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I like pizza. Sue me. I’m also partial to wheat, and though I don’t have celiac disease – unlike 3 million other Americans – my body (in particular, my skin) reacts very badly to gluten, and has for years. This seriously bums me out, but also makes me determined to find foods that taste good (I mean really good, not soggy cardboard good) without the benefit of gluten. Blisstree’s resident Baker Chick recently went on a hunt for delish gluten-free pastas and frozen Mexican meals, and I just did a similar taste test with frozen pizzas. (All three are topped with real cheese, so obviously aren’t suitable for the lactose-intolerant crowd.) Oh, and if you’re a DIY kind of person, check out this raw, gluten-free pizza crust recipe from our resident (and hot) chef, Douglas McNish of Toronto’s Raw Aura Restaurant. Here are my gluten-free pizza pie results:
Amy’s Kitchen Rice Crust Cheese Pizza
While I applaud the good people at family-owned-and-operated Amy’s for their efforts, this rice crust pizza is the saddest thing I’ve tasted in a while. The crust is just too thin, and to say it tastes like cardboard is an insult to packing boxes everywhere. All I can say is, thank god the queso on this thing is real. Still, skip it.
Foods By George Gluten-Free Cheese Pizza
This is it. This is the one. I had never even heard of this company, but now I’m hooked. How does George do it? He makes this pizza taste so weirdly good (he uses real mozz…good call, George) that we almost forget there’s no wheat in the crust. These ‘zas are on the smaller side, so buy several at once, and eat several at once. We have a winner, people! (And George donates a portion of his profits to Celiac Disease Research. Nice work, George.)
Glutino Gluten-Free Duo Cheese Pizza
Okay, Glutino is kind of a weird name, but their pizza is not half bad. It was way better than Amy’s, but not quite as good as Foods By George. However, I was really, really hungry when I tried this pie, so that may have had something to do with why I liked it. But again, real cheese here, which is a plus for the lactose-tolerant among us. Walk, do not run, to try it.
Do you have any favorite gluten-free pizzas or other products? Tell us about them in the comments section, below.
We have tried a lot of different gluten-free crust recipes. The best one and easiest to make has been using Masa, the corn flour used to make homemade corn tortillas. We just used the tortilla recipe, added some salt and Italian seasoning. I find we had to use a lot more water than the recipe calls for in order to make a dough that doesn’t seem dry and want to crack. Once we got enough water added we kneeded the dough for about five minutes and then spread it out in the pan. We baked it at 350°until it was firm. Then we added the sauce cheese and toppings and baked it until it looked done. It was firm and crispy on the edges. Delicious. The best part is that Masa is in most grocery stores in the Mexican aisle and is very inexpensive.