this is the sauce for you. Once you’ve had this, all those store brands will seem inferior. Very impressed. Craving more for sure.

And if you don’t live anywhere near Fort Wayne, IN…you can order their products online. Highly recommended.

Gluten Free BBQ Brussels Sprouts Pizza made with Master's Hand BBQ With Integrity (Medium) BBQ Sauce — Gluten Free BBQ Brussels Sprouts Pizza made with Master’s Hand BBQ With Integrity (Medium) BBQ Sauce

March 29, 2015March 29, 2015

Product Review: Russo’s Gluten Free Gourmet Pizza Bites

Product: Russo’s Gluten Free Gourmet Pizza Bites – $6.99+

They had me with the product name – Pizza Bites. PIZZA. BITES. PIZZA-FREAKIN’-BITES! As in…pizza rolls? Maybe? Possibly? Could I be that fortunate to stumble across (finally) one of the products that I no longer ate, not because it was made of crap (and they are), but because they were my favorite go-to snack when I needed something to eat while very, very busy?

Well…kinda.

In fact, these were more like breaded cheese ravioli, rather than pizza bites, but we’ll go with it. Let’s just run with it. Pizza Bites! WOOO!

So, I found these at my local natural food store, Rainbow Blossom, and had a freakin’ dance of joy in the freezer section. Honestly. I mean, I’ve been to parties where pizza rolls are laid out and everyone is just enjoying a few here and there. I get to stare at them. Dammit.

No longer.

Thanks to Russo’s Gluten Free Gourmet…Pizza Bites (rolls…ravioli?) are back on my every-now-and-again want list. And now…I know where to get them. After purchasing these, I had to go through more fresh produce before allowing myself an indulgence from the freezer or fridge…but after a full day of professional soccer and time with friends…I needed to have something quick for dinner. I was going to do up some green beans with almonds, but my roommate was craving pizza. So…these made their debut in our kitchen.

Russo’s Gluten Free Gourmet came about from Neil Russo, a professional chef who was hard at work on gluten-free recipes, which he was striving to perfect after hearing about the many people connected to himself that were having a hard time finding food while on a gluten-free diet due to intolerance or Celiac disease. After experimenting on his Italian bread loaves and Tiramisu, Russo was ready to give his food to the world. He first introduced the gluten free food in his restaurant, where he got high praise. Soon, he opened up Russo’s Gluten Free Gourmet. And from there…the frozen versions of some of the classic Italian foods he perfected in gluten-free form. So good, that people even would ask if he was certain it was gluten free. All of Russo’s products are prepared in a strictly gluten-free facility.

So, two hungry soccer fans (my roommate and I) were ready to give these a try. I was surprised, when I opened up the bag to find large ravioli like bites inside. I was definitely expecting more of the pizza roll just from the name. They were frozen, lightly breaded stuffed pasta. But…I was hungry. Cathy was hungry. Pizza. Bites. Rolls. Whatever. Give us something delicious in some sort of pizza form.

Cooking the Russo’s Gluten Free Gourmet Pizza Bites is super easy. Simply preheat the oven to 350°F and place the frozen bites on a cookie sheet. Bake for 5 minutes, then flip them and bake for another 5 minutes. Take out when or if the cheese starts to show. Mine cooked in 10 minutes without the cheese leaking out or anything. Bonus.

So, it was chow time. I dished up half the bag for my roommate and half for me. That was about 6 of the Russo’s Gluten Free Gourmet Pizza Bites each. We settled in with an episode of Star Trek: The Original Series and dug in. One bite…and I couldn’t argue…they were delicious. I was a bit thrown by the ratio of dough to filling…but that is a small, slight complaint. I thought there was too much dough encasing a cheese filling…that was a little scant. The pocket had more air than filling, but it was still crispy on the outside with a melty, molten center, regardless. And yes…they were really, really great. Delicious. Amazing.

Yeah…I’d buy these again.

Let’s talk about the ingredients that are in Russo’s Gluten Free Gourmet Pizza Bites. These pasta pockets of pizza goodness are made from gluten free flour (rice flour, corn starch, tapioca dextrin, xanthan gum, rice extract) tomatoes, part skim mozzarella, vegetable oil, soybean oil, soybean lecithin, water, whole eggs, yellow corn flour, ricotta, onions, sugar, salt, granulated garlic, onion powder, parsley, basil, and black pepper.

As for nutrition, this isn’t bad for pizza bites. There are three servings in a bag of the Russo’s Gluten Free Gourmet Pizza Bites. One serving is 4 pieces. These 4 pieces will provide you with 260 calories and 15 grams of fat. You will be taking in 40 mg cholesterol, 430 mg sodium, and 2 grams of sugar. In addition, a serving dishes up 27 grams of carbohydrates, 1 gram of fiber, and 6 grams of protein.

I was actually impressed by Russo’s Gluten Free Gourmet Pizza Bites. But, what’s not to love about a company that does 100% gluten free products right, that is family owned and operated, and has exceptional quality. And…they are doing products no one else has managed to put out there. And they are doing them well.

If you can find Russo’s Gluten Free Gourmet Pizza Bites in your grocery store or natural food store freezer…buy them and try them. You’ll love them. And…pizza rolls are, kinda, back in your life. And that…is amazing in and of itself. For real!

