While the natural foods industry is busy stuffing vegetables in pizza crust to create a more wholesome experience, I have found a gluten-free crust (vegan, soy and nut-free too) that makes my house smell just like a pizzeria. Discovering and sharing new gluten-free product finds is definitely a passion, and this crust from Zeia Foods out of Ashland, New Hampshire shines brightly in a sea of gluten-free crusts because such care was taken to make quality crusts more widely available to the gluten-free community.
Zeia Foods is a small dedicated gluten-free pizza crust business owned and operated by three women – one with celiac disease who has been living a gluten-free lifestyle for more than a decade. They have baked a blend of seasonings right into the crust allowing customers to create a restaurant-quality pizza in the comfort of their homes.
What I like most about the crust is its size. It is a whopping 12 inches and is thicker than a traditional thin pizza, so it stands up to any number of toppings without sagging. It cooks evenly without being too crunchy or under cooked in the center and has a springy crust. The crust is free of the top eight allergens, which is a total bonus since I also avoid dairy and soy and adds to its reach in the food-allergy community.
I topped my crust with olive oil, vegan cheese and ham. Bite after bite delivered a light and airy texture of crunchy goodness. Seriously, crunchy in all the right ways, and it got me to thinking of the versatility this crust offers. Bake and cut it into strips for dipping in marinara sauce, or top with olive oil and your favorite cheese to create gooey stringy cheesy bread. You could even make garlic bread sticks to serve with pasta or croutons to add to soup or salad. The only limitation is your imagination.
Order one or four from their website and invite family over for a pizza party. You won’t be disappointed!
Disclosure: I received no compensation for this review, but the crust was provided at no cost. In no way did this influence my opinions and views, which are derived from personal experience.
