Most of the time my Celiacs isn’t a huge deal. While I don’t eat a lot of processed carbs anymore, when I do there are a lot of GF options out there both in grocery stores and restaurants. I am also lucky to have a very supportive wife and family who really work at making things I can eat and avoiding cross-contamination, so I have (mostly) been able to live around my allergy.
But there are some foods I miss so badly that being allergic to gluten just plain sucks.
Pizza is one of those foods.
Yes, there are GF pizza crusts out there – but most of them are tiny and the crust is either mealy or tough, and they’re always outrageously priced. What I crave is a decent-sized crust that you can load up with sauce and goodies and it still hits that magic point where it is both crisp and chewy at the same time.
Finally, Against the Grain’s “no apologies” gluten free pizza crust to the rescue.
Whole Foods has just started to carry these in our area. They’re 12-inch, hand-crafted, gluten-free crusts with three cheeses baked into the dough.
I pre-baked this crust for 5 minutes at 350°F, then added sauce, pepperoni, sweet Italian sausage, tons of mozzarella cheese, and a scattering of green olives and mushrooms and baked it for 20 more minutes until it was brown and crispy.
It tastes like pizza! The crust crisped up nicely, but didn’t crumble or fall apart. Even when the bottom got a little too dark, it was still just a bit chewy. It’s also got a great, rich taste. At $8, it’s not exactly cheap, but that’s the only thing I have against this crust.
Next time I would just let it thaw on the counter and skip pre-baking it, which ended up over-cooking the crust a bit. Other than that, it was as good as any delivery pizza I’ve ever had.