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):

  • Join Our eNewsletter:
    Support Our Content
    eNewsletter
    Donate

Pizza Sauce Alternatives?

jayhawkmom

Recommended Posts

jayhawkmom Enthusiast
jayhawkmom
Posted

My name is Kris, and I'm a pizzaholic.

Next line....

My name is Kris - and I suffer GERD - so I can't eat tomatoes.... tomato sauce, or any of my other favorite pizza toppings.

Big problem, eh??

So, what else can I use to make a pizza??? Is there such thing as a low acid tomato sauce? Is there such thing as a dairy/lactose free alfredo sauce?

I'm not very creative in the kitchen. My pizzas normally consist of Kinnikinnick crust, organic sauce, and soy mozzarella - and often chopped tomatoes.

I want pizza..... can anyone help me????????????????????

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

Celiac.com Sponsor (A8-M):


gfp Enthusiast
gfp
Posted
My name is Kris, and I'm a pizzaholic.

Next line....

My name is Kris - and I suffer GERD - so I can't eat tomatoes.... tomato sauce, or any of my other favorite pizza toppings.

Big problem, eh??

So, what else can I use to make a pizza??? Is there such thing as a low acid tomato sauce? Is there such thing as a dairy/lactose free alfredo sauce?

I'm not very creative in the kitchen. My pizzas normally consist of Kinnikinnick crust, organic sauce, and soy mozzarella - and often chopped tomatoes.

I want pizza..... can anyone help me????????????????????

There are loads of "white pizza's" that don't use tomatoe at all. Just google or look at

Open Original Shared Link

Then just pick the ingredients you like and thow em on top :D (obviously missing out any non gluten-free ones)

Also depending how bad you are with the tomatoes you could try boiling them for a long time (like over 1 hour)

you need to add water a bit else you'll get treacle .. but while boiling you can add some garlic and herbs and then 10 minutes before your ready throw in some basil.

Hope these both help

penguin Community Regular
penguin
Posted

Pesto is a good pizza sauce...excellent, actually :)

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

I sometimes make my pizza with just cheese and toppings. I put some ricotta on the pie, top with a bit of mozzarella then put on my favorite toppings. I use sliced mushrooms and olives. YUM

Guest Florida Jean
Guest Florida Jean
Posted

Maybe your GI doctor can start you on Prilosec for GERD.

I have had the same problem, but with one tablet daily, I can eat anything and have

no ill effects.

With that problem, you will want to get checked periodically, too, to be sure your

esophagus is healthy.

There are a mirad of problems that can occur if not treated.

Don't just do without tomatoes.

Get treated. Stay well.

Jean

CarlaB Enthusiast
CarlaB
Posted

I like olive oil and lots of garlic better than tomato sauce anyway!!

mamaw Community Regular
mamaw
Posted

gluten-free mushroom soup,spinach,garlic & bacon bits...yum!

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

I've found that if you put a lot of moist toppings on pizza, you don't really miss the sauce too much.

You could also try doing a white sauce. I do a wonderful crab pizza using ricotta, garlic, onion, and crab meat. Mmmmmm....

Olive oil and spices make a great base for pizza, almost like a bruschetta without the tomato.

Horseradish (I don't know how that would work with GERD) also makes a good base, just don't use the creamy stuff. I do horseradish (very thin layer) with parmesean, red peppers, garlic, onions, and mozzerella.

Pesto is good.

Moist meats like canned chicken, canned crab, etc. seem to negate the need for sauce when lightly drained.

Hope that gives you a few ideas to try.

jerseyangel Proficient
jerseyangel
Posted

Even in my gluten eating days, I always preferred white pizza with olive oil, cheese and spinach. :P

Sweetfudge Community Regular
Sweetfudge
Posted

Yeah, I love tomatoes too, and couldn't imagine going without for the rest of my life! I seriously second the motion that you go get some Prilosec :) You shouldn't have to suffer (either way). Pesto sounds SO good...I'm gonna make a pesto pizza tomorrow with fresh basil from my garden!!! I actually had a good pizza from Amy's. I know the brand gets a lot of grief due to "CC" but I've never had a problem. It was a spinach pizza with lots of cheese on it, and it was so good i was almost done with it before I realized there was no sauce :) Anyway, good luck!

