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

California Pizza Kitchen

elless

By elless
in Gluten-Free Restaurants

Recommended Posts

elless Rookie
elless
Posted

For those of you that have one of these around you, I highly recommend checking them out. I had the most wonderful experience here tonight. This chain recently has developed a separate gluten free pizza menu. Not only are they delicious, but every item on the menu is prepared in a separate kitchen and all gluten free items are color coded to avoid contamination. The manager is even required to bring each pizza out to the table to make sure you get exactly what you asked for. I had the bbq chicken pizza, no cheese. (dairy free) This was so delicious!

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

So funny. I just now got back from CPK! Put my iPad on and what do I see?

Had a lovely large glass of Pinot noir and a margharita pizza. They asked if it was " allergy" or " dietary preference". I wish they would change that to " medical need" but it was great! Very limited menu. The gluten-free menu is just the 4 pizzas. On the regular menu there are some salads marked.

elless Rookie
elless
Posted
  • Author

You can make any of the pizzas on a gluten free crust, but only the pizzas on the menu are made in the separate kitchen. I really hope they expand the menu a bit. It sounds like this is new so I'm hopeful. If not, bbq is my favorite, so I'm good either way. :)

kareng Grand Master
kareng
Posted

They keep the ingredients separate. That's why it's a limited number of ingredients.

Tricia7 Newbie
Tricia7
Posted

For those of you that have one of these around you, I highly recommend checking them out. I had the most wonderful experience here tonight. This chain recently has developed a separate gluten free pizza menu. Not only are they delicious, but every item on the menu is prepared in a separate kitchen and all gluten free items are color coded to avoid contamination. The manager is even required to bring each pizza out to the table to make sure you get exactly what you asked for. I had the bbq chicken pizza, no cheese. (dairy free) This was so delicious!

 

hmm.. I am guessing they don't all have a separate kitchen because their website version of their gluten-free menu says 

 

"Please note that normal kitchen  operations involve shared cooking and preparation areas and guests  should consider individual dietary needs when ordering. "

 

Open Original Shared Link

elless Rookie
elless
Posted
  • Author

No. They only have a separate kitchen dedicated for the items on their gluten free pizza list. There are other gluten-free items marked on the menu, and every pizza can be made gluten free, but they can't be made in the kitchen for space reasons. They claim they still take percaustions.

kareng Grand Master
kareng
Posted

hmm.. I am guessing they don't all have a separate kitchen because their website version of their gluten-free menu says 

 

"Please note that normal kitchen  operations involve shared cooking and preparation areas and guests  should consider individual dietary needs when ordering. "

 

Open Original Shared Link

 

 

Maybe the one near the Op  has room for a separate kitchen but that is not the norm.  They have special training and certification.  They have a separate area or counter.  The reason they only offer a limited number of toppings for true gluten-free pizza is because they can't realistically have a duplicate container of every ingredient  set aside for the few gluten-free pizzas they make.  That would be wasteful and take up a lot of space.  There are articles around from when they started offering gluten-free pizza under this GIG certification.

 

 

https://www.celiac.com/forums/topic/104625-california-pizza-kitchen-promises-celiac-safe-gluten-free-pizza-investorplacecom/

 

Open Original Shared Link

 

But the point is - they do a very good job on offering gluten-free pizza - and its yummy!

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

Celiac.com Sponsor (A8-M):


  • 3 weeks later...
cap6 Enthusiast
cap6
Posted

Just make sure that you say you are an allergy (they understand allergy as opposed to medical) as the handling of the pizza is slightly different from those who are gluten free by choice. 

  • 4 months later...
MycasMommy Enthusiast
MycasMommy
Posted

I asked specifically what were the ingredients in the crust made from.  The waitress went and asked the manager.  The only answer I got back was it is Rice flour.  I only react to rice once in a while (gliadins are really low) and so I gave it a whirl.  They did, indeed, have a separate, plexi glass enclosed, little area of the counter with all its own specific untensils and ingredients.

 

The pizza came... from the waitress,not the manager. looked great. I was SO excited.  I never get to eat out.  It tasted "okay" initially.  I have had better experiments at home with coconut flour.  Anyway... it was not bad either.  3 bites in though.. my eyes began to water, my nose started running, and so I patiently waited for what follows and set down the pizza.  I quietly crept to the bathroom.  Thankfully it was empty ...and vomitted the mucous covered bites that would not stay down. I was cryihng when I returned to the table.  My family knew what happened and everyone, including myself, was so excited that I was OUT and eating.

kareng Grand Master
kareng
Posted

I eat there often. It is very safe for Celiacs. it sounds like you have issues other than Celiac from some of your other posts.

I think the crust is mainly rice and potato last I looked.

  • 3 weeks later...
GlutenStinks15 Explorer
GlutenStinks15
Posted

I eat there so often - thankfully I've never had a problem. The BBQ Chicken is my favorite as well. If you sit by the bar area, you can watch them prepare your pizza. When it comes out of the oven and onto your plate it goes DIRECTLY into the manager's hands to be delivered straight to the table. No chance for any CC or mix ups.

heliosue Apprentice
heliosue
Posted

Thanks for the Pizza Kitchen heads up.  I'm sitting here feeling sorry for myself because eating out is now looking like a pipe dream.  I am only 2 weeks into my diagnosis with Celiac and keeping hoping it's a mistake.

