Product Review: Udi's Gluten Free Thin and Crispy Pizza Crust

I have only been gluten-free for a little over 6 months now. At first it seemed like an almost impossible lifestyle, but the longer I do it, the easier it gets. One of the things that have made it easier is that my grocery store is now stocking more gluten-free products than they did before.

Udi's pizza crusts are just one of the new additions to the store. I always get upset that they don't care any gluten-free frozen pizzas, so I was overjoyed when I saw these. I bought one, and made it right away.

I love thin crust pizza, but some gluten-free thin crusts get gummy rather than crispy. These did not. They also didn't taste gluten-free. I baked them a little longer than the package directed, but I love thin crust just one shade below burnt.

My gluten-loving husband even commented on how good these crusts are. We have had some terrible, inedible gluten-free crusts, and we both agree that this is our new go to crust!

I am very happy with this product, and I also love the fact that each pack has two 9 inch crusts, so I get to have pizza again! The package says it has a 7 day shelf life, or a 6 month freezer life.

Cauliflower Crust Pizza

When I was in high school, my best friend Sherry had this theory about food. She believed that it was okay to eat something bad for you, if you also ate something good for you.  As a result, the good cancels out the bad, and the whole thing doesn't count. When I decided to make this pizza, I immediately thought of her theory, since this pizza is loaded with veggies (the good) and pepperoni and cheese (the bad). 

Pizza has been the one thing so far that I have not found a perfect replacement for. I have tried many different recipes, but nothing is ever quite right. I decided to make cauliflower crust pizza the next recipe on my quest!

(Disclaimer: Sherry didn't actually believe that theory. She just used it to justify her diet!)

1 cup grated cauliflower*

1 cup mozzarella 

1 egg

1 1/2 tsp dried oregano

1/2 tsp garlic powder 

salt and pepper to taste

Pizza topping of your choice (I did half and half for me and my husband, my half had pepperoni, mushrooms, tomatoes, black olives, and garlic, his had pepperoni, basil, and garlic).

*Take one head of cauliflower, and cut it into small, bite sized pieces. Steam, until tender (approx 4-5 min) Remove, and put into a food processor, until finely chopped, or grated. (you can also grate by hand using a cheese grater).

Pre-heat oven to 450 degrees. 

In a bowl, combine egg, mozzarella, cauliflower, and spices, mixing until blended. Spoon "dough" onto a baking sheet, or pizza pan, forming a thin, evenly blended crust. Bake for 15 min. 

Remove crust from oven, and change oven temperature to broil. 

Add toppings of your choice, and return to oven, for 3-4 min, until cheese is melted. 

Mexican Pizza with Cornmeal Crust

A few days ago, I was in the grocery store and I saw a pizza with a cornmeal crust. I got excited, thinking it might be gluten-free, but sadly, the first ingredient was wheat flour. My grocery store doesn't carry any-gluten-free pizza, so I decided that it was time to just start making my own.

I thought that a cornmeal crust sounded amazing, and I thought that Mexican pizza would be even better on it than traditional. It turned out almost exactly as I hoped. I had to add extra sauce, and I would make the crust a little thinner, but other that that it was a keeper!

For crust:
1 3/4 cups cornmeal
2 cups gluten-free flour
1 1/2 cup milk
1/2 cup olive or vegetable oil (I used olive)
1 tsp salt

For sauce:
1 can tomato sauce
2 tsp white vinegar
1 tbsp chili powder

2 cups shredded Mexican blend cheese
toppings of your choice (I used green onions, sausage, and black olives)

Preheat oven to 375 degrees.

In a mixing bowl, blend crust ingredients until dough forms.

Meanwhile, combine all sauce ingredients, until blended.

In a baking dish, mold dough in, making sure to leave extra on the edges to form crust. Add sauce, using mor than you think you will need, because the dough will absorb some. Add cheese and topping, and bake for 25 minutes.