Sauce – Page 13 – The Celiathlete

July 19, 2013

Gluten-free sandwich making a work of at in Erie, Pennsylvania at Picasso’s

Restaurant: Picasso’s, Erie, Pennsylvania

I can only survive so long on protein bars, bananas, Greek yogurt, and ice cream. Although if I could live forever on ice cream, I’d probably do that. But, alas…it is not possible.

And when hitting the road, it’s not easy for me to just grab fast food. I mean…I’m a gluten-free vegetarian. That more than limits the field of places I truly can eat. And eat safely for that matter. After visiting my home town, as brief as it was, and driving back toward Columbus, Ohio…my partners in crime and I figured we best find somewhere to grab some actual food for dinner. We were all basically living off the snacks and ice cream we consumed earlier in the day. I consulted my Find Me Gluten Free app for the cities we would be passing through, and the one with the most options was also the furthest one away.

Erie, Pennsylvania.

After listing off what the app directed us toward, the three of us decided that sandwiches sounded really, really good. And the app was having us head toward Picasso’s. Picasso’s is Erie, Pennsylvania’s first and only truly gourmet sandwich shop. Their sandwiches range from one that has Twinkies on it with cheese and ham, to vegetarian offerings. The kicker, however, was that they offered gluten-free bread. YES!! We attempted to find the place on our own, but soon enlisted the help of the GPS on my phone. And Jenn and I spotted it just outside the ring road that circled the mall there in Erie. We directed Cathy up that way and eagerly got out of the car. Because, yes…we were hungry and ready to eat!

Upon stepping inside the place, I already liked the vibe. The lady behind the counter was very friendly and very nice. She greeted us immediately and we said we were traveling from out of town…and that I was a Celiac. She assured me that they change gloves and take special precautions to prevent cross-contamination. THEY KNEW WHAT CROSS CONTAMINATION WAS!! I felt better about this already. The difficult part now was deciding on what sandwiches to order. After all, these would see us from Erie all the way back to Columbus, Ohio.

After some menu perusal, we all came to our decisions.

Cathy went with Raphael, which consisted of cheese ravioli, baby spinach and mozzarella cheese on sourdough bread ($6.99). Jenn went with The Thinker, which basically has the customer choose three cheeses. I can’t remember exactly what she went with, but I believe it was provolone, mozzarella, and the cheese ravioli ($5.49). Yes…cheese ravioli is considered cheese there at Picasso’s. You gotta love that. And, honestly, where else have you ever seen ravioli on a sandwich? It was an interesting concept and one that intrigued both of them.

My table art at Picasso's — My table art at Picasso’s

As for me…I went with the Gluten-Free Venus De Milo ($8.49 – $6.49 sandwich with a $2.00 up-charge for gluten-free). My sandwich consisted of hummus, onion, shredded carrots, baby spinach, muffalata, tomato, avocado and roasted red pepper mayo on Schär gluten-free bread. Instead of going into a panini press like Cathy and Jenn’s sandwiches, mine was toasted and cooked to perfection in an oven…definitely eliminating the possibility of cross-contamination. They changed gloves and made my sandwich first, before working on my friends. I appreciated everything they were doing to ensure I would not get sick from eating there.

We took a seat with our drinks to wait for our food. What is really awesome is that the tables are painted black and on each one is a little metal bucket that contained sidewalk chalk. See where this is headed? While waiting on food, customers can make some art on these tables, draw, write, play games…whatever. It’s a fun little concept and the three of us put our artistic (or lack thereof) skills to work. Cathy drew what we call a “anorexic Thor” which got us laughing for a good long while.

But soon, food was arriving. Jenn’s sandwich first. Then Cathy’s. As mine was being toasted in an oven, it was taking a little longer. I told Cathy and Jenn to go ahead and eat their sandwiches while they were still warm. Both of them unwrapped their food and began to nosh. And just after their initial bites, my sandwich arrived, wrapped and ready for me to eat.

I can’t speak for them, but both Cathy and Jenn were quite impressed with how well ravioli on a sandwich worked. Why we never thought of this before…is way beyond me! These sandwiches must have been good because all three of us have been lamenting not having a Picasso’s near us. Sadness.

My Gluten-Free Venus De Milo Sandwich (wrapped)

As for my sandwich…well, to start…this was my first time having Schär’s sandwich bread. And it was awesome. Seriously. With gluten-free bread, you either get the ones that hold up or the ones that fall apart. This sandwich was loaded down with veggies as well as hummus and red pepper mayo. So…this had the potential to be very, very messy. But…it was a light golden color and held together, even with all the fillings and toppings and general awesomesauce stuffed in between. The muffalata was a bit scary…because I dislike olives. But…I went with it. I braved it. I figured it all had to come together somehow. And just like any work of art…it all did. The onions, the tomato, the carrots, the baby spinach, the avocado, the hummus, the olives, the red pepper mayo…it made for the perfect bite…every time. In fact, when I’d drip mayo out with some of the filling, I’d scoop it up and devour that too. That is how much I was enjoying this sandwich. It was savory, and sweet, and just A-MAZ-ING!! Seriously, I keep wanting to attempt to recreate it…along with what Jenn and Cathy had. I just know it wouldn’t live up to what we were served there at Picasso’s. Sandwich perfection. Truly. A masterpiece between two pieces of (gluten-free) bread.

I only wish there were more of these throughout the country…like in Louisville or Columbus. You know…where we live and all. We still crave another sandwich from there, which means they are doing something completely right. I loved the off-beat combinations that made up their sandwiches. And every sandwich was named after either an artist or a work of art. Like I said…the concept of this gourmet sandwich shop was fantastic. The fact that the food lived up to the concept was even better.

I encourage you, if you happen to be traveling through Erie, Pennsylvania, to stop in for a bite to eat at Picasso’s. The art of food, specifically sandwich crafting, is alive and well…and done to perfection. Trust me, you won’t regret it. Choose something you’d never dream of finding anywhere else. I promise, you’ll want to go back for more.

Picasso's Gluten-Free Venus De Milo Sandwich — Picasso’s Gluten-Free Venus De Milo Sandwich

July 18, 2013July 18, 2013

Charlie’s Pizza rolls out a fantastic gluten-free crust for this Boilermaker runner

Restaurant: Charlie’s Pizza, Utica, New York

It’s the second weekend in July…and that means one thing when you live in Utica, New York.

Yep…

The Boilermaker!

Confused? Don’t be. The Boilermaker 15K Road Race was established in 1976 and has grown to become the largest 15K road race in the United States. Not only that, the Boilermaker is ranked as the most competitive 15K in the world, drawing people from all across the United States as well as from other countries. It’s a big freakin’ deal. And that was why I found myself in Utica, New York this past weekend. I was running in The Boilermaker 15K.

And…as we have established from blogs past…before any major road race, my fuel of choice is a gluten-free pizza.

