Before I was in my 30s, the only pizza I ever made “from scratch” came in a box. You probably know the one I’m talking about, right? The narrow blue and white box, with a photograph of a slice being lifted on a spatula? When I was a kid, pizza night meant opening that box and mixing the floury powder with water.
These days, of course, I require a bit more from my pizza than that ubiquitous box requires. Danny and I have been making homemade gluten-free pizza dough, and working on new recipes, for years. It’s not as hard to make homemade pizza as it might seem.
However, having a very active, happy little kid (who is turning 3 this week!) in the house, sometimes pulling at my leg as I cook, I understand more why people like food fast. Most packaged foods come with too many ingredients, especially the ones I can’t pronounce. This is why we’re so happy to announce GalloLea pizza kits as our latest sponsor.
GalloLea has a whole-grain gluten-free pizza kit that we honestly love. It’s made with organic, whole grains: brown rice, teff, buckwheat, and sweet rice flours. There’s yeast and salt and not much else. Every ingredient is a whole food, something recognizable. Even better for folks with other food sensitivities, GalloLea pizza do not contain corn, soy, xanthan gum, or guar gum.
The pizza kit arrives with the dry ingredients as well as a packet of homemade tomato sauce. The recipe comes from Tom’s grandmother, and it’s good. Like the pizza crust, the sauce is made with only real food: tomatoes, basil, olive oil, etc. I loved the taste.
As you might know, if you have been reading for awhile, we like to take on sponsors whose food we love and whose story moves us. This company has a wonderful story. I’ll let them tell you about it:
“GalloLea Pizza kits have not been a clear and straight path but one of those happy outcomes from adversity. Not unlike Gluten Free Girl!
We were married in a still-thriving economy of early 2008. One year later the big crash came and Tom lost his job. His background is highly specialized in ceramics engineering and not highly employable in our town. I’m a graphic designer and I lost my biggest client (they were in the building industry).
We didn’t want to leave our home, so we decided to work on ‘new business ideas’ While Tom was working on several ideas he was also playing in the kitchen and decided he wanted to work on a ‘healthy’ version of pizza crust. His sauce is his grandmother’s, a family recipe.
We kept feeding our friends as he kept making pizzas, to rave reviews. We took a ‘how to start a food biz’ class that summer, just for the heck of it…and one seed grew to another: the whole wheat pizza kit was born.
It wasn’t long after we started ‘sampling’ the pizza that people where asking if we had gluten free. We had a close friend with celiac and had tried some of the grocery options outside of her homemade recipes. We wanted to make a crust that was different than what was out there: more flavor, with a texture closer to pizza. It was tough to find the right combination of flours. Believe me, we tried them all, in every combination.
By this time we were fully into the Pizza Kit and excited and determined to make a really delicious gluten free crust. Not only yummy, but healthy. We made the decision to NOT use corn or soy because of other allergies and overuse of those products.
The feedback we get is overwhelmingly that we did what we set out to do. There are many people who can eat gluten and prefer the Gluten Free Pizza for its thin crust and whole grain taste.
We’re so pleased about the happy accident of the Pizza Kit. The tag line for GalloLea Organics didn’t come lightly and as simple as it is, it’s meaningful to us: Good food, happy people.”
We like these folks.
A couple of weeks ago, when we had the strawberry shortcake party, I made this pizza to photograph it, then I put it down on the table. Little hands reached and grabbed for slices of this whole-grain, gluten-free pizza. Those kids loved this pizza. It was gone in a minute.
We think you’ll like GalloLea pizza too. We hope you’ll click on their ad to buy some pizza kits today.
For those of you who expressed concern about the cross-contamination issue, Tom of GalloLea posted this in the comments:
“GalloLea Organics produces whole wheat pizza dough and gluten free pizza dough. We also produce gluten free sauces. We take the term gluten free seriously. Although we have not been in the food business for very long I have 20 years of sub-ppm high purity powder processing experience. Here is what we do to ensure the integrity of our products.
Every lot of our GF dough mix is tested using the EZ Gluten test kit. It has a detection limit of 10 ppm (parts per million by weight) gluten. (It is our understanding that the proposed federal definition of gluten free is less than 20 ppm gluten.) Each of our lots is made up of about four batch mixes. We take nine samples of each batch, about 36 samples, and combine them to make a composite for testing. Sampling is the most difficult component of purity analysis. Because our product is a dry mix of powders of similar particle size and we take a large number of samples, our sampling is excellent.
We purchase our GF flours from a different distributor than our gluten flours.
We store our GF flours in a cooler away from any other flours.
Our processing is blending, weighing and sealing. We do not use convection ovens or driers that are easily contaminated from other users.
We double clean our work area and equipment prior to GF processing. All gluten free product is removed from the building or stored in the cooler before we do any gluten processing. We have different color storage containers for whole wheat and gluten dough packs.
Our gluten free sauces are also produced with great care to avoid gluten contamination. We do not test every batch of sauce but we do test it.
You are welcome to come see us at work.
Thomas A. Gallo, Ph.D.