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

Californian pizza kitchen birthday reward

kareng

By kareng
in Gluten-Free Restaurants

Recommended Posts

kareng Grand Master
kareng
Posted

So I LOVE California Pizza Kitchen.  Yes, they have a limited gluten-free pizza menu, but it is yummy and safe.

 I belong to the pizza dough rewards program.  We have gotten $5 off here and there from it.  For your birthday month ( October for me), they give you a " gift" - a free dessert.  However, there are no gluten-free desserts.  I pointed this out to them in 2015.  They said they had a dessert they were developing and it would be out soon, but they were kind and gave me $10 on my rewards to use towards my pizza!  

Last year, same damn thing...but no response to my complaint.  This year....still no gluten-free desserts...and I have emailed, commented on FAcebook, and now messaged on FB.  This just make sure me mad!  So many of us go there and pay a premium price to get a safe pizza.... but they want me to just watch my hub eat my birthday dessert?  I keep suggesting to them to just give people $5 off for their birthdays.  Or  maybe a choice of a dessert or $5 off?  

Anyway, thanks for reading my vent!  If you belong to the pizza dough rewards, you might want to email, FB message, tweet, etc about this terrible & cruel  injustice!  ?

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

Celiac.com Sponsor (A8-M):


Ennis-TX Grand Master
Ennis-TX
Posted

LOL I offer my customers a free cupcake for their birthdays. >.< I recently made some thing crazy on the pizza topic. I got Califlower foods plant based pizza crust, topped it with butter flavored coconut spray, erythrol and cinnamon and cooked it extra crispy for a cinnamon gram crust to snack on.....wish I could have pumpkin, would be great with pumpkin pie filling and toasted nuts over the top.

Victoria1234 Experienced
Victoria1234
Posted
3 minutes ago, Ennis_TX said:

LOL I offer my customers a free cupcake for their birthdays. >.< I recently made some thing crazy on the pizza topic. I got Califlower foods plant based pizza crust, topped it with butter flavored coconut spray, erythrol and cinnamon and cooked it extra crispy for a cinnamon gram crust to snack on.....wish I could have pumpkin, would be great with pumpkin pie filling and toasted nuts over the top.

Yum

kareng Grand Master
kareng
Posted
  • Author

And it's not like I really need the dessert - I made 20+ dozen cupcakes on friday- so I can have some birthday cake.  It's just the principle of the thing.  

Ennis- that sounds  like what we used to do with extra pie crust when I was a kid!  So yummy.  

Ennis-TX Grand Master
Ennis-TX
Posted
4 minutes ago, kareng said:

And it's not like I really need the dessert - I made 20+ dozen cupcakes on friday- so I can have some birthday cake.  It's just the principle of the thing.  

Ennis- that sounds  like what we used to do with extra pie crust when I was a kid!  So yummy.  

I know right, that happy jump up and down moment when you recreate a childhood classic in a gluten free version, simple things are the best. I recreated my grandmothers empanadas using plantain batter and cinnamon pumpkin filling. Could not eat them due to carbs but I could nibble on them and taste them without getting sick. That Pizza crust thing reminded me these hard cinnamon flat bread snacks they used to serve at a restaurant...minus the icing. I found this one carrot cake extract, OMG taste like this spice cake at my grandmothers and just makes me and my mother cry when we use it in stuff.  And this morning I made a GREAT porridge that reminded me peanut butter cream of wheat. Used almond paste, coconut flour, cashew milk, psyllium husk, konjac flour, peanut free peanut butter extract, stevia, and a bit of konjac noodles blended into it. Nice lumpy texture as it cooled like cream of wheat from my child hood.

kareng Grand Master
kareng
Posted
  • Author
5 minutes ago, Ennis_TX said:

I know right, that happy jump up and down moment when you recreate a childhood classic in a gluten free version, simple things are the best. I recreated my grandmothers empanadas using plantain batter and cinnamon pumpkin filling. Could not eat them due to carbs but I could nibble on them and taste them without getting sick. That Pizza crust thing reminded me these hard cinnamon flat bread snacks they used to serve at a restaurant...minus the icing. I found this one carrot cake extract, OMG taste like this spice cake at my grandmothers and just makes me and my mother cry when we use it in stuff.  And this morning I made a GREAT porridge that reminded me peanut butter cream of wheat. Used almond paste, coconut flour, cashew milk, psyllium husk, konjac flour, peanut free peanut butter extract, stevia, and a bit of konjac noodles blended into it. Nice lumpy texture as it cooled like cream of wheat from my child hood.

You are creative!  

kareng Grand Master
kareng
Posted
  • Author

Finally got a response from them - much like the one I got before.  But $10 off is very good!

Hi there, Karen!
First and foremost, Happy Birthday! 1f389.png? Thank you for reaching out and being such a fan of CPK! We truly appreciate comments such as these so we can continue improving. I will be sure to pass this along to our Culinary and Development Team. They are always looking for new & improved ways to better serve our guests. I have added a $10 reward to your account for you to enjoy during your birthday month. I have attached a screenshot of your rewards for your records. Never hesitate to reach out if you ever have any questions. Have a wonderful day!
All the best,

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      132,521
    • Most Online (within 30 mins)
      7,748
    Angela12598
    Newest Member
    Angela12598
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      More great tips, and a good excuse to shop at M&S and also buy more iced buns!   I wish we had an ASDA near us, as the few times we've been to one their gluten-free pasta range seemed very reasonably priced compared to other shops.  Thanks so much, @Russ H.
    • Russ H
      Shingles - Could It Be Related to Gluten/ Celiac

      By Russ H · Posted

      I hope you are on the mend soon. About 1 in 5 people who contracted chicken pox as a child go on to develop shingles in later life - it is not uncommon. There are 5 known members of the herpes virus family including chicken pox that commonly infect humans, and they all cause lifelong infections. The exact cause of viral reactivation as in the case of shingles or cold sores is not well understood, but stress, sunburn and radiotherapy treatment are known triggers. Some of the herpes viruses are implicated in triggering autoimmune diseases: Epstein-Barr virus is suspected of triggering multiple sclerosis and lupus, and there is a case where it is suspected of triggering coeliac disease. As to whether coeliac disease can increase the likelihood of viral reactivation, there have been several cohort studies including a large one in Sweden suggesting that coeliac disease is associated with a moderate increase in the likelihood of developing shingles in people over the age of 50. US 2024 - Increased Risk of Herpes Zoster Infection in Patients with Celiac Disease 50 Years Old and Older Sweden 2018 - Increased risk of herpes zoster in patients with coeliac disease - nationwide cohort study
    • Russ H
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Russ H · Posted

      BFree bread is fortified with vitamins and minerals as is ASDA own-brand gluten-free bread. All the M&S bread seems to be fortified also.
    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
×
×
  • 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.