  • 4 weeks later...
murphy203 Rookie
murphy203
Posted

This is super-useful to know -- I need to find places for lunches out with my friends! 

Gemini Experienced
Gemini
Posted

Thanks for the Pizza Kitchen heads up.  I'm sitting here feeling sorry for myself because eating out is now looking like a pipe dream.  I am only 2 weeks into my diagnosis with Celiac and keeping hoping it's a mistake.

You are allowed a small time frame for feeling sorry for yourself but I can really assure you........you will be able to eat out again, probably in time for summer, if you follow the diet strictly and let your gut heal.  You will learn, over time, how to eat out and what places are safe for you.  I have been doing this for 10 years and my life feels completely normal and like everyone else's who do not have Celiac.  There are many safe places to eat for us nowadays and I say that as a very sensitive Celiac.

Hang in there........it will get better!

GlutenStinks15 Explorer
GlutenStinks15
Posted

Thanks for the Pizza Kitchen heads up.  I'm sitting here feeling sorry for myself because eating out is now looking like a pipe dream.  I am only 2 weeks into my diagnosis with Celiac and keeping hoping it's a mistake.

Please don't be discouraged. As you proceed you will see that you really can eat out and feel normal. I was diagnosed two years ago and I went through the grief stages (for lack of a better phrase.) It WILL get easier. I promise! 

 

And we are all here to support you. 

murphy203 Rookie
murphy203
Posted

First meal out since my diagnosis. It was great -- except the waitress threw the leftovers in with husband's normal pizza. Boo....

kareng Grand Master
kareng
Posted

First neal out since my diagnosis. It was great -- except the waitress through the leftovers in with husband's normal pizza. Boo....

 

 

I NEVER let the waitress package my left-overs!  I always ask for a box and do it myself.  I just say "We gluten-free people are a bit odd that way".

  • 4 weeks later...
heliosue Apprentice
heliosue
Posted

Finally tried a California Pizza Kitchen in Rancho Cucamonga, CA and was pretty disappointed.  I do think that the pizza was gluten free, but the pizza was almost cold when it was served and maybe just because I'm pretty new to the gluten-free type products, I really, really didn't like the pizza crust - very corn tasting and the texture just wasn't right.  After some more time passes, perhaps I won't be so judgemental, but right now, I think I will not add CPK to my list of go to places. 

LauraTX Rising Star
LauraTX
Posted

Pizza/Bread can be one of the hardest things to adapt to when going to gluten-free.  Of course it being cold is not a gluten-free thing, LOL.  

kareng Grand Master
kareng
Posted

Finally tried a California Pizza Kitchen in Rancho Cucamonga, CA and was pretty disappointed.  I do think that the pizza was gluten free, but the pizza was almost cold when it was served and maybe just because I'm pretty new to the gluten-free type products, I really, really didn't like the pizza crust - very corn tasting and the texture just wasn't right.  After some more time passes, perhaps I won't be so judgemental, but right now, I think I will not add CPK to my list of go to places.

Cold is not good. I am pretty sure there is no corn in the crust, it's rice and potato. It's very thin and rather tasteless. The cheese, sauce, etc is what is tasty.

MycasMommy Enthusiast
MycasMommy
Posted

I have been informed that the crust is made of Rice But I am pretty sure it has some corn syrup solids like Udi's breads. I did not taste corn when I had it.  It did make me sick though. I cannot wait to give it another go when I attempt corn products again in a few months. My daughter is working there now.  When she gets home tomight I will ask her if she can find out the specifics tomorrow if you like>?

MycasMommy Enthusiast
MycasMommy
Posted

Cold is not good. I am pretty sure there is no corn in the crust, it's rice and potato. It's very thin and rather tasteless. The cheese, sauce, etc is what is tasty.

 

 

Yep order extra sauce, cheese, and toppings! hahaha

heliosue Apprentice
heliosue
Posted

I have been informed that the crust is made of Rice But I am pretty sure it has some corn syrup solids like Udi's breads. I did not taste corn when I had it.  It did make me sick though. I cannot wait to give it another go when I attempt corn products again in a few months. My daughter is working there now.  When she gets home tomight I will ask her if she can find out the specifics tomorrow if you like>?

That would be great!  Thanks.

heliosue Apprentice
heliosue
Posted

If and when I try again, I'll be sure to order extra stuff on top, although if it's as cold as the one I had the other day, it won't help.

I was probably incorrect about the corn taste.  My taste buds still haven't acclimated to the taste of other flours. Thanks for the responses.

MycasMommy Enthusiast
MycasMommy
Posted

Daughter texted me.  The ingredients in the crust are rice flour, potato flour, tapioca, salt, extra virgin olive oil and cane sugar.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    dnamutant
    Newest Member
    dnamutant
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.