Lucky for me, a lot of the guesswork on this trip when it came to food was taken out of the equation. My high school friend, Jean, lives in Utica and she was the one who really directed me toward this race. I was going to run it the year before, but…I had a conflict in the schedule. Not this year. So, when I told her that I would require a gluten-free pizza the night before, she was sending me two different local Italian places that both offered gluten-free pizza. They both sounded good, so my roommate and I flipped a coin.

And the winner…Charlie’s Pizza.

Jean said it was her favorite place to grab food, so this was already sounding promising.

After a long day on the road, getting reacquainted with old friends I hadn’t seen in 15 years, hitting up the race expo, and taking my friend Jenn to Florentine’s to place an order for delicious baked goods she used to get when she lived in Utica…we all were rather hungry. So, our next stop was dinner. And that meant we all piled back into Jean’s car and headed toward Charlie’s Pizza.

Looks can be deceiving, and when you first catch a glimpse of Charlie’s Pizza in Utica…well…you might be tempted to go elsewhere. Located next to the Big Lots, it’s a little strip mall sort of joint. It looks like a dive at first glance, but I’ve learned, sometimes these “dives” are the gems of the area when it comes to food. I wasn’t casting judgment. I was going to get my pizza! We walked in to Charlie’s Pizza and it reminded me a lot of those establishments that are run down but for all the right reasons. They’ve got longevity. They’ve been there awhile. One of the ladies behind the counter asked if we were dining in. We said we were so she told us to take a seat anywhere. As we were a party of five, we took the big table at the back, underneath the television. Soon, menus were passed our way and we began to peruse the selections while our drink orders were taken. This allowed the rest of us to decide what we were going to order. Cathy and I were definitely splitting a gluten-free pizza. Jen W. and Jean were going to split a large pepperoni pizza ($14.99). And Jenn went for an order of their Stuffed Shells ($9.99).

All Cathy and I needed to do now was choose our toppings. In the end, we went for what is becoming one of our favorite pizzas to order when all ingredients are available. We settled on a Gluten-Free Pizza with Onion, Mushroom, and Pineapple ($15.50 – small cheese pizza: $9.00, made gluten-free: add $3.00, with two extra toppings: add $2.00; with one premium topping: add $1.50).

With orders in, we settled back into talking. Jean and Jenn W. were high school friends of mine, and when I moved away in 1998, I hadn’t been back to see them. We had lots to talk about and to catch up on, so you can imagine the conversations we had while waiting on food. With their pizza and pasta, there were side salads and soup for “The 3 J’s” at the table. Both Jen and Jean got the tossed salad (minus the olives) and Jenn went with the Italian Wedding Soup. It was a nice way for them to calm their rumbling stomachs. And not too long after they polished those off…food began to arrive.

Everyone’s food looked great. Jenn had expected more than just three stuffed shells with her order, but she said it turned out to be just enough. Jean and Jen’s pizza looked amazing.

But this gluten-free vegetarian was ready to dive into her own pizza creation.

Charlie’s Pizza offers up the usual gluten-free crust…cracker crust. I am not a huge fan of cracker crust when it comes to pizza as it can go wrong so easily. However…Charlie’s Pizza got it totally right. For one thing, the waitress informed us that they pre-bake the crust before they top it and put it in the oven again. This helps get the right amount of crispness to the dough so that it doesn’t remain soggy toward the middle. There is nothing worse than a soggy gluten-free pizza crust. And trust me…I have had my share of those! The cheese was melt-in-your-mouth good. And it really paired well with the fresh vegetables and the pineapple that topped the pizza. The onions and mushrooms were baked in to perfection, so that the flavors melted into the cheese and crust instead of being too bold and standing out. And the sweet pineapple was ripe and added the right hit of sweetness. The sauce was fantastic. And I loved that, while it took a bit of time to eat, the crust never once grew soggy as it sat on the tray. Not once. It remained crisp and a beautiful golden color. No burned edges. No struggling to get the pizza out of the pan. This was easy…simple…and totally delicious. I was impressed.

Highly impressed!!

Much thanks to Charlie’s Pizza for the amazing gluten-free eats the night before what turned out to be a fun, but grueling 15K the following morning. I felt well fueled for the run and have them to thank for not making me break my pre-race-night food tradition. I felt completely safe eating there as it came highly recommended by Jean. The pizza wasn’t greasy…which means everything sat well in my stomach. And it was honestly just really good food made by a great family-run business.

Thanks for the suggestion, Jean. Outstanding pizza to compliment an outstanding trip!

Charlie's Pizza's Gluten-Free Mushroom, Onion and Pineapple Pizza — Charlie’s Pizza’s Gluten-Free Mushroom, Onion and Pineapple Pizza

July 10, 2013

My favorite Tasty Bite thus far has to be the Channa Masala

Product: Tasty Bite Channa Masala – $3.29+

It’s simple. It’s fast. And, wow…is it ever full of flavor and epically delicious. This is no exaggeration. And the most surprising part is this isn’t made from scratch. It comes from this little microwavable pouch. A simple 90 second zap and something to serve it with (I love pouring this over jasmine rice) and dinner is ready in less than five minutes.

LESS THAN FIVE MINUTES!

Is it possible that something tasty can come from a little microwavable pouch?

You bet your Indian-food loving self something can…and it does. So far I have been highly impressed with the line of Indian meals from Tasty Bite, but none have really wowed me as much as the Channa Masala. And the surprising part is just how simple this dish really is.

The night before, to save on time, I cooked up some jasmine rice on the stove top and stored it in the fridge for the following evening. Monday is my evening fun run with my running group, so dinner has to be fast…not too heavy…but substantial enough to see me through at least three miles of road. So, it’s usually grilled cheese or something equally as easy…and since I have a pantry shelf of Tasty Bite meals…these make a quick, easy, and perfect meal for such busy days.

Channa Masala is a slightly spicy Indian dish that uses chickpeas as the main component. Tasty Bite does just that with their version. In addition, they add simple, natural ingredients to the mix. Not one item listed on the pouch is something I am unfamiliar with. In fact…I’ll list the ingredients here: onions, water, chickpeas, tomatoes, sunflower oil, coriander, salt, spices, chilies, bay leaf, and turmeric. Vegetables, beans, a little oil, and some spices. Like I said…all natural ingredients. All ingredients are vegan, vegetarian, kosher, gluten-free…and yes…non-GMO! Here is something I can totally get behind.

So with all that being said, let me dive right in. The Channa Masala was LOVE at first taste. Honestly. One bite and I was hooked. There is a bit of a warm spice…that heat you get when you eat really good Indian food. Not overpowering or overwhelming. Let’s just say my roomie is a heat wimp and this is also one of her favorites so far. It’s just enough to make the bite interesting. Honestly. The chickpeas heat up to perfection and the sauce has that perfect blend of spices and flavor from the vegetables. It went so well over the rice and the entire meal was just amazing. I had to keep myself from hoovering the entire bowl and pace myself, let the flavor linger on my tongue, enjoying every bite. It may not be much to look at, but wow…the flavor, texture, and just outright sheer awesomeness of the meal itself is enough to make you rush out to the store and buy up every pouch on the shelf.

