- What's all the fuss over this gluten free crust?
- Let's talk about that.
(funky electronic music)
Good mythical morning.
- Today's episode goes out to all our gluten free peeps.
You deserve good pizza too. - You know who you are.
- Pizza is an inalienable right.
- Yeah it is.
- How do you feel about gluten in pizza?
- I more than tolerate it.
- How do you feel about gluten out of pizza?
- I don't get my hopes up.
- Okay, well, you better get 'em up today
'cause what we're gonna be doing
is we're gonna be tasting
a lot of different gluten free pizzas.
We're gonna be finding out which one is the best
and trying to determine what they're made of
other than gluten.
It's time for Do We Have What It Takes
to Identify Crusts Without Gluten?
Because Let's Face It,
Neither of Us Are Sir Issac Newton.
- We're gonna be tasting six different gluten free
frozen pizzas made of some unique non-gluten ingredients.
And to help us out with our guessing,
we have a word bank of nine options
of non-gluten crusts to choose from.
- Let's see if we can do it.
We came up with a little chant.
- We worked on this.
- [Rhett And Link] Almond, broccoli, cauliflower,
cornmeal, and chicken.
Rice, sweet potato, tapioca, and zucchini.
- It's in alphabetical order.
Okay, we're also gonna be scoring each one
to determine which one is the best,
and since we're having so much gluten free stuff today
whoever wins actually gets to take a bite
out of a good old fashioned gluten pizza.
- Oh.
(upbeat music)
- As you can see, we can't.
- All of these gluten free pizzas
are gonna be brought to us on the patent pending
gluten free paper plate.
- [Link] Okay.
- Oh, let's bring in the first one.
- Ah, okay.
Oh yeah. - Oh.
- Okay.
You know what?
Not bad.
But, I'm also very hungry.
- I'm tasting mostly cheese.
- Yeah, there's so much cheese it brings up my rating,
but it brings down my ability
to tell what crust it is.
- Now, I'll say something for the crust.
It doesn't taste bad.
It doesn't have an overwhelming flavor
that sends it into a certain direction
other than pizza crust,
but it's not very crispy
and it doesn't have a doughy feel to it.
It's lost that doughiness
that the gluten gives the pizza dough.
- On a scale of one to 10,
what are you gonna give this in terms of enjoyment?
- That's not bad, I give it a six.
- I'ma give it a four.
- Wow.
- That may be the top end of my scale, honestly.
I don't know how good this stuff is gonna get.
Okay, so we need to come up--
- [Stevie] Are you ready to guess?
- Almond, broccoli, cauliflower.
- Cornmeal, chicken.
- Rice, sweet potato. - Sweet potato.
- Tapioca, zucchini.
- Are you gonna have to do this every time?
- Okay, I'm ready.
- [Stevie] Three, two, one.
- Cauliflower. - Cauliflower.
- Oh, we agreed!
- Yeah. - Yes, yes, yes.
- [Stevie] Okay, you just tried Vicolo's gluten free
quattro formaggi pizza, made out of cornmeal.
- Oh, cornmeal? (buzzer buzzing)
- Cornmeal and chicken.
Oh, and look at that.
- That wasn't bad.
- It looks like cardboard when you look at it closely.
- Now, they do a cornmeal crust up in Chicago.
You know, in the deep dish?
Sometimes they do the cornmeal crust.
That's good.
(upbeat music)
- Bring in the next one.
I don't know if you heard my chair
but it made a noise that sounded like a cow dying.
Oh, wait a minute.
That's got a bad scent, but it tastes pretty good.
- It's hot.
- I'm trying to separate the crust.
- That crust was so thin.
It was almost like it wasn't there.
- Is there no crust?
There was a lot of pepperoni in that one.
- Is there a thicker part of the crust
that I can get a little bite out of?
I just feel like I got to do that.
I feel like we're not getting enough crust.
- All right, then I got to go in again too.
(chattering teeth)
Oh, are you gone?
What, what, what?
Come on, now.
Hey!
Sleeping on the job.
- That's what we need.
We need a corner bite like that every time.
Mm.
I don't like that.
- Yeah, it was very--
- Three.
- It was very pepperoni forward,
but it wasn't great.
Two.
- Let me see what we got here.
- All right, let's say it without saying
the one that we've eliminated.
- [Rhett And Link] Almond, broccoli, cauliflower,
(Link hums)
chicken, rice, sweet potato, tapioca, zucchini.
- Okay, I got a guess.
I don't feel too strong about it, but.
- [Stevie] Here we go.
- Oh, I actually think I got something.
- [Stevie] Three, two, one.
- Zucchini. - Broccoli.
- Oh, we're both in the green veggie place.
- Yeah, I'm tasting a vegetable.
- Unmask.
- [Stevie] So you just tried
Capello's grain free pepperoni pizza.
The crust is made out of almond flour.
