Venice Bakery Gluten-Free Pizza Crusts
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
The finished Venice Bakery pizza.
My family and I prepared the pizza together, and we added our favorite tomato sauce, cheese and gluten-free pizza toppings. We baked it in the oven as advised on the package for about 12-15 minutes at 475F, and the results of our minimal efforts were outstanding! The crust had excellent texture and tasted exactly how I expect great pizza to taste. My non-gluten-free family members (who can be more picky about some of the gluten-free products that I bring home!), absolutely loved this pizza!
I would love to do an experiment with with this pizza and serve it to unsuspecting non-celiacs—I am certain that they would not only not detect that it was gluten-free, but would consider it an outstanding pizza crust!
Visit their Web site for more info: http://www.venicebakery.com
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