It all started with a Gut Feeling It was suggested I go off of wheat and see how I feel, well eating gluten free ingredients is not what I wanted for my health. What I found was I was not wheat sensitive , I was sensitive to the Pesticides in the wheat. (16 of them) As a baker by trade, I wanted to make a dough that would help me and others. I began research immediately and it took me into areas of the food world that I had never been. I purchased an 80 qt. mixer, named her Helga, and we began perfecting what I already knew about dough. Helga and I worked for several weeks making batches of dough and I sourced products from everywhere possible to make a perfect 100% clean, plant-based, organic pizza dough. But, I wanted more from a dough than just clean and organic. I wanted to provide dough that could last longer in the fridge, that could take the heat without burning to a crisp, and could be boiled, fried, baked and grilled. I wanted dough that could be used every day so you would feel good every day. Thus, Feel Good Dough was finally born in Cleveland! Feel Good Dough has continued to grow and expand across the country. I have even developed a plant-based, clean eating, organic chocolate dough! What's life without chocolate? It is my greatest pleasure knowing that I am helping this world eat good, and feel good at the same time. -Terry Thomsen Founder of Feel Good Dough