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

Pizza Sauce Alternatives?


jayhawkmom

Recommended Posts

jayhawkmom Enthusiast

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
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

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

TinkerbellSwt Collaborator

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

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

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

mamaw Community Regular

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

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

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

Sweetfudge Community Regular

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

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

Mamaw and Guhlia,

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

lorka150 Collaborator

make it thai with peanut sauce. yum!

pinkpei77 Contributor
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
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
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
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

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

prinsessa Contributor
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
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.

  • 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. - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

    2. - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    4. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    5. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

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

    • Total Members
      133,328
    • Most Online (within 30 mins)
      7,748

    VerafromNJ
    Newest Member
    VerafromNJ
    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

    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.