GREAT GF eating in Toronto

I've never tried this gluten-free product, but I don't think they can legally label it as gluten-free if it is not....could it be that you also might have a lactose intolerance?

Hmmmm....well I absolutely love that pizza! I have only been on a gluten free diet for 9 months, but I don't have a reaction to it at all! We use the plain cheese rice one and we doctor it up as it quite bland. We add red and yellow peppers, sun dried tomatoes, onions, and chicken breast to the top. I couldn't live without the stuff-in fact we had it last night for dinner. I only have it every couple of weeks, but have never had a problem like I do the next day after accidental gluten ingestion. It makes me feel not so deprived

I tried the rice crust pizza yesterday for the first time. I ate only 1 slice then I read on the back of the box that the pizza is made in a facility that makes other things with wheat, etc. So that was it for me. I tossed it out. I didn't get sick, but I won't buy it again. Also Amy's gluten-free mac and cheese say's the same thing on the back of the box about being made in a facility that processes wheat, soy, nuts, etc.

Well, I have to admit that I do end up eating the whole thing by myself. And I though I am maybe be sort of lactose intolerant...milk/ cheese by themselves don't give me any pain or swelling, or etc etc. And since I do typically add my own ingredients too...well, there are variables. Ill post my homemade dough recipe. (from one of the books I think.) It's fantastic..

Hi Pete,

To be honest, I have had similar result when eating the gluten-free pizzas. It has not just happened with the Amy's, but with others also. I have gotten an upset stomach directly after eating the pizza's, and therefore have reverted back to just eating the pizza that my grandmother makes for me. I have been on a gluten free diet for 3 years (this coming Christmas Eve), and I haven't had a reaction like this to anything else labeled gluten-free. To contradict the lactose argument, I eat frozen yogurt every day, so I am most definitely not lactose intolerant. I would suggest buying a mix and making it yourself. It's the only way to know for sure...

I hope this helps. Good luck.

My family of 5 is all Celiac and we are all very reactive. We eat this pizza (cheese and spinach) at least once a week and we all love it and have never gotten sick. We do doctor them up but so far, none of us have gotten ill.

All of Amy's products are made in a facility that manufactures gluten containing products too! There is a chance for cross contamination, which shocks me that it can be labeled gluten free!

Before my partner and I were both diagnosed with celiac disease, we never liked frozen boxed pizza, and that didn't change after the diagnosis! We have tried Amy's rice crust pizza and dislike the taste and just make our own crust at home as it's very easy to do. We both have relatively the same sensitivity level, and I actually get the dermatitis herpetaformis rash, but we seem to not be bothered by any 'facility' cross contamination, and neither of us had a reaction to the Amy's pizza, and we've tried it twice. Gillian's also makes frozen pizza dough that comes in a ball that you thaw and roll out. Not as good as homemade in our opinion, but better than Amy's, and great when you are in a hurry.

Yes, I love Amy's pizza but I get a huge reaction. Its very depressing.

Although rice and potato are permitted on the Gluten Free diet, some people cannot digest them very well. That's why I have to adhere to the SCD which is gluten free.

I make my pizza crust at home with egg, ALMOND flour (which is just finely ground skinless blanched almonds) olive oil and basil and oregano. I sometimes add true Italian Parmigano Regiano cheese (on the SCD we use dairy that is aged and has added bacterial cultures so the lactose gets consumed) People with a true casein intolerance avoid the dairy which is not mandatory on SCD. The casein does get denatured in our homemade yogurt. The casein molecule experiences a change in it's dimension.

I cannot use Bob's Red Mill Almond flour as it is ground on machines that process grain as well. Even though the machines are cleaned and the first fifty pounds of almond flour discarded, I still react.

Pizza can also be homemade with a hamburger crust.

Your symptoms sound like my reaction to soy ... swelling, inflated, and digestive discomfort. It is not uncommon for celiacs to also be allergic to either dairy (casein) or soy. You may want to have your sensitivity checked through Enterolab where they can do a fecal study and tell you what you are really sensitive to. You can find them on the Web.

