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

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

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

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

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

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

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

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

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

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

Ennis-TX Grand Master

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.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,918
    • Most Online (within 30 mins)
      7,748

    Dizzyma
    Newest Member
    Dizzyma
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

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

  • Posts

    • trents
      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      very interesting thanks for the info  
    • Florence Lillian
      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • 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.