Hmmmm....well I absolutely love that pizza! I have only been on a gluten free diet for 9 months, but I don't have a reaction to it at all! We use the plain cheese rice one and we doctor it up as it quite bland. We add red and yellow peppers, sun dried tomatoes, onions, and chicken breast to the top. I couldn't live without the stuff-in fact we had it last night for dinner. I only have it every couple of weeks, but have never had a problem like I do the next day after accidental gluten ingestion. It makes me feel not so deprived :)

Well, I have to admit that I do end up eating the whole thing by myself. And I though I am maybe be sort of lactose intolerant...milk/ cheese by themselves don't give me any pain or swelling, or etc etc. And since I do typically add my own ingredients too...well, there are variables. Ill post my homemade dough recipe. (from one of the books I think.) It's fantastic..

My family of 5 is all Celiac and we are all very reactive. We eat this pizza (cheese and spinach) at least once a week and we all love it and have never gotten sick. We do doctor them up but so far, none of us have gotten ill.

Before my partner and I were both diagnosed with celiac disease, we never liked frozen boxed pizza, and that didn't change after the diagnosis! We have tried Amy's rice crust pizza and dislike the taste and just make our own crust at home as it's very easy to do. We both have relatively the same sensitivity level, and I actually get the dermatitis herpetaformis rash, but we seem to not be bothered by any 'facility' cross contamination, and neither of us had a reaction to the Amy's pizza, and we've tried it twice. Gillian's also makes frozen pizza dough that comes in a ball that you thaw and roll out. Not as good as homemade in our opinion, but better than Amy's, and great when you are in a hurry.

Although rice and potato are permitted on the Gluten Free diet, some people cannot digest them very well. That's why I have to adhere to the SCD which is gluten free.

I make my pizza crust at home with egg, ALMOND flour (which is just finely ground skinless blanched almonds) olive oil and basil and oregano. I sometimes add true Italian Parmigano Regiano cheese (on the SCD we use dairy that is aged and has added bacterial cultures so the lactose gets consumed) People with a true casein intolerance avoid the dairy which is not mandatory on SCD. The casein does get denatured in our homemade yogurt. The casein molecule experiences a change in it's dimension.

I cannot use Bob's Red Mill Almond flour as it is ground on machines that process grain as well. Even though the machines are cleaned and the first fifty pounds of almond flour discarded, I still react.


Pizza can also be homemade with a hamburger crust.

I am 42 and used to have a cast iron stomach. I was diagnosed as celiac a year and a half ago, and not given ANY direction or support by my doctor. Up until a week ago I had no idea how to get help, and didn't slow down my chaotic life to research and just went with what I found on the computer at GNC 2 years ago, which helped me figure out that there was an allergy in the first place. The info index at GNC said that a gluten allergy included rice, potatoes, corn, peas, beans and legumes, as well as wheat -ANYTHING that can be used to thicken. All of these give me pain, and exhaust me. I have found that the shorter grain the rice, the more pain it gives me, and the more immediate the reaction is also. A couple of weeks ago, my neighbors blessed me with installing a wireless internet card so I could use their internet, as I'm quite strapped for funds, and I've been researching nightly since. Through the celiac sites I have discovered, I have been hit with the seriousness of the situation, and have learned there's this 'initial recovery period' everyone refers to, and have no sure idea how long it's supposed to last, how I am supposed to eat for optimal results, or any of the like. I assume its a 'back off' period where you are extremely kind to your intestine so it can rest, and then you can reintroduce allowed carbs. I hope I am right in assuming that since it takes 30 days to detox from gluten, that this period is supposed to last at least that long. I have just found a good store here in Salt Lake City that is a gluten free store, called Against The Grain, but since I am reactive to all the 'allowed' foods, I'm a little timid about trying any of them. I have found that other celiacs also report that they cannot digest sugars properly, have a skin rash that doctors have said is a yeast infection in their skin, both, I have as well, and thought the internet, have discovered why the medication the doctor prescribed for the skin rash isn't working...it contains gluten! As a matter of fact, half of the medications I have in the cabinet contain gluten. No wonder I have gotten progressively ill over the years to the point of disability. I love to cook, and now have a lot of questions about all the chemicals, preservative and processing terms on the food packaging & seasonings. What changes these cause in the foods that would otherwise be gluten free.

I have had the same problem with other gluten-free Amy's products -- even the non dairy varieties. As soon as I eat them I get sick. I have heard that some celiacs are also sensitive to soy and the symptoms are similar...

I'm a 25 year old, and like you Pete I have yet to be diagnosed. I have not yet tried the Amy's Gluten-free pizza, but I have it in the freezer and I'm likely going to try it next week. I really don't know what will happen as right now I'm just in the testing stage as its only for me been almost 2 weeks on a gluten-free diet, but I believe you when you say you got a reaction, but then I'm also thinking maybe there is 'hidden' ingredients within the pizza itself, even thogh it does clearly say GLUTEN-FREE. Anyways take care and god bless
-Sarah.JS

I haven't had any problems with Amy's products, love them! however I am only gluten intolerant, I have no problems with lactose or soy.

I tried Amy's pizza as well, while it tasted delicious, it made me very sick, my stomach and abdomen swelled so badly thought it was going to pop. Won't be eating Amy's products again.

The label notes that it is made in a factory that processes wheat products. I too have gotten sick the few times I have had it so I am betting on cross contamination.