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Pizza Fusion
bpmojo Posted at 2008/11/10 9:56pm reply to

bpmojo
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Holy crap, one of these is opening 10 minutes ( I think)  from my parents house in spring (NW houston), TX

all-organic..gluten free options and vegan options including FYH cheese.

http://www.pizzafusion.com/press-room/press-release-detail.aspx?id=49

http://www.pizzafusion.com/menu/what-separates-us/our-gluten-free.aspx

zombiebot Posted at 2008/11/11 9:22am reply to

zombiebot
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yum!
chillingsworth Posted at 2008/11/11 9:24am reply to

chillingsworth
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i used to live near one in florida. it's pretty good but extremely expensive.
bpmojo Posted at 2008/11/17 11:00am reply to

bpmojo
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was looking at website again and their gf crust isan't vegan...LAME

* Our Gluten-Free crust contains the following ingredients: Bean Flour, Rice Flour, Tapioca Flour and Starch, Xantham Gum, Salt, Yeast, Egg, Cider Vinegar, Sugar, Canola Oil, Calcium Propionate.

Jacob Posted at 2008/11/18 4:35pm reply to

Jacob
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>was looking at website again and their gf crust isan't vegan...LAME

Do you know any place in town that has vegan gf crust?
Gabriel Posted at 2008/11/18 10:24pm reply to

Gabriel
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>Do you know any place in town that has vegan gf crust?

VeganGF crust?!!  WTF?
Jacob Posted at 2008/11/18 10:46pm reply to

Jacob
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>\
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>>Do you know any place in town that has vegan gf crust?
>
>VeganGF crust?!!  WTF?

Yeah I've been trying to eat healthier and exercise.  Plus, sometimes normal crust gets boring and vegan gf makes pizza soo much more exciting
jen Posted at 2008/11/19 8:30am reply to

jen
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i got a vegan gf pizza crust from sun harvest awhile back since it was the only crust they had and all's i have to say is blech! :-)  gluten = flavor

here's something i've been wondering, is gluten free any healthier?  if you don't have allergies, is gluten even bad for you?  i have recently bought some wheat free items that were pretty tasty (still had the gluten), but they just substitute with rice flour.  is rice flour better for you?  i've been curious.
Ross Posted at 2008/11/19 8:39am reply to

Ross
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lol @vegangf

i think too much gluten can be tough on your digestive system, not totally sure though. that was one of the things i tried cutting back on when i was having digestive issues
Ripe Tomato Posted at 2008/11/19 6:12pm reply to

Ripe Tomato
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Gluten is just generally hard to digest.  Have you even used gluten flour?  It looks like dry rubber cement when you add liquid.  Talk about gumming up the works.  If you have any kind of digestive problem, you should consider limiting or eliminating gluten from your diet.

Of course, I'm a huge fan of gluten and seitan in general, but I know that I can't eat it very often, or I will feel terrible.

If you don't have any digestive problems, gluten's fine for you, but I would still recommend moderation.  We've completely limited ourselves in terms of grains we eat on a regular basis.  I think this is one of reasons so many people are having food allergies now.  Most people who eat a standard American diet eat only wheat flour, white rice and corn (as a vegetable).  IMO, this is akin to limiting your vegetables to only broccoli, onions and celery.  You'll have a much richer diet if you incorporate other grains and flours to your diet.  

I eat wheat bread, and seitan, but I also like to try out GF foods, and new grains on a regular basis.
bpmojo Posted at 2008/11/19 9:45pm reply to

bpmojo
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I generally eat very gluten lite for pretty the reasons that christina stated. In general if I do have gluten its in a sprouted wheat product (manna, ezekiel products etc.) or another ancient grain (spelt, barley) that contains lesser amounts, although I'm certainly not dogmatic about it. (cough*potlucks*cough)

Seitan while if prepared well is sometimes rather tasty I can def. feel it really sit in my stomach like a gluten bomb so can probably count on my hand the times I've had it this year.

I think wheat isan't as nutritious as other grains (even wheats cousin spelt is better nutritionally IMO) and most people would probably operate better if they reduce or in some cases eliminate gluten from their diets.

Craig? Posted at 2008/11/19 10:32pm reply to

Craig?
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mmmmmm.  gluten.  

tap that gluey shit to my vein, man!
Gabriel Posted at 2008/11/19 10:52pm reply to

Gabriel
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Mmm.....I can eat a whole block of wheatmeat! YUMMMM....
Gabriel Posted at 2008/11/19 10:52pm reply to

Gabriel
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Still waiting for John to enter this thread and say, "VeganGF!!!"
jen Posted at 2008/11/20 8:52am reply to

jen
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yeah, i actually have a pretty sensative stomach at times, but have never had a problem digesting seitan.  i shall thank the vegan gods for that;-) i guess i really don't eat much of it because i only get the ambition to make a batch about once every six months (although, now with wfm having it my consumption will likely go up).  i do, however, think (after reading what ben and christina have written) it might be a good idea for me to pick up some different flours to use.  the rice flour really tastes just as good to me as the wheat flour and i like spelt too, so no reason to limit myself, i suppose.
Jacob Posted at 2008/11/20 10:13am reply to

Jacob
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I used to eat seitan all the time, but not as much anymore.  I know a lot of people in this group use it as the vegan ace up their sleeve when cooking.  I guess I should try making it again sometime.  I still need to try making the General Tao's Seitan.
mattabo71 Posted at 2008/11/20 2:50pm reply to

mattabo71
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Okay - this is related - really.
I was always confused by the term: "Ancient Grains" until I learned that the grains that people most often have allergies to are relatively new to the human diet. Grains like corn and wheat are not in their natural form -- they have been fucked with over the years and made to be huge compared to their original form. Y'know baby corn? - that's what all corn looked like when white folks first landed on the continent. The wheat germ was also much smaller - but people decided to make these major food crops, and so they cross-bred them until they could get larger yields.
So grains like Amaranth, spelt, and Quinoa are considered ancient grains b/c they have been consumed in their unaltered state for centuries - and that is also probably why humans have adapted to digest them better.
Fascinating, ain't it?
Jacob Posted at 2008/11/20 2:54pm reply to

Jacob
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Thanks for the history lesson Matt ;-)
Gabriel Posted at 2008/11/20 10:44pm reply to

Gabriel
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>I used to eat seitan all the time, but not as much anymore.  I know a lot of people in this group use it as the vegan ace up their sleeve when cooking.  I guess I should try making it again sometime.  I still need to try making the General Tao's Seitan.

It's funny, but I'm pretty certain that whoever posted that recipe on VegWeb made a mistake and typed General Tao instead of General Tso, and now that's become the name of this recipe not just in VRA but anywhere else that it's been shared.  There's a certain irony in the name "General Tao" that makes me laugh.
bpmojo Posted at 2008/12/17 12:23am reply to

bpmojo
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so this was pretty good. 16 dollars for one pizza though. Only some of their indegreients are organic.  good thing my parents paid .
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