product review: Smart Flour Gluten Free Uncured Pepperoni Pizza

I'm probably an even bigger fan of pizza than I am of mac 'n cheese. That's a strong statement, but it's true. I could eat pizza for long periods of time and be a happy little penguin. I've tried so many kinds of pizza, and only a handful do I go back to repeatedly. I might make a whole post ranking my favorite pizzas. That would be a very fun post. I would also get very hungry. Anyway. Here we go.

Last year, Miranda and I went to a Gluten Free Allergy and Wellness Fair and they had a zillion samples... and one of them was Smart Flour pizza. I'd never had it before, but had heard wonderful things about it. I tried a slice, and it was wonderful. Cut to this month, where I finally saw Smart Flour pizza. It came home with me. This was it right out of the package:

I added extra pepperoni, a little bit of cheddar cheese, and some Boar's Head ham... because why not. This is normally how I eat my pizza (but to be fair, usually I have more cheddar cheese, and it goes under the pepperoni and stuff... but since this one already had the giant pepperonis, I just added on).

I had it in the oven at 400F for about 16 minutes and then on broil for maybe two or three. That was a few minutes over the box's recommendations, so just make sure to cook it to how you like it.

The very edges are crispy, but the rest of the crust isn't. It's not quite chewy, either, but a happy medium. I didn't really cut the slices thin enough to have them try to fold down like "regular" pizza does, but I'm pretty sure it would, given the chance.

I really enjoyed it. REALLY. It was somewhere between 7 and 9 dollars (I'm not sure because I bought three different kinds of pizza in one felt swoop and I can't find the receipt right now. Sigh), so that's not TOO bad. It's definitely a little more of a treat because it's pre-made, and there are cheaper options that I like as much or more... But I will repurchase it, and I give it five stars

 Have you tried this? What do you think? AND what pizzas should I try?

what's in my grocery basket: Sprouts and HEB

I might have gone a little crazy at the store last week... 

 (There's actually one thing missing from this shot, so I'll include it by itself at the bottom. It's worth including!)
So, above, we have:
*Pillsbury Gluten Free Funfetti cake and cupcake mix
*Pillsbury Gluten Free Funfetti sugar cookie mix
*Pamela's Gluten Free Baking & Pancake mix
*Udi's Gluten Free Rich & Creamy Penne & Cheese
*Glutino Hazelnut Gluten Free Wafer Bites
*Smart Flour Gluten Free Uncured Pepperoni Pizza
*Andes Creme de Menthe Thins
*Betty Lou's Blueberry Fruit Bar
*Betty Lou's Peanut Butter & Blueberry PB&J Bar
*4U! Gluten Free Thin Crust Uncured Pepperoni Pizza
(and at the bottom)
*Venice Bakery Gluten-Free Vegan 8" Pizza crust (2 pack)

I got super excited over these mixes. They're new, which is always fun, and they're FUNFETTI. Come on. That's just awesome. I'll post a review of both after I make them. [Found at HEB]

Pamela's pancake mix has long been my favorite. I've tried Bisquick (great), other box mixes (not so great), and from scratch (blech), and always go back to Pamela's. Always. They're so easy to make and so tasty. [HEB]

The Glutino wafer bites are pretty good. I was honestly thinking of the Schar hazelnut wafers when I bought these - I personally like the Schar wafers better, but these are so cute and fun to eat... I'll buy them again. [HEB] 

I haven't yet tried the Udi's penne & cheese, but I figured it was time to give it a chance. I love Amy's frozen Mac & Cheese, so it has pretty big shoes to fill, but I'll let you know what I think. [both HEB and Sprouts]

So, last year, Miranda and I went to a gluten free food and allergy fair in Austin, TX, and we tried Smart Flour pizza there. It was SO GOOD, so of course I bought it as soon as I found it here in Corpus. We'll see if it's as good when I make it as it was when the pros did it. [Sprouts]

One of my best friends works at HEB, and her and I wandered down the candy aisle. She pointed out that the Andes mints were gluten free - something I'd never known (or never paid attention to maybe). It says it right on the package, but not on the individual mint. [HEB]

The PB&J bar and the Fruit bar were right next to each other at Sprouts, and since I've recently gotten into various kinds of snack bars, I figured I'd give these a try. Both had other flavors, but blueberry wins every time in my book. These will be featured in an upcoming post about all different kinds of snack bars. [Sprouts]

More pizza? Always. I haven't tried this one. I haven't heard about it before. However, it's gluten free pizza and that alone gives me enough reason to try it. I should do an entire post on pizza. That would be fun. And really, really yummy. [Sprouts]

I don't want to hear it on how much pizza I bought. These crusts are my favorite so far and Sprouts didn't have them last time I went... so even though I had two other pizzas in my basket, I had to pick up a two-pack. I really like these because they're small enough where I COULD eat the whole thing but generally only eat half. They reheat well and taste great. They're not overly doughy or hard to deal with. [Sprouts]

dinnertime: grilled lemon chicken

Yesterday, Bruce made me dinner. It was low-key and really nice. He'd offered last week, but I had dinner plans with my parents. He planned on making it gluten free when he went to the store, and bought gluten free soy sauce. (:
This recipe is super easy, super tasty, and super low-maintenance. I'll talk a little bit more about the potential here at the end, but first... recipe.

~~~

Grilled Lemon Chicken
1/2 cup fresh lemon juice
1/2 cup gluten free soy sauce
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
4 (6 ounce) boneless, skinless chicken breast halves

Take the first four ingredients and mix them together (you can use a small bowl for this). Pour the mix into a large ziplock baggie. Rinse the chicken, pat dry, and add it to the bag. Close the bag and massage the liquid mixture into the chicken. Put the bag into the refrigerator to marinate for at least 20 minutes (we did about 30, but you can leave it for up to 24 hours).

You can make this on an outdoor grill or on the stovetop. We used the stovetop, and I would suggest using a flat skillet instead of a pan. Heat the skillet up to medium-high heat. Place the chicken on the skillet and discard the excess marinade. Cook until the chicken is no longer pink - about 6-8 minutes on each side. We also butterflied the chicken and grilled the middle for a couple minutes.

~~~

Bruce says that the chicken is good as leftovers as well. You can absolutely make and marinate the chicken the night before or morning of, let it sit, and then take fifteen or so minutes to fry it up.
Pair the chicken with sides like green beans and mashed potatoes, or cut it up and add it to a salad.

(The original recipe can be found here. Bruce modified it slightly.)