I was so very excited when I saw pizza in the gluten-free freezer case at WalMart. Pizza is one of the foods I really do miss from my gluten-mongering days. So when I saw both Amy’s and Udi’s had gluten-free pizza available, I grabbed them.

A few comparison notes:

Amy’s pizza is about one dollar more than Udi’s. The calories, carbs, and protein are about the same. Amy’s pizza is 12 ounces and they expect you to get 3 servings out of it. Udi’s is 10 ounces and they divide that bad boy into two servings. All-in-all, very close.

Amy’s is non GMO and uses organic rice flour and tomatoes. It does contain soy.

Of course, I couldn’t *just* make a cheese pizza. I doctored it up with some extra cheese and some black olives. Then in the oven it went.

Prep time was exactly what they had on the box.

I tried one slice with my extras and one slice plain. Oddly enough, the crust had an overwhelming taste and consistency of bean. Yes, I know, and I don’t understand it myself. The only thing I can figure is the organic sunflower seed meal overran my tastebuds. Please keep in mind, I do have a freakish sensitivity to certain acids, so normal people without this superpower may not even notice that flavor.

Even more odd – the pizza was MUCH better reheated the next day in the toaster oven. Overall, I was not really a big fan of this pizza.

Next up: Udi’s Brand.