Casey and I shared a GF Cheese Pizza and the kids had regular personal cheese pizzas.  Unos GF cheese pizza came very quickly, almost as quick as the kids.  Unos GF Cheese Pizza was a very thin crust, much thinner than Corinado’s and extremely thing compared to my gluten free pizzas I make at home.  Unos GF Cheese Pizza had decent flavor and I would most likely have it again when traveling with the family.  The price was decent too:  $10 for a 12-14 inch pizza.

So if  you are out and about on travel, and looking for a decent GF pizza, give Unos a try.

Heidi Watson is the group organizer / contact person.  Kudos to her for getting the local support group started!  I enjoyed the meeting agenda.  I especially enjoyed the meeting’s inclusion of two local business owners: Natures Pantry Owner and Corrinado’s Pizza Owner. I have been to Natures Pantry a few times before, but it was nice to hear from the owner about some of the efforts she was taking to make it easier to find gluten-free products in her store.   I have heard of Corrinado’s Pizza before from friends, but never actually tried their pizza.  Well, the owner brought 3 of his pizzas for sampling by the group and they were very good.  He also explained in great detail the efforts that his staff goes through to ensure that their gluten-free pizzas are not contaminated.  Bravo to him and his staff for making this comfort food gluten free for the local community!  Casey and I will definitely have to stop there sometime and get a pizza when we are in a rush.

The group is very friendly and social which made for great discussions about all things celiac related.  I was especially interested to hear about doctor issues that almost everyone in the group had experienced.  The fact that most doctors just don’t have any experience when it comes to celiac disease.  This brought back the memories of Casey’s horrible dietician experience.

I am looking forward to the next meeting and hope that Casey can also attend.  I think I will also make something delicious for the group to enjoy at the next meeting since they seemed very excited about some of the foods I have made for Casey.

For those of you that were in the meeting and happen to visit my site, here are a few of our favorites:

Now doesn't that look delicious?

The only difference from the original book recipe is in the pizza pie preparation.  I use a baking stone on the bottom rack of my oven which I preheat to 400-450.   Instead of baking my pizza on a baking sheet and spreading it out using a spatula, I use parchment paper and complete the following steps to achieve perfection:

1. Put down a sheet of parchment paper (18″x18″)  on to a flat surface.
2. Spoon dough onto the center of the parchment paper
3. Cover dough with enough glad wrap to cover the entire parchment paper
4. Using a large round pot, push down on the dough, this creates an even round pizza pie and a perfect ring of raised dough for the crust around the edge.
5. Slowly remove the glad wrap (peeling it back), let rise as instructed in the recipe
6. Slide a pizza peel under the parchment paper and pizza crust and transfer both into my oven onto the baking stone.
7. When the dough has lost its shine and tackiness (5 minutes), slide the pizza peel under the parchment paper and pizza crust removing them from the oven.
   

   Cooked Crust

   

   Cooked Gluten-free Pizza Crust

8. Top the pizza with your favorite sauce and toppings (gluten-free of course)
9. Return the pizza to the oven’s baking stone (still on top the parchment paper)
10. Bake the pizza until the cheese is good and melted
11. Remove from the oven and cut.
12. Leave parchment paper under the pizza, it will keep the bottom of the crust crisp.
    

    The finished gluten-free pizza, delicious