Can’t wait to try these bad boys

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I’ve been following a gluten free diet for about 15 years now. No hipster “I did it before it was cool” shade from me. I suffered from terrible upset stomachs, constant mouth ulcers and infections. After seeing an allergy specialist, she suggested I cut the gluten out and I’ve never looked back. I am no longer fighting off ear, chest and throat infections. (except when I fall off the wagon and it’s always a swift reminder) I’m not so bloated and I don’t have a head that feels like I have cotton wool for a brain any more.

In the time since I’ve added a severe dairy intolerance to the mix. Now that’s tough! There’s a few things I really miss, chocolate, ice cream, warm goats cheese salad and pizza. Over the last couple of years dairy and gluten free food have come a long long way, but the chance to have pizza is a real treat.

I have a couple of staple pizza places, Pizza Express is my favourite. Their Pianta (cheeseless) pizza really is a joy, not to mention the gluten free dough balls. I keep persevering with the Pizza Hut gluten free base, but sadly no matter how much extra sauce you ask to be added it’s still like chewing cardboard with bbq sauce on.

Surprisingly Legoland in Windsor has a cracking “as much as you can eat” pizza place on the lake. Once you’ve finished watching the pirate show, you can tuck into a rather nice gluten free pizza. You have at go up to the counter to ask for it to be especially made, they’ll pop whatever toppings you ask for on it and stick it straight in the oven for you. Staff even bring it to your table, that makes you feel special! I find a large helping of the coleslaw from the buffet sits really well with it.

Well, White Rabbit and Abel and Cole, I’m looking forward to actually being able to sit down tonight and both of us have pizza for the first time in a very very long time. I’ll let you know how it goes.

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UPDATED 22/4/17

So I tried the Vegana. A gluten free base made from a rice, potato, maize and buckwheat flour, topped with sun-dried tomatoes, pesto and vegan mozzarella. The instructions said to add a drizzle of olive oil over the top before popping in the oven for 15-20 minutes gas mark 7 or 220ºC. The pizza looked really appetising, hand made and rustic (not in a bad way) and as for the taste. I’m glad I added the oil, but in future I’ll add it around the outside crust as that was very dry. The rest of the pizza was great, the sauce could do with a little more kick in my opinion, but the pesto added some great flavour. Would I have it  again. Yes definitely, It’s ideal to use as a base to add other ingredients to.

After a quick snoop on The White Rabbit Pizza Company website, I was delighted to discover they not only make their pizzas just up the road in Oxford, but also have a pub there too. Well that’s date night sorted!

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