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Tag Archives: gluten-free pizza

Too Tired to Cook

Ever find yourself driving home after a long week, no idea what to make for dinner, and all you want to do is just sit on the sofa, snap your fingers and “POOF!” dinner is in front of you?  Coming back after a long Saturday at work that is exactly what I wanted – the night off (and that included cooking).

With limited dinner options at home I went to Wegmans and found myself wandering the gluten-free isle.  I was tired and hungry, and had no idea what I felt like eating. Make something from scratch? Semi-homemade? Prepared? Moseying through the products I found myself staring at the pizza crusts and realized pizza was quick and easy. Then I started looking at the personal pan gluten-free pizzas and decided I should try one.  I couldn’t remember the last time I made a pizza, and I certainly have never paid the money for a small prepared one as they can be costly.  As a treat to myself the prepared pizza was the winner, and I picked a good one too.


Conte’s Margherita Pizza with Roasted Garlic and Olive Oil was absolutely delicious.  Compared to other brands I’ve tried, this one was pretty good.  While it’s tough to replace your local pizza shop pie, Conte’s does satisfy the pizza craving.  The best part about the pizza was the packaging – you could buy it right off the shelf and put it in the oven! When I buy this again I would probably let it cook a little longer or for the last few minutes I would remove it from the tray just so I could have the crust crisp up a little more.

Homemade Gluten Free Pizza

When I want to make something but can’t seem to find the right moment I leave the ingredients on the counter.  It’s my way of constantly reminding myself to make time for something that I actually want.  Well, for about a month I’ve been staring at the box of Arrowhead Mills Gluten Free Pizza Crust mix.  What derailed me for so long was that I wanted to use my bread machine to mix the dough and let it rise, instead of following the box recommendation and mixing it myself.  Rushing home from work to wait roughly 2 hours to eat didn’t sound appealing nor did making the dough the night before.  I wanted to experience what every person out there does when they make a pizza at home or order take out.  Fresh dough, cooked on the spot, and eaten as soon as it’s pulled out of the oven.  So finally, on my day off, I built time in to make my homemade pizza. My way worked pretty good too as you can see….

Straight from the oven 🙂

It tasted as good as it looks.  The dough was a pain to work with, so don’t get frustrated by the extreme stickiness.  No amount of oil could prevent the dough from clinging to my fingers, and it was quite difficult to make it 1/8 of an inch thick.  I went with it, and decided I meant to make a Sicilian style gluten-free pizza.  Topped with pepperoni and fresh basil this pizza was a home run in my world.  Of course I doctored up the pizza mix too by adding a few spices and herbs mentioned below.  Next on the list?  Stromboli perhaps, but if not I think I could suffer through another 1 or 4 slices of pizza.

Look at how thick the crust is!

Pizza Crust

*Yields 2 personal size pizzas with plenty for leftovers

  • 1 box Arrowhead Mills Gluten Free Pizza Crust mix
  • 1 Tbs. apple cider vinegar
  • 1 Tbs. olive oil
  • 1 cup warm water
  • 3 eggs
  • 1 yeast pack (included)
  • 3 eggs
  • Basil
  • Oregano
  • Parsley
  • Garlic
  1. Mix dough according to box directions
  2. Once mixed, add in my top Italian spices:  garlic, basil, oregano, and parsley
  3. Put forth your best effort to tackle the sticky dough, and shape into two 8 in pizzas (it’s worth it!!!!!)
  4. Cook for about 15 minutes until crust is brown (I recommend brushing extra olive oil on top once cooked for about 10 minutes)
  5. Finish cooking for about another 5 minutes, then add your favorite pizza toppings
  6. Remove from oven when cheese is melted
  7. Enjoy and smile if you burn the roof of your mouth – I did 🙂

Pizza Toppings

  • Pizza Sauce
  • Mixture of mozzarella and provolone cheese
  • Fresh Basil
  • Pepperoni

The Tomato Trot Tradition Begins

The Tomato Trot Tradition Begins

Slightly overcast skies and cooler weather would typically deter people from enjoying a perfect afternoon.  Not the participants of the Tomato Trot!  Runners and runners alike had ideal conditions for the fun charity race sponsored by the Couch Tomato Cafe & Tomato Bistro, and roughly 200 people came out to run for the LUNGevity Foundation.  A well-planned event, there were tents setup for the afternoon pre-registration, which was accompanied by a local band that played throughout the afternoon generating positive energy.

Co-owner Craig Mosmen happily stated:

“All in all, I was more than pleased with every aspect [of the event].  Next year we hope to have even more runners, and I think we can expect a good number of people that ran this time around to come back next fall.”

If the 4-mile trek seemed daunting don’t despair!  The course may be changed to a 5k, which is a familiar distance to many.  Start training now so you can be the next winner of free pizza.  Don’t forget – they have awesome gluten-free pizza which earned the ‘Gluten-free Resource Education Awareness Training’ seal of approval 🙂

Overall, the first annual Tomato Trot was a success thanks to the efforts of the Couch Tomato and staff.  Many thanks to the coordinators of Manayunk’s “Fools Run”, Amy and Mike Connolly, who provided great guidance to make this happen.

Congratulations to everyone that participated!  Check out the race details here.

The Couch Tomato Continues to Impress

Put on that spandex and lace up those shoes – are you ready for the Tomato Trot?

On September 29th The Couch Tomato Cafe’ & The Tomato Bistro is hosting their first annual charity race.  Inspired to honor Arnold F. Mosmen Jr., who passed from lung cancer, owners Craig Mosmen and Michael Cassano are raising awareness to fight this disease.  The Tomato Trot will be their annual tradition held in his memory, and proceeds from the race will be donated to the LUNGevity Foundation.

Be part of this inspiring and fun race.  Starting at 4:30pm (2:30pm registration time) in Manayunk you can take the towpath by storm or grab a group of friends and tackle the 4 miles together.  Run hard enough and you could win free pizza for a year!  No joke here are the prizes for the first three winners:

  • 1st place:   FREE pizza for a year*
  • 2nd place:  FREE pizza for 6 months*
  • 3rd place:  FREE pizza for 3 months*

Not sure you can win?  It’s ok there is a slice of pizza waiting for you at the finish line in addition to your pre-race bag of goodies.  PLUS, if you dine afterwards at the Tomato Bistro, 5% of sales will also be donated to LUNGevity.  This includes all gluten-free runners – their award winning menu includes gluten free pizza!

Register today to support a truly remarkable company and cause.

*Limit 1 large pizza per week