Theme: Pizza Night
Date: March 28
Location: JWU Providence, Harborside Campus
About every other week we hold a Sans Gluten meeting and this one was dedicated to pizza. We used one standardized recipe with four different flour blends plus we made an additional crust for those celebrating the holiday (unleavened pizza crust). We wanted everyone to be able to enjoy the pizza so the unleavened pizza was also made dairy free (for a dairy allergy). The toppings included pepperoni, fresh mozzarella, Parmesan cheese, red, yellow, and orange peppers, mushrooms, caramelized onions, fresh basil, and tomato sauce. Below are some photos taken by our lovely club photographer Maria. Each recipe made two pizza crusts – one half of one of each of the crusts was intentionally left plain so the students could taste the cooked crust by its self. The students then topped the remaining 1 1/2 crusts with whichever toppings they decided…mine had mushrooms, peppers, mozzarella, caramelized onions, pepperoni, and fresh basil – aka, the works! Overall I think they came out pretty delicious. I tend to enjoy my crusts a bit thinner but that can be achieved with using any of these doughs.
Vice President, Sans Gluten JWU Providence