Comments on: Mexican Pizza

By: sunflower

sunflower — Fri, 05 Mar 2010 13:57:27 +0000

Thank You you GFCF Lady, After i read this i did double check on the package, it is Bobs Red Mill, and then i doubled checked with my celiac friendly store i go to. thank you for advising me of this. We tried the pizza last night and am eating left overs this morning for breakfast, it was really good.

By: TheGFCFLady

TheGFCFLady — Thu, 04 Mar 2010 04:28:28 +0000

I’m glad the polenta worked out well for you, sunflower! But do be very careful about textured vegetable protein. A lot of TVP brands contain gluten.

By: sunflower

sunflower — Thu, 04 Mar 2010 01:57:34 +0000

WHAT A GREAT IDEA, WE ARE DOING THE PIZZA TONIGHT. BUT WE DID USE THE POLENTA ON TACOS ON THE TOP, WE JUST GRATED ENOUGH FOR 6 SHELLS THEN LAYED ON A PLATE WITH NAPKIN AND MICROWAVED FOR 30 SECONDS TO JUST HEAT A BIT THEN SPRINKLED ON TOP. WOW THERE WERE GOOD. WE ALSO USED THE TVP IN PLACE OF MEAT.

By: xoxoxoBruce

xoxoxoBruce — Mon, 08 Feb 2010 08:28:11 +0000

I think you nailed it perfectly with “unorthodox”. Strangely appealing though… I’d try it.

By: mrschaits

mrschaits — Sun, 07 Feb 2010 15:53:19 +0000

I have been waiting to try these pizza crusts, someone in my house wants to make chocolate dessert pizza and I can actually get this brand nearby. I don’t have the aversion to cheese subs that you do but I usually just use nutritional yeast with or without the vegan rice parm when I want to sprinkle. The only “mac and cheeze” we have ever eaten is with rice milk, earth balance and nutritional yeast, yum-o.