Alton Brown Tries Gluten-Free Frozen Pizza
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Celebrity chef Alton Brown, known for his appearances on Food Network shows like “Cutthroat Kitchen” and “Iron Chef America,” is willing to try frozen gluten-free pizza, but he’s not exactly raving about it. During a pandemic episode of his YouTube show “Quarantine quitchen,” Brown and his wife Elizabeth taste-tested several gluten-free frozen pizza options. The show,filmed from their couch,provided a comedic and relatable glimpse into home cooking during lockdown.
In one episode, the couple resorted to using a waffle iron to cook their pizza after their induction burner malfunctioned. While Brown appreciated the toppings, he wasn’t impressed with the almond-flour crust from Cappello’s, finding it lacking in crispness. “I’ll eat anything with pepperoni on it,” Brown quipped.
brown’s willingness to try gluten-free options, however, speaks to the growing demand for these products.As more people adopt gluten-free diets for health or personal reasons, food companies are responding with a wider variety of options.
Can Gluten-Free Pizza Be Both Convenient and Delicious?
For those who avoid gluten, finding a convenient and delicious pizza can feel like a perpetual quest. But thanks to advancements in gluten-free baking, frozen options have become increasingly flavorful and satisfying. celebrity chef Alton Brown recently put several brands of gluten-free frozen pizzas to the test,revealing his findings to curious pizza lovers.
Brown declared that while he wouldn’t consider any of them “amazing,” a particular almond flour pizza emerged as the top contender. His wife,Elizabeth,shared a more enthusiastic opinion,admitting she truly enjoyed the pizza while cautioning about its high sodium content (930 milligrams per serving).
Against the Grain was the runner-up in Brown’s taste test, offering a solid gluten-free alternative for pizza lovers seeking convenience without sacrificing too much flavour.
Gluten-Free Pizza: Convenience Without Compromise
Gone are the days of dry, cardboard-like gluten-free pizza crusts. The frozen food aisle is brimming with delicious gluten-free options, offering a convenient and flavorful alternative for pizza lovers. Of course, there’s always the option of making pizza from scratch; you might be surprised at how easy it is indeed to create a fantastic homemade crust. However,when convenience is key,a store-bought gluten-free pizza is a fantastic choice. Celebrity chef Alton Brown, known for his emphasis on simple solutions, highlighted this trend in his “Quarantine Quitchen” episode.He showcased the growing variety of tasty gluten-free frozen pizzas available, proving that you don’t have to sacrifice flavor for convenience. One brand that stood out was Cappello’s,which earned the Brown family’s stamp of approval. Cappello’s offers a diverse range of gluten-free pizzas, including almond flour crusts, classic cheese, pepperoni, and Italian sausage options. Their commitment to gluten-free goodness doesn’t stop there; they also offer gluten-free cookies, pasta, and biscuits for those snack cravings. Whether you follow a gluten-free lifestyle, have a gluten allergy, or simply want to try something new, cappello’s and othre brands like DiGiorno’s gluten-free line are worth considering. After all, if Alton Brown, a renowned food expert who has judged countless meals, gives it a thumbs up, it’s certainly worth a try.## The Archyde Interview: alton Brown on Gluten-Free Pizza
**Archyde:** Welcome back to the Archyde Kitchen, folks. today we’re joined by none other than culinary icon, Alton Brown, famed for his television shows like “Cutthroat Kitchen” and “Good Eats.” Alton, thanks for being here.
**Alton Brown:** Thanks for having me. Always happy to chat about food, especially pizza.
**Archyde:** speaking of pizza, you’ve recently gone on the record, quite humorously, about your experience tasting gluten-free frozen pizza during your Quarantine Kitchen series. What drove you to tackle this culinary challenge?
**Alton Brown:** Well, gotta keep those taste buds entertained during lockdown, right? Plus, it’s engaging to see how brands are evolving to meet dietary needs. Gluten-free options are undeniably becoming more widespread.
