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What Kind Of Pizza Crust Do You Use?


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29 replies to this topic

#1 Ridgewalker

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Posted 05 September 2007 - 06:19 AM

I've been using Gluten Free Pantry's pizza crust mix for months now. At first it was ok, you know, "This isn't too bad" thing. My kids eat it fine, although they mourn the loss of Pizza Hut and Papa John's. I've gotten some pretty good methods and techniques down pat, and I use a high quality pizza stone.

But the gluten-free Pantry mix has become immensely unsatisfying to me! It falls into a gluten-free category I call "Nasty Biscuits." Think dense, dry, and crumbly. I came up with this category the first time I actually choked on a piece of gluten-free bread. :o

Please tell me that there is a gluten-free pizza crust out there that is somewhat crispy/chewy???

Please, everyone post your favorites. Thanks in advance!

-Sarah
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-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007
--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.
--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.
--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

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#2 JennyC

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Posted 05 September 2007 - 06:35 AM

So far Kinnikinnick crusts are the only one that my family has liked. They are chewy, and they are a little sweet since they are made with sweet rice flour. To make mine crisp, I rub some olive oil on the pan before I pre-bake it. (I did not care for Gluten Free Pantry crust either.)

Please share any pizza tips you may have! :)
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Jenny

Son 6 yrs old, Positive blood work, Outstanding dietary response, no biopsy.
Household mostly gluten free since 3/07

Me: HLA-DQ 02 & 0302 (DQ 08), which I ran & analyzed myself!Currently gluten lite, negative tTG, asymptomatic

#3 emcmaster

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Posted 05 September 2007 - 06:38 AM

Before I had to go corn-free, I ate Kinnikinnick. I loooooooved those things.

Now we eat Carol Fenster's recipe for gluten-free pizza crusts. My husband likes this recipe way better than any gluten recipe and my sister exclaimed that it "tasted like real pizza!"

Plus it's super easy to make. Definitely a plus.
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ELIZABETH

gluten-free (04.17.2006)
corn-free (03.27.2007)
xanthan gum-free

#4 ptkds

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Posted 05 September 2007 - 06:40 AM

I use the recipe from Bette Hagman called Seasoned Pizza Crust. My family LOVES it, too. We also really like the Kinnickick crust, but we can't really afford it, especially w/ 6 ppl in this family!

ptkds
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ptkds

Mom of 4 beautiful girls (the 2 youngest are only 10 months apart!)
Diagnosed with Celiac disease on November 8, 2006; gluten-free as of 12-1-06.

DD#2 13 years old; diagnosed on November 28, 2006. gluten-free as of 12-7-06.
DD#3 9 years old; diagnosed through blood work in October 2006. Gluten-free as of mid-November and doing GREAT!!
DD#4 8 years old; had a scope done on 6-22-07 (at 14 months old) and the dr saw stomach ulcers, but all test results were negative. GI dr told us to put her on the gluten free diet anyway. She is gluten free as of 6-22-07.


#5 buffettbride

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Posted 05 September 2007 - 06:46 AM

We purchased some by the new company "Out of the Breadbox" last night at Vitamin Cottage and we'll be eating them sometime this week. We haven't really tried any store-bought crusts since DD was dxd. I miss pizza.
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#6 irish daveyboy

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Posted 05 September 2007 - 06:50 AM

Please tell me that there is a gluten-free pizza crust out there that is somewhat crispy/chewy???

Please, everyone post your favorites. Thanks in advance!

-Sarah


Hi Sarah,
I make my own as I couldn't eat the 'cardboard stuff' they pass off as pizza base!
.
These are quite easy to make and taste really nice, it means baking it from scratch,
no mixes allowed here.
.
Follow the links:
.
Pizza Crust like you wouldn't believe: !!
.
Best Homemade Pizza Sauce Ever : !!
.
.
Hope this is of some help.
Best Regards,
David
.
.
  • 0
Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.
Diagnosed in Nov 2005 after Biopsy and Blood Tests
Cannot tolerate Codex Wheat Starch.
Self Taught Baker.
Bake everything from scratch using naturally gluten-free ingredients.

#7 jkmunchkin

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Posted 05 September 2007 - 07:18 AM

We've experimented with a few different recipes and my favorite one so far has to be the pizza crust from Annalise Roberts book, Gluten Free Baking Classics. It's absolutely delicious.

And for sauce, I like the Don Pepino's, which you can find in any supermarket. It comes in a yellow can. I top it with fresh mozzarella and YUM!
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Jillian

Positive Blood test and Biopsy
Inflamed stomach lining
Gluten free since July 6, 2005
Tarrytown, NY


"Sometimes being a b$tch is all a woman has to hold onto." - Dolores Claiborne

#8 Emily Elizabeth

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Posted 05 September 2007 - 07:28 AM

I use Don Pepino's too and it makes ALL the difference in the final product!

We've experimented with a few different recipes and my favorite one so far has to be the pizza crust from Annalise Roberts book, Gluten Free Baking Classics. It's absolutely delicious.

And for sauce, I like the Don Pepino's, which you can find in any supermarket. It comes in a yellow can. I top it with fresh mozzarella and YUM!


