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

Anyone found a GOOD gluten-free pizza ?

Cheerymarie

Recommended Posts

Cheerymarie Apprentice
Cheerymarie
Posted

So pizza was a huge staple in my life (healthy I know) and I’ve tried about 4 different gluten-free pizzas (UDI’S being one of them) and I honestly HATE IT. It’s like a thin crust pizza that’s over cooked on the bottom and gummy and chewy/undercooked on the top. But that’s just how it tastes ! It seems to me all gluten-free pizza is like this and I should just give up on the pizza quest ?. And please no suggesting cauliflower pizza ?

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

Celiac.com Sponsor (A8-M):


tessa25 Rising Star
tessa25
Posted

You can try making your own pizza. I have found out that to make a NY style pizza you need to start with

Grande 50/50 mozzarella cheese or whole milk mozzarella cheese

Escalon 6 in 1 ground tomatoes (do not cook before putting on pizza)

Pizza crust:

  Udis for thin and crispy

  Dr Schar for thick and chewy

  Etalia (Colorado) for  a NY style crust

 

You add a smidge of sugar to the sauce if it tastes bitter and then salt to taste then build the pizza. Even mistakes seem to taste good. :D

Grande and Escalon can be found in an Italian store. Pizza aficionados like those ingredients so it's just a matter of making some calls locally.

squirmingitch Veteran
squirmingitch
Posted

Against The Grain Pizza. Use a pizza pan -- not a cheap one but a good one that has holes in the bottom. 

Ennis-TX Grand Master
Ennis-TX
Posted

Real good foods makes a great one but it has dairy....My dad who is not a cealic eats it around me and says it taste great. You can find them in walmarts now or order by the case.....I have to go the califlour route with Califlour foods...like a hybrid flatbread new york style one...make it extra cripsy with a long prebake myself and use non dairy cheese on it but I have issues with gluten, dairy, peanuts, soy, and can not have carbs....other AI diseases from not taking care of my celiac early enough.....Cappllos makes a good one also just super expensive...BTW a pizza pan and or Pizza stone is a must. The stone keeps them soft chewy while a pan will make them crisper dryer.
Honestly just get a Real Good Foods one from walmart or order by the case. Found some companies that make hotpockets gluten free also lol if you want a list.
Open Original Shared Link

Posterboy Mentor
Posterboy
Posted

Cheerymarie,

I don't  eat pizza's in general much today because the carbs tend to raise my sugar too much but when I was eating pizza's more.  I swear by Matteo's Pizza.

Open Original Shared Link

they actually have a "negative gravity room" dedicated to a gluten free prep area.

They use Tom Sawyer flour as I remember and my gluten friends often didn't know it was gluten free unless I told them.

And here is the nice part.

They will ship nationwide.  I used to put an order in once a month and buy a dozen at a time for my freezer.

I hope this is helpful.

 posterboy,

Poppycat Newbie
Poppycat
Posted

I found the Schar brand pizza crust.  It’s not bad at all.  A lot of other crusts I’ve tried are dry and crunch like I’m eating a cracker.  This has a bread feel and it’s egg free.  My kids love it.  I think it’s about $7 for 2 decent sized crusts. 

Andy K. Newbie
Andy K.
Posted

Against the Grain is excellent, but very expensive.  We have found Freschetta to be consistently the best frozen gluten-free pizza out there. It's really surprisingly very good.   Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


laurenel1zabeth Newbie
laurenel1zabeth
Posted

I agree with Andy, we've found that Freschetta is the best. California Pizza Kitchen margarita pizza isn't bad... but the Freschetta pepperoni one tastes the most like regular pizza. The crust is SUPER thin and you have to really check it to make sure it doesn't burn, but like I said - we think it's the best so far. 

Cheerymarie Apprentice
Cheerymarie
Posted
  • Author

I love this community you guys are awesome thank you so much!!

Ennis-TX Grand Master
Ennis-TX
Posted

If you use the Ibotta Rebate app, they have almost the full $5.50 back on the Real Good Pizza for walmart right now, they also have several coupons for Canyon house bakery and Udis Loafs in several stores right now for a few bucks back. Smithfield meats (most are gluten free labled) and some others. >.> I have referral codes if anyone wants one in PM lol SO hard to get by on this diet money wise so figured I would share the savings.

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. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.