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

Help I Miss Pizza
0

15 posts in this topic

I 'never ate alot of junk food.. but I am seriously missing pizza. and after a very bad experience with pizza pizza.. I am afaird to try it again. I live northwest of toronto... what is there out there .. and what about the frozen ones at the store....

I would even be willing to try and make my own.. I have a bread maker but have yet to use it... I need help anyone???

0

Share this post


Link to post
Share on other sites


Ads by Google:

I 'never ate alot of junk food.. but I am seriously missing pizza. and after a very bad experience with pizza pizza.. I am afaird to try it again. I live northwest of toronto... what is there out there .. and what about the frozen ones at the store....

I would even be willing to try and make my own.. I have a bread maker but have yet to use it... I need help anyone???

I would definitely try to make my own. There are loads of pizza crust recipes on here, or buy one of the packaged mixes - many of them are reviewed on the forum also with recommendations for which are the best. I have found most purchased pizza bases to be disappointing.

Roda was even talking yesterday about grilled pizza here:

Sounded wonderful and it is grilling season already. The crusts are really not that hard to make; you just have to adjust your thinking that you do not roll the dough out, you "spread" it. :D

0

Share this post


Link to post
Share on other sites

Boston pizzas in canada now have gluten-free pizza, made with kinnikinnick crust! I tried it yesterday and it was awesome! Note: the italian sausage and salami are NOT gluten-free but the pepperoni and bacon are. They even told me that they cooked it on parchment paper, used separate ingredients, etc. It was great.

0

Share this post


Link to post
Share on other sites

Boston pizzas in canada now have gluten-free pizza, made with kinnikinnick crust! I tried it yesterday and it was awesome! Note: the italian sausage and salami are NOT gluten-free but the pepperoni and bacon are. They even told me that they cooked it on parchment paper, used separate ingredients, etc. It was great.

Thanks! I can't wait to try it.

0

Share this post


Link to post
Share on other sites

BJ Brewery just recently added gluten free pizza to their menu.

It's okay - don't think pizza of the good ole days think more like frozen pizza. :)

0

Share this post


Link to post
Share on other sites




There are great pizza options -- zPizza has gluten-free pizzas, and more and more local pizzarias are stocking up on gluten-free crusts. You can also make your own. Just focus on the topics and the flavor, and not the crust. :)

0

Share this post


Link to post
Share on other sites

I 'never ate alot of junk food.. but I am seriously missing pizza. and after a very bad experience with pizza pizza.. I am afaird to try it again. I live northwest of toronto... what is there out there .. and what about the frozen ones at the store....

I would even be willing to try and make my own.. I have a bread maker but have yet to use it... I need help anyone???

Kinnikinnick makes great pizza crusts. It is easy to add your own toppings. You have to cook it for longer and at a higher temperature than they recommend on the box. I tried the Pizza Pizza and I did not like it.

0

Share this post


Link to post
Share on other sites

I like the frozen Kinnikinnick crusts. I cook them for 4 minutes then add topping and cook until the toppings are ready. Its hard to get any pizza crust fully browned in my oven before the toppings burn. We also liked Chebe mix. It had spices in that gave it a nice flavor. Glop it on your pan then take a piece of greased plastic wrap or parchment paper. Put the paper on top and squish it flat with your fingers.

0

Share this post


Link to post
Share on other sites

We buy the Amy's but it is not very good as is. I add a mix of extra cheese and some pizza seasoning. Sometimes I use the Ener-G rice flour crusts and just make my own. Have also used the Namaste crust mix. It's excellent but I'm too lazy to want to do that very often.

0

Share this post


Link to post
Share on other sites

We have fantastic pizza once a week. Homemade is very easy, way better than frozen, and my son's 10 year old best friend says I make "the best pizza ever" and he doesn't have Celiac! In fact, he begs his mom to make my pizza! Here's the recipe. I also included the sauce I make because if you're going to do it you might as well go all out!!

PIZZA CRUST

INGREDIENTS:

1 Tbs dry yeast

1/2 tsp of sugar

2/3 cup of warm water

2/3 cups of brown rice flour

1/2 cup of tapioca flour

2 Tbs of dried milk powder

2 tsp of xanthan gum

1/2 tsp of salt

1 tsp of unflavored gelatin powder (we use Knox gelatin)

1 tsp of Italian seasoning (I use McCormick)

1 tsp of olive oil

1 tsp of apple cider vinegar

METHOD:

Pre-heat oven to 425F

Mix sugar, yeast, and warm water and set aside.

Combine dry ingredients in medium sized bowl.

When yeast mixture is frothy (takes about 5-10 minutes), add it and the apple cider vinegar and the olive oil to the dry ingredients. (I double the recipe, and for this part I use a 2 cup glass measuring cup to mix the sugar, water, and yeast, when the mixture has frothed up to the top of the glass I know it

0

Share this post


Link to post
Share on other sites

I found the Namaste crust mix in the health food store. It's delicious and the mix makes 2 crusts. I spread out the dough on parchment paper on a pizza pan and then slide the paper off the pan and onto the pizza stone that's preheated in the oven. The resulting pizza has crispy crust and is awesome!