Nutritionally speaking, this is a very healthy meal, for a prepackaged meal. One serving is half of the Channa Masala inside the pouch. This serving dishes up a 180 calories and 8 grams of fat. One serving only has 400 mg of sodium, which isn’t bad for packaged food on the shelf of a grocery store, honestly. It is also cholesterol free. Thanks to the chickpeas, this serving provides a filling 6 grams of fiber and 6 grams of protein as well. Like I said…it’s filling without being heavy…making it the perfect quick meal to turn to on busy days.

As you can tell, I am absolutely LOVING the variety, the flavors, the versatility, and the natural goodness of the Tasty Bite meals that I have had the honor of trying. Channa Masala, however, has quickly worked its way up to the top of my list. I am in love with this one…and already am pondering different ways to dish it up next time. Perhaps in tacos. Mmmmm…fusion!

Take my word…these affordable, healthy, and amazingly quick meals are one of the most fantastic products on your grocery store’s shelves. Purchase them. Enjoy them. Quick doesn’t mean it has to be bad for you. Tasty Bite puts out some of the best packaged food out there. I can attest to that. And with them catering to so many varieties of special diets…it means there is something for everyone.

Gold star, Tasty Bite. Gold star!!

Tasty Bite Channa Masala over jasmine rice

July 9, 2013

Jockamo Upper Crust Pizza comes to my gluten-free pizza rescue while out of town

Restaurant: Jockamo Upper Crust Pizza, Indianapolis, Indiana

So, I’m in Indianapolis. That morning, I ran 10 miles for training. My lunch was a gluten-free cookie and an orange. It was after 6 p.m. and I was starving. I had just finished up a string of back-to-back panels at a local sci-fi convention in Indianapolis, the entire reason I was in Indianapolis in the first place. My initial thought was a gluten-free sandwich from Jason’s Deli, but that would require leaving the convention hotel, driving out to the restaurant, which wasn’t nearby, and sitting and eating. And I honestly just didn’t have the energy.

So, my roommate and I hijacked the computer in the business center and started surfing Find Me Gluten Free.

And pizza…that’s not only convention food…it just sounded really, really, really good.

The most highly recommended place on the search was a local place called Jockamo Upper Crust Pizza. We pulled up the Web site, and…there it was…a 10 inch gluten-free crust. Awesome. We wrote down the number and checked the delivery area. And we were just a block or two outside of the delivery region. Cathy decided it was worth a try to ask if they would deliver to us, as they weren’t that far away. So, she called. And they were more than happy to accommodate. That was awesome.

We placed our order…one gluten-free pizza with mushrooms, red onion, and pineapple ($14.00). It just sounded…really good. With the order in, we were told it would be about 35 minutes, as it was a Saturday. So, we decided to keep ourselves occupied until we got the call that they were nearby. We’d meet the delivery guy in the lobby. We walked around and talked with some people while we waited and when they asked where we ordered pizza from, and we said Jockamo…they all melted and practically salivated on the spot. If that is any indication of what we were in for…I was beyond excited. And really, really hungry to boot.

It felt like no time had passed at all when Cathy’s cell phone rang. We skittered to the front lobby and had only a few minutes to wait before the delivery guy walked through the door and tracked us down. The pizza was handed over and we paid him, extra tip for coming outside of the delivery area. And then…no waiting, we hurried back to the hotel room to dive in and get some food in our stomachs.

I flipped open the pizza box and found the typical pizzeria gluten-free pizza. A cracker crust topped with red sauce, our toppings of choice, and cheese. I snapped a picture and then it was game on. We were starving and the pizza smelled fantastic.

So…we dove in. And devoured the pizza in less than 10 minutes, if that is any testimony as to how good it tasted. And this wasn’t just the “OH MY GOD I AM SO HUNGRY I WILL EAT WHATEVER IS IN FRONT OF ME REGARDLESS OF WHETHER IT TASTES GOOD OR NOT” sort of hungry. It honestly tasted really, really good.

Let’s start with the crust. The thin crust was cooked almost to perfection. Almost. It had a really good flavor, but it just didn’t have that golden crustiness that I prefer with my pizza crusts, which meant, it came across as being a little soggy. Of course, some of that could be a reflection of the fact that it was cooked, packed in a box, put in a car and delivered to us. So, I’m not saying the crust was bad at all. It just didn’t have that crunch to it when I bit into it. The red sauce was fantastic. I’m not just saying that. The tomato flavors were rich and bold and seasoned to perfection. The toppings we selected were fantastic. The mushrooms, onions and pineapple were all cooked to perfection, the pineapple’s sweetness being a nice contrast to the umami flavor of the mushrooms and the bite of the onions. And then…the cheese. A nice hit of saltiness that the pizza needed…creamy and gooey and just…the entire package was phenomenal. Yep. I was impressed.

Like I said…we devoured that pizza in less than 10 minutes, each of us getting three slices each. No holds barred. It was gone as quickly as it had arrived and we were left licking marinara off our fingers and happily discussing how every bite of that pizza was beyond delicious. We were now fortified for the long evening ahead of us.

Jockamo Upper Crust Pizza really surprised me. I didn’t know what to expect, just that all the locals were salivating whenever we mentioned where we ordered pizza for our dinner. And that was enough testimony to put my mind to ease. If we had scrolled a bit further through the menu, we also would have discovered that they also offer gluten-free cookies, made by Deihdre Alltop. I didn’t know about these…but now that I do…next time I’m in Indianapolis and order from Jockamo (there will be a next time…YUM!), I think dessert will have to happen as well. Because with a choice of three different gluten-free cookies…you just can’t go wrong.

Needless to say, the service at Jockamo Upper Crust Pizza, their willingness to come just outside of the delivery area and deliver to us at the convention hotel, spoke volumes of their service. Their food…especially that house made marinara…did the rest of the talking. Honestly, one of the best sauces I have ever encountered on a pizza. It was cooked up really well…the toppings were fresh and complimented the sauce, the crust, everything. I was beyond impressed.

If you are in the Indianapolis or Greenwood area, go by Jockamo Upper Crust Pizza and get a pizza. Dine in, take out, have it delivered. Just trust me…you really want to try it. I was one happy gluten-free pizza loving girl, let me tell you. And I’ve had a lot of gluten-free pizza in my life. This one…is definitely near the top of the list.

Jockamo Upper Crust Pizza's Gluten-Free Pizza with Mushrooms, Red Onion and Pineapple — Jockamo Upper Crust Pizza’s Gluten-Free Pizza with Mushrooms, Red Onion and Pineapple

July 5, 2013

The best gluten-free food truck, Sweet ‘N’ Savory, gets Cluster Trucked and changes it up…one night only…

Restaurant; Sweet ‘N’ Savory Food Truck, Louisville, Kentucky

I might have mentioned previously how lucky I am to be in an area that actually has a food truck that is dedicated gluten-free and serving the gluten-free (and non-gluten-free) community amazing food. Sweet ‘N’ Savory is the food truck I speak of, based out of Louisville, Kentucky and run by the most amazing people, Richard and Ashley Giannini, who chose to open a food truck specializing first and foremost in gluten-free crepes, with the additional inclusion of smoothies, gelato, and coffee. They are the first and only place to offer gluten-free crepes to the Louisville area. And, let me tell you, this truck is worth hunting down for those crepes. Both sweet and savory versions are to die for and made to perfection. I was hooked on one bite the first time I was ever able to check them out.

