Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Domino's (And Some Other Pizzerias)

Dylanm

By Dylanm
in Gluten-Free Restaurants

Recommended Posts

Dylanm Rookie
Dylanm
Posted

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!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted

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

Adalaide Mentor
Adalaide
Posted

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.

julissa Explorer
julissa
Posted

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.

cap6 Enthusiast
cap6
Posted

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.  

karichelle Newbie
karichelle
Posted

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.

gringa-lg Newbie
gringa-lg
Posted

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!)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Dylanm Rookie
Dylanm
Posted
  • Author

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.
kareng Grand Master
kareng
Posted

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?

Adalaide Mentor
Adalaide
Posted

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.

Momma22js Newbie
Momma22js
Posted

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.

kareng Grand Master
kareng
Posted

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!

  • 1 month later...
Sassbo Newbie
Sassbo
Posted

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....

  • 2 weeks later...
bayba792 Rookie
bayba792
Posted

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.

Brandiwine Contributor
Brandiwine
Posted

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.

karichelle Newbie
karichelle
Posted

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. :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,545
    • Most Online (within 30 mins)
      7,748
    Jem68
    Newest Member
    Jem68
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
    • Jsingh
      Protein or fat?

      By Jsingh · Posted

      Hi,  I care for my seven year old daughter with Celiac. After watching her for months, I have figured out that she has problem with two kinds of fats- animal fat and cooking oils. It basically makes her intestine sore enough that she feels spasms when she is upset. It only happens on days when she has eaten more fat than her usual every day diet. (Her usual diet has chia seeds, flaxseeds, and avocado/ pumpkin seeds for fat and an occasional chicken breast.) I stopped using cooking oils last year, and when I reintroduced eggs and dairy, both of which I had held off for a few months thinking it was an issue of the protein like some Celiac patients habe mentioned to be the case, she has reacted in the same fashion as she does with excess fats. So now I wonder if her reaction to dairy and eggs is not really because of protein but fat.   I don't really have a question, just wondering if anyone finds this familiar and if it gets better with time.  Thank you. 
    • Chanda Richard
      High Cost of Gluten-Free Foods

      By Chanda Richard · Posted

      Hello, My name is Chanda and you are not the only one that gose through the same things. I have found that what's easiest for me is finding a few meals each week that last. I have such severe reactions to gluten that it shuts my entire body down. I struggle everyday with i can't eat enough it feels like, when I eat more I lose more weight. Make sure that you look at medication, vitamins and shampoo and conditioner also. They have different things that are less expensive at Walmart. 
    • petitojou
      Frequent nausea after gluten-free diet

      By petitojou · Posted

      Thank you so much! I saw some tips around the forum to make a food diary and now that I know that the community also struggles with corn, egg and soy, the puzzle pieces came together! Just yesterday I tried eating eggs and yes, he’s guilty and charged. Those there are my 3 combo nausea troublemakers. I’m going to adjust my diet ☺️ Also thank you for the information about MCAS! I’m from South America and little it’s talked about it in here. It’s honestly such a game changer now for treatment and recovery. I know I’m free from SIBO and Candida since I’ve been tested for it, but I’m still going to make a endoscopy to test for H. Pylori and Eosinophilic esophagitis (EoE). Thank you again!! Have a blessed weekend 🤍
    • knitty kitty
      Unusual bright yellow but odourless discharge

      By knitty kitty · Posted

      Yes, I, too, have osteoporosis from years of malabsorption, too.  Thiamine and magnesium are what keep the calcium in place in the bones.  If one is low in magnesium, boron, selenium, zinc, copper, and other trace minerals, ones bone heath can suffer.  We need more than just calcium and Vitamin D for strong bones.  Riboflavin B 2, Folate B 9 and Pyridoxine B 6 also contribute to bone formation and strength.   Have you had your thyroid checked?  The thyroid is important to bone health as well.  The thyroid uses lots of thiamine, so a poorly functioning thyroid will affect bone heath.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.