February 10, 2015

Product Review: Amy’s Kitchen Gluten Free Sandwich Rounds

Product: Amy’s Kitchen Gluten Free Sandwich Rounds – $6.99+

Sometimes, it’s not just my pantry that keeps products for awhile. Back at the beginning of summer, I finally found a local store that carried a certain sandwich bread that I had been searching high and low for. You see, gluten-free bread has always been expensive, and since this particular bread only came with 8 pieces and was about $7.00, I really needed to make sure my budget was going to allow for it.

And so, it was because I finally had it within my clutches, I purchased a box of Amy’s Kitchen Gluten Free Sandwich Rounds.

Amy’s Kitchen and I are BFFs. For real. Her gluten-free products are amazing. All of her products are vegetarian…with a good chunk of them being vegan as well. How’s that for amazing, eh? I haven’t met a product from Amy’s Kitchen that I haven’t fallen in love with. And, for awhile, I was stashing her frozen meals and canned soups/chili in my freezer and/or pantry. When I moved to more of a clean diet, I went for more natural foods rather than frozen and processed. But Amy’s still had a place in my heart…and when anything called for vegetarian chili or the like…it is her brand that I turn to.

So, when I saw online awhile (like years!) that Amy’s Kitchen had created gluten-free Sandwich Rounds (I assumed these were like Sandwich Thins), I went on the hunt. When I came up empty handed, I just sort of gave up on it. Until Earth Fare opened up in my area…and lo and behold…there on the shelf…the Sandwich Rounds. No conversation or budget stopped me from putting that in my shopping basket and bringing them home. Into my freezer. And…there they sat. For a long while. I just kept buying loaves of bread. I didn’t even think about these again until I was reorganizing my freezer and starting to work through the items inside. And when I rediscovered them…I had an idea of how to use them.

Veggie burgers.

Because I had been craving. So, I picked up some of my favorite gluten-free veggie burgers from the store on Sunday (Franklin Farms is the brand, in case you were wondering…delicious and low calorie!). And this morning, I pulled the box Amy’s Gluten Free Sandwich Rounds out of the freezer and removed two of the flat breads to thaw while I was at work.

And this was my only disappointment with this product. I thought that these would be a lot like the Sandwich Thins I used to eat when I was eating horribly unhealthy “diet” bread. Those were thin little bread rounds that were sliced in half. These looked like small three-inch pizza crusts more than sandwich bread. And…in order to actually make a sandwich (or in my case a burger), I would have to double the bread. One piece is just that…one piece. No way to slice it in half to make a sandwich you can pick up. So, forget about that burger…it now became and open-faced sandwich tonight.

So, yeah…I was already a little disappointed. But, after I slid the Amy’s Kitchen Gluten Free Sandwich Rounds into the oven to toast slightly while the burgers cooked and the mushrooms and onions were marinating in bar-b-que sauce. As those finished up, I removed the now warmed thin bread rounds from the oven and began to put together the open faced sandwiches…trying not to be too disappointed that in order to make an entire burger, I’d have to double my calories and everything else. So…this would have to do. A little BBQ sauce on the round, then the veggie patty, melted vegan cheese, and then the barbeque onions and mushrooms to top it off. I served it with a side of Zapp’s New Orleans Style Voodoo Kettle Chips (which are totally amazing!).

Settling into dinner with an open-faced burger instead of an actual burger was a bit of a let-down. But…after I took my fork and knife and sliced into everything and gave it all a taste…all was forgiven. The Amy’s Gluten Free Sandwich Rounds are totally amazing. In fact, they taste like mini pizza crusts. So, now I kind of want to do little individual pizzas and use these as the base. They are amazing. And they even held up to the sauce, the burger, the toppings…without getting soggy and falling apart. Color me impressed. The disappointment for not being able to pick up my dinner faded. The taste, texture, and all-around goodness of this product made up for it in spades. Holy cow!

Let’s look at the ingredients! Amy’s Kitchen Gluten Free Sandwich Rounds are true to Amy’s Kitchen form. Using only ingredients that are recognizable. No fake stuff here. These little sandwich rounds are made from organic rice flour, filtered water, organic sunflower seed meal, organic tapioca starch, organic potatoes, organic extra virgin olive oil, organic agave nectar, sea salt, yeast, and organic rice bran extract. These little sandwich rounds are gluten-free, dairy-free, soy-free, vegan, cholesterol free, and kosher. Love it.

A serving of Amy’s Kitchen Gluten Free Sandwich Rounds is (sadly) one round. This one round piece of bread will provide you with 90 calories and 4 grams of fat. This serving will also give you only 135 mg sodium and 1 gram of sugar. You will also be taking in 1 gram fiber and 2 grams of protein. So, they aren’t very filling, but it’s nice not to have a calorie-laden burger/sandwich. I only wish these could have been split so that I could have picked up my burger instead of having to go all fine-dining on it with a fork and knife.

I am not kidding…Amy’s Kitchen Gluten Free Sandwich Rounds are fantastic. If you happen to find these in your store, I recommend the splurge. Make an open face sandwich…or if you don’t mind 180 calories and 8 grams of fat in one sitting…make a full one. For me…I think mini pizzas are up next. What started off initially as disappointment transformed into nothing but pure joy. This product is truly amazing. I love them!