You see, Louisville is growing in the foodie world and food trucks are starting to emerge in this city. Nothing could make me happier! Honestly. Especially since I can actually eat at one! Food trucks are amazing things, and thankfully Louisville has places and events where these food trucks gather and people come and choose between the offered menus…making an easy and fun way to dine out every now and again. This past weekend, Apocalypse Brew Works hosted yet another food truck gathering…this time called Cluster Trucked.

What is Cluster Trucked? Well, for one night only, the usual menus offered by Louisville’s finest food trucks got turned upside down. What these trucks would normally offered weren’t anywhere on the menu. In fact, they were serving up something unique and different…and it just made for a fun and interesting event.

The usual suspects…the usual menus…then…the Cluster Trucked effect…

Holy Mole – Usually serves gourmet tacos – went to serving chicken wings (Pok Pok – Vietnamese fish sauce wings w/ fried garlic; Korean Fried Chicken (Yangnyeom tongdak) – Korean BBQ fried chicken w/ sesame; Salsa Verde – green jalapeno/cilantro w/ queso fresco-green onion sauce; Spicy BBQ – spicy sweet tangy BBQ sauce wings; Traditional Buffalo w/ blue cheese and celery)
French Indo Canada – Usually serves a banh mi sandwich from Vietnam and the decadent poutine from Canada – went to serving Indian cuisine (Saag Paneer – curried spinach & mustard greens with fresh cheese; Aloo Gobi – curried potatoes and cauliflower; Tikka Masala – grilled chicken served in a spiced tomato cream sauce; Vegetable Pakoras – onion and cauliflower fritters…all gluten-free, mostly vegetarian and half vegan)
Lil Cheezers – Usually serves gourmet grilled cheese – went to serving hot noodle bowls (choice of Hoisin Beef, Teriyaki Chicken or Sweet Chili Pork, or no protein for vegetarian option, served with Udon noodles with bean sprouts, carrots, pickled cabbage and cilantro, or in a traditional Miso Soup broth….with a gluten-free/vegan option of Banh Pho (rice noodles))
Johnny’s Diner Car – Usually serves steak sandwiches and fries – went to serving loaded baked potatoes (“Comfort Food 101” – one pound Idaho Russet Potato with clarified butter, covered in pot roast slow cooked in reduction of Old 502 Winery Bourbon Barrel Red with special seasonings, portabella mushrooms, onions, carrots, garnished with house-made roasted garlic sour cream; “The Elegant” – one pound Idaho Russet Potato with clarified butter, goat cheese crumbles, truffle oil, fresh chives, served with side of house-made roasted garlic sour cream; “The Old Fashion” – one pound Idaho Russet Potato with house-made rosemary/garlic infused butter, fresh grated aged Parmigiano Reggiano, whipped sour cream, fresh chives, and hardwood smoked bacon; “Sweet Potato Sundae” – one pound North Carolina Sweet Potato, clarified butter, special blend of brown sugar, korintje cinnamon, nutmeg, allspice, ground orange peel, cloves, & ginger, toasted pecans, whipped cream and a cherry)
Grind – Usually serves gourmet burgers – went to serving low country food (shrimp & grits, crab cakes, etc) (fresh, never frozen sustainably caught Atlantic shrimp served with cheese grits and a spicy tomato gravy; custom-made Stone Cross Farms andouille sausage with cheese grits and spicy tomato gravy; jumbo lump crab cake served with cheese grits and a spicy tomato gravy with a tangy remoulade)
Sweet ‘N’ Savory – usually serves gluten-free crepes, gelato, smoothies, coffee – went to serving gluten-free ravioli and gluten-free cannoli (Shrimp & Crab Ravioli with a Roasted Red Pepper Cream Sauce; Chicken, Pacetta & Goat Cheese Ravioli with a Roasted Red Pepper Cream Sauce; Three Cheese Ravioli with Homemade Marinara)

As stated before…my focus was on Sweet ‘N’ Savory…although I could have easily eaten at French Indo Canada as well. Nice to have the option…but I am loyal to my favorite food truck and it had been forever since I was able to actually eat a hand-made ravioli. Yes…the prepared all their ravioli options from scratch. Impressive, yes? When I placed my order, I got the Three Cheese Ravioli with the Roasted Red Pepper Cream Sauce (it was the vegetarian option) instead of the Homemade Marinara ($10.00). I spoke with Richard and Ashley for awhile…anticipating my first real (as in not bought out of the freezer section) ravioli since…I had to go gluten-free, honestly. I was practically salivating.

The line was getting longer, so I let them get back to work. I loved seeing their truck flooded with orders. And everything was made to order, which means nothing was done ahead of time, save the actual making of the ravioli. These raviolis were dropped into boiling water to cook until they were soft and ready. They were then finished off in a pan with the sauce. It took a little while, but I was happy to wait. Quality food is always worth the wait. I was watching other orders come up ahead of mine and getting really giddy about the moment they would call my name.

Sweet 'N' Savory's Gluten-Free Three Cheese Ravioli with a Roasted Red Pepper Cream Sauce — Sweet ‘N’ Savory’s Gluten-Free Three Cheese Ravioli with a Roasted Red Pepper Cream Sauce

It happened and I hurried over to claim my gluten-free ravioli and duck out of the warm sun into a shady spot to enjoy. My roomie was already devouring her meal. She opted to go with the chicken wings that Holy Mole offered…and went Korean as an added twist…and was already devouring them. She had sauce all over herself. Which meant she was eating them right. So, with my tummy rumbling and this amazing looking pasta feast in front of me, I was ready to dive in to the eight…yes EIGHT gluten-free ravioli that Sweet ‘N’ Savory prepared.

One bite…and I was almost in tears. The ravioli was, perhaps, one of the most perfect foods I have ever had the option of eating since going gluten-free. The pasta was cooked to perfection. So light, soft, and that perfect al dente that you want. The cheesy filling was melt-in-your-mouth savory goodness. Literally, the ravioli just melted against my tongue. It was the most perfect thing I have eaten in a long time. And holy ravioli, that red pepper cream sauce…I want that recipe because it was the perfect topping for this ravioli. Honest to goodness great food. I gave a ravioli to my roommate to try and she said, “I like your food better!” HAHA!! Victory. We both finished off our meals of choice, me taking my time to just let the various flavors sing across my tongue and taste buds. It was still gone way too fast.

