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Pizza Crusts


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7 replies to this topic

#1 sickchick

 
sickchick

    but you don't look sick.

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Posted 22 September 2010 - 03:51 PM

Has anyone tried one of those giant circular-shaped cookie forms? :)

I think I am going to try one, since I can't find pre-made crusts with no tapioca starch.

And I am not graceful enough to toss one and form it with my hands hehe B)

I'll let you know how it goes!

lovelove, :)
sickchick
  • 0
Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!
Dairy & Soy free since Dec 1st 2007.
Potato free since January 3rd 2008.
Remaining Nightshades since April 1st 2008. Back on September 2010. :)
Developed Rice & Tapioca & Corn Intolerances...
NO Carageenan.

In a constant state of evolution... sending love! :)

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#2 glutenfreeinminnesota

 
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Posted 22 September 2010 - 03:57 PM

Has anyone tried one of those giant circular-shaped cookie forms? :)

I think I am going to try one, since I can't find pre-made crusts with no tapioca starch.

And I am not graceful enough to toss one and form it with my hands hehe B)

I'll let you know how it goes!

lovelove, :)
sickchick


Hey! When I first found out I had Celiacs, I bought those big cookie looking crusts and had no problem with them. They weren't very crispy, which is the way I like it, but it was "pizza"! I put it in the oven first for a few minutes...then take it out, put all the toppings I like on there, and put it back in for about 3-4 minutes longer then it says...just to try to get it the most crispy I could. They are not bad at all! Then I discovered Bob's Red Mill Pizza Mix and Full Circle (I think that's what it is?) Pizza Mix...much more like pizza. So if you ever get brave enough, making your own with the pre-made mixes aren't too hard! Good luck!
*EDIT* I looked at my Bob's Red Mill mix and it does have Tapioca Flour...sorry!
  • 0
Diagnosed with Celiac Disease November 2009
2011:
Anemia is gone for the first time in my life, Yay!
Teeth are cleaner according to my dentist (interesting, eh???)
Eyesight has improved for the first time in my life (another interesting thing!)

**My advice to the newly diagnosed** HANG IN THERE!! It gets better and is so worth the seemly long road to getting better. Just be happy you can make yourself healthy with a diet change, and not have to take pills for the rest of your life. :D

#3 sickchick

 
sickchick

    but you don't look sick.

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Posted 22 September 2010 - 06:25 PM

Very cool!!! Thanks Minnesota! B)

I have been searching for a recipe online- I am pretty sure I can replace tapioca starch with potato starch! :) wohoo!!!

Happy pizza making :) :) :)
  • 0
Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!
Dairy & Soy free since Dec 1st 2007.
Potato free since January 3rd 2008.
Remaining Nightshades since April 1st 2008. Back on September 2010. :)
Developed Rice & Tapioca & Corn Intolerances...
NO Carageenan.

In a constant state of evolution... sending love! :)

#4 irish daveyboy

 
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Posted 23 September 2010 - 10:32 PM

Very cool!!! Thanks Minnesota! B)

I have been searching for a recipe online- I am pretty sure I can replace tapioca starch with potato starch! :) wohoo!!!

Happy pizza making :) :) :)


Try this Recipe, guarantee you won't beat it.

http://coeliac.ie/we...opic.php?t=1422

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.

#5 TrillumHunter

 
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Posted 24 September 2010 - 04:00 PM

Potato starch is a fine sub for tapioca. I like Irish Dave's recipe BUT I always let it rise overnight in the fridge. It makes a much better dough for me. I coat with olive oil and put in a big bowl. I take it out and let it warm for a half hour. I use parchment to roll it out on and spray it with olive oil--like Pam. It's not sticky and it's not all coated with flour. I have a handy little silicone roller I use, but I don't think that is essential. I prebake the crust at 425 for about 15 minutes and then lower the heat to 350 to finish the baked pizza.

Good luck! I have three kids, so making pizza IS essential for us. :D
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#6 celiac-mommy

 
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Posted 24 September 2010 - 04:13 PM

This is my favorite recipe by far!

http://www.epicuriou...ee-Pizza-241924
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Rachelle 20dance.gif

Daughter diagnosed 1/06 bloodwork and biopsy
-gluten-free since 1/06

Son tested negative-bloodwork (8/07), intestinal issues prompted biospy (3/08), results negative, but very positive dietary response, Dr. diagnosed Celiac disease (3/8)


#7 sickchick

 
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    but you don't look sick.

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Posted 25 September 2010 - 10:22 AM

Thank you everyone!! B)

I can't have dairy, so I will try to make David's crust without the milk granules. :)

And Rachelle, I will try yours with coconut milk and see how it works! :)

So psyched. HAHA

xoxo :)
sickchick
  • 0
Collette

Positive Bloodwork Oct 1st 2007. Gluten-free 3 YEARS Oct 1st!
Dairy & Soy free since Dec 1st 2007.
Potato free since January 3rd 2008.
Remaining Nightshades since April 1st 2008. Back on September 2010. :)
Developed Rice & Tapioca & Corn Intolerances...
NO Carageenan.

In a constant state of evolution... sending love! :)

#8 irish daveyboy

 
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Posted 25 September 2010 - 12:36 PM

Thank you everyone!! B)

I can't have dairy, so I will try to make David's crust without the milk granules. :)

And Rachelle, I will try yours with coconut milk and see how it works! :)

So psyched. HAHA

xoxo :)
sickchick


Hi Colette,
For those that don't do dairy try using better than milk powder (rice or soy depending on other allergies) .

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.




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