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Gluten Free Pizza


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#1 keeponsingin

 
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Posted 27 February 2013 - 01:23 PM

I have a [school] club event tonight, and we're having pizza, but I'm gluten free, so I can't eat it, so I was just planning on bringing my own so I won't feel completely left out, or super tempted to eat the pizza. 

Frozen pizza is obviously the easiest, so I was thinking about maybe getting that. I tried the Glutino brand crusts once, and they're really nasty...are the premade pizzas any better? Or other brands that are good?

 

Thanks!


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#2 pricklypear1971

 
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Posted 27 February 2013 - 01:29 PM

If you can find it, Against The Grain makes a very good premade pizza and also a plain pizza crust. I find it at a natural foods market. I think I've seen a premade pizza of theirs at Whole Foods...but can't be sure.


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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
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Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#3 keeponsingin

 
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Posted 27 February 2013 - 01:34 PM

Is is a thick or a thin crust? I ask because I like thicker crusts. But thanks for the suggestion! I really appreciate it!

 

I don't know if you're familiar with Wegmans, but it's a very large, NY-founded grocery store that carries everything...they've got a HUGE gluten free section, including frozen items! They also have sections dedicated to Asian foods and other ethnic foods. It's awesome! I know this is getting to be sort of a rant...but where I grew up/am from, we have a Wegmans (and thankfully there's one about 10 minutes from where I go to school as well), and tons of people who go to my school never knew the joy of Wegmans until coming here...and they always wonder what the big deal about it is...until they go! LOL.


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#4 pricklypear1971

 
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Posted 27 February 2013 - 02:29 PM

Is is a thick or a thin crust? I ask because I like thicker crusts. But thanks for the suggestion! I really appreciate it!

I don't know if you're familiar with Wegmans, but it's a very large, NY-founded grocery store that carries everything...they've got a HUGE gluten free section, including frozen items! They also have sections dedicated to Asian foods and other ethnic foods. It's awesome! I know this is getting to be sort of a rant...but where I grew up/am from, we have a Wegmans (and thankfully there's one about 10 minutes from where I go to school as well), and tons of people who go to my school never knew the joy of Wegmans until coming here...and they always wonder what the big deal about it is...until they go! LOL.


It's sort of in the middle. The texture and taste are very different than others.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#5 keeponsingin

 
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Posted 27 February 2013 - 02:36 PM

How so?


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#6 pricklypear1971

 
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Posted 27 February 2013 - 05:14 PM

How so?


It's flaky and has more flavor. I don't want to say "like their French bread" but if you've had it you'll recognize it. It's just different. Not soggy.
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#7 keeponsingin

 
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Posted 27 February 2013 - 05:18 PM

Hmm...I will definitely have to try it. I looked for it at the store tonight and didn't see it even though the site said it was there...so I just ended up making my own using the Wegmans gluten free baking mix which is AWESOME stuff! 


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#8 pricklypear1971

 
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Posted 27 February 2013 - 06:06 PM

I like thin, crunchy crusts. I actually figured out you can make one using most gluten-free pizza dough recipes by putting in less liquid. Duh!
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Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.
Hashimoto's DX 2005.
Gluten-Free since 6/2011.
DH (and therefore Celiac) dx from ND
.
Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

#9 keeponsingin

 
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Posted 27 February 2013 - 07:19 PM

I'm really not a fan of thin crusts...I don't like them super thick though, I mean, not like deep dish or anything, but a bit bigger. Probably because I don't actually like crust. Before going gluten-free, I would always tear the pizza off across the crust and give it to one of my siblings. Either that or only eat the soft, more doughy inside of the crust and leave the harder, crispier outside.

 

What I've found to be the easiest way to bake gluten free is to use the Wegmans gluten free baking mix. In most recipes, you can just use it just like regular wheat flour, the same amount and everything, just a straight substitute. 

 

Here's the ingredient list as per the Wegmans website:

 

Potato Starch, Cornstarch, Brown Rice Flour, Tapioca Starch, Sorghum Flour, Whole Grain Corn Flour, Evaporated Cane Syrup, Baking Powder (Cornstarch, Sodium Bicarbonate, Sodium Aluminum Phosphate, Calcium Sulfate, Monocalcium Phosphate), Sea Salt, Xanthan Gum, Soy Flour. 

 

So far with it, I've made many things: Scones, cookies, pancakes, curry, and now, pizza. It's so ridiculously easy to use, even when using a "regular" recipe that calls for "regular" flour...and the taste and texture is spot on! It is a bit more, grainy I guess I would say than wheat flour, but other than that, it's just about perfect. 


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