By Rachel Sircy
Well, truthfully, I wasn’t planning to write about this, but after I tried Mama Mary’s gluten free pizza crust, I thought I had better share my experience. My husband had been asking about home-made pizza recently – I make a pretty mean chicken pizza – but the thing is, I really don’t like to make gluten free pizza crusts. Somehow, the mixes always give you something weird. I really dislike the Bob’s Redmill pizza crust mix. It’s like dry, crusty bread. My favorite, as far as pizza crust mixes go, has always been Namaste, but even that wasn’t ever a normal pizza crust. It was white with greenish flecks of Italian seasoning in it. It was also the consistency of cake batter with the weirdly elastic properties of marshmallow cream. It was weird, but at least it was a kind of weirdness I could handle. Actually, I haven’t even made the Namaste pizza crust in so long, that I don’t know if the formula is even the same anymore.
So, when my husband asked for pizza, I really just wanted to hand him $5 and point him in the direction of the nearest Little Cesar’s, but then I remembered something. Walking down one of the aisles of the Walmart Neighborhood Market in Cayce, I remembered seeing little personal-sized pre-packaged pizza crusts that were labeled “gluten free”. I figured they couldn’t be as bad as Bob’s Redmill, and their small size also solved another one of gluten free pizza’s big problems: leftovers.
My husband loves cold pizza – I’m not such a huge fan, even in my gluten-eating days, I disliked the way that the refrigerator turned all of that luscious, gooey cheese into something like cold leather – but cold, leftover gluten free pizza is pretty nearly inedible. Not only does the cheese turn to leather, but the something that happens to most gluten free pizza crusts that causes them to become so hard that – should you be desperate enough to try to eat a piece – you have to gnaw on the slice like a wild animal trying to peel the last bit of meat off of a carcass. And, in my opinion, reheating a gluten free slice of pizza doesn’t make matters much better. The microwave may melt the cheese, but it doesn’t do much for that awful crust. I have always hated making an entire huge pizza and pretty much having to throw out the leftovers. Yes, some of you may be thinking that you have a perfect (albeit really time-consuming) recipe for gluten free pizza crust that tastes good the next day, but here’s the thing: I’m lazy. Especially when it comes to baking. I kind of hate it. I used to love to bake before I discovered that I have celiac disease, but that love died in the first few months of going gluten free and I’ve never been able to revive it. If you want to see me at my absolute worst, ask me to make a gluten free pizza crust. Or worse yet, a gluten free pie crust. In the case of the pie crust, you might have to pick me up off of the kitchen floor because I will have fallen over, weeping.
Long story short, I decided to give these little pizza crusts a try. And it turns out that they’re pretty good. I mean, they’re not the best pizza crusts I’ve ever had, but I personally think they beat Bob’s Redmill by a mile. (Sorry to beat up on you, Bob. You’ve given us a lot of great products, but your pizza is the pits.) So, I am making a recommendation: if you, like me, are lazy and want a quick and easy pizza without leftovers, try these Mama Mary’s pizza crusts. I didn’t take a picture of the crusts in the package, because I wasn’t planning to write about them, but I took a picture of the back of the package:
And here’s the finished product:
Again, I found these pizza crusts in the gluten free section of the Neighborhood Market in Cayce. They’re not refrigerated, they right there on the shelf next to the gluten free snack bars and whatnot. I feel fairly certain, however, that almost any Walmart would carry them. Walmart is pretty good at having the same products in every store. Happy Eating!