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

Cheese Crust Pizza For Everyone


Tim Meyer

Recommended Posts

Tim Meyer Newbie

There is a topic out there about Van Harden's Cheese Crust Pizza that you can get at Hy-Vee Stores.

Well, now you can order Van's terrific pizza on line at his web site. Open Original Shared Link

My wife and I just love this pizza. He has cheese, pepperoni and sausage. Bakes nice, no mussy crust. This pizza is great even if it wasn't gluten free.

I just hit the web site, and it looks like you can start ordering pizzas Feb 19th, 2007.

Tim Meyer


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



Celiac.com Sponsor (A8-M):



hannahsue01 Enthusiast

It's cool that if you can get them online. We are lucky enough to have many HyVee stores around us. We tried this pizza and it is awsome. We like the sausage best. The only down side was it doesn't fill you up as much as a normal pizza but it makes a great snack or part of a meal (maybe some good bread sticks or somthing to go with it). We have had some non celiacs try this pizza and they were impressed.

hannahsue01 Enthusiast

It's cool that if you can get them online. We are lucky enough to have many HyVee stores around us. We tried this pizza and it is awsome. We like the sausage best. The only down side was it doesn't fill you up as much as a normal pizza but it makes a great snack or part of a meal (maybe some good bread sticks or somthing to go with it). We have had some non celiacs try this pizza and they were impressed.

GeoffCJ Enthusiast

I'm not seeing anything about online availabiltiy? Am I missing it?

I bought some gluten-free pizza crusts at Whole Foods recenlty, but thought they were gross. They had this weird, sticky/crunchy textures. I then tried browning a gluten-free tortilla, browing it with Olive Oil, then covering with toppings, and baking. Loved it. Sort of the ultimate hin crust, but tasty.

Geoff

Tim Meyer Newbie

Geoff,

I think you jumped the gun. They just put the on-line ording in place this weekend. You can order now.

Tim

I'm not seeing anything about online availabiltiy? Am I missing it?

I bought some gluten-free pizza crusts at Whole Foods recenlty, but thought they were gross. They had this weird, sticky/crunchy textures. I then tried browning a gluten-free tortilla, browing it with Olive Oil, then covering with toppings, and baking. Loved it. Sort of the ultimate hin crust, but tasty.

Geoff

GeoffCJ Enthusiast

"3 Pepperoni Pizzas

$29.97 + $66.95 SH

5 Pepperoni Pizzas

5 Pepperoni Pizzas

$49.95 + $66.95 SH

10 Pepperoni Pizzas

10 Pepperoni Pizzas

$99.90 + $90.34 SH"

Thanks for the heads up Tim! But OUCH. I don't think I miss pizza that much.

Geoff

AllysonBrightMeyer Rookie

We have a HyVee near us, so I've been lucky. The pizzas are more expensive online for some reason.

I was VERY happy with this pizza - after a REALLY bad experience with Amy's Rice Crust pizza - felt like I was eating a dried out kitchen sponge, lol.

This pizza is now a "must-have" in our house!


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



Celiac.com Sponsor (A8-M):



  • 1 month later...
ElizabethN Apprentice

I must be doing something wrong!! I made the sausage pizza the other day and the taste was great, but it was really soggy. The leftovers are still in the fridge. Maybe I let it sit in the pan too long? Has anyone else had this and the crust was crispy??

angel-jd1 Community Regular
I must be doing something wrong!! I made the sausage pizza the other day and the taste was great, but it was really soggy. The leftovers are still in the fridge. Maybe I let it sit in the pan too long? Has anyone else had this and the crust was crispy??

My crust was not crispy either, and it was all terribly greasy. I will not be spending my money on this pizza. I'll stick with my chebe crust!! Thanks anyways.

-Jessica :rolleyes:

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,630
    • Most Online (within 30 mins)
      7,748

    Emma Gallagher
    Newest Member
    Emma Gallagher
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Inkie
      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
×
×
  • 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.