- Oh, yeah, that almond.
The old vegetable almond.
(Rhett laughs)
- Really? - The old green almonds.
It's hard to tell.
It doesn't taste good.
That's a good package though.
Isn't that a good package?
- It makes you think--
- Little top hat.
- Something that's not true.
- Fancy. - That it tastes okay.
- Take it to a party.
(upbeat music)
- There's another episode of Unbox Recipe
over on the Mythical Kitchen channel.
This is when Josh and Nicole
are trying to do a better recipe
than the one that comes on the box of a product,
and this week they're doing Hamburger Helper.
Who can make it better?
Who can help it more?
- That brings back memories.
Also check out their podcast,
A Hot Dog Is A Sandwich,
wherever podcasts are podcasted.
- Let's eat.
I want that corner piece.
- Bring it in.
Okay, I'll go with a corner piece too.
That's a sweet sauce.
This one tastes better.
- Still strange though.
- It tastes better 'cause I wasn't eating the crust,
I was eating everything off the top.
There's an aromatic thing happening.
Is that a spice or is that something in the crust?
- I don't know if it's coming from the crust.
- I think this is pretty decent.
The crust is achieved more crispiness,
which brings it to a five for me.
- I was gonna say give, which is not great,
but it does have a crispiness.
My scale is operating on a different frequency I think.
But what is it?
- What was the T in our acronym?
Tobacco? - Tapioca.
Yeah, tobacco, go with that.
That's your guess.
- It taste a little bit like tobacco.
There's something--
- We already said almond, but we got ...
- Ugh, that crust is nasty.
- We got broccoli, cauliflower.
- Chicken.
- Chicken, that can't be right.
- I mean, a chicken crust?
That's a good idea.
I hope one of these is chicken.
- Chicken, cornmeal. - Rice.
- We already did cornmeal.
Then we've got rice, tapioca.
- Okay, I'm ready to guess.
- Sweet potato and zucchini.
- [Stevie] Three, two, one.
- Sweet potato. - Sweet potato.
- We agreed again, yes!
- Yeah. - Yes, yes, yes!
- [Stevie] All right guys, this was
Udi's gluten free four cheese pizza.
The crust is made with
sweet potato. - Sweet potato!
- Whoa!
- Yeah, 'cause it had a sweet taste to it.
A sweet taste to it.
Udi's. - You know what?
That is cool.
That's cool.
I'm cool with that.
- And we tasted that tangy barbecue chicken,
that's what we did.
- Oh, I did not know.
- You said it was aromatic.
- That's what it was.
- You find barbecue chicken aromatic.
(upbeat music)
- Okay. - Gimme, gimme.
- We guessed one right.
I feel good now.
- That's a thin one.
Sauce is decent.
- That is super crispy.
It's like a cracker.
Like a cracker crust.
- And the crust, you know what?
The crust tastes good.
- The crust tastes like a regular cracker crust.
- Compared to everything else,
this is definitely the best crust.
- Wow.
- Based on that alone, I'm gonna give it a seven.
- I might be going all the way to eight.
I am, I'm doing it.
I'm feeling it.
I'm going all the way to eight for this one.
Again, it's not doughy,
but they embrace the fact that they don't have the gluten
to get the doughy feel
and they went straight for the cracker.
What is it made out of?
- I mean, it definitely can't be chicken.
(Rhett laughs)
(Rhett coughs)
- Oh, are you choking?
All right, that's gonna give me an advantage if he dies.
- [Stevie] You ready to guess?
- I got a guess.
- Okay, yeah.
- [Stevie] Three, two, one.
- Rice. - Rice.
- Yeah. - Yeah.
- [Stevie] This one is a shocker,
because it's Spinato's gluten free pizza
and it's made out of broccoli.
- What? (buzzer buzzing)
- Broccoli?
- There's no broccoli taste in it at all.
- That is crazy.
They done it again.
Spinato's.
- I thought that I would taste it.
I don't know why I'm doing my hands like this
'cause I'm talking about pizza.
- Spinato's.
- I thought that I would have tasted the broccoli,
but I didn't.
I didn't taste the broccoli at all.
- It says, "Trust us, you've never had it this good."
That's true, girl.
I think this was written by a girl.
- I was about to say,
no, it was written by Anthony Spinato.
- You go, girl.
(Rhett laughs)
(upbeat music)
- Okay, give me some more of that stuff.
Oh yeah.
You know how I like it.
- Mm, that's a thick daddy.
That's a thick daddy.
- I just got a bunch of meat.
- Bunch of meat and cheese.
- I didn't taste any crust.
- I'm trying to isolate the crust.
The pepperoni and cheese are decent.
- I mean, I literally got no indication
of any sort of crusty product at all.
- Yeah, it's not there.
- It's not there.
It's absent.
- This is not pizza.
- I like the taste though, but I wouldn't call it ...