An Open-Faced BBQ Mushroom & Onion Veggie Burger on an Amy's Kitchen Gluten Free Sandwich Round — An Open-Faced BBQ Mushroom & Onion Veggie Burger on an Amy’s Kitchen Gluten Free Sandwich Round

February 2, 2015

Product Review: Zemas Madhouse Foods Gluten-Free Rosemary-Millet Focaccia & Pizza Crust Mix

Product: Zemas Madhouse Foods Gluten-Free Rosemary-Millet Focaccia & Pizza Crust Mix – $7.95+

It’s time for another rewind as I work my way through my pantry these days. Hard to believe that I’m just now polishing off the very last of the first Cuisine Cube I ever received. But…it’s true. I am. I tend to overlook mixes when I get them because…well…I get distracted by using up the fresh produce that I receive in my CSA bin. And, sometimes…mixes and my pantry become BFFs for awhile. Until, one day, I’m looking for something and see a mix and go…”Oh…I forgot I had that.”

For the past couple of weeks, I have had every intention of using up the last product from the May 2014 (the Cuisine Cube that started it all!) cube. Really. I even took it to a weekend getaway with me, having every intention of baking it up with my friend. But, we had other menu plans and this returned home with me. I kept telling my roomie…”I need to use this mix…this weekend…” And it never happened. I had originally thought to turn it into a pizza crust, but that was going to involve yeast and time that I didn’t have…so I decided to just bake up the recipe on the back of the bag…for the Zema’s Gluten Free Tomato Herb Focaccia.

So…first let me give you a recap of Cuisine Cube and the services that they offer. Cuisine Cube is this great subscription service that will deliver, right to your door, a cube of happiness and goodness, each month. Subscriptions are affordable and definitely worth it. In fact, depending on the service you choose, a subscription to Cuisine Cube can run you as little as $29.99 a month. What a deal, eh? And, for this low rate, you will receive 5-6 products from small and lesser-known artisan companies that offer gluten-free products. It is a great way to cut out the highly processed gluten-free stuff you can find in nearly every grocery store this time. You receive a product that will cover breakfast, lunch, dinner, a snack, dessert…and sometimes…a bonus! Seriously…it is fantastic. And I love trying out brands and products I never would have known about before…or even thought about taking a chance and trying, should it be available in my area. And most of these items…are not.

So…yesterday…it was the magic day. I was already cooking up a vegan (yes…you read that right!) shrimp and grits for dinner and as I was about to get started on that, I remembered…”OH…I still have that focaccia bread mix!” To which my roommate said, “Well, make it up and we’ll have some with dinner.” Smart lady, my roommate. So…as I knew that a pizza version and some other recipes (which they have online) involved yeast and rise time…I opted to do the package recipe. And this product was none other than Zemas Gluten-Free Rosemary-Millet Focaccia & Pizza Crust Mix.

Zemas Madhouse Foods is committed to manufacturing gluten-free, ancient grain baking mixes that help support a clean eating lifestyle through the use of minimally processed ingredients that can be safely incorporated into diets that are limited, allergy-free and diabetic. They are committed to keeping their products free of dairy, soy, rice, yeast, tree nuts, peanuts, sulfites, additives, trans fats, preservatives, and refined sugar. I loved what I was reading already. So, the challenge was going to come with the baking and the tasting. Would it live up to the hype?

Zemas Madhouse Foods Gluten-Free Rosemary-Millet Focaccia & Pizza Crust Mix (prepared)

The recipe was easy and I had all the ingredients necessary to prepare it. Save for a rimmed cookie sheet. So, instead I baked mine into a pie pan. I figured, if anything, it might just require a bit more cooking time. So, I first combined the wet ingredients: egg whites, water, agave nectar, and apple cider vinegar. After that was all mixed together, I poured in the mix and whisked it together some more. Then, it all went into my round cake pan, which I lined with parchment paper. I topped it off with slices of grape tomatoes and then some dried basil, oregano, and garlic powder. Then, just a hit of Himalayan salt. Drizzled it with olive oil and…into my oven it went for about 45 minutes. And…the entire time it was baking it smelled AMAZING! When baking time was up, I tested it to make sure it baked through (I was using a smaller baking vessel, so it would be thicker than if I had baked it on a cookie sheet (Note to self: Purchase rimmed cookie sheet!)…and it was. So, it sat to cool slightly while I made the rest of dinner. Once dinner was prepared, I sliced a wedge of the Zemas Gluten-Free Tomato Herb Focaccia…and sat down to a hearty dinner.

As I mentioned above…making focaccia bread with Zema’s Gluten-Free Rosemary-Millet Focaccia & Pizza Crust Mix really made my apartment smell fantastic. My roommate even said, “If that tastes half as good as it smells…” So, I dished up her vegan shrimp and grits first and gave her a side of the Tomato Herb Focaccia and as I went to prepare my plate, I heard her say, “The bread is good…but a little dry.” Focaccia isn’t supposed to be dry…rather have a great outer crust and a chewy inside. So, as I settled down to eat my own dinner, I went for the bread first.

Zemas Gluten Free Tomato Herb Focaccia Bread (baked)

Zemas Madhouse Foods baked up a really great looking loaf of focaccia bread. No kidding. It had that golden outer layer, and when I sliced into it…it was a bit softer. However, unlike most focaccia’s that get it’s chewy inside from little pockets of air that get there from kneading and/or beating, this definitely had a more cake-like texture to it. Much denser. No air pockets. I took a bite…and my roomie was right, the Zemas Gluten Free Tomato Herb Focaccia, baked form the Zemas Madhouse Foods Gluten-Free Rosemary-Millet Focaccia & Pizza Crust Mix definitely did taste a little dry. Maybe not dry…but heavy and dense. Which was a bit of a letdown. That being said, the flavor…OH MY GOD…the flavor was amazing. When I eat a slice tonight with dinner, I’m going to serve it with some olive oil and herbs de Provence. I think having something like that or a marinara to accompany the bread will only enhance the flavor and maybe take away from the dense nature of the inside breading. I loved the mix, however, especially with the herbs baked right on top. Just fantastic eating. I just wish it had baked up differently. And, perhaps, it was baking it in a cake pan that messed with the end product…but it wasn’t enough for me to ditch the entire loaf and cut my losses. Not at all. Amazing flavor can make up for a multitude of sins, for sure.

