Todd Neizgodzki

Family outdoor enthusiast and pizza-eating connoisseur. I have been eating Spinato's pizza in their family restaurants for 38 years. Ten years ago many guests had to stop eating our pizza and pasta in our restaurants due to learning of their allergen to wheat. We did not want to lose those guests so we create our own gluten-free pizza. The guests were so elated they asked us to make this for retail. Since then we have evolved from a traditional gluten-free pizza to a plant-powered gluten-free pizza. Due to the changing food tribes, we recently launched our better-for-you broccoli crust pizzas. The crust is filled with powerful phytonutrients that come from broccoli and it surprises even the pickiest of eaters. Our goal has always been to make the BEST frozen pizza on the plant and I hope you will agree. Join me on Friday as we talk about the science of cooking pizza, the benefits of broccoli, FAMILY FUN, and how to take broccoli crust and turn it into mouthwatering creations.