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#9 Emily Elizabeth

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Posted 05 September 2007 - 07:32 AM

I have tried Betty Hagman's and Carol Fenster's and like Carol Fenster's recipe the best by far. It is from her book Cooking Free. The one that uses yeast. I saw someone else posted that they use her recipe too. The one I use doesn't use milk powder though. The book doesn't look like much but the recipes are amazing! I also made crackers from her book and they tasted great! Way better then the ones that are in the store.

I've been using Gluten Free Pantry's pizza crust mix for months now. At first it was ok, you know, "This isn't too bad" thing. My kids eat it fine, although they mourn the loss of Pizza Hut and Papa John's. I've gotten some pretty good methods and techniques down pat, and I use a high quality pizza stone.

But the gluten-free Pantry mix has become immensely unsatisfying to me! It falls into a gluten-free category I call "Nasty Biscuits." Think dense, dry, and crumbly. I came up with this category the first time I actually choked on a piece of gluten-free bread. :o

Please tell me that there is a gluten-free pizza crust out there that is somewhat crispy/chewy???

Please, everyone post your favorites. Thanks in advance!

-Sarah


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#10 mamaw

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Posted 05 September 2007 - 07:44 AM

If you are looking for a quick fix (already made) we use Foods by George frozen shells.They sell these at WHole Foods.
We to like Carol Fenster's or Annalise' recipe the best.

Jillian, what market do you find Don Pepino's sauce? I haven't been able to find it...

mamaw
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#11 Mango04

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Posted 05 September 2007 - 07:47 AM

Cause Your Special has a really really awesome pizza crust mix...
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"Let food be thy medicine, and let thy medicine be food." - Hippocrates

#12 jkmunchkin

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Posted 05 September 2007 - 11:55 AM

Jillian, what market do you find Don Pepino's sauce? I haven't been able to find it...

mamaw


I can find it at any regular supermarket. Stop n' Shop, Pathmark, A&P, etc. I'm not positive that it is in the isle with all the other pasta sauces though. Next time I'm in the supermarket I'll take note what isle it's in and let you know. I kinda want to say it's where you find tomato paste or maybe closer to the pasta than the sauces...
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Jillian

Positive Blood test and Biopsy
Inflamed stomach lining
Gluten free since July 6, 2005
Tarrytown, NY


"Sometimes being a b$tch is all a woman has to hold onto." - Dolores Claiborne

#13 Ridgewalker

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Posted 05 September 2007 - 02:22 PM

Thank you all sooooo much for your replies! I have lots of options now. I think we'll be having a lot of pizza in the future, as I try these out. But hey, I'm one of those people that believe pizza is a health food. B)

I will probably try the from-scratch recipes first...

David, one question about your crust recipe...
Caster sugar-- this is very fine granulated sugar, right? Does it have a one-to-one substitution ratio with American "standard" granulated sugar? I'm betting it probably does, but just in case, I thought I should ask.

Thank you again, everyone. No one should have to settle for pizza with grody crust ;)

-Sarah
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-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007
--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.
--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.
--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

#14 Ridgewalker

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Posted 05 September 2007 - 02:43 PM

I forgot to say half of what I intended to :lol:

Jenny,
I think you've told me before that your family really loves the Kinnikinnick crust, but unfortunately I still haven't been able to find it anywhere... I think I'm going to have to order some to try! As for pizza tips, well I'm no expert, but there are a couple things that I personally have come to believe are "musts." One of them is a high quality pizza stone. IMO, it doesn't have to cost an arm and a leg, but you want one that is guaranteed to be 100% pure clay, otherwise it might have other filler-type junk in it. I actually really love Pampered Chef's line of stone bakeware. The other thing I've come to believe is that, the more tomatoey the sauce, the better. Whatever you do, don't use spaghetti sauce. :o There is something very strange that happens to sauce once it's labeled for spaghetti. I don't know quite what it is, but... Anyway, I like to start with PLAIN tomato sauce (found with the diced canned tomatoes) and work from there adding to it. Like you, I also use olive oil on the crust, and I'll also sprinkle a little garlic salt and an Italian season blend. I also bake the crust a bit before I start adding sauce and toppings.

I have to say, I've never heard of Don Pepino's sauce. It may be a regional thing, because we don't have any of those grocery stores listed, here in North Carolina! :huh: That is too bad! Is it really tomatoey?

I think I'm going to try out David's recipe for sauce, too.

-Sarah
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-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007
--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.
--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.
--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

#15 bfarnsworth0709

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Posted 05 September 2007 - 04:06 PM

I crave pizza often, and it has been really hard for not having Pizza Hut as it is my faovorite.

I have to say though that "Chebe" is a new close second as my favorite, and not just because it's gluten free and I have to. I make it all the time for my family and friends and they LOVE it!!!

You can order it at the Gluten free mall, and check out all their products at www.chebe.com. I also love their breadsticks, all purpose bread mix and cinnamon mix.

They are all wonderful and reasonably priced!
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God Bless,
Bobbi


"I can do all things through Christ who gives me strength" Philippians 4:8


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