So, let’s talk about what ingredients go into the Zemas Madhouse Foods Gluten-Free Rosemary-Millet Focaccia & Pizza Mix. This mix is composed of sorghum flour, millet flour, organic flax seed meal, potato starch, tapioca starch, hemp seeds, and contains less than 2% of the following: aluminum free baking powder, organic quinoa, chia seeds, organic rosemary, xanthan gum, and sea salt. This mix is free of trans fats, cholesterol, sugar, and saturated fat.

As for the nutritional information, for the mix itself (not made up into a focaccia bread of pizza dough), the facts are that a serving is about 1-2/3 tablespoon of the dry mix (or about 13 grams). This serving will give you 45 calories and only 1 gram of fat. From this serving, you will be taking in 55 mg sodium and 0 sugars. You will also be consuming only 1 gram of fiber and 1 gram of protein. If you were to make the Gluten-Free Tomato Herb Focaccia as I did, with the ingredients I listed above, your nutritional information alters slightly. I made it so that the bread would make 16 servings (16 small wedges), which would provide 78 calories per serving and only 3 grams of fat. A wedge would also give you 134 mg sodium and only 1 gram of sugar (from the tomatoes!). And, finally, one serving provides 1 gram of fiber and 2 grams of protein, meaning it’s not a very filling serving, but you won’t be starving either. Definitely pair this with a meal.

I love the idea and mission that Zemas Madhouse Foods has set into place for their business and their foods. And while I was underwhelmed by the texture of the focaccia I baked up from the Zemas Gluten-Free Rosemary-Millet Focaccia & Pizza Crust Mix…it really hit a high note when it came to flavor. I loved the different spices and seasonings and how I could taste all of them. I think I even have another product (that I found when I was out of town) that is part of Zemas product lineup, so I am eager to try it and see how it comes out.

If you’re looking for a healthier way to eat, despite your dietary restrictions, I definitely recommend not only Cuisine Cube, but also products from Zemas Madhouse Foods. I think the texture was more in part of how I baked it and now want to try to do it the way it was intended. That being said, I can’t wait to see how more of Zemas products fair in my kitchen. Thank you Cuisine Cube…for introducing me to this amazing, and forward-thinking gluten-free company that is trying to help us live a healthier and more nutritious life.

A slice of Zemas Gluten Free Tomato Herb Focaccia

November 18, 2014

Restaurant Review: Don Antonio by Starita, New York, New York

Restaurant: Don Antonio by Starita, New York, New York

Restaurants are not hard to come by in New York City. Not at all. It is the birthplace of many a Michelin star restaurant and James Beard Award nominee and/or winner. It is the land of dreams…and a burgeoning hub of chefs and restauranteurs looking to make a name and a statement.

No, restaurants are not hard to find.

GOOD restaurants, however, can be difficult to find with all the options that greet you on every street, avenue, corner, block, etc.

When I was in The Big Apple for the TCS New York City Marathon at the beginning of November, I already knew I wasn’t going to be there long enough to really explore the vast and diverse food scene. Not this trip. What I did know was that I was in town for a marathon, and what that required of this beautiful city was…gluten-free pizza.

The original plan had been to go to this place called Nizza. It had good reviews on Find Me Gluten Free and wasn’t too far from the hotel where we were staying. The problem turned out to be that we were only able to get a reservation for 4 p.m. Granted, I appreciate eating early the night before a race. The problem was…this was too early. Heather was meeting up with her cousin at 1 p.m. for lunch…which would mean she wouldn’t even be hungry at this point. The time couldn’t be adjusted. Cathy and I tried back at the hotel. No later reservations until much too late for my liking.

That being said, I had gotten onto Find Me Gluten Free when we were on the shuttle bus coming back from the race expo and found another option. It was this place called Don Antonio by Starita. And it has only three locations: New York City, Atlanta (Georgia), and Napoli (Italy). Cathy gave them a quick call as there was no place to see about reservations. They informed her that they do not take reservations, but even on a Saturday night, they turn through tables quickly and there is never more than a 45 minute wait.

We took them for their word, and around 6 p.m., began to make the easy walk down to the restaurant.

The place was hopping. There were people standing out on the damp and windy streets. I ducked inside to get my name in with the hostess and was told they would call my name when our table was ready…which would be around 45 minutes. Fair enough. We were told as much on the phone when we called that afternoon.

The popularity of the place was amazing. But part of the reason the front of the restaurant, near the bar, was so crowded was there was a party of 14 there for a birthday party. No joke. So, they were pretty much what was holding up a lot of the tables and movement of the patrons through for their meals. We were in no rush…so we just sort of tucked in against the wall inside and people watched.

Due to the longer than normal wait, one of the waitresses came out with a sample pizza for those who were waiting on a table. I didn’t get to partake, but both Cathy and Heather tried one of the slices. I could tell from their reactions that we made a good decision to come here instead.