I am 42 and used to have a cast iron stomach. I was diagnosed as celiac a year and a half ago, and not given ANY direction or support by my doctor. Up until a week ago I had no idea how to get help, and didn't slow down my chaotic life to research and just went with what I found on the computer at GNC 2 years ago, which helped me figure out that there was an allergy in the first place. The info index at GNC said that a gluten allergy included rice, potatoes, corn, peas, beans and legumes, as well as wheat -ANYTHING that can be used to thicken. All of these give me pain, and exhaust me. I have found that the shorter grain the rice, the more pain it gives me, and the more immediate the reaction is also. A couple of weeks ago, my neighbors blessed me with installing a wireless internet card so I could use their internet, as I'm quite strapped for funds, and I've been researching nightly since. Through the celiac sites I have discovered, I have been hit with the seriousness of the situation, and have learned there's this 'initial recovery period' everyone refers to, and have no sure idea how long it's supposed to last, how I am supposed to eat for optimal results, or any of the like. I assume its a 'back off' period where you are extremely kind to your intestine so it can rest, and then you can reintroduce allowed carbs. I hope I am right in assuming that since it takes 30 days to detox from gluten, that this period is supposed to last at least that long. I have just found a good store here in Salt Lake City that is a gluten free store, called Against The Grain, but since I am reactive to all the 'allowed' foods, I'm a little timid about trying any of them. I have found that other celiacs also report that they cannot digest sugars properly, have a skin rash that doctors have said is a yeast infection in their skin, both, I have as well, and thought the internet, have discovered why the medication the doctor prescribed for the skin rash isn't working...it contains gluten! As a matter of fact, half of the medications I have in the cabinet contain gluten. No wonder I have gotten progressively ill over the years to the point of disability. I love to cook, and now have a lot of questions about all the chemicals, preservative and processing terms on the food packaging & seasonings. What changes these cause in the foods that would otherwise be gluten free.

I think you may be lactose intolerant like the rest of us, bro!

I, too, get sick from Amy's Pizza. Very disappointing

I have had the same problem with other gluten-free Amy's products -- even the non dairy varieties. As soon as I eat them I get sick. I have heard that some celiacs are also sensitive to soy and the symptoms are similar...

I just tried Amy's plain cheese gluten free (rice crust) pizza last night...and 1) I thought it tasted so horrible I ate maybe 1/4 of it and threw the rest out. and 2) I ended up getting very sick to my stomach about an hour and a half later. which is typical for me when I eat gluten. Here's the kicker, I KNOW I am lactose intolerant, and took my Lactaid pills--to no avail. So, I'm not sure what's going on with this brand, and maybe it IS simply because of cross contamination. Perhaps some of us are much more sensitive to cross contamination than others. But I will certainly not buy this brand again.

I'm a 25 year old, and like you Pete I have yet to be diagnosed. I have not yet tried the Amy's Gluten-free pizza, but I have it in the freezer and I'm likely going to try it next week. I really don't know what will happen as right now I'm just in the testing stage as its only for me been almost 2 weeks on a gluten-free diet, but I believe you when you say you got a reaction, but then I'm also thinking maybe there is 'hidden' ingredients within the pizza itself, even thogh it does clearly say GLUTEN-FREE. Anyways take care and god bless

-Sarah.JS

I haven't had any problems with Amy's products, love them! however I am only gluten intolerant, I have no problems with lactose or soy.

I tried Amy's pizza as well, while it tasted delicious, it made me very sick, my stomach and abdomen swelled so badly thought it was going to pop. Won't be eating Amy's products again.

I haven't tried the pizza, but I have gotten sick from Amy's tamale and Amy's enchiladas. After that, I gave up.

Tried it, didn't like it, but didn't get sick.

The label notes that it is made in a factory that processes wheat products. I too have gotten sick the few times I have had it so I am betting on cross contamination.

Me and another guy I know have had problems with Amy's products. Even a soup that is dairy, gluten, and soy free gave me a reaction and I was sick for days. I tried another product and even took some enzymes to help digest gluten and dairy, just in case it had been cross contaminated, and I didn't have a reaction but felt sick to my stomach all day. I don't see how products made in the same factory as gluten containing products can be labeled gluten free. I am going to play it safe and steer clear of Amy's products. I can't afford to be sick for days, it's just not worth the risk.

They're coming out with a gluten-free, lactose-free pizza -- but we'll have to wait for January to get it. I wish they had some gluten-free roasted vegetable pockets too. Hope this helps!

I have DH (the crazy-itchy skin variant of Celiac) and after eating half of Amy's frozen cheese pizza tonight I noticed some tiny tingling -- and later full-out blistering -- on my fingers, letting me know this product is contaminated. So, as your proverbial canary in the coal mine, I say don't eat this if you know what's good for you! And shame on all of us for not heeding the "made in a facility that processes wheat" warning! [blame it on foolhardy optimism, and love of pizza in a previous life.] I'm just coming off of 5 months recovering from intense reactions to General Mills allegedly "Gluten Free" Rice Chex -- another stinker, but without the facilities warning. Reported them to the FDA, whose tests revealed that their product is in compliance -- which means no more than 20 PPM [parts per million] of Gluten. But it's there, I can assure you; some of us are more sensitive. And, unfortunately, we cannot even trust our government's labeling "Gluten Free" -- which does NOT mean "100% Gluten Free." We must rely on our common sense, and each other. [And, sadly, not on Amy or her pizza; I'm giving my other half to a friend.] Caveat emptor.