We Tried It: Glutino’s Pizza Crust (Feat. Meghan)

Two gluten-free heads working together is better than one. Especially when it comes to reinventing comfort food. Did I reinventing? I meant trying our hardest not to cry when trying to enjoy traditional comfort food. Is there any food more comforting than pizza? (Hint: there isn’t).

The Food

I like pizza. I wouldn’t be a New Yorker if I didn’t. But gluten-free is hard to come by, forget about good gluten-free pizza. So, that’s where Glutino’s comes in.

Because pink.

Because pink.

The first step to making a normal dough is to wait for your dough to mix and rise and whatnot. But our first step was to grate and cut some cheese and lay out each crust to thaw. Sometimes, creativity is required. It’s a proper experience cooking with me without some kind of mishap.

Meghan and her awesome style and cheese slicing skills.

Meghan and her awesome style and cheese slicing skills.

Weighing down a pot with the marinara sauce because that makes sense.

Weighing down a pot with the marinara sauce because that makes sense.

Well, this crazy method did not work, but we knew everything was going to turn out delicious anyway. Two pizzas were going to be made: a traditional margarita pizza and an olive tapenade with goat cheese pizza.

Cast of ingredients.

Cast of ingredients (counter-clockwise): Grape tomatoes, prosciutto, basil, marinara sauce, tapenade, dates, goat cheeses, mozarella, and Glutino pizza crusts.

Meghan said that the proper way to get sauce all over the pizza is to spoon it on the center. Then, you just barely touch the dough with the back of your spoon to spread it around. This did not work as well with the tapenade, but it looks good either way.

Pretty even, I'd say.

Pretty even, I’d say.

The instructions on the pizza crusts were a little ambiguous. It says to put on toppings and then put it in the oven for 10 minutes. However, should the crusts be thawed? Meghan and I tried to scrape as much ice and dab off as much water as we could. But, as a note for next time, make sure the crusts are thoroughly defrosted before putting on any toppings.

Best way to preheat an oven? Roast some garlic.

Best way to preheat an oven? Roast some garlic.

After baking for a few minutes, we realized that we put far too much topping on one of the pizzas and it tried to make itself monarch of the baking sheet. It was kind of scary.

It wanted to be friends with all the other pizzas and they just weren't having it.

It wanted to be friends with all the other pizzas and they just weren’t having it.

The pizzas were good. Meghan and Michael preferred the traditional pizza, I liked the tapenade with goat cheese one more. But that’s not what matters. What matters is that the pizza crust was not bad. It wasn’t as crunchy as normal dough, but it did not require pre-baking to make sure it was cooked through. I would definitely buy this again to make a really quick and easy dinner.

Perfect quarters.

Perfect quarters.

The Clothes

Fall is starting and the mornings are chilly, the middays are nice, and then the nights are frigid. What does a girl do? Layer up with sweaters, hats, and cute socks-and-boots. This outfit takes a summer dress, and pairs it with fall accessories. You saw Meghan wearing shorts with tights, which is another fantastic way to transition summery attire to the fall season. Let’s just see how long this ideal weather for some fashion fun lasts.

Hat (Amazon), dress (Urban Outfitters), socks (Urban Outfitters), shoes (Clarks), sweater (H&M).

Hat (Amazon), dress (Urban Outfitters), socks (Urban Outfitters), shoes (Clarks), sweater (H&M).

The Guest

Meghan is a recent New York City transfer from Chicago, Illinois. She’s a blast to be around and she’s working on a cool project with Live Source called Bohemian Lights. The work is about a blind artist working in Madrid, Spain on the brink of revolution. Its opening day is November 7th and tickets can be bought through the website. It’s a cool opportunity to learn about the New York theater scene, so definitely check it out.

Keep it yummy,

Jo

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