Gluten-free pizza…

Meatza Party!

Image by joshbousel via Flickr

Hey Everyone,

I recently enjoyed a gluten free pizza from a popular repetitious pizza store and thought I’d talk about something that crossed my mind while eating it.

“Does gluten really add THAT much to pizza?”

Apparently, yes. Gluten is the part of the equation in making bread that causes it to rise. It rises into pretty, bubbly, airy pockets in a thick crust pizza. So yeah, texture matters.  But what about the flavour?  For some reason I can’t imagine gluten itself tastes like much of anything (aside from sadness). This causes me to wonder why my “healthy” gluten free pizza tasted unimpressive in comparison to pizzas I’ve had in the past.

Then I began to think about pizza in general, especially the crust. Why is the crust so crucial? I think it’s because it holds all the good stuff. It falls into the category with the rest of the starchy carbs (in my opinion) that are solely a vessel for the parts of the meal that actually make it taste good.  Add in the lack of flavour to the fact that gluten is known to destroy people’s digestive tracts and you’ve got a pretty heft RISK portion of the risk:benefit ratio.  So what do I propose to solve this problem?

MEATZA.  It’s like a pizza, except the crust is made out of…. you guessed it, meat.  Delicious, nutritious, hunger satiating meat.  Thank god (or who/whatever you believe in) that animals are made out of meat, because if they were made out of rice cakes…. well then I’d have to be a vegetarian.  And I’d probably cry a lot more.  Not that those two things are related at all.

Anyway, if it entices you, and you think you’ll enjoy it, AND you promise to eat a gigantic salad at some point too, then I say dig in and enjoy some meat flavoured meat.