Soon, my name was being shouted over the loud din of the diners and bar…by the guy, we assumed, was the general manager. We took to calling him the Italian Adam Levine…because he really reminded us of the Maroon 5 singer. Go figure. And honestly, he could have called my name out again and I wouldn’t have complained.

But…we were nearing 7 p.m. now and I was starting to get hungry. After I stepped forward, he guided us toward a table at the top of a couple of stairs, right in the corner. I took the seat next to the railing, with Cathy taking the bench and Heather taking the seat in the walkway. We were handed menus and all ordered water for something to drink.

Marathon night. HYDRATION!

Cathy and I already knew we were doing a gluten-free pizza. It was just a matter of choosing which one. Part of the draw of this place, in addition to serving gluten-free pizza, was that there were also vegan options. And one of them really stood out to me on the menu. Decision was mine, as it was my pre-race meal. So…we were now ready.

Don Antonio by Starita's Montanarine Genovese (front) and Montanarine (back) — Don Antonio by Starita’s Montanarine Genovese (front) and Montanarine (back)

Heather ordered the Salciccia e Friarielli ($16.00) which was composed of smoked buffalo mozzarella, Italian rapini, sausage, and extra virgin olive oil. She paired it with the Montanarine ($1.00), one of Don Antonio’s famous fried dough puffs, topped off with the signature Starita tomato sauce and pecorino romano.

Cathy decided to try one of the dough puffs as well. She went with the Montanarine Genovese ($2.00), which is a fried dough puff topped with onion, pancetta and pecorino romano. She called it the best savory doughnut she’s ever had. LOL! For the pizza though…I ordered the Gluten Free Marinara ($15.00), which is a simple and basic pizza on the gluten-free crust, that is composed of tomato sauce, oregano, garlic, basil, and extra virgin olive oil.

NO CHEESE!! No discomfort from dairy. Happy day.

As Cathy placed the order, she confused our waiter, Antony H, just slightly. Because the friend dough puff was not gluten-free. The pizza we were getting was. So he kept telling her the Genovese was not gluten-free. And she kept assuring him that it was fine…because she was not gluten-free, I was, and we were splitting the pizza…not the fried dough puff. I appreciated him making the effort to ensure safe dining.

We were left to socialize for a little while, and soon, both Heather and Cathy were delivered their appetizer dough puffs. They each took their little ball of Italian friend goodness and took a bite. Like I said…Cathy called it the best savory doughnut she’s ever had. I think that’s a high compliment. Both she and Heather only had good things to say about their choice.

The appetizer plates were cleared away and soon our pizza was being delivered. Heather’s pizza had this rustic, amazing crust, charred to perfection in the wood-fired oven. It looked amazing.

Don Antonio by Starita's Gluten Free Pizza Crust — Don Antonio by Starita’s Gluten Free Pizza Crust

When our pizza was set down, I had to look very closely at it…because this was only the second time in the almost four years I’ve been eating gluten-free, where the crust was actually a crust. No cracker crust here, folks. This was a true, honest-to-goodness, pizza crust. The only other time this has happened has been at my local gluten-free bakery, Annie May’s Sweet Café, in Louisville, Kentucky. Can you imagine my glee to see an actual pizza being placed in front of me! I snagged one of the four large slices, placed it on my plate, and went to take a bite.

Not only was the crust an actual crust…it was good too. Not quite “Annie May Amazing”…but right up there. Probably the second best gluten-free pizza crust I have ever indulged in. Quite honestly. I loved that it had this crispy, yet still chewy texture, especially on the ends. It didn’t get soggy with the pool of amazing marinara sauce poured over the top. The herbs elevated the flavor. And the olive oil was the perfect finishing touch. That marinara sauce, though…that was the star. Followed by the crust. I dove into my second, and much larger slice, soon after I devoured the first. It was not a tiny pie either. It was substantial. And it was amazing. And I was pleasantly stuffed at the end of the dining experience.

I still talk about that pizza. To this very day.

I have to say, if you find yourself in Manhattan and are looking for exceptional gluten-free pizza (or just pizza in general)…head over to Don Antonio by Starita, on West 50th Street. You will be so glad you did. This far exceeded my expectations for sure. And next time I’m in the city…it will be hard not to go back. And, who knows, maybe when all is said and done…I will anyway. Food so good, it is definitely worth the repeat.

Thank you, Don Antonio by Starita. You’re doing gluten-free justice!

Don Antonio by Starita's Gluten-Free Marinara Pizza — Don Antonio by Starita’s Gluten-Free Marinara Pizza

October 12, 2014

Restaurant Review: Pizza Lucé, Minneapolis, Minnesota

Restaurant: Pizza Lucé, Minneapolis, Minnesota

This past week I was in Minneapolis, Minnesota. I was there for a few reasons. To visit with family. To see some friends. And to run/walk the Medtronic Twin Cities Marathon. Yes. Run/Walk. Am I ashamed of this? Not at all. This race was a warm-up. A warm up to the race I am running in 3 weeks exactly.

New York City Marathon.

And, as my training schedule was completely killed with my foot injury and then…orthodic problems…I went to Minneapolis not quite certain I’d be able to even run/walk the course. I figured, I could at least spend time with family. On Saturday morning, I was pretty certain the race was off. I went to the expo and hobbled through, getting my race number, buying new shoes, shopping, checking out the vendors and other races that were there…and the more time I was there, the more I wanted to do it. It also helped that my friend Heather was telling me I could do it. Walk the hills. Just walk the hills. And to help, she took me on the tour of the entire race course…and…yeah…I figured I could at least give it a go.

