Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Domino's (And Some Other Pizzerias)
0

16 posts in this topic

Before going gluten-free, my favourite food was pizza.  The best place for pizza, in my opinion, is Domino's.  As their prices are so fair I thought they would never have a gluten free pizza crust and never looked into.

 

 Last night I got a craving for pizza and decided to look into Domino's to see what gluten-free options, if any, they had.  I was EXTREMELY surprised to see that they, in fact, DO have a gluten free crust.  I, of course, ordered the pizza and hoped that it was better quality than other pizza crusts I had. I have found that with each wheat free crust, the quality is never up to my standards and generally kind of gross.  

 

When I opened the pizza box to reveal what used to be the best thing to eat I was instantly in love.  It actually looked like a real pizza.  There is no crust with this, which didn't faze me as I don't even like crust.  Once I took the first bite, my mouth felt like it had met an old friend.  This is by far the BEST gluten free pizza I have EVER had.

 

I will mention, like most restaurants that are chain, the staff is not much educated on the effects of wheat and they do some "guessing" with their other food.  The woman tried to tell me that the breaded chicken was gluten-free, I kindly disagreed.  Make sure you ask them to read the list of safe toppings as their chicken has wheat but pepperoni does not.  I strongly suggest giving this a try!

0

Share this post


Link to post
Share on other sites


Ads by Google:

I strongly suggest not, unless one likes playing reaction roulette !

1

Share this post


Link to post
Share on other sites

The actual "pan" that the pizza is cooked on is not something that could ever be cleaned thoroughly of gluten. The same ones are used for all pizzas and are not cleaned in between. The gluten free and gluten pizzas are prepped on the same surface. The toppings come from the same containers, the same cook will usually do everything, especially at peak times of day. That means stretching the gluten dough, saucing it, and topping all the pizzas, which means putting their hands into the bins of toppings. The same toppings they will put on your pizza. There is no hand washing in between. There is nothing gluten free about any of their pizzas.

 

As a matter of fact, if you read the FAQs on the Domino's website under gluten exposure you will see a disclaimer saying that celiacs should not eat their pizza.

1

Share this post


Link to post
Share on other sites

I wouldn't eat their pizza either for all the same reasons. check into local pizza places. I found one locally that has a separate oven, separate utensils, pans, toppings, everything. and the gluten-free area is way in the back of the pizza place.

 

Unfortunately, I have since been diagnosed with dairy allergy, so it kind of took the fun out of the place.

0

Share this post


Link to post
Share on other sites

Hate to be the bearer of bad news here...but....they prepare everything right along side of and with the gluten pizzas.  They may have a gluten-free crust but the preparation and handling makes it no longer gluten-free.  I wouldn't.  

0

Share this post


Link to post
Share on other sites




I have eaten it and didn't notice anything adverse, but I now know that I was not yet totally gluten-free at that time due to my herbal tea having gluten in it (surprise!). Our store is smaller though and we were not ordering at a busy time. The crust was very good. I'm just not sure I'd have such a positive experience now that I have been "actually" gluten-free for a while.

 

We went to a different pizza place today that has gluten-free crust with a dedicated pan, peel, cutter, etc. and I asked them to take my toppings from new containers. It's a shared oven but that's it.

0

Share this post


Link to post
Share on other sites

If you guys have a Zpizza near you, you should try it. It's to DIE for! and they have vegan cheeses too for you guys with dairy intolerances too! A little pricy but soooo worth it! If you sign up for their Ztribe mailing letter they send you coupons -- one of them being $5 off of your first order. And on your birthday they send you a buy one get one free personal pizza coupon. (And they are super careful with cross contamination!)

0

Share this post


Link to post
Share on other sites

The actual "pan" that the pizza is cooked on is not something that could ever be cleaned thoroughly of gluten. The same ones are used for all pizzas and are not cleaned in between. The gluten free and gluten pizzas are prepped on the same surface. The toppings come from the same containers, the same cook will usually do everything, especially at peak times of day. That means stretching the gluten dough, saucing it, and topping all the pizzas, which means putting their hands into the bins of toppings. The same toppings they will put on your pizza. There is no hand washing in between. There is nothing gluten free about any of their pizzas.

 

As a matter of fact, if you read the FAQs on the Domino's website under gluten exposure you will see a disclaimer saying that celiacs should not eat their pizza.

Generally when a restaurant has a gluten free crust it is already on a pan from the manufacturer of the crust.  This would be something that you can confirm.  Also, like most fast food places, there are people with certain areas of production.  Workers who make dough would not likely be putting the toppings on the pizza.
0

Share this post


Link to post
Share on other sites

Generally when a restaurant has a gluten free crust it is already on a pan from the manufacturer of the crust. This would be something that you can confirm. Also, like most fast food places, there are people with certain areas of production. Workers who make dough would not likely be putting the toppings on the pizza.

