REVIEW – Venice Bakery Gluten-Free Pizza Crusts

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The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This review has not been monetarily compensated. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.

My youngest has Celiac disease, which if you are unfamiliar, is an intolerance to gluten. It means he isn’t supposed to eat many of the ordinary things that you can readily buy in stores. Like most pre-made pizzas. And of course like most children, my son loves pizza. When I was introduced to Venice Bakery and their all-natural gluten-free pizza crusts, I knew we just had to try them.

I received an assortment of different Venice Bakery gluten-free products, including:

• Gluten-free flatbread, original and seasoned
• Gluten-free 5″ pizza crusts, original and seasoned
• Gluten-free 12″ pizza crusts, original and seasoned

The 12″ crust and the flatbreads are all individually packaged, which will help ensure they stay fresh. The 5″ mini crusts come three to a pack. Three is more then my son could eat, he got full at two. I stored the remaining mini crust in a ziploc bag for another day. Not a big deal, but something to keep in mind if you aren’t making all three.

The crusts are all super easy to use. We tried the seasoned crust first.

After unwrapping the crust (obviously), I put some pizza sauce on it , followed by pepperoni and shredded cheeses.

After you prepare the pizza the way you want it you bake it for 6-9 minutes. I took ours out of the oven after 7 minutes and it was perfect.

The aroma of the seasoned crust is soooo yummy, I don’t generally rush to eat most gluten-free foods but I found myself really wanting to try this pizza. It sliced easily with a pizza wheel. The crust is thin, so you can really taste not only the toppings, but also the seasoning in the crust. The seasoned crust contains an Italian seasoning blend that tastes even better then it smells. I was fortunate to take my small piece right after slicing the pizza because my son ate all of the rest. He loved it and told me it was “umm, yummy”.

The next night we made pizza using the plain crust. The label suggests brushing it with olive oil, something I didn’t catch until after I baked it with nothing. The crust was still awesome anyway. Two nights after that I used the flatbreads to make little pizzas. I told you my son loved pizza, remember. The flatbreads cooked just as easily as the crusts. I thought the flatbreads had a slightly different taste and texture then the pizza crusts, but equally as good. I actually cut this in half with ease using kitchen scissors. I think the flatbread would be really good with bruschetta.

If you’re looking for gluten-free crusts and flatbreads I definitely recommend these as they taste great.

MORE INFO

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