Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Cornmeal Pizza Crust

Susan M-G

Recommended Posts

Susan M-G Rookie
Susan M-G
Posted

A couple of years ago, when I was living in Seattle, WA, I found and really enjoyed a frozen pizza with cornmeal crust (wheat and gluten free). When I first bought it, I delayed trying it because I just expected it to taste awful, but when I finally baked it, it was better (to me) than standard pizza crust. I bought it a couple more times, then could never find that brand again. I think it started with a "V". I erroneously bought an "Amy's" cornmeal crust pizza, without further scrutinizing the package, thinking I was getting the same all cornmeal crust, and paid for my mistake. I have never seen another all cornmeal crust pizza since then.

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

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

hi

I know the pizza crust with the "V " beginning letter. I too got excited about them because it stated cornmeal crust but after reading the total ingredient list they also contain flour... They sell them at Whole Foods.

I was just there yesterday ...I wish I could remember the total name.

mamaw

Guhlia Rising Star
Guhlia
Posted

Vicolo???

INGREDIENTS

Corn Meal Crust (unbleached wheat flour, organic corn meal, water, canola oil, soybean oil, olive oil, yeast, salt), Whole Milk Mozzarella (pasteurized milk, cheese culture, salt, enzymes), Tomato Sauce (whole tomatoes, garlic, herbs, spices, sugar, salt, calcium chloride, citric acid), Fontina (pasteurized cultured whole milk, salt & enzymes), Provolone (cultured pasteurized milk, enzymes, salt), Parmesan (pasteurized part-skim cow's milk, cheese culture, salt & enzymes), Parsley, Garlic, Oregano

Allergen Information: Contains wheat, soy and milk

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Seems to me we could take a gluten-free pizza crust recipe and substitute cornmeal for part of it and get good results...I don't know if it'll work, but this is the pizza crust I've been making recently, and it's quite good, though rather sticky--maybe adding cornmeal would help! I bet you caould add yeast for flavor, too....

RECIPE—gluten-free pizza Crust

¼ Cup milk

2 large eggs

1/3 cup cornstarch

2/3 cup rice flour

¼ teaspoon xanthan gum

1 teaspoon salt

¼ cup shortening, melted

Preheat oven to 400.

Mix milk and eggs together.

Add cornstarch, flour, xanthan gum, and salt.

Mix in melted shortening.

Spread into greased 9 x 13 pan, or in 12 inch circle about ¼ inch thick, leaving edges a bit higher.

Spread sauce, top with favorite toppings. Bake at 400 for 20 minutes.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

That looks fantastic, and much easier than the sticky stuff I've been fighting with! Thanks so much for posting this, Mike!

Susan M-G Rookie
Susan M-G
Posted
  • Author
That looks fantastic, and much easier than the sticky stuff I've been fighting with! Thanks so much for posting this, Mike!

Thanks for all the replies! I'm really looking forward to trying them out...

Susan

mamaw Community Regular
mamaw
Posted

Hi Guhlia

That's the name of the pizza!!!!Thanks I alway try to forget about a product if it contains anything we can'y have but I knew it contained flour... I guess my brain works part of the time...

Thanks Mike, see you soon.....mamaw

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
      129,264
    • Most Online (within 30 mins)
      7,748
    jesteen
    Newest Member
    jesteen
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • xxnonamexx
      Elimination diet think I may be Gluten tolerant next steps to get tested? Questions

      By xxnonamexx · Posted

      Thanks so much for the useful information. What do you mean by invasive, expensive procedure that has some medical risks attached to it, what risks? It appears to be like colonoscopy just other end but never had one so curious in case I need one what to expect thanks
    • trents
      Elimination diet think I may be Gluten tolerant next steps to get tested? Questions

      By trents · Posted

      The other thing to understand is that if the blood antibody testing is negative, it is most likely that the endoscopy/biopsy will also be negative. The blood tests are checking for antibodies from the damage caused by celiac inflammation. The biopsy is checking optically for the same damage. If there are no antibodies being produced then there is no damage happening. In either case, a gluten challenge would be necessary.
    • trents
      Elimination diet think I may be Gluten tolerant next steps to get tested? Questions

      By trents · Posted

      Technically speaking, the blood test is not required before the endoscopy/biopsy but you may have a hard time finding a physician willing to do an endoscopy/biopsy without it having been preceded by positive celiac blood antibody test scores. Positive antibody test scores provide the justification for going forward with an invasive, expensive procedure that has some medical risks attached to it, especially since the gluten free diet is the antidote for both celiac disease and NCGS. We sometimes do see endoscopies/biopsies to check for celiac disease without positive biopsies but only when there is obvious failure to thrive for no other apparent reason and the patient has deteriorated to the point where it has become life threatening. We also see it sometimes done incidentally when checking for other GI-related medical problems. In your case, there is no obvious reason to suspect celiac disease as opposed to NCGS as all your general lab work values are fine. You just have some GI distress associated with gluten. There is no evidence at this point to suggest that you are suffering from malabsorption. NCGS is 10x more common than celiac disease.
    • trents
      UK Member Looking For Help - Recent Test

      By trents · Posted

      @LeeRoy83, what RMJ is referring to is the test for IGA deficiency, often called "total IGA". It is not a celiac diagnostic test per se. However, if this test score is low (i.e., you are IGA deficient), the celiac IGA test scores cannot be trusted as they will be artificially low which may include false negatives. Possibly, RMJ is correct. But I'm looking at the list of terminologies employed for the various tests as laid out in this article:  For the IGA deficiency test, here is the list: Other Names for the IgA Levels/Deficiency Test: Immunoglobulin A (IgA) Test Total IgA Test Serum IgA Test IgA Serum Levels Test IgA Blood Test IgA Quantitative Test IgA Antibody Test IgA Immunodeficiency Test None of those match very well with the test score you posted which is the "Tissu (Sic) transglutaminase IgA" which lends itself to the acronym, TTG-IGA.
    • Scott Adams
      is Kirkland Imported French Brie gluten free?

      By Scott Adams · Posted

      In general, and I've visited many boutique cheese manufacturing facilities here in Sonoma County, CA, there is no wheat anywhere near them. Dairies generally don't process wheat products, and in cheese making cleanliness is next to godliness--they tend to keep things very clean to the point of sterile so their cheeses won't get contaminated with bacteria that might ruin them.
×
×
  • Create New...