But…there was also mention of gluten-free cannoli ($4.00). Now, I like cannoli and haven’t been able to have it in years. My roommate, however, calls cannoli one of her most favorite desserts to eat…ever. In fact, if we go to an Italian restaurant or any place that offers cannoli…you better believe she’s getting it for dessert. We skittered back over to Sweet ‘N’ Savory and placed an order for two of the cannoli. Ashley got to work on that one as Richard continued to push our the growing number of ravioli orders. Like I said…I love seeing my favorite food truck so busy. This is only a good thing. A short wait later and Ashley was handing over a plate of two fried rolls filled with cream and pistachio, dusted with powdered sugar. They looked…awesome!!

We got out of the way and each took our dessert in hand. This was no ordinary cannoli. The cream on the inside had a fruity flavor…I think it was strawberry. And they had chocolate bits scattered within it as well. Nice touch. It was definitely unexpected. The pistachios on the outside gave a bit more texture and flavor. And then…that sweet confectioners sugar…it was the icing on the cake, as it were. Every bite was just…fantastic. Crunchy, sweet, and bursting with fresh flavors. It was my ideal dessert that night. Nothing could have been better. Not even ice cream.

I loved that this event happened. It was so much fun to come out to a Louisville Street Food Alliance event and see the regular food trucks serving up something out of their comfort zone and norm. It was an absolute blast. And I loved going around and seeing what each truck did to their menu. It was definitely a great time.

Thank you, Sweet ‘N’ Savory…for once again providing this vegetarian and gluten-free foodie a food truck option of amazing, homemade, hand-prepared goodness. Nothing compares to the care, dedication, and love that you put into your business. Your products reflect it. I can’t wait to see you next time!

Sweet 'N' Savory's Gluten-Free Cannoli — Sweet ‘N’ Savory’s Gluten-Free Cannoli

June 25, 2013

La Pasta offers perfect Gluten-Free Spinach and Cheese Ravioli

La Pasta Gluten-Free Spinach and Cheese Ravioli – $5.99+

Thank you, grocery shopping gods. Thank you for that one day that my roommate and I were at Whole Foods for something specific, but we decided to walk the aisles. Thank you for letting her turn her head at the right time and spot the most epic thing ever in the pasta aisle. Thank you…for La Pasta. And thank you, La Pasta, for your gorgeous Gluten-Free Spinach and Cheese Ravioli.

In the past, my best gluten-free pastas have been of the fresh variety. I blogged about the amazing RP Pasta Company’s fresh gluten-free noodles awhile back. I have some fresh gluten-free gnocchi to try as well from Nuovo. That will be next. But…hands down, the best pastas are the ones that aren’t made to be frozen. Gluten-free pasta can be so finicky and can go from perfect to gummy to mushy within seconds.

Yes…seconds.

But, I wasn’t passing up the opportunity to try these out. So, after going out for gluten-free pizza with a co-worker one Friday night and getting the roomie completely toasted on a beer flight, it was time to go grocery shopping. (Note: Grocery shopping with a sorta drunk roommate is the best grocery shopping ever…because I can buy, literally, anything I want). We hit up Trader Joe’s first and behaved, sticking to the list. So…her sandwich bread and some of their potato chips for her lunch. Then…it was Whole Foods time. And I was prepared for my moment of gluten-free grocery shopping glory.

Walk the aisles? You better believe it. Grab whatever I have been wanting to try? You betcha! I had almost forgotten about the pasta but it struck me just as we were about to head for the checkout line. Whew. Close call. We scurried back to the pasta section and had to make the choice between La Pasta’s Gluten-Free Cheese Ravioli or La Pasta’s Gluten-Free Spinach and Cheese Ravioli. The tipsy wonder chose for me, snagging a package of the Gluten-Free Spinach and Cheese Ravioli.

With no plans in the works for dinner tonight, I figured I could use up the rest of the pasta sauce in the fridge if I simply cooked up the package of ravioli for dinner. Perfect. And not very time consuming either. The part that took the longest was waiting on the 4 quarts of water to come to a boil. But, like any good chef, I just slapped a lid on the pot and it happened a lot faster than it would have otherwise.

With the pasta sauce working on the stove, and the water now heated to a boil, I cut open the plastic packaging holding the little pockets of spinach and cheese wonder and poured them into the boiling water, immediately turning down the heat. It came up to a boil and the pasta cooked for about 2 – 3 minutes. BOOM. Done. That simple.

La Pasta Gluten-Free Spinach and Cheese Ravioli (cooked)

I drained the pasta and shook out all the excess water. Then, it was already time to serve up dinner. I split the package between us, which worked out to about 12 ravioli each. These were very light and I could see the stuffing through the pasta after I cooked it up. And it smelled absolutely fantastic. The best part was, nothing was sticking together. Each ravioli easily slid from the spoon I was dishing it up with onto the plate. No casualties of war. Not one. I was already impressed and just praying now that I had cooked them long enough. Hey, I cooked as instructed on the packaging…which sometimes works out…and sometimes does not.

I sauced each plate with a serving of the marinara sauce (Classico’s Florentine Spinach and Cheese, for the record) and topped off my roomie’s with fresh Parmigiano Reggiano and hit up mine with some crushed red pepper. Yummy!! Dinner was served.

Moment of truth. One swipe of the fork and I knew I was in for a treat. The pasta was perfection. It cooked up soft, without turning to mush or becoming gummy and sticky. The little pockets of ravioli held the stuffing, the fresh spinach and ricotta cheese, perfectly. And when I took my first full bite, everything just melted together and made the most perfect bite of ravioli I have ever experience since going gluten-free. It was full of flavor, cooked to perfection, and just made for a perfect bite. I was hooked…and sort of wishing I had more of it on my plate.

So, let’s talk nutrition. A serving of La Pasta Gluten-Free Spinach and Cheese Ravioli is 95 grams. There are 2.5 servings per container. My roommate and I split the entire package. An actual serving of this ravioli will serve up 170 calories and 5 grams of fat. A serving also contains 40 mg of cholesterol and 480 mg sodium. As far as fiber goes, the Gluten-Free Spinach and Cheese Ravioli only offers 1 gram of fiber, but you do get a healthy dose of 7 grams of protein. Loving it.

And as for the ingredient list, it doesn’t get much simpler than a filling made from ricotta cheese, spinach, Parmesan cheese, mozzarella cheese, sea salt, canola oil, olive oil, black pepper, garlic, potato flakes, and nutmeg. As for the pasta itself…that’s a blend of corn starch, whole dried eggs, potato starch, sea salt, tapioca starch, filtered water and xanthan gum. Yep. It’s really that simple. And it tastes like homemade. That’s the very best part. Tender with a cheesy center that just melts…it melts. It’s awesome.

La Pasta…you’ve won my heart…and my gluten-free pasta loving soul.

For life.

La Pasta Gluten-Free Spinach and Cheese Ravioli (cooked and sauced)

June 23, 2013

Udi’s wins on size and flavor, but falls short on texture with new Gluten-Free Plain Tortillas

Special Delivery of Udi’s Gluten-Free Goodies – including brand new products!

Product: Udi’s Gluten-Free Plain Tortillas (large) – $5.20+

Mmmm…food in taco form is always a good thing. I love tacos. I love burritos. I love breakfast wraps. I love just about anything you could possibly think about wrapping up in a tortilla. Seriously. As long as it fits into my diet, I’m all about it. And I definitely love Mexican-inspired dishes. The problem with that is that sometimes it’s hard to find full-size tortillas to work with the dish you have in mind.