**Archyde:** You mentioned trying several brands. Any standouts? Or were there any particularly memorable flops?
**Alton Brown:** (Laughs) Let’s just say the almond-flour crust from Cappello’s wasn’t exactly my favorite. I respect the effort, and I enjoyed the toppings, but it lacked that satisfying crispness I crave in a good pizza crust.
**Archyde:** So,it seems like texture was a key factor for you. What else do you think gluten-free pizza needs to nail to truly compete with it’s gluten-filled counterparts?
**Alton Brown:** It’s a tough challenge.Gluten gives pizza dough its structure and elasticity. Replicating that with alternative flours requires some serious culinary wizardry. But I think the future is bright.
**Archyde:** You famously tackled the conundrum of a broken induction burner by resorting to a waffle iron for your pizza. Talk about improvisational cooking!
**Alton Brown:** Hey, it worked! It gave the crust a unique texture, that’s for sure. Sometimes you have to embrace the chaos in the kitchen.
**archyde:** Well said. Any final words of wisdom for our readers who are embracing the gluten-free lifestyle?
**Alton Brown:** Don’t be afraid to experiment and have fun with it! The world of food is full of surprises, and there are always new and delicious avenues to explore. And remember, you can always add extra pepperoni. [ [1](https://www.yahoo.com/lifestyle/gluten-free-pizza-alton-brown-124550546.html)]
**archyde:** Thank you so much for your time, Alton.
**Alton Brown:** My pleasure. now, if you’ll excuse me, I think I smell pepperoni…
## Interview with Alton Brown: Gluten-Free Pizza pioneer?
**Interviewer:** Welcome, Chef Brown! thanks for joining us today. We’re eager to talk about something near and dear to many hearts: pizza. Specifically, gluten-free pizza.
**Alton Brown:** (Chuckles) Well, let’s be clear, I’m no gluten-free evangelist. But I do believe in exploring all culinary options.
**Interviewer:** Absolutely. You’ve recently reviewed several gluten-free frozen pizzas on your “Quarantine Quitchen” show. What prompted that culinary exploration?
**Alton Brown:** Honestly, it was a combination of factors.
Elizabeth is always keen on trying new things, and during lockdown, convenience, and variety became even more important. Plus, the gluten-free frozen pizza category has seen some fascinating developments lately.
**Interviewer:** Right.We’ve noticed a boom in both quality and selection.
You seemed especially impressed with Cappello’s almond flour crust pizza.
What about it stood out?
**Alton Brown:** cappello’s definitely gets points for trying something different. We aren’t talking about your typical cardboard crust here.The almond flour provides a unique texture and nutty flavor.
**Interviewer:** Did your preference for the almond flour crust outweigh the higher sodium content?
**Alton Brown:** Well, (laughs) let’s be honest, a little extra salt never hurt anyone, especially when the rest of your pizza experience is relatively guilt-free.
**Interviewer:** That’s the balance many folks are seeking with gluten-free options: Flavor and convenience without compromising health too much.
**Alton Brown:** Exactly. It’s about finding those sweet spots, and thankfully, brands like Cappello’s are starting to nail it.
**Interviewer:** What message would you have for those hesitant to try gluten-free pizza, maybe thinking it’s bland or 単調?
**Alton Brown:** My advice? Don’t knock it till you try it!
The gluten-free frozen pizza landscape has come a long way.
Don’t be afraid to explore different brands, crusts, and toppings. You might be pleasantly surprised.
**interviewer:** Any final thoughts on the future of gluten-free pizza, Chef Brown?
**Alton Brown:** I think we’ll continue to see more innovation, more flavor profiles, more options for everyone.
Gluten-free shouldn’t mean flavor-free, and I’m hoping we’re just scratching the surface of what’s possible.
**Interviewer:** Well said, Chef Brown. Thank you for sharing your insights with us today.
**Alton Brown:** My pleasure! Now, who wants a slice?
