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  • Scott Adams

    Venice Bakery Gluten-Free Pizza Crusts

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    The finished Venice Bakery pizza.
    Caption: The finished Venice Bakery pizza.

    I happen to love thin crust pizza. The other day I had the good fortune to get my hands on a 12” Venice Bakery Gluten-Free Pizza Crust, and it looked as if it was made exactly how I like it—uniformly thin  throughout the entire crust. I was impressed by how perfectly formed this pizza crust was, and I also like the fact that it was larger than most crusts I’ve tried—it was big enough for my family of four.

    Venice Bakery Gluten-Free Pizza CrustsMy 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!



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    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

     

     

    Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.

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    My husband and I are total pizza snobs so we are always taste testing pizzas. Venice Bakery's crust is the best by far. We have 2 local restaurants who use it: BJ's Brewhouse and Pizza Party (Santa Clara, CA area). I did not realize you could buy the crusts - thanks for the info!

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    Hi Scott,

    I just got back from Disneyland. I was delighted to find out that Disneyland uses the Venice Bakery seasoned pizza crusts for their gluten-free pizzas and also bake it brushed w/ olive oil to serve at the table when you are in one of their restaurants.

    It was great!

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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