While touring the course, my aunt, Jan, and my cousin, Molly, texted me to find out dinner plans. They know that the night before the race is gluten-free pizza night. And to avoid that horrible mistake that was Pizza Ranch last time I raced in Minneapolis, Cathy did some research before we left. I heard only good things about Pizza Lucé, both on Find Me Gluten Free and in regular reviews. In fact, they are touted as “The Best Pizza In Minneapolis.” So…that had to be good right. We hadn’t thought of reservations, but as there was going to be at least 11 of us there…Molly went ahead and got that arranged.

That evening, at 5 p.m., we showed up at Pizza Lucé on West 66th Street in Richfield, Minnesota. My cousins, their significant others, and the children were all there. My aunt was the last to arrive. But there we were…me, my roomie, my bestie, my family…ready to give this place a try. I don’t think the Pizza Ranch experience will ever be forgotten. We joke about it even now. All of us who endured it.

But, as this place had not only gluten-free, but also vegan options…I was already feeling good about it. We were seated and our drink orders were taken while we looked over the menu. Heather was onboard with splittling with Cathy and I up until I said I needed the vegan cheese. Then, Cathy left it to me to choose what pizza to do (or build our own, which is an option). I was actually torn between a seasonal special or one of the signature pizzas on the menu. I was going back and forth and when I mentioned the Curried Coconut Butternut Squash Pizza (roasted butternut squash whipped with curry and coconut milk and finished with fresh red bell pepper, feta cheese, red onion, pineapple and fresh cilantro) to Cathy, she seemed very unenthusiastic about it. So, I decided to go with my other choice…the Wild Mushroom and Arugula Pizza ($18.89).

While the various orders for each of us (some of us got pizzas, some got pastas)…we all sat around and talked about tons of things. My cousin Molly had a new baby girl that I hadn’t met yet…her two boys were entertaining on the other end of the table. My cousin, Andy, just got married and he and his wife were there…so we talked wedding. We talked running. We talked family. We talked about everything. Literally.

And then…tasty food began arriving.

The Gluten Free Wild Mushroom and Arugula Pizza was set down next to me – a fantastic 10 inch gluten-free crust that was topped off with olive oil, fresh basil, arugula, caramelized onion, garlic, a wild mushroom blend (cirimini, oyster, portabella, and shiitake) and Daiya cheese (vegan!). It looked AMAZING! I mean, my mouth immediately began to water. And it was then that we realized that Heather, Cathy and I totally forgot to grab lunch today. So, yeah…we were ready to dig in.

I served 3 slices, half of the pizza, to Cathy and saved the other half for me.

OH. MY. PIZZA. GOODNESS. This was creamy, crunchy and good! Beyond good. This pizza was so delicious. I love a good white pizza and this went above and beyond what I am used to. It was so creamy because they actually got the Daiya cheese to melt down to a perfect gooey texture. The blend of flavors was classic, with the arugula adding a hit of peppery flavor to the sweetness of the caramelized onion and the earthiness of the mushrooms. I might have devoured every single bit of it. Seriously. Like hoovered it all down. I was so happy with the food here I really considered going back. They, after all, also have a gluten-free stuffed shells on the menu. Pardon me while I drool!

In a heartbeat…I would definitely return to Pizza Lucé in the future. This place beyond impressed me. And I think all of us who survived the disgusting nastiness of Pizza Ranch the year before were grateful to have delicious food and the variety of options that Pizza Lucé offered. If I had been there longer, I would have returned during the rest of my stay in Minneapolis. Seriously…so happy and can’t wait to go back next time I make it to Minneapolis!

Pizza Lucé's Gluten-Free and Vegan Wild Mushroom and Arugula Pizza — Pizza Lucé’s Gluten-Free and Vegan Wild Mushroom and Arugula Pizza

August 26, 2014

Gluten-Free Food Allergy Fest – Indianapolis, Indiana – August 23, 2014

GF Jules and me at the Gluten-Free Food Allergy Fest in Indianapolis, Indiana!

This past Saturday, I had the honor of being able to attend the Gluten Free Food Allergy Fest up in Indianapolis, Indiana. I love going to gluten-free expos and events and Indianapolis seems to always have one at some point during any calendar year. This year was no exception, and I was thrilled to read about the new location for this year’s event – the Indian State Fairgrounds. With all the vendors and exhibitors I saw listed, I knew this year’s event was going to be HUGE! I was not let down at all.One of the magazines I currently subscribe to, Gluten Free & More (formerly Living Without), was putting on the Living Without Gluten-Free Food Allergy Fest in various cities this year as a way to show those with food allergies and/or sensitivities that we can live life without deprivation and missing out on delicious food. It was a coming together of the magazine, as well as over a hundred of their favorite exhibitors to celebrate living well. And it was open to anyone who wanted to stop in.

Tickets went on sale and, as a subscriber, I received a free entry, and then received a discount code for another ticket…so I had Cathy taken care of as well. So, on Saturday morning, we ate a light breakfast before climbing into the car and hauling up to Indianapolis. We timed it perfectly because we burned through our breakfast just as we got up there, about 30 minutes after it officially opened.

And…there was already a line waiting to get in.

Oh…that made me happy, indeed.

It was a hot summer day already and standing outside in the blazing sun didn’t sound like too much fun…but it wasn’t going to be a long wait. Just about 5 minutes, at the most. And while standing in line, I got to listen to people who have done expos like this before (like me) describe the events and how things work to the first timers. I even got to geek out over favorite products and the like for a few moments. I love making gluten-free friends!

