I’ve recently discovered Red Brick Pizza. They have amazing gluten-free pizza. It’s quite a luxury to go to a pizza parlor and have a real, wood-fired pizza straight out of the oven. I have watched them like a hawk every time I have been and they take so many precautions when preparing a gluten-free pizza (I would also recommend going for a very early lunch when they first open to avoid further cross contamination risks). Every employee I have interacted with has known exactly what ‘gluten-free’ is and what is and isn’t safe on their menu (in extreme detail; I was very impressed). So far my favorites
only pizzas I’ve tried are the Hawaiian (the addition of cashews is quite amazing) and the Prosciutto, Mushrooms and Arugula (a drizzle of balsamic and a dash of red pepper flakes; fantastic). Unfortunately, the closest restaurant is 35 miles away, which means I only get to go on the rare Target trip I make (yes, our closest Target is also 35 miles away, I live in a desolate hole), but between Target and pizza, it makes any trip almost as exciting as going to Disneyland.
As amazing as the pizzas are, and they are fantastic, I have absolutely fallen in love with the Veggie Proteina Salad. I never could have dreamed up a more perfect salad, but lucky I don’t have to try anymore, Red Brick has figured it out for me.
From the Red Brick Pizza website:
napa mix, artichoke hearts, red & green peppers, mushrooms, onions, kalamata olives, garbanzo beans, kidney beans, black beans, corn, tomatoes, mozzarella, croutons, choice of dressing
Obviously to make it gluten-free, don’t get the croutons. I also leave off the corn, but keep everything else. The salad is so flavorful and so delicious and so easy to make at home, so that’s exactly what I did. I’ve made it at home several times now and every time it’s been fantastic. At the restaurant, I’ve only tried the salad with balsamic vinaigrette, but at home I’ve tried it both with balsamic and ranch dressing. I really can’t decide which is better. Unfortunately in the pictured version here, I forgot to add the cheese, it definitely wasn’t missed. I have to say that in my homemade version I usually use Monterey jack or white cheddar. I just find them tastier, but the cheese isn’t needed at all.
A little more on Red Brick. They also have gluten-free beer and ciders on tap. There are also gluten-free dessert options as well. Gelato and gelato truffles seem to be the main gluten-free dessert options, but last time I went they also offered gluten-free ice cream sandwiches made with GF chocolate chip cookies and gelato. They all look amazing, but between salad and pizza and dessert, I have to prioritize and pizza always wins in my book.
Veggie Protenia Salad
- MIx of cabbage and lettuce (I used green cabbage and romaine lettuce)
- 1 can garbanzo beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 red onion, sliced
- 1/2 cup kalamata olives, sliced
- 1/2 cup marinated artichoke hearts, chopped
- 8-10 button mushrooms, cleaned and sliced
- 1 large tomato (or a pint of cherry tomatoes), diced
- 1/2 cup shredded cheese (optional) (recommend white cheddar or monterey jack)
- choice of dressing (recommend balsamic vinaigrette or ranch)
- Place cabbage and lettuce in a large bowl.
- Add in all other ingredients but dressing.
- Toss to mix together.
- Add dressing of choice and toss again to coat.
- Serve immediately.