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

All these ideas sound great! I can tolerate tomatoes yet I am going to try all these ones with out it. Especially the crab one.. that sounds fantastic

imsohungry Collaborator
imsohungry
Posted

Mamaw and Guhlia,

Those sound soooo yummy! I'll have to try them. B)

lorka150 Collaborator
lorka150
Posted

make it thai with peanut sauce. yum!

pinkpei77 Contributor
pinkpei77
Posted
Is there such thing as a dairy/lactose free alfredo sauce?

i make a dairy/lactose free alfredo all the time!

i use on can of thai kitchen coconut milk, garlic powder, salt, ALOT of pepper, and a pinch of nutmeg.

slowly bring that to a boil and then i add potato starch until its as thick as i want!

i do thicker for pizza and thinner for a pasta dish.

its really good on pizza (or pasta) with onions, garlic, fresh spinach and crimini mushrooms!

lorka150 Collaborator
lorka150
Posted
i make a dairy/lactose free alfredo all the time!

i use on can of thai kitchen coconut milk, garlic powder, salt, ALOT of pepper, and a pinch of nutmeg.

slowly bring that to a boil and then i add potato starch until its as thick as i want!

i do thicker for pizza and thinner for a pasta dish.

its really good on pizza (or pasta) with onions, garlic, fresh spinach and crimini mushrooms!

i make a smiliar one with nutritional yeast in addition to those ingredients and with no garlic (although i would, i'm just allergic to it). the nutritional yeast is a powerhouse food, and you don't need to thicken it up with flour - it does the job. gives it the parm cheesey taste sans parm.

pinkpei77 Contributor
pinkpei77
Posted
make it thai with peanut sauce. yum!

YUMMMY!! what else do you put on it???

i make a smiliar one with nutritional yeast in addition to those ingredients and with no garlic (although i would, i'm just allergic to it). the nutritional yeast is a powerhouse food, and you don't need to thicken it up with flour - it does the job. gives it the parm cheesey taste sans parm.

where did you find gluten-free nutritonal yeast?? ive been looking for it for a long time???

FrostyFriday Rookie
FrostyFriday
Posted
YUMMMY!! what else do you put on it???

where did you find gluten-free nutritonal yeast?? ive been looking for it for a long time???

I too would like to know where you get the gluten-free nutritional yeast.

Here is a recipe for gluten-free and Vegan Parmesan Cheese using it.

Parmesan Cheese

Equal amounts of:

Almond meal or ground sesame seeds

nutritional yeast flakes

garlic

onion

Mix all ingredients together and use on pasta, lasagne or anything that calls for parmesan cheese.

lorka150 Collaborator
lorka150
Posted

Bob's Red Mill's nutritional yeast is made in the dedicated facility.

prinsessa Contributor
prinsessa
Posted
make it thai with peanut sauce. yum!

mmmmmm.....I used to love Thai pizza before going gluten free. I never thought of making my own gluten-free Thai pizza. Someone asked about what to put on the pizza. The bar I used to get it from put cucumbers, chicken, red peppers and I think cilantro. You could also put a couple of slices of hot pepper on if you like spicy stuff. I think I am going to try to make it this weekend.

lorka150 Collaborator
lorka150
Posted
mmmmmm.....I used to love Thai pizza before going gluten free. I never thought of making my own gluten-free Thai pizza. Someone asked about what to put on the pizza. The bar I used to get it from put cucumbers, chicken, red peppers and I think cilantro. You could also put a couple of slices of hot pepper on if you like spicy stuff. I think I am going to try to make it this weekend.

and i'll be there for dinner.

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. Celiac.com Sponsored Post
      0

      Gluten-Free vs. Gluten-Reduced Beer and Why It Matters

    2. knitty kitty
      - knitty kitty commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine
      1

      Gastrointestinal Beriberi

      Impairment of Thiamine Transport at the GUT-BBB-AXIS Contributes to Wernicke's Encephalopathy https://pubmed.ncbi.nlm.nih.gov/29128903/
    3. knitty kitty
      0

      Glioblastoma and Niacin

    4. Scott Adams
      0

      The Surprising Link Between Seborrheic Dermatitis and Celiac Disease Revealed in Major Study