Before we knew it, we were inside the doors, in the air conditioning, and getting the tickets scanned. We were given blue wristbands to wear (for re-entry purposes and to show we paid!). Cathy and I put them on and headed into the expo proper. We were greeted at the door by people passing out reusable shopping bags from Glutino (a personal favorite!). Perfect for all the samples and products you are bound to pick up and buy.

Trust me, you don’t walk out of these events empty-handed.

Cathy and I decided that we were going to be systematic about our approach to each table/vendor/aisle. We’d start on one side and then work our way up, then come back down the other side. This was a good plan in theory, and we decided to start in the middle aisle to avoid the congestion of the end aisles. We soon found out…no matter what…it was just hopping and congested. People were surrounding tables, getting free samples, trying products, trying local baked goods, and the like. So, we ditched our original systematic plan for the…let’s just see what there is and wriggle into open areas when we can.

We’re pros. HA!

That being said, we began our Gluten-Free Food Allergy Fest at the Glutino/Udi’s/Earth Balance booth, which was giving out samples of Udi’s Gluten-Free Salted Caramel Cashew Cookies as well as Glutino’s Gluten-Free Multigrain English Muffins, schmeared with Earth Balance Creamy Coconut and Peanut Spread. It was all crazy, crazy delicious. I actually have the Glutino English Muffins in my freezer, I just haven’t tried them yet. Now…I know buying them wasn’t a mistake at all. They were delicious. And that Earth Balance Creamy Coconut and Peanut Spread…out-of-this-world good!

And from there…it only got better. We made a point to stop by each vendor’s table and talk to them about their products, if we had tried them. If we hadn’t…we would ask all about them. I made a point of raving to the Pamela’s Product people about the Figgies & Jammies. Because they are awesome and worthy of praise. I talked to the Hodgson Mills representative and when I mentioned being a food blogger he said to reach out to the Hodgson Mills team anytime. I was told the same thing by various other vendors as well. And one local vendor who was selling the most amazing bar-b-que sauce and seasoning (which we purchased) said to tag her on Facebook when I use their products so they can read my blog. I was having a great time.

I think, though, the best moment had to come at the Freedom Foods table. Because, as many of you are aware, Freedom Foods only makes my favorite gluten-free cereal, Tropic-O’s. NOM NOM! I can’t find this cereal here anymore, since my Whole Foods stopped carrying it, so my parents ship it to me from Birmingham, Alabama. We have a system down. But, recently, they put out a gluten-free, dairy-free, and not-free version of Nutella…which I fell in love with. My local Kroger is the only place that had it…and I bought the last jar of it a few weeks ago. It has never been restocked. So…I stocked up on some Quinoa Pancake Mix, lots of “Smudge” (that’s the Nutella stuff!), and a few other products to try, all the time raving about how much I love their products and how they honestly care about what ingredients go into all of their stuff. It didn’t hurt that the guy at the table had a New Zealand/Australian accent. HELLO! I actually ended up going back to the table before leaving that day and buying 4 more jars of Smudge. I hadn’t opened the one I had at home for fear I would never find it again. Now…it’s on!

I was able to sample some of the best gluten-free Snickerdoodles I have ever eaten. And this pasta that was made from lentils that tasted exactly like regular pasta…but I couldn’t afford the hefty price tag on it. Unfortunately. It was nice to sample it, however. At the very back of the building, for those over 21, was the gluten-free cider/beer tasting area. There was so much food and samples…so I was glad we ate light. And Cathy and I have a system down…where we split a sample so we aren’t filling up on our own. It always works at these events.

However, I have to say the greatest moment ever was when I finally got to meet GF Jules in person. GF Jules (formerly Jules Gluten Free) was one of the first Celiac/Gluten-Free bloggers/recipe makers/amazing people I started to follow on social media after my diagnosis. While I have been to events where she has been present, I have never been able to actually meet her. That changed. We discovered that we were food allergy soul sisters, both of us being vegetarian Celiacs who also can’t handle dairy. Go figure. She was so nice and just so easy to talk with. I picked up one of her cookbooks, which she signed, and she was kind enough to take a picture with me. I might have geeked out a little bit. Or a lot. You know how it goes…

And soon, after a couple hours of tasting, testing, buying, talking, and exploring, our time at the expo drew to a close. We were going to meet our friend, Greg, for lunch that day, so we bid adieu to the fantastic event and made our way out to the car.

This event was probably the best one I have attended so far. Great people, great vendors, great information all around. And I came home with samples and products to try in the very near future. Can’t argue with that, right? Right!

I hope they return next year. I’m already making plans to attend. If one of these events happens near you…I definitely encourage you to go!

August 17, 2014

Restaurant Review: Blaze Pizza, Louisville, Kentucky

Restaurant: Blaze Pizza, Louisville, Kentucky

What’s the deal with restaurants and that tasteless, pre-made, pre-packaged gluten-free pizza crust? It’s so rare to actually receive a freshly made pizza crust…unless you happen to have a specialty bakery in your area…like I do. But, not everyone is that lucky, and those who aren’t are usually left to those cracker crust gluten-free pizza shells that it seems every place serving a gluten-free pizza uses.

That was what I was prepared for when my roommate and I decided to try out the newest (small) franchised chain and place to offer a gluten-free pizza option in Louisville.

Blaze Pizza.

