Pizza is something of a favorite food for just about everyone. But once you can’t eat gluten anymore it becomes the sort of thing you lie awake at night fantasizing about. I’m not so much fantasizing for myself, but for The Boy. We’ve tried every frozen gluten free pizza crust I’ve found in various health food stores and they all result in a lot of leftovers and very little dinner being eaten.
We’re lucky that there are quite a few pizza places near us that make gluten free pizza. And they are pretty good… when they are fresh and piping hot from the pizzeria. But once you have leftovers that need to be reheated they just don’t hold up. The crust gets soggy and dry at the same time. It’s weird.
But then I was in Wegman’s grocery store and I found this dry mix: Chebe Gluten Free Pizza Crust Mix
I bought it and brought it home and it sat on the shelf for a while. Then, one night I figured, what the heck? As soon as I cut open the package I knew it was going to be a disaster. The smell was unmistakable and a look at the ingredient list showed that it had garlic powder, onion powder, and dried oregano. There is no way that my kids were going to eat this. But, it was too late to turn back and I had nothing else on hand for dinner, so into the oven it went.
Just goes to show you how little I know: the kids LOVED it. In fact they ate it up and the non-gluten intolerant one told me it was the best pizza she’d ever eaten. The best part? The next day, the leftovers reheated like a charm.