Pizza!

55 years ago, Pam was born with a special exercise gene.  Only .00000001% (1 out of every 100 million people) of the world's population are born with this gene.  I've blogged about it a few times previously, so that part of the story will not be repeated.

20 years ago, Pam joined me in getting super serious about vitamins, minerals, and supplements.  I had been on them for years, but Pam added them to her regimen as well. 

13 years ago, Pam began a low-carb lifestyle.  Her success was immediate, and profoundly successful.  She honors the low-carb code of conduct to this day; but does allow herself an occasional splurge, something we call 'carb worthy'.

8 years ago, Pam and I both became organic and natural eaters; whenever possible.  The flavor enhancement is astonishing.  The eating more healthy 'feeling' is hard to describe.  This blog is not about the gospel according to natural eating, organic eating, or anything like that.  I have no desire to proselyte you into our type of lifestyle, even though you would be better off for it.  If you're on the fence, just read one book, and I'll bet you'll be converted too.  "Why We Get Fat" by Gary Taubes.
 
This year, Pam was diagnosed with a celiac disorder that she has had since childhood.  For those of you that don't know what that means; it is a gluten sensitivity.

So, a few months ago, we began the conversion.  Of everything that we have done, eating gluten-free is the most challenging.

McAlister's, Cheesecake Factory, and Longhorn Steakhouse all have excellent gluten-free menu's; but the majority of restaurants have no idea what it means, nor do they yet care.  As the NRA (Nations Restaurant Association) states, most restaurant manager's are consumed with getting most of their employee's to wash their hands after using the restroom (83% of fast food workers do not, and 58% of full service restaurant workers do not). 

And, not winning that battle for safe hygiene, then they try to win the crew turnover battle, as the national crew turnover rate of all restaurant's is 225%).  That means the average crew person lasts for slightly longer than 5 months, and then moves onto the next restaurant.

Suffice it to say, when eating out, turn off your brain, you won't like what you see or know . . .

We have found that The Cheesecake Factory gluten-free pizza is 'ok' at best.  (Their gluten-free hamburger buns though are excellent.)  Andolini's gluten-free pizza is the worst we have ever tasted, and cost-wise; a total rip off.  It was so bad, that we were not able to finish our meal, making the $40 paid for 2 small pizza's an even worse value.  Savistano's gluten-free pizza is also not edible; though Pam did somehow manage to finish it.

Good pizza is called 'carb worthy'.  We just have not found it . . . until last night.

We found it at Pappy's Place.  A nice little place tucked away in the country between Coweta and Broken Arrow.  We were the only patrons there last night, and since we couldn't find any help or staff, we had to make the pizza ourselves.  Plus, we had to clean the kitchen, and bus the table when we were done!

Man oh man though, the pizza was awesome!  Not low carb, but definitely worthy of a splurge, and 100% gluten free.

We used Pamela's gluten-free bread mix.  It was our first use of this product, which we had found at Sprouts, and it was so great.  Pam had researched it on-line, and found that the reviews were so positive that we just had to try it ourselves.

This picture is our 2nd pizza.  Yes, we are big eaters, and we had polished off our 1st pizza before I realized that I should take a picture since it might make for a pretty good blog.

So, if you are also gluten sensitive; take heart, buy some Pamela's (also available on-line if you do not have a Sprouts nearby), and make your own pizza.  You won't be sorry.

To steal a phrase: Yum-o!