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

Daiya Pizza

BlessedMommy

Recommended Posts

BlessedMommy Rising Star
BlessedMommy
Posted

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!

 

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


StephanieL Enthusiast
StephanieL
Posted

My kids didn't care for them. It makes me sad because that would make my life SO much easier if they liked them over my homemade ones!! lol

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

Aw, too bad. I know that Tofurky makes a certified gluten free vegan pizza, maybe your kids would like that one, if it fits your particular set of allergies.

StephanieL Enthusiast
StephanieL
Posted

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!!

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

$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.

StephanieL Enthusiast
StephanieL
Posted

Not really. We are in the midwest but yeah, they are $10/each here.  

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

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.

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

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?

StephanieL Enthusiast
StephanieL
Posted

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.
BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

I make a homemade mix with sorghum flour, almond flour, potato starch, and xanthan gum.

StephanieL Enthusiast
StephanieL
Posted

I make a homemade mix with sorghum flour, almond flour, potato starch, and xanthan gum.

 

We have several other allergies so we use KA for our gluten-free flours because it's Top 8 free. Not sure how this would work with that combination of flours.

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

Oh yes, tree nut allergies. It must be challenging to have so many allergies to work around, but it sounds like you're doing a great job. :)

StephanieL Enthusiast
StephanieL
Posted

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

BlessedMommy Rising Star
BlessedMommy
Posted
  • Author

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.

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. ShariW
      - ShariW commented on Scott Adams's article in Frequently Asked Questions About Celiac Disease
      4

      What are Celiac Disease Symptoms?

      In addition to gastrointestinal symptoms like diarrhea, I had gastroesophageal reflux that was becoming intolerable despite treatment with PPIs and antacids. When I went gluten-free, the GERD lessened tremendously (as did the other symptoms).
    2. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      Thank you so very much Scott. Just having someone understand my situation is so very helpful. If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    3. Scott Adams
      - Scott Adams replied to klmgarland's topic in Dermatitis Herpetiformis
      2

      Help I’m cross contaminating myself,

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to ...
    4. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      1

      My only proof

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating...
    5. Scott Adams
      - Scott Adams replied to Colleen H's topic in Related Issues & Disorders
      1

      Methylprednisone treatment for inflammation?

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,908
    • Most Online (within 30 mins)
      7,748
    ebrown
    Newest Member
    ebrown
    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

    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
    • Scott Adams
      I think I am gluten intolerant

      By Scott Adams · Posted

      Based on what you've described, it is absolutely possible you are dealing with non-celiac gluten sensitivity (NCGS).  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.   Your situation is a classic presentation: a negative celiac panel but a clear, recurring pattern of symptoms triggered by gluten. The symptoms you listed—particularly the extreme fatigue, bloating, neurological-psychiatric symptoms like depression and anxiety, and even the skin manifestations like facial flushing—are all well-documented in research on NCGS. It's important to know that you are not alone in experiencing this specific combination of physical and emotional reactions. The only way to know for sure is to commit to a strict, 100% gluten-free diet under the guidance of a doctor or dietitian for a period of several weeks to see if your symptoms significantly improve. It is also crucial to rule out other potential causes, so discussing these symptoms with a gastroenterologist is a very important next step.
×
×
  • 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.