Well, awhile back, I received a nice box of goodies from Udi’s Gluten-Free Foods, containing a mix of some of their new and some of their classic products. I was overjoyed to see quite a few of the items in that box and have definitely fallen in love with them…or fallen back in love with some of the classics I had ages ago and haven’t yet worked my way back around to purchasing again. Let’s face it…when it comes to taste and texture, Udi’s is constantly one of the front runners in the market.

Udi's Gluten-Free Plain Tortillas (Large) — Udi’s Gluten-Free Plain Tortillas (Large)

One of the new products that was included in this box of Udi’s goodness were the new Gluten-Free Plain Tortillas. Udi’s recently came out with these tortillas that look and feel like regular flour tortillas. Honestly. I was simply amazed when I went to use these in a recipe. I mean…wow. It was just like those days when I didn’t have to worry about eating a flour tortilla. I was so excited about putting my vegan shrimp taco fixings on this tortilla too.

I was sent the package of the larger varieties of these tortillas. Awesome. They also come in smaller, taco-sized tortillas as well. So you get your pick. I was ready to have a soft-shelled taco again in my life. And these were such a different feel than the ones I’ve had from Rudi’s Gluten-Free Bakery, so I was definitely looking forward to seeing how they worked with my fillings of choice.

I’ve cooked these tortillas up two different ways, and I have to say…while I do enjoy the flavor and the taste of these…I’m having a hard time with the tortillas themselves. They are definitely delicious…but the texture is off.

Udi's Gluten-Free Plain Tortilla (Large) — Udi’s Gluten-Free Plain Tortilla (Large)

The first time I made up my vegan shrimp tacos, I prepared the tortillas using the microwave method. This means I wrapped the tortillas in a damp paper towel and microwaved them for the recommended time. Then, these tortillas were piled on with the fillings, lettuce, onion, vegan shrimp, avocado, and some vegan Sriracha sour cream (my invention). I carried a plate of one tortilla stuffed with taco goodness over to my roommate…and sadly…the tortilla crumbled. It just…fell apart. Mine was the same way. So, I ended up grabbing for a fork and we finished off our meal that way.

Last night, I decided to do the warm in a dry skillet technique, hoping for better results. Crossing my fingers, I heated up my large skillet on the stove and placed a tortilla on it to warm before flipping it over and doing the same on the other side. I repeated with the second tortilla. I once again loaded up all the delicious fillings form my Vegan Shrimp Tacos and carried one plate over to my roommate and enjoyed the other for myself. This time, I found that I could pick up the tortilla, however the texture was a bit gummy. So, while my first attempt had the perfect texture, it crumbled…and my second attempt had held up to the toppings, but the texture was off.

I’m at a loss.

I have two more of the 6 toritllas that are included in the pack to go through. I think it will be interesting to see how my third attempt making something with these tortillas turns out. I think I might go classic quesadilla this time and see if that works out in the end. Maybe I’m doing something wrong, because I haven’t read about anyone else having such issues with these tortillas.

I will say this…if you want the feel and the flavor of a flour tortilla…probably something you’ve been missing, this is the tortilla that will fulfill that craving. It is spot on!! However, so far…my attempts at utilizing them for eating has been an epic fail. I love Udi’s…but when I want to eat a taco…I want to pick it up and eat it like a taco.

Yeah…I think the quesadilla thing is next. Hopefully it will have a better result.

Nutritionally speaking, Udi’s Gluten-Free Plain Tortillas aren’t don’t fare too bad. Not really. One tortilla serves up 170 calories and 4 grams of fat. In addition to that, you get served 5 filling grams of fiber and 5 grams of protein. They are relatively low in sodium for a processed food (330 mg) and they are cholesterol free. NICE! You can fill them, stuff them, fold them, and do whatever you like to bring them to life and (hopefully) have good results. My attempts have been an epic fail thus far, but I’m not giving up. Not yet.

I have faith in Udi’s and stand behind their products a lot. However…checking the ingredients…not sure how I feel about modified potato starch being on that ingredient list. Gluten-free foods…should be healthy and not laden with excessive calories or fat. For the most part, Udi’s follows this. But…modified foods, I do have a problem with. So, hopefully they will begin working that out of the ingredients in the future.

So, as far as tortilla love goes…I love certain aspects of this product…but other parts of it don’t work for me. You will feel like you’re eating a real flour tortilla…and that is something no gluten-free tortilla that has come before it has managed. If I can just figure out that perfect cooking procedure and get the product to either not crumble or have a gummy texture…we’ll be in business.

I’ll let you know how those quesadillas turn out.

For now…on the fence with these. It’s not love/hate…but it’s love/like/dislike at the moment. So, there is room for improvement. And hopefully…improvement will happen.

Udi's Gluten-Free Plain Tortilla topped with Sophie's Kitchen Gluten-Free Vegan Breaded Shrimp, red onion, avocado, and vegan Sriracha sour cream — Udi’s Gluten-Free Plain Tortilla topped with Sophie’s Kitchen Gluten-Free Vegan Breaded Shrimp, red onion, avocado, and vegan Sriracha sour cream

June 16, 2013

GalloLea Gluten-Free Pizza Kit is exactly what NOT to do to gluten-free pizza

Product: GalloLea Gluten-Free Pizza Kit – $10.99+

Let’s face it, my gluten-free friends. When it comes to pizza crust, we usually have two options – make it ourselves…or use the frozen pre-packaged cracker crust pizza shells made by numerous gluten-free companies. While these aren’t all bad…I have been fortunate enough to go to a few restaurants that actually make gluten-free pizza crust that isn’t crunchy thin and tastes like…real…awesome…pizza…crust.

But, tradition for me is a gluten-free pizza before the night of a big race. For 5Ks…I’m apathetic on the tradition, but on a 10K or higher…you better believe I want my gluten-free pizza the night before. I’m a superstitious athlete…and this has just been my magic night-before-the-race fuel. It just works for me. But…recently I’m on a tighter-than-usual budget (I blame race fees!), so instead of dropping money at a restaurant, I decided to pull out this kit I purchased at my local Earth Fare awhile back and give it a shot. It would be…the best of both worlds. A crust made from a mix that I got to roll out like a real pizza…without it feeling or, hopefully tasting, like those gluten-free cracker crusts of gluten-free pizza monotony.

I should trademark that…

Anyway…

It had been a long day at work and I was rather hungry when I walked inside from a long day at the office. Immediately I settled into the kitchen to get this pizza working. I opened up the kit, pulled out the vacuum-sealed pizza crust mix, the sauce packet, and the baking paper that they provided. I preheated the oven to 450 degrees and put my pizza stone in there to warm up. So far…so good. Now came the fun part.