You do know that Dominos came out and said that the gluten-free pizza was not meant for people with Celiac disease?

YOU are the one promoting this, don't you know if its on its own pan or not?

0

Share this post


Link to post
Share on other sites

I used to work in a Domino's, and I have spoken to more than one local store about it. The same screens are used for the gluten and non gluten pizzas and are not cleaned in between, and as a matter of fact are of a type that are not capable of being cleaned in a way that would be safe to prevent CC. Also, no one in Domino's "makes" dough as the dough for gluten pizzas arrives refrigerated in balls. But, the people who stretch that dough on a corn meal surface then sauce the pizza (touching the pizza with the sauce ladle and putting it back in the bin, and using the same one on the gluten-free pizzas) then put their hands in the toppings on the line, the same line used to get toppings for the gluten-free pizzas. This is all stated right on their website, and they are quite forthcoming with this info if you talk to someone in the store.

 

Also, directly from their website, copy and pasted: (I have bolded what is important)

Gluten is present in Domino's Hand Tossed Dough. After stretching the dough, small gluten particles could remain on the pizza maker's hands, which then touch the cheese and toppings and could transfer to these ingredients. Due to the handcrafted nature of Domino's products and because stores do not have a separate gluten free area in the kitchen, a possibility for gluten exposure can occur. As such, pizza made with Domino's Gluten Free Crust is not recommended for customers with celiac disease. However, because the risk for exposure is low, this pizza made with Domino's Gluten Free Crust is an option for individuals with mild gluten sensitivities.

 

I haven't said anything I said the first time without knowledge, both from questioning of stores and intimate personal knowledge both of Domino's and pizza shops in general. You are risking your own health, and that is your choice to make but other celiacs who read this need to be warned of the dangers.

0

Share this post


Link to post
Share on other sites

Hello!

 

My husband works for Domino's my son has recently had to go gluten free so we all are. I asked him about it and he confirmed what many are saying here. Everything is prepared on the same surfaces so while the crust may be gluten free nothing else is. There is so much cross contamination that goes on. Most of their stores are small in space and so separating things to make everything truly gluten free would make it rather difficult. As has been stated Dominos has placed a warning that their pizza shouldn't be eaten by those with Celiacs.

0

Share this post


Link to post
Share on other sites

Hello!

 

My husband works for Domino's my son has recently had to go gluten free so we all are. I asked him about it and he confirmed what many are saying here. Everything is prepared on the same surfaces so while the crust may be gluten free nothing else is. There is so much cross contamination that goes on. Most of their stores are small in space and so separating things to make everything truly gluten free would make it rather difficult. As has been stated Dominos has placed a warning that their pizza shouldn't be eaten by those with Celiacs.

Thank you!

0

Share this post


Link to post
Share on other sites

I live in Dallas and have had the Fireside Pies Gluten Free Pizza.  It is GREAT.  I am NCGI so it was fine for me, but I'm not sure about those who are celiac/more sensitive.  They seemed very educated when I inquired though.

 

They use Smart Flour Foods crust, FYI....

0

Share this post


Link to post
Share on other sites

If you guys have a Zpizza near you, you should try it. It's to DIE for! and they have vegan cheeses too for you guys with dairy intolerances too! A little pricy but soooo worth it! If you sign up for their Ztribe mailing letter they send you coupons -- one of them being $5 off of your first order. And on your birthday they send you a buy one get one free personal pizza coupon. (And they are super careful with cross contamination!)

My sister in law told me about this place. When I called them they said that they could not prevent cross contamination. He told me that the toppings used on regular pizza is also used on the gluten free and when I asked if the employee's wash their hands or change gloves before handling the gluten free pizza he said that he couldn't grantee that either. So I just made my son a homemade gluten free pizza. I don't know if it's just our local Zpizza or all of them but I didn't end up going.

0

Share this post


Link to post
Share on other sites

The only place I can go out for pizza is Mellow Mushroom. They are very careful, the staff always seem to be fairly educated about Celiac and understand about CC, they use sperate pans. The gluten-free crust is one size and a size they don't offer in gluten pizzas so they don't get mixed up. They also have vegan cheese and fresh local produce, they are very Eco friendly as well. A little pricey but kinda used to that now.... I've never had problems there.

0

Share this post


Link to post
Share on other sites

Mellow Mushroom also uses separate toppings, the employees change aprons and use a separate prep area. They made ours upside down once (I guess the crust is parbaked) and it was kind of strange, but when it's done right it's good. :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,665
    • Total Posts
      921,655
  • Topics

  • Posts

    • You're welcome! Yes, I too, hate waiting for lab results. Ugh!
    • I understand this is not a doctor's office and that I need proper testing done to rule out Celiac disease, however, I am stuck waiting until November to even see a GI doctor. So I need some suggestions soon on which test to go for first and what to do as I wait. Also do note, I am 28 years old.

