Quite simply, the Whole Foods Gluten Free bakehouse is my dream job.
Not only would it allow me to resume my pre-celiac bakery job days, but it would also allow me to live close to my NC family!! One day. Dream, dream, dream.
NOTE: I actually contacted the bakehouse a couple of months ago, hoping to get a tour and a chance to talk with the baking staff, but they don’t open production to the public. DARN!
Anyways, you may or may not remember my Bob’s Red Mill Pizza Crust review?!?! If you don’t, this will refresh your memory. In a nut shell, that pizza ROCKED.
Well, I have found another gf crust to join the All-Star team; Whole Foods GF Pizza Crust.
Amongst other delicious looking baked goods, this crust caught my eye in the Whole Foods freezer section a few weeks ago. The crusts stay frozen until you’re ready to defrost, bake and eat. Two crusts to a pack; one pack about $6 or so buckaroos( I can’t remember the exact price). Not too shabby considering the price you pay for a delivery pizza; which totally debunks the myth that all gf foods are more expensive than “regular” foods. 🙂
I thawed mine for about 30-45min(which means, yes, planning is involved) and topped the crust with sauce, portabello mushrooms and jalapeno jack cheese.
What’s nice about this crust is that it doesn’t require “the pre-bake step” like Bob’s. You just thaw and bake. The crust is thicker and softer than Bob’s and it reminds me of California Pizza Kitchen’s whole wheat crust. Yum!
Straight out of the oven, I liked each of these crusts the same. However, the leftovers prize goes to Bob’s. In my opinion, the thinner crust held better overnight in the fridge. Oh, how I luv cold pizza. Breakfast anyone?
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