Thursday, February 17, 2011
Gluten-Free pizza review: Mangieri's at Circle C
I don't eat Gluten-Free because I have celiac disease. I'm lucky in that I have no wheat sensitivity. But lately I've been experimenting with GF products and dishes because I have friends who suffer from the disease. I'm curious to see how things have changed from the early days of crumbly, icky textured, second rate goods. I'm relieved to say that G-F has gotten yum-my. In the recent past I've been blown away entirely by the deliciousness that is Blackbird Bakery. Karen turns out amazingly lucious desserts with nary a speck of gluten in them. Her crepes! Oh how I love those delicate, airy crepes! (The Maker's Mark in the apple pie filling doesn't hurt, either).
I've had a burger at Hopdoddy on a GF bun and I simply couldn't tell it was wheat free. And this week in honor of Chef Jess at ATX Gluten-Free, I tried a pizza from Mangieri's for ATX Gluten-Free Pizza Fest.
I chose Bella's pizza, a specialty pie, with the GF crust. Making your pizza with a GF crust will cost you a bit extra, but for those who couldn't eat it any other way, it's worth the few dollars. Bella's pizza is topped with grilled chicken, baby spinach, roma tomatoes, oregano, sesame seeds, EVOO, mozzarella and feta cheese. Umm, hells yeah!
The crust was crispy on the edge, which was wonderful while warm but be warned, as it cooled it went from slightly toothsome to a little on the chewy side. The taste was spot on, even a bit buttery. As a thin crust, this one is definitely a winner. I would order it again, without a celiac sensitivity to blame it on. The toppings are fresh, well-seasoned and paired nicely with each other. There was no one ingredient that stood out too much or too little. On a scale of 1 to 5 stars, I give this a 3.75, and that would've been higher if the crust hadn't turned tough.