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I'm gluten free and dairy free, so finding a decent pizza is hard. I don't care for Amy's gluten-free/DF pizza at all. I think that the Daiya variety are the best frozen pizzas that I've had so far! Very good!

 

http://us.daiyafoods.com/products/dairy-free-cheese-pizza/mushroom-roasted-garlic-pizza


~Ruth

Gluten free since 2/14/2010 after suffering a rare and serious complication from my gluten challenge

 

 

 

 

 

 

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I didn't know that!  Thanks for the info. I'll look for it the next time I am out at Whole Paycheck :)

 

Not sure about you but the Daiya ones are really $$$$ too!  I think they are $10 (I only got them because I had few coupons).  Bu the option of a fast and safe meal can be worth that price at times for sure!!

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$10?!

 

Wow, do you live in a high cost of living area? I think that I paid about $7, which for me, is probably cheaper than buying a bag of Daiya, buying the toppings, providing the ingredients for crust and sauce, and spending the time putting it together.


~Ruth

Gluten free since 2/14/2010 after suffering a rare and serious complication from my gluten challenge

 

 

 

 

 

 

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Oh okay. :) We live in Michigan. 

 

My SIL just picked up some more for the other night, I'm not sure what she paid for those ones. But the first one that I bought was around $7.


~Ruth

Gluten free since 2/14/2010 after suffering a rare and serious complication from my gluten challenge

 

 

 

 

 

 

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Looks like I must have just gotten lucky. LOL! I stopped at the Whole Foods in Ann Arbor and they are $10 each there.

 

Stephanie can you share your recipe for gluten-free/DF pizza?


~Ruth

Gluten free since 2/14/2010 after suffering a rare and serious complication from my gluten challenge

 

 

 

 

 

 

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Gluten Free Pizza Crust

Serves 4  (4-5 personal pizzas or 1-  12”-14” pizza)
 
1 ½ cups gluten free flour  (King Arthur’s)
1 TBSP. sugar
1 tsp. baking powder2
1 tsp. xanthan gum
1 tsp. salt
 
1 pack instant yeast
½ cup warm water (105*)
 
1 tsp. vinegar in ½ cup measure and then filled with hemp* milk to fill.
 
3 Tbsp. EVOO
 
1 ½ cups Daiya dairy free cheese
 
Toppings of your choice
 
Mix the dry ingredients thoroughly.  In a separate bowl mix yeast and warm water along with ¼ cup of the dry mix. Let stand for 20 minutes to activate the yeast.  Set vinegar and milk to “sour” while yeast is working.
 
Combine yeast mixture and milk substitute into the flour mix.  Beat with an electric mixer for 5 minutes.  Cover and let sit for 30 minutes.  Spread the olive oil on a cookie sheet.  Place approximately 1 cup of “dough” onto cookie sheet four times (for 6” pizzas) for all of the dough for a large 12-14” pizza.  Again, this dough is VERY wet. Use wet fingertips to spread dough out to about ¼-1/2” thick and let set another 10-15 minutes.  Preheat oven to 425*.  Par bake the crust for 15 minutes. Top the crust with sauce and toppings and bake for 10-15 more minutes.
 
 
*Can use any milk alternative. I have used rice and hemp.
 
**This dough will be EXTREAMLY wet. You will not believe it will ever hold it’s
shape but it will!
 
***When working with gluten free flour be sure to check if they already have xanthan gum in them as some are made with it in it already.  King Arthur’s All Purpose Flour Blend DOES NOT contain xanthan gum.

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lol  Once you're at it long enough it just is the way it is ;)  I'm sure you get that!  I think the no egg and gluten-free is the roughest part.  Structure is an issue with that combo but we manage as best we can!  We are hoping to possibly do an almond challenge because i would love to use that as a milk alternative but we are also on the way to clearing the milk allergy as well so who know!  lol

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I think that the no egg part would be hard! I'll bet that you use lots of products marketed to vegans. Do you guys use

Vegenaise?

I hope that your kid gets almonds and milk back, that would open up so many possibilities.


~Ruth

Gluten free since 2/14/2010 after suffering a rare and serious complication from my gluten challenge

 

 

 

 

 

 

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