Eat:
My Tomato Pie
3085 Sheridan Drive
Amherst, NY
Walking in, nothing really pops out at first— there’s the usual table setup, with a bar in the front, a hostess right at the door. But something feels right—the décor and details, with wallpaper mimicking filled kitchen shelves, leather booths bringing you back to a ’50s diner or an old family dining room. Minus the out-of-context music, My Tomato Pie is an inviting, unique experience.
The service is unbeatable. The staff is friendly and a server is there to take your drink order within seconds of sitting down, offering you everything from imported Italian wine and beer to soda and juice. If you’re torn between two mouthwatering menu items, no worries, because the friendly staff is always willing to give you advice about their favorite dish in the house.
The wait time was nothing to complain about and worth every second. The restaurant offers salads made with the freshest greens, homemade specialty pizzas and desserts, pastas and calzones, sandwiches ranging from pitas to panini to wraps, and make-your-own gluten-free pizza. They offer over 30 toppings for your pizza, tailored to whatever kind of pizza your palate is craving.
The pricing is reasonable, especially for such a great meal, ranging from $7 to $15, typical of a casual dining establishment.
My Tomato Pie is well worth the short trip from home or campus, discovering why its been called “Buffalo’s Best Pizza.” And if you don’t feel like leaving your house and missing the new episode of “Jersey Shore,” making gluten-free pizza at home is simple, easy and delicious.
Learn:
Gluten-free food is not another weight loss frenzy, but food for those with an intolerance to most wheat-containing foods or those suffering from celiac disease, an autoimmune disorder that causes an inflammatory reaction in the small intestine upon eating foods containing gluten.
Gluten is a type of protein found in rice, wheat and barley, but not in things like corn, oats, quinoa, wild rice, and buckwheat. Gluten can be removed from wheat flour, resulting in wheat starch.
Don’t go on a gluten free diet because you think it’s healthier. In fact, gluten-free foods are often deprived of vital nutrients, which are often added to enriched wheat flour. Gluten-free products were created to address the needs of individuals suffering from a wheat allergy or celiac disease. The disease’s inflammatory reaction to gluten can damage the small intestine and prevent proper absorption of vitamins and nutrients. Symptoms of celiac disease include diarrhea, nausea, vomiting, unexplained weight loss, fatigue, and anemia. If you think you may have celiac disease, contact your doctor to get a proper diagnosis.
Before you cut gluten from your diet, there are a few things you should know:
Going “gluten-free” often means adding foods to your diet. Because enriched wheat flour provides us with many nutrients, gluten-free diets often require you to supplement these deficiencies by eating more fruits and vegetables. If you aren’t into fresh produce, you could be causing yourself more harm in the long run.
It’s expensive and isn’t the tastiest thing you’ll eat. If you ask someone who eats a gluten-free diet, they will most likely tell you that unless you have to go gluten-free, don’t do it. Gluten-free breads are not as chewy as regular bread and gluten-free pasta has a very gummy consistency compared to regular pasta. Be prepared to spend double what you would on regular bread and pasta, too.
Make:
Gluten-free pizza
Ingredients needed:
1—package Bob’s Red Mill gluten-free pizza crust mix
1—3/4 cup warm water
2 eggs
2—tbsp olive oil
1—packet of yeast (included with the pizza crust mix)
Toppings:
1—2-cup package of shredded pizza cheese
1—15 oz. can of gluten-free pizza sauce (like Contadina or Classico)
1—package of Margherita sliced pepperoni
Grated Parmesan
Red pepper flakes
Toppings of your choice
Directions:
In a large mixing bowl, combine the warm water and yeast. Slowly blend in the eggs, one at a time, and the olive oil, using a whisk to beat it briefly. Add the pizza mix and use a beater to beat on medium speed for about one minute. Cover and allow the dough to rise for 20 minutes.
Preheat oven to 425 degrees. Roll the dough into the desired shape and size to fit a greased pan, and bake for seven to nine minutes without toppings. Remove from the oven. Spread the desired amount of sauce on the crust and top with cheese and pepperoni (as well as any additional toppings). Place the pizza back in the oven and bake for an additional 12 to 15 minutes or until crust and/or cheese begins to turn golden brown.
Remove it from the oven and allow it to cool. Sprinkle with grated Parmesan and red pepper flakes for taste. Enjoy!
Review and recipe by Joshua Bach.
Nutrition information by Elizabeth Caruso.
I have to say I am somewhat confused as to why precious space in this “newly revitalized” magazine is being used on a topic that affects so few people at UB. I am also taken aback at the lack of references and incorrect information used in the article.
My biggest concern is that rice is listed as a substance containing gluten. Rice is most definitely gluten free. In fact, oats were the grain in question for many years among the Celiac’s community. The statement that gluten can be removed from wheat is one that I have never heard, so I cannot confirm or deny this, but the lack of references makes me wonder where these seemingly outlandish statements came from. If a source had been listed I would have been interested to see this new information first hand. As a person suffering from Celiac’s Disease I wish you included some first hand experiences with a gluten free diet. Someone going to a restaurant and eating one gluten free meal can in no way understand what a lifestyle altering change is made when forced into this diet. I would like to add that more often than not, gluten is found in new places, thus limiting the diet even more. Things like straws, soda fountains, envelope adhesive, prepared hamburgers, cheese, gum, spice compounds, soup, and chips have gluten in them and make everyday life very difficult. Also, I am not sure about the recipe posted here, but I have made GF pizza many times and it is always a challenging mess that should probably not be attempted by anyone who wants to keep their sanity and/or love of pizza. There have been many advancements in the area of GF products and it would have been nice to outline those new options (and to consult with a person on a GF diet to add a true perspective.) Take a look at Betty Crocker’s recently introduced line of GF baking mixes, nearly all of the Chex varieties and many other products carrying a GF label. As, for a restaurant that embraces the GF diet, Merge is the only place to go. Several area pizza chains would have you think they cater to the GF community, but all they do is defrost a frozen GF pizza and sell it for an arm and a leg. Merge makes everything from scratch and they work to make their menu as close to comprehensively GF as possible. I would just like to reiterate my biggest concern RICE DOES NOT CONTAIN GLUTEN (WILD OR WHITE/BROWN). (Rice mixes with flavoring may contain gluten but that is something added to the regular rice) Once again this diet is not some fun fad to follow, but a set of serious diet limitations. There is research going on to see if there is a way to introduce the missing enzyme that breaks down gluten into people with Celiac’s. This is a very interesting topic that would have made for an interesting element. I appreciate you taking my comments into consideration, and hope I have provided you with some insight into the GF world.
Jenn, thanks for your reply. We realized about the rice mistake after we went to print. Believe it or not, part of the article was written by someone who is limited to a gluten-free diet. He was very pleased with the pizza at My Tomato Pie, and he actually made the recipe at home. As far as I know, he didn’t have much difficulty with it. Thank you again for your comments, and I encourage you to keep reading.
Super article
There’s nothing like being lean. In today’s America, we really need toworkout more often and throw off our unhealthy diet habits. It’s not difficult. You only need to stick to a diet program and continue until you reach your goals.
Thank you very much for sharing this with your us.
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