      Right now, the most suspecting culprits to my symptoms have been Gallbadder, Celiac disease, and IBS. I have also been recently diagnosed with pre-diabetes and I am obese.  My Ultrasound and CT scan have all come up as normal and no signs of gallstones. However, I was in extreme pain as my upper abdomen was examined during the ultra sound. My white blood cell count also seems to be high at 12,000 but all blood work came back normal for liver and everything else.

      Symptoms included are: diarrhea
      yellow-stools (Sometimes foul smelling but always sink)
      light gnawing pain in area a few inches above belly button
      burning in chest
      sometimes pain below upper right rib cage.
      Tenderness all around the upper abdomen, but more so on the right and center.
      burping frequently after meals
      Gassy
      bloating in abdomen The pains used to come and go for the past few years as something very mild, but then the yellow stools happen at least four months ago and at a constant rate. Everyday it is either yellow or orange.  Sometimes the stools are lose and other times they are not. Two months in, I was finally diagnosed with pre-diabetes and have been having a strict low calorie and non fatty diet.

      So far the upper right pain has subsided but the pain above my belly button would continue. The gassy and bloated feeling would come and go as well. I get severe heart burn after almost every meal. But I felt it especially after eating whole wheat sandwiches or whole wheat pasta. I however don't feel it when I eat a Nature Valley granola bar, or pack of peanut butter crackers. I also had a chicken and vegetable stir fry with soy sauce cooked in that also had little effect on me. A bowl of cereal also made the heart burn act up pretty bad. I sometimes feel numb or light headed after various meals. Especially larger ones. In fact, it seems the more I eat, the worse I feel. But the less in the stomach, the more the pain above my belly button starts to act up.

      It is usually in the morning and afternoon I feel the most with gas and bloating. Especially after any large meals from the previous day. Despite the diet and work outs I have had, nothing has changed the stools. However, taking fish oil pills has greatly reduced the pain in my upper abdomen as well as the pain  in the the area above my belly button. My question now is, is there a very likely chance of this being celiac disease? Should I go on a gluten free diet to test since I Have to wait so long? Also, which test should I ask the doctor for first, as it will take a GREAT deal of time to pay off each one. Colonoscopy, HIDA scan, or endoscopy. 

      Again, I understand this isn't a site to get compete medical advice or to know exactly what my illness is, but I am trying to narrow down the possibility or what is most likely. If this has a chance of being celiac disease, I would rather know sooner than later.
    • Thank you very much for all the info Squirmingitch. The doctor told me as we were talking he was going to order some tests with urine so I don't know why he didn't mark that. Maybe he forgot as we were talking? Duly noted about the bladder Cancer to watch out for too. Doctor said it will take about a week to get the lab results back usually from this lab. The wait will seem like forever I'm sure. Yes I will press to have the other tests done too if this one comes back negative.
    • http://www.cureceliacdisease.org/screening/ Was your hubs tested for total IgA to see if he's IgA deficient? Read this thread: http://www.mayomedicallaboratories.com/test-catalog/Clinical+and+Interpretive/83660
    • Yes, bone density problems are all part of the celiac "umbrella" so to speak and yes, osteoporosis tends to happen more rapidly and at earlier ages than normal when malabsorption is happening. At age 43, it's not normal to have osteoporosis as you describe so that's another part of the jigsaw puzzle. Time to receive blood test results back from the doc are entirely dependent on the particular lab they were sent to. Yep, it's time for you to start keeping a very close check on the PSA in light of your father having had prostrate cancer. I would think you should get a PSA every year. I really would have liked to see him do a urinalysis. With the prostrate cancer your father had, it would seem a close watch should be kept on you for bladder cancer as well. The first symptom of that is blood in the urine but it's generally microscopic before you're ever able to actually see it. That happens to be the 8th most common cancer in men & it's moving up in the rankings. I know this because my hubs had it. The good news is that it's also one of the easiest and most successfully treated provided it's caught early. Certainly starting @ age 50, men should see a urologist every year. BTW, in the last year before I found out I was celiac, I turned up with microscopic blood in my urine. I got it checked out thoroughly since I know about bladder cancer & all tests, ultrasounds, cystoscopy, CT scan etc... turned out fine. The docs were stumped & finally said, "apparently that's just what your body does". Guess what? That's not "just" what MY body does. Once I went gluten-free, I have had no more microscopic blood in my urine. Interesting eh? Before now I didn't realize you are in Canada. The doc didn't do the full celiac panel but I understand the initial screening protocols in Canada only order the TTG but if that comes back negative be sure & press for the full panel as cyclinglady said. We have several here who tested like cyclinglady so it's not a rare thing, it's just not the norm. I'm glad he's doing the B-12 & Ferritin -- those can be big clues.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,663
    • Most Online
      3,093

    Newest Member
    Steph0903
    Joined