When I told a dear friend yesterday that I would be writing about Amy’s Kitchen Pizza this week, she was so excited and so happy. She sounded happy for me too. It’s because her and her husband were the ones who introduced me to their pizzas a few years ago.
I must thank them so much. Even though Amy’s is now all over the place, and gluten and vegan pizza and food alternatives are all over the place. They still get credit for opening my eyes and expanding my food horizons.
Personally for me, I can’t keep eating all this pizza at this rate. I can’t speak for anyone else. My stomach has gotten some ill affects over the past couple of years with all this exposure to cheese, bread, and sauce. I’d say the first two have really done a number on me. Thankfully, I have pizza to share with friends, share with family, give it to those in need, or save it for later. Sometimes I feel I have no choice but to let it go to waste. But I try to limit that if at all possible.
I had every intent of doing a couple of frozen pies this week. The weather has been gloomy, rainy, and starting to feel more like fall, here in Maryland. This leads to days where you don’t want to cook, don’t want to leave the house, and don’t want to do anything.
Instead of grabbing some standard pies (here is my frozen za history), I felt inspired to go the gluten free route. Simple eating doesn’t have to be unhealthy, yet can still be timely.
So when I went my local supermarket yesterday, I perused the gluten free pizza aisle and was reminded of Amy’s. I’ve had other brands thanks to my friends, but Amy’s was the first. And you’ve got to give love to what got you here and what resonates the most.
I deliberately went with rice crust based pies for both. I love the way it tastes and just wanted a reminder of how it compares to your standard wheat crusts. It’s a more than viable alternative to those with gluten allergies.
First up is the Cheese. It’s exactly what you want from a cheese pizza, with the different crust. I was in a good mood throughout the pizza prepping process (I know, so challenging, heat and serve haha), so I just had this feeling these pies would turn out great.
The way the cheese melted into the crust was gorgeous. I don’t know if pictures will do this thing justice. I cut them up into slices, and while I enjoyed this, I will definitely be saving some for seconds. That rice crust is fantastic. I want more of this in my life. And that house-made tomato sauce, tastes just like home.
Speaking of wanting more, I had to do two of these.
The Gluten Free and Dairy Free Pesto warmed my heart. The way this thing melted from pre heat to afterwards was such a joy. I almost forgot this was dairy free. As much as I loved the cheese, this was one was just that masterful. I would be lying if I didn’t say it was the house-made pesto (my love for pesto can be found here) that did it. It’s tremendous, but so are these tomatoes. I love the broccoli too, but those tomatoes sealed the deal for me. I’m a bigger fan than ever.
And yes I felt much better after having these pies than anything I’ve had recently.
And at $8-10, you’re getting a deal for these pizzas.
Since they have so many pizza pies to try, I hope to do this again. As the weather gets colder, there may be more opportunities to try some for frozen pizzas, which should not be discounted. I’ve had pizzas from the frozen aisle that match or surpassed many pizzas I’ve had at pizzerias.
You don’t have to find be gluten or dairy free to enjoy what Amy’s has to offer. I’m all for trying different foods, with different ingredients and especially wholesome ones made from love. There’s a soul behind this and if you’ve had any of their foods or pizzas, then you know what I’m talking about.
Sometimes you just know when something comes from a place that’s bigger than us.
I look forward to the next opportunity to try something about from Amy’s, and maybe share it with you here.
In the meantime, stay healthy and peace be with you.