Pizza_Homemade2We’ve chronicled our quest for a decent GF pizza at many area restaurants. Every single one was a complete bust. I’ve since made two different GF pizzas at home and both were excellent. Both were with GF pizza crust mixes I purchased (I’ll be posting my own recipe soon).

My favorite is Bob’s Red Mill. This was in the GF aisle at my grocery store. It comes with a packet of years. You add water, eggs and oil. There is a 20 minute rise then 7-9 minutes baking the crust alone. Then you add toppings and bake another 20 minutes.

The trick to boxed mixes is to double them. The Bob’s mix says it makes 2 12 inch or 1 16 inch pizza. bob red mill pizzaI made one 12 inch deep dish pizza with the mix and it was perfect! The dough was just thick enough. There was NOTHING that tasted like cardboard. It was a thing of beauty. I used one jar of organic store brand tomato sauce, mozzarella cheese, cheddar cheese, Parmesan cheese, mushrooms, spinach, and broccoli. No one would have guessed this was a GF pizza.

MaziasPizza3When I was first diagnosed with gluten sensitivity, I mourned all the things I could never have. Take out pizza was on the list. Soon research revealed there is a growing list of places in WNY where you can get GF pizza. I’m still looking for one that holds a candle to regular gluten pizza however.

Gianni Mazia’s is the closest pizza place to my house, so it’s the obvious place to order from. We’ve tried the regular (red sauce) GF pizza and recently we decided to try a white GF pizza.

There were some glitches. We were told white pizza comes with an oil and garlic sauce, tomatoes, onions, and mushrooms (and cheese). We said no onions and added chicken, spinach and broccoli. Our pizza arrived without tomato or mushroom.

Mazia’s GF pizza comes on an aluminum sheet and only comes in medium. Their GF pizza is the same crust as I’ve gotten at other local places (like Rocco’s on Transit): same aluminum pan, same crust. I’m willing to bet they’re all buying the crust from the same supplier. It’s thin, cardboard-like and lacks any flavor or decent texture. We only order it when completely desperate at this point since it always disappoints us.

Mazia’s digital sign had been advertising GF ravioli. We tried to order that and were told they don’t have it anymore.

The quest for really good local GF pizza continues.



In my quest for a good GF pizza, I realized that Pizza Plant offers a gluten free menu on Wednesdays at its Transit Road location and Saturdays at its Main Street (Walker Center) location.  The menu is not huge, but it has key items to help the GF feel not so deprived.

We ordered the GF pizza which comes only in medium, but this crust is definitely made in-house and is not the prefab crust on an aluminum tray you get elsewhere. I had high hopes. The pizza was cold when we got it home and the cardinal rule of GF breads is to always eat them hot, so we heated it up. It was still not anything I want to eat. The crust had a big of that soggy, crumbly texture. The pizza itself could have used a lot more sauce. We had mushrooms and spinach



as toppings.

We also tried their GF chicken fingers which we give high marks. You can order them at any hotness level you like, but we got plain. They were crunchy and satisfying.

We tried the GF Jimbrone Lasagna. It is made with penne however and has hamburger and sausage. This wasn’t lasagna – it was baked penne. But it was good. The noodles tasted like regular pasta. the sauce was flavorful and there was lots of meat. It had a crunchy browned cheese topping. The portion size was huge – it would easily feed four. We have to quibble with the accompaniments though. I had a long conversation with my order taker about the salad that was supposed to come with it and he indicated which dressings were GF (I chose the house creamy garlic). When we unpacked our order, we had no salad, but instead there was a small container of broccoli. There was also a mysterious roll. We weren’t told that bread came with our GF items and

Chicken fingers

Chicken fingers

since we ordered gluten items for the kids, there was no way to be sure what it was. Into the trash it went.

We used to love Pizza Plant for their pizza pods. In fact, I don’t think I ever ordered anything else there in the many years we went. If they can make a GF pizza crust, why can’t they use it to make their signature pod? If they added GF pods the menu, we would be back in a heart beat.