Sorry it’s been so long since I’ve posted, but we’ve been super busy! Hard to believe that it’s been almost three weeks ago that we were headed to Chicago- we only made 6,800 new friends and had a blast, but those 22 hours on the road can be a killer, even when your van is as cute as ours! Next up is the Atlanta GFAF Expo and we can’t wait…the ATL is home for us and they show us big time love!!

Here’s our little bundt-mobile that my sister (for whatever reason) named Vinnie. Vinnie the van.

Okay, enough with the excuses and on to today’s topic: PIZZA!! We officially rolled out our newest product, a deep dish pizza crust mix, while we were in Chicago. I mean, what better place to introduce a pan pizza crust, than to the people in the Windy City, who knows their thick crusts??? Yes, I realize it could’ve been a mistake to open ourselves up to the experts for critiquing, but I knew we had a winner and Chicago confirmed it. There were MANY vendors offering gluten free pizza crusts and many of them were delicious; it’s fairly easy to find a decent thin & crispy gluten free crust, but a deep dish? Now that’s a challenge!

We’re always inspired by repeated customer requests and pizza crust is one that kept coming up, so we decided to do something about it. As soon as the busy holiday season was over, I declared Friday nights to be pizza night at the Aldridge household and we went to work trying different techniques. I decided that beaten egg whites yielded the most tender crust and used our tried and true flour blend, adjusted the salt and xanthan gum a few times, and we were off to a good start. What followed was hosting various friends and family for pizza night, encouraging them to give us the most honest feedback possible (yep, this can sometimes be brutal, but necessary!).

After a bit more tweaking, then it was time to conduct a few tests- would it freeze well after being baked? Would it freeze well prior to baking? How thick is too thick? How many people would one recipe feed? Once those questions were answered, we were ready to have artwork designed and labels printed, then finally, we could start mixing and bagging and selling, oh my!

 

 

We wanted our pizza crust mix to stay consistent with ABUNDTANT LOVE’s common theme- to be a generous portion for your money, to require only ingredients that are most commonly found in one’s pantry, to not contain any preservatives or artificial dyes, to be easy to prepare, and most importantly, to taste like no other mix on the gluten free market!!

We only want to provide the VERY BEST and nothing less and couldn’t be more proud of this newest baby of ours!

Give it a try, you will not be disappointed. And while you’re at it, make my extremely simple, yet super delicious sauce.

 

SHANNON’S NOT SO BASIC PIZZA SAUCE

15 ounce can tomato sauce

6 ounce can tomato paste

1 clove minced garlic

1 tablespoon ground oregano

1 tablespoon Italian seasoning

1 teaspoon ground paprika

2 teaspoons granulated sugar

Add all ingredients to a mason jar, stir well and put the lid on tight, then shake well. May be kept in the fridge for up to one week.