Saturday, May 13, 2017

Friday night pizza night, product review

 Friday night's pizza this week included trying this box mix of gluten free pizza crust from Aldi's. We have already tried a few others, and had deemed Bob's Red Mill's the winner. This mix does make a smaller pizza (12 inch) vs the 16 that the other brands do, but was a bit cheaper (don't recall the actual cost). MUCH easier to work with the dough, DD really liked it, so I am guessing that we'll stick to this for now, after using the last bag of Bob's Red Mill up.
DS #2 and I had a traditional pizza, and I used my ABM to mix and proof the dough from scratch. I used the dregs of a bottle of garlic infused EVOO along with some Italian herbs for the crust this time. My home made and canned tomato sauce was the pizza topping along with a home shredded blend of Mozzarella, Cheddar and some additional Parmesan. We used Italian sausage, no nitrite Pepperoni, red onion, mushrooms. Yummy! DD used the GF crust, sauce and cheeses as we did, but topped hers with Pepperoni, sausage, scallions.

4 comments:

Linda said...

This is certainly not a criticism, but is there any reason you don't all eat the GF crust with different toppings? It seems the choices of toppings might be just preference, which is what pizza is all about--putting on things the individual might like. When I tried GF to avoid wheat, not gluten, it was mostly nasty, grainy stuff. Is any of the GF that you tried a grainy feel in the mouth. I know it was the rice.

CTMOM said...

Linda, GF items are very expensive, compared to traditional versions. DD has a very restricted diet, so if we make a GF pizza, she can get at least 2 meals out of it. Makes more sense, and is financially more sound to keep that aside for just her. The toppings are not mearly a preference, she can't eat a lot of what we commonly eat. No mushrooms for her, ditto onions, but she can have scallions. Besides being GF, she follows a FODMAP diet due to IBS. It is medically required. As far as taste/texture, yes, GF items are very different, as ingredients are different. There is no true rise as with traditional bread goods. Most, she has ok'd, a few are simply gross. We're working thru various options, honing in on what she likes best.

Anne in the kitchen said...

Thanks for reviewing this. I have seen it several times and wondered how it would be. We can all tolerate gluten but restrict it whenever there is a decent alternative.

Busy Bee said...

I think our Aldi has expanded the number of gluten free items they are stocking and they finally have them all in one spot. I'm glad she enjoyed it.