Restaurant Review: Pizza Luce

Yum! I dined at Pizza Luce in downtown Minneapolis - which now has a GF menu EVERY DAY! They used to offer GF options once a week....but it was so popular they now offer GF pizzas every day! It was delicious. I was a little worried about cross contamination - after all, they are using the same kitchen, counters, ovens etc. for their gluten-filled pies....but I didn't suffer any consequences from this meal. I highly recommend checking it out:

Product review: Udi's frozen pizza crusts

So far, I think this is my favorite gluten-free pizza crust. I wasn't too terribly impressed with Namaste. Bob's Red Mill Pizza Crust is also VERY good....but not as convenient. I like that Udi crust is ready to go, I just pop on my toppings (generous amounts of green olives, pepperoni and white onion) and in the oven it goes - for just 10 minutes. It's awesome. Bob's has good flavor and texture...but you have to mix the dough, let it rise, pre-bake and then add your toppings and finish baking. Good, but much more effort.

I love pizza. After first going GF - this was one of my big cravings....it's good I've found a delicious replacement.

Veggie pizza

I love this in the summer. As the weather gets warmer and fresh fruit and veggies become more readily available I love to make this pizza.  Luke loves this one as well, as it includes a flaky crescent crust and I love it because it involves cream cheese.

Recipe:
2 packages refrigerated crescent rolls (you could substitute GF pie crust or GF pizza crust depending on which consistency you'd prefer)
8 oz. cream cheese
1/2 cup Hidden Valley Ranch Dip mix (for GF you could substitute garlic powder/salt and additional seasonings to desired flavor)
1 cup shredded cheddar cheese
Assorted chopped raw veggies (broccoli, tomatoes, cauliflower, green onion, green pepper, carrot, black olives, etc)

Spread out crescent rolls on cookie sheet and pat together to form a crust, bake just until golden brown.  Cool completely.  Mix cream cheese and dip mix well, spread on cooled crust, top with chopped veggies.  Sprinkle shredded cheese on top, keep chilled.

Pita pizzas

 This is an easy, nostalgic meal. I remember making pita pizzas and english muffin pizzas when I was younger. Here are some grown up variations. The first time I tried this I used no tomato sauce, just olive oil, cheese and tomatoes, with some dried herbs sprinkled on. They were delicious. The next time I made them I used canned tomato sauce, mini pepperoni slices and green olives - my favorite (don't use regular pepperoni if you are GF!). They aren't too bad for you either, using a whole-wheat pita (or GF pita) and low-fat shredded cheese, these are a great lunch.