I like the taste of what's in my mouth,
but I wouldn't call it crust.
- Yeah, I might give this an eight if this weren't pizza,
but since it's supposed to be pizza I'm gonna give it
a four. - Six.
I'll give it a six,
'cause I do like the way it feels in my mouth.
- I think I know what this is.
- I think it's got to be what we think it is.
- It has to be what it is.
- It's got to be what it is. - Three,
two, one.
- Chicken. - Chicken.
- That's a chicken crust.
That's just chicken.
- [Stevie] Yay, you're right.
It's Real Good Pizza Co's gluten free crust pizza
made with chicken.
- It's just chicken with stuff on top of it.
- You can't really call it pizza, can you?
- Uncured pepperoni.
- They did.
I like their packaging.
This is fun.
But it ain't pizza.
It's just a meat disc.
- It sounds like the kind of thing
I would have invented in high school at like 1:00 A.M.
- Yeah.
What do you think they do, Josh, pound out the chicken?
- [Voice] Yeah, I think it's called chicken parmesan
is the name of the dish.
(Rhett and Link laugh)
- Right, yes.
It's right beneath our nose.
- Yeah, that's exactly what it was.
(upbeat music)
- So what, we got tapioca, cauliflower.
- Rice.
- Rice and zucchini to choose from.
- This is correct.
Yep.
- Or was rice ...
Okay, just feel it to me.
Okay.
Got a different kind of cheese on this.
What was that cheese?
- I'm not into this one.
- The cheese is ...
It's a drier cheese.
What is that, like a ...
- I'm not focusing on the cheese.
The cheese wasn't bad to me.
I'm zeroing in on the crust.
- I don't think it's a bad taste.
Oh. - I don't like that one.
- Yeah, when you get into the crust--
- Three.
Can I have another bite?
'Cause we're tied,
we got to see who's gonna win this thing.
- Well, give me another bite then.
I think I'm giving this a three as well.
- Hm.
- Lot of cheese draped over this crappy crust.
That helps some, but not enough.
- Okay, I'm going out on a limb here for my guess.
- All right, I'm ready.
- [Stevie] Three, two, one.
- Tapioca. - Tapioca.
- Okay, okay, hold on now.
- Oh, hm. - Now--
- We can both be ...
I mean, either one of us can change if we want.
We can also remain the same
and we can both be winners or losers.
- Let's both change.
Now, the broccoli didn't taste anything like broccoli.
This could be zucchini.
- I had it narrowed down to zucchini,
cauliflower, or tapioca.
But I think they wouldn't go with cauliflower
because that's so common.
- I'll change my answer to zucchini
and I'll mean it.
- Okay, I'll stick to tapioca.
- [Stevie] Okay, are you locked in?
- Yeah. - Yes.
- [Stevie] You just tried
Whole Food's 365 everyday value gluten free pizza
and the crust is made with cauliflower.
(Rhett groans) (buzzer buzzing)
- Dang it, we both lose.
- [Stevie] Or you both lose, you both win,
you know, you tied. - Yeah, we both win.
- [Stevie] Well, I mean, the prize is pizza,
so you guys can split a piece of pizza.
- Oh yeah we can. - Yeah.
- Sure we can.
- [Stevie] Your highest ranked--
- What is this?
What is this?
Hold on, what is this?
This is a gluten pizza?
- Why are you covering it up?
- Oh, am I covering it?
(Rhett links)
This is a gluten pizza.
- Trying to keep it to yourself.
What is happening here?
- It's nothing but gluten.
- [Stevie] Doug.
- [Voice] Oh, that's the pizza we made
out of 10 pieces of glue.
Glue-ten pizza.
- You know what?
We are losers.
- [Stevie] Yeah.
Your favorite gluten free pizza
was Spinato's broccoli crust.
- Spinato Anthony, you go girl.
You did it again.
(Link laughs)
We are so, so proud of you.
- I'm also proud of us.
I'm proud of all of us.
- Yeah, there's a lot to be proud of these days.
- Good job guys.
Thank you for subscribing and clicking that bell.
- You know what time it is.
- Hi, I'm Danielle.
- And I'm Daniel.
- And we're from Columbus, Ohio,
and we just watched the
who has the best french fries sauce taste test,
and we just got all the ranch from Wing Stop.
- All of it.
- It's time to spin the Wheel of Mythicality.
- Yeah, that stuff's good Daniel and Danielle.
How many times people say Daniel and Danielle?
- Double D. - Daniel and Danielle.
Click the top link to watch us guess
real or fake pizza slogans on Good Mythical More.
- And to find out where the wheel is gonna land.
- I got it, I got it, I got it.
- [Nicole] Aw.
Aw.
- It's so cute.
- Oh my God. - It is so cute, I love it.
Oh my God.
- You're gonna be such a good mom.
- What?
Why do you always talk about children around me?
What the frick?