I had heard things about Blaze Pizza. Good things. My good friend, Harry, raved about the place, telling me all about how it’s like a Subway or Qdoba for pizza. And that they offered a gluten-free crust. I had heard that they offered a gluten-free option and had definite interest in checking it out. Instead of my normal Saturday breakfast, my roomie and I skipped the gluten-free bakery and made plans to meet Harry for lunch at Blaze Pizza.

Unfortunately, Harry’s appointment he had prior to the lunch meeting was running over and he had to cancel. So, it was just Cathy and I on Saturday. And our first experience with Blaze Pizza.

Blaze Pizza prides itself on exceptional quality pizzas that are fast-fired (3 minutes!) and cooked to perfection. It starts with made-from-scratch dough and then topped with either some of their classic toppings…or you can build your own. Whatever you like from there healthful, artisinal ingredients. It’s up to you. And then, they are placed in a hot oven…3 minutes later, you receive your pizza, crust thin and perfectly crisped…and you’re ready to dig in. That’s Blaze Pizza.

So, when Cathy and I stepped inside, I was expecting the usual song and dance. Order a gluten-free pizza and watch that pre-made crust get unwrapped and settled onto a tray to help keep cross-contamination to a minimum. But…that’s not what happened. We ordered the gluten-free pizza (extra $2.00 for gluten-free crust) and immediately the cashier asked if it was a preference or an allergy. I told them it was an allergy, that I was a Celiac, and even though I was about to ask for a glove change, he instantly said, “Would you like us to do a glove change?” I blinked. I might have stared surprised for a long second. “Um…yes, please. I was just about to ask!”

So, as he called back to the girl for the gluten-free crust he said…”GLOVE CHANGE!” The person who was working these amazing pizza crust presses (I so want one…it takes a heap of dough and presses it into a perfect 11 inch thin crust) changed her gloves and reached for the gluten-free dough. YES…DOUGH! It went onto a special tray and then into the other (and I’m assuming dedicated) pizza press. In a quick second, fresh pizza crust was settled onto a wooden plank in a special tray and set for saucing. The cashier reminded the people on the line (who were busy with a large party ahead of us) that they needed a glove change. But, instead, to make sure it happened, the girl running the pizza press, who had just changed her gloves, went ahead and asked me what sauce I wanted.

Here was where I thought I was going to have a problem. I was watching as the saucing station would ladle one of their six sauce options onto the dough and then use the ladle to move the sauce around the dough. As a Celiac, I was beyond curious as to how this was going to work and was going to ask the sauce people as my tray moved. But instead, my pizza went to the end of the line with a separate sauce station. I wanted the red sauce. So, the untouched sauce went onto my gluten-free crust. I was asked what cheese, and I ordered the vegan cheese (extra $1.00 charge) and the pizza press girl with the clean gloves loaded up the pizza with the vegan cheese. Then I added the toppings i wanted…which were red onions, roasted red peppers and mushrooms. We got a sprinkle of dried oregano over the top and it was set to go into the oven.

All together, the build-your-own pizza was $7.00 even for unlimited toppings. With the added cost of getting the gluten-free crust and the vegan cheese, the pizza ended up running $10.00. Cathy got a fountain drink and I got a bottle of water and we went to take our seat. Cathy had me save a table while she went to watch the pizza get fired.

The glove change was written on the paper that the pizza dough is placed on. Cathy watched as they paced the pizza into the oven on one side of the oven away from the other pizzas. They were constantly moving the pizzas around, but they kept mine segregated from the rest. As the pizza was about to come out, the oven person noted the glove change on my paper, so before he touched the paper or anything else, he took off his gloves, washed his hands, and put on fresh gloves. Then he moved the pizza off the silicone tray onto the paper and reached over to the far end of his station to grab a fresh set of tools (cutter, tongs) all with bright red handles, which I am assuming was for gluten-free orders because they were on the opposite end of his station. He sliced up the pizza to order, not touching any other order, pizza, or tools until he was done with my order.

I was impressed.

So…now came the moment of truth. How would this pizza (of my own creation) taste? For the record, Cathy and I decided to call our pizza creation the “Comrade Pizza” because (with the exception of the mushrooms) every ingredient was red. HA! Get it?

I wanted to dig right in, so I took a hot slice of pizza, immediately noting the beautiful, crisp, and charred crust. My mouth was watering. And with one bite…I knew…I was now in love. My God…what a difference a crust made from fresh dough makes. This was phenomenal. I loved hearing that crisp crust crunch with each bite, without it tasting manufactured. Those cracker crusts often just taste…bland. This had flavor. This was crusted to perfection. This was…pizza magic. Seriously good pizza. This was also the best I had ever seen the Daiya vegan cheese melt into an ooey-gooey mass of cheese goodness on a pizza. Seriously. It looked like real cheese.

Not only was I impressed with the pizza at Blaze Pizza, I was more than impressed with the care that the employees and the owners put into keeping those who have a gluten allergy as safe as they can. Honestly, I went in there a bit nervous about my meal…but my fears were immediately put to rest. I would, with confidence, return to Blaze Pizza again and enjoy another fantastic pizza. And I intend to do that. Because I still have to get some pizza with my friend Harry.

Maybe this week. I might be craving…already.

Thank you, Blaze Pizza…for the fantastic experience. I swear…I will be back!

The “Comrade Pizza” from Blaze Pizza in Louisville (gluten-free crust, red sauce, vegan cheese, roasted red peppers, red onions, mushrooms)