I call this the fun part because this is where I felt like I was really, truly, making a real…yes a REAL pizza. The crust was vegan, which means it had no eggs added to it and no dairy was involved in making it. In fact…it took 1/2 cup of water, warmed in the microwave for about 30 seconds, then the pizza crust mix that was provided. This was a simple blend of organic brown rice flour, organic buckwheat flour, teff flour, sweet rice flour, yeast, organic raw sugar, sea salt and vitamin C. Seems legit, yes? Well, I did as instructed and poured the mix into the warmed water, stirring it until it was all incorporated and then making a dough ball, as instructed, in the bowl, covering it with the provided baking paper, and letting it sit for 10 minutes to rise.

While that was happening, I prepared the rest of the toppings…which is whatever you want. For me…vegan Daiya cheese, avocado, pinapple, tomato, onion, green pepper, and broccolette. Mmmm…veggie pizza with a hit of sweet pineapple. It would be epic. I just knew it.

With my veggies chopped and ready for the pizza, I removed the baking paper…and noticed my dough ball hadn’t even altered in size. It looked just like it did when I rolled it into a ball and left it there. Hmmm…

Well, I ran with it. The baking paper was placed on the counter and I put two teaspoons of olive oil on it. The dough ball was plopped onto the paper and rolled around into the olive oil, then I grabbed my rolling pin and rolled it out into a 12-inch circle as best I could, doing a horrible job at crimping the edges. No surprise. This isn’t my forte. Anyway, I slid the baking paper with my crust base over to the warm pizza stone and set it on the low rack to begin cooking for about 10 minutes.

GalloLea Gluten-Free Pizza Kit includes a gluten-free pizza crust mix, a sauce pack, and baking paper

When that 10 minutes was up, I pulled it out and did as I was instructed by the kit…I poured the sauce packet on top and spread it out to coat the crust. The sauce, by the way is a simple blend of organic whole peeled tomatoes, organic tomato paste, organic extra virgin olive oil, organic garlic, organic raw sugar, organic basil, organic oregano and more organic spices. It sounded organically awesome, honestly. Pure, natural ingredients. I like it. Then, over the sauce I added all the toppings and a scattering of my Daiya mozzarella shreds. Vegan pizza…is awesome. Trust me. And back into the oven it went for another 10 minute baking session, allowing the crust to cook more, the toppings to warm, the cheese to melt, and that pineapple to caramelize.

When 10 minutes was up…the pizza stone came out and my pizza was done and ready to eat. All of this is around 30 minutes time. Not too bad for a dough you prep by hand. That was, actually, my favorite part of this process. I felt like I was eating something real. Not just a frozen mass of dough already pre-made for my convenience. I like getting my hands into things and making and rolling the dough was a nice step in that direction.

So…here it is…the truth, the whole truth…and nothing but the truth.

GalloLea Gluten-Free Pizza Kit let me down. It just…let me down hard.

I went to slice through the crust and found that it was…very difficult to slice into. My hopes of having this beautifully crisp yet soft pizza crust flew immediately out the window. I was already frustrated with the crust and I hadn’t even tasted it. Once I managed to slice it into fourths and then into smaller pieces for consumption purposes, I took a serving (1/4 of the pizza) to my roommate and served up another serving for myself. I settled in, hoping the taste would make up for the tough to slice through crust.

Nope. This crust turned out to be completely tasteless. It was crunchy and bland…reminding me more of the cardboard flavored gluten-free products of yesterday rather than the amazing flavor, texture, and taste that can come with gluten-free products that are done right. SO frustrating and aggravating. I was let down. The underside of the pizza crust got this amazing crunch to it, but the top, the part that was sauced, turned into a soggy mess. I’m sorry…pizza crust should not be soggy. Ever. It was lackluster, uninspired, bland, and just plain…disgusting. I almost didn’t want to save the other half of the pizza for the following evening. But I did…because I didn’t want to waste money. Ugh. I reheated it the following night in a skillet, hoping it might improve the crust some. Nope. Still a bland, soggy mess of a pizza.

GalloLea…you did everything wrong with this mix. I mean, who says that pizza crust has to be bland and just…not worth the effort to make it. I was so disappointed with the time I spent rolling out this dough and preparing it. The sauce was bitter and didn’t taste good at all. I’d recommend using your own sauce if you happen to have one of these in your pantry. I’m just saying.

As for the nutritional worth of this bland pizza crust…with the sauce included…the serving of 1/4 of a pizza will set you back 170 calories, and that’s without counting the toppings you add to it. There is only 1 gram of fat in the mix and sauce, however, and it does provide 3 grams of fiber and 6 grams of protein. This mix is also low on sodium (220 mg) and contains only 3 grams of sugar. It is cholesterol free as well.

Unfortunately…it is also disgusting. And I was so disappointed that once again I was stuck with a less-than-satisfying pre-race pizza. I want a good pizza before a race, dammit. Is that too much to ask?

My recommendation…make your own gluten-free crust. Don’t rely on mixes. And if you are pressed for time, there are plenty of tasty, frozen, pre-made gluten-free pizza crusts out there to throw into the oven with your own sauce and toppings. Don’t waste your time and money on the GalloLea Gluten-Free Pizza Kit. You will regret it. I sure did.

GalloLea Pizza Crust stopped with my amazing toppings. The toppings were the best part. The crust was horrible!

June 3, 2013

Recipe: Gluten-Free Pain Perdu with Blueberries and Raspberries

If I have time on Sunday morning…as in I am back from my long(ish) weekend run before my roommate rises and shines, I sometimes like to take a moment to prepare a hearty breakfast for the two of us. If she’s awake…I throw together something a little quicker and with less preparation and thought. So, the mornings I get my run done and come home to a still-quiet apartment are some of my favorite mornings. I’ve just finished running…and now I get to spend some time, some stress-free moments, in the kitchen…making my favorite meal of the day!

Breakfast!

Don’t get me wrong, breakfast food can be eaten at any time during the day…but I love a good, hearty, and healthy breakfast to get my day off to a good start.

This morning…I made up Gluten-Free Pain Perdu with Blueberries and Raspberries…which I based my version loosely off of Giada De Laurentiis’ recipe. I say loosely because mine is gluten-free…mine uses raspberries (not oranges) and I sweetened my gluten-free bread with lemon zest…not orange zest. My syrup is raspberry based instead of orange based.

Pain Perdu, by the way, is French Toast. So…it’s easy to make and, ultimately, delicious. Here is the recipe for mine:

Recipe: Gluten-Free Pan Perdu with Blueberries and Raspberries

Gluten-Free Pain Perdu with Blueberries and Raspberries

Servings: 4
Time: Prep 45 minutes; Cook 12 minutes

Ingredients:

French Toast:

4 large eggs, at room temperature
1/2 cup milk (I used unsweetened almond milk)
2 teaspoons lemon zest
1/4 teaspoon ground cinnamon
4 slices of gluten-free bread (I used Udi’s Gluten-Free Millet-Chia Bread) (If not gluten-free, use slices of whole grain bread or country white bread, preferably 1 day old)
1 tablespoon unsalted butter

Syrup:

4-5 ounces raspberries
3/4 cup sugar
1/2 cup water
1/4 cup raspberry liqueur (Chambord) or raspberry fruit juice/fruit juice blend
2 star anise pods
1 cinnamon stick or 1/4 teaspoon ground cinnamon
1 cup (about 6 ounces) fresh blueberries
2 tablespoons finely chopped fresh mint leaves (optional)
Powdered sugar, for dusting

Directions:

For the toast: In a medium bowl, whisk the eggs, milk, orange zest, and cinnamon together until smooth. Pour the mixture into a 9-by-13-inch casserole. Add the bread slices in a single layer. Let the bread soak for 10 minutes, turning once.