    5. drjay
      - drjay replied to drjay's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Unsteady in my new diagnosis

      Thanks, yall! The tough part now is figuring out if I’m actually feeling better or is it some form of placebo effect. I do actually feel better but I’m not positive if I may just be gaslighting myself lol
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,899
    • Most Online (within 30 mins)
      10,442
    lyndawland
    Newest Member
    lyndawland
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • drjay
      Unsteady in my new diagnosis

      By drjay · Posted

      Thanks, yall! The tough part now is figuring out if I’m actually feeling better or is it some form of placebo effect. I do actually feel better but I’m not positive if I may just be gaslighting myself lol
    • Aretaeus Cappadocia
      Unsteady in my new diagnosis

      By Aretaeus Cappadocia · Posted

      @drjay in addition to what @trents wrote, I wanted to comment on your statement, "Positive for DQ2 and homozygous for DQB1*02 but negative for DQ8" You don't need DQ2 >and< DQ8 in order to be susceptible to getting celiac. Either one is good enough. DQB1*02 is a specific genetic allele that encodes part of the DQ2 protein. "Homozygous" means two copies of the same allele (the opposite is "heterozygous", where the two copies are different alleles). If you are homozygous for DQB1*02, you couldn't have DQ8. In other words, your genetic test tells you that you definitely have the potential to get celiac.   
    • trents
      Unsteady in my new diagnosis

      By trents · Posted

      @drjay, your mixed test results experience is exceedingly common for someone having been consuming reduced amounts of gluten. A Marsh scale score of 3 indicates "significant villous atrophy" according to a quick google search I did and the biopsy is the gold standard diagnostic test anyway, not the blood antibody testing. It doesn't look like a "total IGA" blood test was ordered and without that we cannot tell if you are IGA deficient. If IGA deficient, other celiac IGA antibody scores, such as the tTG-IGA, cannot be trusted. They will likely be artificially low. And given the fact that there is significant improvement in your symptoms once you went on a strict gluten free diet, there is no doubt in my mind that your doctor's diagnosis of celiac disease is the correct one. By the way, welcome to celiac.com.!
    • drjay
      Unsteady in my new diagnosis

      By drjay · Posted

      About 2 years ago I got a referral to a GI because I was experiencing gut pain, bloating, and some other not so fun symptoms. He scheduled a colonoscopy and that came back fine with the exception of very small healing ulcers in my TI. I have a family history of stomach ulcers so I was prescribed a round of antibiotics and then placed on a PPI w/o an endoscopy to confirm. I think I may have convinced myself it was helping for about a year but I likely just acclimated to how I was feeling. Fast forward to January and my symptoms had gotten to be persistently unbearable and nothing was helping except some minor pressure relief from gasx. I get another appt with the GI and get an endoscopy done. There’s no ulcer so I stop the PPI and we do a SIBO test which comes back negative. The Dr orders a Labcorp celiac test immediately after he gets the biopsy results w/o the gluten challenge thing. I already don’t consume much if any because I suspected I may be sensitive to  gluten.  They grade the biopsy Marsh class 3 but my lab tests are weird and listed below IgA 11 (weak positive is 19) IgG 5 (weak positive is 19) tTG IgA 3 (weak positive 4) Positive for DQ2 and homozygous for DQB1*02 but negative for DQ8 My GI did diagnose as Celiac but the blood test makes me unsure. Even though I’ve been unsure, I immediately went on a strict gluten free diet. Yesterday makes 12 days and it was the first day with a normal bowel movement in last several weeks. Anyone have similar experience? 
    • knitty kitty
      Struggling with gluten challenge and not sure it’s worth it - looking for advice / experiences / encouragement

      By knitty kitty · Posted

      I found these articles interesting. Among people already diagnosed with Celiac Disease, the HLA DQ B1*02 allele is present in about 95%...... Carrier frequency of HLA-DQB1*02 allele in patients affected with celiac disease: A systematic review assessing the potential rationale of a targeted allelic genotyping as a first-line screening https://pubmed.ncbi.nlm.nih.gov/32256023/   Total IgA levels can be affected by the same HLA DQ B1*02 allele..... Total serum IgA levels and HLA-DQB1*02:01 allelic status https://pubmed.ncbi.nlm.nih.gov/37725324/
×
×
  • 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.