I often do a white pizza w/ a little ranch dressing and broccoli, peppers, and cheese. It's my once-a-week treat!!

0

Share this post


Link to post
Share on other sites

When hubby was first diagnosed he was about to die for a piece of pizza. One Sunday after church we planned on going to the only place in town that had gluten free crusts, only to find out they don't open until 5 on Sundays. Go figure! We decided to try our hand a grilled pizza. We bought the frozen Kinnikinnick crusts for his. I shared it with him. Wow! I didn't expect much but it was really good. I don't have to eat gluten free but I wanted the toppings on his pizza and not what was on the kids. I really liked it. We put sauce, fajita chicken, spinach, sauteed mushrooms, black olives, and mozzarella on it. I would recommend the frozen Kinnikinnick crusts if you don't want to make your own.

0

Share this post


Link to post
Share on other sites

Pizza was a staple for me before starting gluten-free, so I know exactly how you feel.

Like others have said, there are options for frozen pizza. Most that I've tried are really good.

I haven't ventured into making my own crusts yet, but sometimes I just put all the pizza toppings (sauce, cheese, pepperoni; all gluten-free, of course) onto a corn tortilla and stick it in the oven until the cheese is melted/browned to your preference. It's simple and actually pretty good!

0

Share this post


Link to post
Share on other sites

We made pizza with the Bob's Red Mill mix. One of my favorite things about crust from pizza places was the little bit of texture from cornmeal on the bottom, so we used cornmeal to help prevent the dough from sticking to the cookie sheet. We also loved a crust brushed with garlic butter, so we made some and brushed it before we put it into the oven for the first time (before putting it in to melt the ingredients).

With these additions, we were both very happy with the pizza (even my husband who does not have to eat gluten-free).

0

Share this post


Link to post
Share on other sites

We buy the Amy's but it is not very good as is. I add a mix of extra cheese and some pizza seasoning. Sometimes I use the Ener-G rice flour crusts and just make my own. Have also used the Namaste crust mix. It's excellent but I'm too lazy to want to do that very often.

:o Amy's has CC!!! Watch out!

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
      104,351
    • Total Posts
      920,500
  • Topics

  • Posts

    • Thankyou both! I was wondering if my high levels left much doubt on the diagnosis. I don't see the GI until the 15th Sep and I don't think I can stand to eat gluten in that time. If he tells me to I will do so after then. After 25 years of symptoms I don't think there is much chance of healing my bowel In a couple of weeks. I'm actually terrified of the damage they might find. But I think I will need the endo since there may be other things going on with me. So great they didn't put your son through the biopsy! Once I have a formal diagnosis I have my kids to worry about also. I can't even stand the thought of my daughter having a blood test. I think she would need to be sedated as she is so fearful and pain sensitive. My son is not yet 2 so I don't think they will test him. I'm feeling so off at the moment. I think I have some anxiety and reflux going on complicating things quite a bit.
    • My son's antibodies were 300. Based on his extremely high levels, his pediatric GI suggested genetic testing instead of the biopsy. Genetic testing can't diagnose celiac on its own but combined with such high levels, the gi dr was confident a positive genetic test would confidently diagnose celiac. He warned that biopsies are small snapshots of the intestine and can miss damage. He said this is an approach used very often in Europe but not as much in the US. What sold me on that approach was the ability to put my son directly on a gluten free diet instead of waiting three weeks for the biopsy, during which time he would continue to eat gluten and feel terrible. I'm not sure if this is more common with younger patients though (our son is two), based on the idea that he's had less time to inflict damage that would show in a biopsy? We are very happy that we immediately started the gluten free diet and chose the genetic testing. Our son got the proper diagnosis and his recent number shows a drop to 71 after only 4.5 months gluten free! Not sure if this helps. Good luck and I hope you feel better soon!
    • We have been off gluten for a while now, and symptoms return when I've allowed gluten full meals… so something still isn't sitting right with me.  Checking with her doc about seeing a pediactric GI although I'm not sure how long that will take since we live in small town America. I know she didn't get at least one of the recommended full panel tests but maybe two, can someone help clarify, or is she missing two? DGP for sure and possibly EMA? And if I understand what I'm reading in other posts that the DGP can be more accurate? Thanks Her blood panel results: Ttg ab iga <.5u/ml ttg igg <.8u/ml aga ab iga <.2 u/ml aga an igg <.7u/ml iga 61mg/dL  
    • I was tested for the full panel, I believe. I had normal values for t-transglutaminase (ttg) igg,t-transglutaminase (ttg) iga, deamidated gliadin abs igg, deamidated gliadin abs iga, and immunoglobulin a qn serum.  
    • Would you review this on Find Me Gluten free?  You can  use the app or just go to it on line. If the restaurant isn't listed, there is a way to suggest it.  I have done that and it works.  Many of us look at that site/ app
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined