Lesson Two... Give into Cravings

As I mentioned before my one gluten weakness is pizza. A really great thin crust pizza that is soft and foldable just cannot be made gluten free. The reason is its the gluten that is developed in the kneading process that makes pizza crust so soft and pliable. Most gluten free pizzas have more of a cracker texture or a thick biscuit dough for a crust. While that may make a perfectly fine pizza for most people, I am looking for a New York style pizza that you fold in half to eat. That can be really difficult to find, especially in takeout.

I have attempted to order gluten free options from local pizza pizzerias and have not been really successful. Either the pizza is not good, or I have had gluten reactions to the cross contamination that runs rampant whenever you mix gluten and gluten free doughs.

I did find an eat-in gluten free pizza at Shoeless Joe's Sports Bar in London, Ontario, on Wonderland Rd that is pretty good. It comes in a small / personal sized pizza, I was told the crust is made by French Meadow and is only available in the US. Make sure if you are ordering you double check on the toppings. The first time I ordered it I was assured that all of the toppings were safe, and so I ordered the buffalo chicken pizza. Unfortunately it came with breaded chicken on it. The next time I ordered I double checked and was able to substitute grilled chicken for the breaded. A much better option. I will be back for this pizza, too bad it is not available in delivery.

I recently made my last attempt at ordering a gluten free pizza from a local pizzeria, Pizza Tonight. I had a huge gluten reaction as the cross contamination was terrible. The pizza itself was very tasty, but not worth the after affects.

I am sick of the bad pizza and gluten reactions so now I am attempting to find a good crust that I can make my own pizza at home. First up is Udi's Gluten Free Crust. I originally found it in the freezer section of many US grocery stores, and recently found at Metro in Canada. It is a nice thin crust that bakes up soft in the middle and crispy around the edges. I added a little too much cheese, but it was a very tasty pizza. And better, it was completely contaminate free as I controlled all of the toppings and the environment in which it was baked.



My First Pizza with Udi's Crust

My second attempt was much more successful as I did not add as much cheese and you can actually see the crust. It is not the foldable new york style crust that I originally set out to find, but it is a nice soft thin crust pizza. 

Second Attempt with Udi's Crust