Being gluten-free and vegan in Las Vegas just got easier.
Pinky’s Up Gluten-Free Pizza Crust wasn’t necessarily Melissa Taubman’s plan when she first discovered a gluten intolerance from Hashimoto’s disease … but necessity is the mother of invention and Taubman needed to alter her and her family’s diet after the diagnosis.
For the Las Vegas resident, it seemed pretty doable ... except when it came to pizza night. So, after keeping a gluten-free house for nearly a decade, Taubman mastered pizza night and developed Pinky’s Up Gluten-Free Pizza Crusts and now she’s bringing her crusts to homes throughout the Valley so they, too, can have a tasty gluten-free pizza night.
“I developed Pinky’s Up Gluten-Free Pizza Crust because I was tired of eating tasteless cardboard pizza crusts,” says Taubman. “My family tried so many, but I decided to make my own with the same taste, texture and chew as a regular wheat crust.”
It’s hard to tell that her dough is gluten-free. It’s crispy on the outside, soft in the middle, with a great rise and air. Unlike other gluten-free doughs, this one didn’t go “crunchy” even after being left out for a few minutes.
Debuting in 2019, Pinky’s has appeared at this year’s VegFest, the Vegan Village and Market in the Alley where not only were the crusts available for purchase, but also entire pizzas, toppings and all. Taubman’s perfected pies like the Jalapeño Popper and Merciful Cheeseburger (which were hits at the Vegas events), but her main goal isn’t to emerge as a leader in pizzas. Rather, Taubman wants her gluten-free crusts to become a household name.
“Pinky’s Up GF is vegan, gluten-, soy-, corn-, egg and dairy-free and made with clean, non-GMO, organic ingredients,” she says. “I wanted the best for my family knowing I could distribute this nationwide and then globally. But I wanted to start in Henderson first.”
Keep your eye open for Pinky’s Up Gluten Free Crust at local markets, future popups, and your favorite pizza shop. To order party packs, one time orders, monthly subscriptions, as well as wholesale, visit Pinky’s Up site.
Kathryn Hartwig is a senior writer for Vegans, Baby. She decided to go vegan almost eight years ago while searching for the perfect diet to compliment her role as a professional dancer. After experimenting with multitudes of fads, she finally found a lifestyle that turned out to be so much more than just a diet. She settled in Vegas with her husband/photographer Daniel, and puppy, Layla, after traveling the world on cruise ships and living in New York City. The family recently welcomed the birth of their first child, a true vegan baby.