For the syrup: Place the raspberries into a small saucepan. Add the sugar, water, raspberry liqueur or raspberry juice, if using, star anise, and cinnamon stick. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved. Simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Remove the star anise pods and cinnamon stick and discard.

Preheat a griddle or large nonstick skillet over medium-low heat and add the butter. Using a spatula, remove the bread slices from the egg mixture, allowing any excess liquid to drain. Cook until golden, about 3 minutes each side. Place on 4 serving plates and drizzle with the raspberry syrup and fresh raspberries. In a small bowl, toss the blueberries and mint together and spoon on top of the French toast. Dust with powdered sugar and serve.

May 27, 2013

Create your own pizza on Udi’s Gluten-Free Pizza Crust

Special Delivery of Udi’s Gluten-Free Goodies – including brand new products!

Product: Udi’s Gluten-Free Pizza Crusts (2 Pack) – $5.99+

It was October 24, 2011 when I first was able to finally try Udi’s Gluten-Free Pizza Crusts. I remember the day like it was just yesterday instead of almost two years ago. At this point, my gluten-free journey was in the beginning stages. I had tried Udi’s bread…and loved it. But that was basically all I could find in my area…until one day…the gluten-free gods smiled upon me…and one of my local stores started carrying Udi’s Gluten-Free Pizza Crusts in their freezer section. I was so happy (and hungry) at that moment, I damned my budget, threw a pack of them into my cart and went home to make some gluten-free pizza for dinner.

Almost two years ago.

Sometimes things change over the span of a couple years. Companies toy around with recipes…sometimes because it is needed (Udi’s Gluten-Free Cinnamon Rolls…yes…you…and I still am not the biggest fan of those)…and sometimes because they just want to see if they can improve on the awesome product they already have on the market (Rudi’s Gluten-Free Bread…your new recipe is awesome!).

One thing that hasn’t changed, however, is the quality, taste, and sheer awesomeness that comes in each pack of Udi’s Gluten-Free Pizza Crusts. Sure, Udi’s now makes pre-topped frozen pizzas…and those are all fine and good. But sometimes…most of the time…I have my own pizza toppings in mind and I want to get into my kitchen and draw on my inner allergic chef and just…create.

Most people would think that would mean…make your own gluten-free crust. I have. And sometimes I still do. But when you’re hungry or in a hurry…you work with what is available to you. And what my area happens to have in almost every grocery store now…are Udi’s Gluten-Free Pizza Crusts. And I couldn’t be happier about it.

Recently, I received an amazing box of gluten-free goodness from Udi’s of products, both classic and new…to try for my blog. One of the included items was a pack of their Gluten-Free Pizza Crusts. As I run a lot and my favorite pre-race meal is gluten-free pizza…this had me stoked. I already knew I was a huge fan of their pizza crusts…although it had been…probably about a year since I had last had one.

Well, yesterday I ran two 5K races…one in the morning and one in the evening. And that meant…Friday night was gluten-free pizza night. Normally, my roomie and I would just pick a local restaurant that had a respectable, safe gluten-free pizza on the menu. But…we’re on a tight budget this month…and now…I had pizza crusts in my freezer. So…yes…I would make my own.

I got out my pizza stone, put some cornmeal down, then got the pizza crusts out of the freezer. I removed one of them and put the other one away. Once my pizza stone was properly heated and the corn meal beginning to brown, I placed the crust down on the stone and began to top it with what ingredients I had on hand. I made my own version of a gluten-free and vegetarian Hawaiian pizza. A little marinara, some homemade gluten-free and vegan bacon, some red onion, chunks of fresh pineapple, and topped it off with Daiya mozzarella vegan cheese. Oh…my pre-race meal was already making me drool and it still had to bake.

Udi's Gluten-Free Pizza Crust (ready for toppings and baking) — Udi’s Gluten-Free Pizza Crust (ready for toppings and baking)

Into the oven it went for about 10-12 minutes. It smelled fantastic as it started to bake, the cheese getting melty and gooey…the pineapple beginning to caramelize under the heat of the oven, the crust turning to that perfect golden brown. Oh yes…this was gluten-free pizza that was going to get me through two races in one day. And it was turning into pizza perfection.

And the best part was…I still LOVED it. Every last bite of it. My pizza turned out brilliantly. The crust baked to a crispy, yet still chewy, perfection. It was able to sustain the heavy pineapple chunks among the other toppings. And it tasted so good. SO good. This crust is light and thin, so you don’t feel like a glutton for downing half of the entire crust (which is the serving size, BTW). I am just as in love with these pizza crusts now as I was almost two years ago. Nothing about them has changed. They are amazing. Top them off however you wish. You can’t go wrong when you’re making it your own. And thanks to Udi’s…you can do this on a super busy night…or if you just want to have some time to relax. Pizza doesn’t have to be about making your own crust. Let Udi’s do that for you…because this is a crust worth slicing into and devouring.

Nutritionally speaking, this is also one of the best pre-made gluten-free pizza crusts on the market. The serving size, as I mentioned before, is 1/2 of the pizza. It makes sharing with someone so simple and easy. My roomie gets her half and I get mine. I leave a zone between the halves for easy slicing, as she uses real cheese on hers…whereas I am lactose intolerant and use vegan cheese on mine. It works out beautifully. A serving of the crust alone will only set you back 190 calories and 5 grams of fat. Trust me…this is on the low end of most of the pre-made gluten-free crusts out there. Believe me…I have searched. On top of that, your half of a pizza serves up 4 grams of protein. AWESOME.

These crusts are made from a blend of tapioca starch, brown rice flour, water, canola oil, egg whites, evaporated cane sugar, tapioca syrup, tapioca maltodextrin, salt, xanthan gum, yeast, and cultured corn syrup solids (to prevent mold). Combine it and what you end up with is one of the best gluten-free pizza crusts in your grocer’s freezer section. These have been on the market for quite awhile…but if you are new to the gluten-free lifestyle or just haven’t spent the money to try them out…I encourage you to do so…and do so now. These are fantastic and…make having a pizza party a whole lot less stressful.

Bake up one for yourself and taste the awesomeness of Udi’s Gluten-Free Pizza Crusts. No really. Do so. Pizza waits for no one.

Gluten-Free and Vegetarian Hawaiian Pizza made on Udi's Gluten-Free Pizza Crust — Gluten-Free and Vegetarian Hawaiian Pizza made on Udi’s Gluten-Free Pizza Crust