Jump to content

  • 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):

Making Your Own Pizza Dough And Sauce

jkmunchkin

Recommended Posts

jkmunchkin Rising Star
jkmunchkin
Posted

I got a pizza stone from Pampered Chef and was going to make my own gluten-free pizza dough. Has anyone tried doing this on a pizza stone? I was going to use the recipe in Annalise Roberts book, but the instructions are for on a baking sheet or directly on the oven rack and I'm wondering if it's a bad idea to do it on the stone.

Also, anyone have recipes for making pizza sauce?

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

I'm also interested in a pizza sauce recipie. I do use a jarred pizza sauce that is gluten-free. It is called Enrico's All Natural Pizza Sauce. It says gluten-free right on the label. I've purchased it from Whole Foods and Meijer's which is like a Super Kmart.

Daxin Explorer
Daxin
Posted

Bob's Red Mill makes a great gluten-free pizza mix. We haven't tried it on a stone, but it is awesome on a normal pizza tray. Can't imagine it would be any different on a pizza stone. Lucky you for getting one from pampered chef...I'm jealous.

mamatide Enthusiast
mamatide
Posted
I got a pizza stone from Pampered Chef and was going to make my own gluten-free pizza dough. Has anyone tried doing this on a pizza stone? I was going to use the recipe in Annalise Roberts book, but the instructions are for on a baking sheet or directly on the oven rack and I'm wondering if it's a bad idea to do it on the stone.

Also, anyone have recipes for making pizza sauce?

No experience with a stone but if it were me I'd just try putting a layer of parchment paper between the stone and the dough for the first time to see how it reacts.

Good luck!

Cam's Mom Contributor
Cam's Mom
Posted

Oh how I used to love my pizza stone!! I did go out and buy a new stone so I could make my daughter pizza but just recently gave up and went out and bought a tray!

The recipe for foldable NY style pizza crust that was posted recently is really excellent- however, like most gluten-free breads, the dough is very wet and hard to form with hands (way too sticky). So, it is easier to throw it on a pan and then just mash it down.

If I were to go back to the stone I think I would try the parchment paper idea, then make the dough into a ball and put a large piece of plastic wrap over it then roll it out with a rolling pin. The problem with all of this is that the stone is best used really HOT - like preheated with the oven to close to 500 degrees. So taking it out of the oven to perform this operation would be difficult.

Another possibility is to use a pizza piel (is that how you spell it? - the long paddle thingy) and put the parchment paper on the piel then do the pizza on top and slide the whole thing onto the stone in the oven. I am not sure I am actually making any sense this morning but hope this helps.

Good luck!

Barb

Guhlia Rising Star
Guhlia
Posted

I just wanted to ditto Barb's recommendation of the NY style foldable crust recipe. It's by far the best pizza crust we've tried yet and it's really simple to make. I don't think I will ever use another pizza recipe.

Sorry, I dont' have a recipe for pizza sauce. I use Great Value brand's sauce and it's really good and inexpensive too. Oh wait, I do sometimes use GV brand no salt added tomato sauce and then add oregano, garlic, and onion powder until it tastes right. It's much easier to just buy the pizza sauce though.

missy'smom Collaborator
missy'smom
Posted

I used to put a little cornmeal on the pizza stone to prevent the dough from sticking. It's been a long time, but I think I put cornmeal on my cutting board and formed the pizza on that and then slid it onto the pizza stone.

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

Celiac.com Sponsor (A8-M):


bbuster Explorer
bbuster
Posted

I make pizza a lot and the dough is very wet.

I recently got a pizza stone and it is hard to use, but really cooks the crust well. You'll have to decide if the extra trouble is worth it or not.

Put a lot of olive oil on the stone first.

Spray a large wax paper with Pam and spread out most of the dough on it, then flip it over onto the stone and finish spreading it out by hand.

Cook about 10 minutes or until lightly browned on top.

Take out of the oven and use a sharp spatula to pry the crust up from the stone. This takes a few minutes - work your way around from the edge inward.

Turn the crust upside down on the stone and bake about another 5 minutes. Then take out, flip back over, top and finish baking as usual.

The result is a well-cooked crust that stays together and you can pick up and eat. My whole family really loves it. As the stone gets seasoned with more use, the whole process becomes easier (it becomes more non-stick).

Good luck!

Cam's Mom Contributor
Cam's Mom
Posted

here's another idea . . . (yeah, I'm getting a lot done today, NOT)

Take a look at that incredibly yummy NY pizza dough recipe. It calls for you to bake the crust for about 20 min. first and then 10 min. with the toppings on.

Maybe it would work well to make the crust in the pan - cook for 20 minutes. Then remove from over, put the pre-cooked crust on a cutting board or pizza piel and put your toppings on then slide it onto the heated pizza stone in the oven. And, yes, a bit of corn meal is a good idea to prevent sticking.

But I think this two step idea will work well. The dough won't be sticky and you will still be able to get that great crispy pizza stone pizza in the final product. It is a little "worky" but what gluten-free recipe isn't?! ;)

Barb

jkmunchkin Rising Star
jkmunchkin
Posted
  • Author
here's another idea . . . (yeah, I'm getting a lot done today, NOT)

Take a look at that incredibly yummy NY pizza dough recipe. It calls for you to bake the crust for about 20 min. first and then 10 min. with the toppings on.

Maybe it would work well to make the crust in the pan - cook for 20 minutes. Then remove from over, put the pre-cooked crust on a cutting board or pizza piel and put your toppings on then slide it onto the heated pizza stone in the oven. And, yes, a bit of corn meal is a good idea to prevent sticking.

But I think this two step idea will work well. The dough won't be sticky and you will still be able to get that great crispy pizza stone pizza in the final product. It is a little "worky" but what gluten-free recipe isn't?! ;)

Barb

I'm thinking I like this idea. Sort of a combo of everyones suggestions!! Love the team work :)

Thanks everyone!!! Now how about that sauce?!!

AmyTopolski Apprentice
AmyTopolski
Posted

Try this recipe for sauce.

Open Original Shared Link

Amy

Jestgar Rising Star
Jestgar
Posted

I like the Brazillian cheese bread for crust.

pinktroll Apprentice
pinktroll
Posted

I made the "New York Style" crust on my pizza stone several times last week.(we really liked it!). I just oiled my stone and then put the dough on while the stone was cold. I used a lot of brown rice flour to pat the dough down and even used my pampered chef roller thing to roll it all out to the edges. This does require a good amount of flour however because the dough is really sticky. I baked the crust for about 15 minutes in a preheated oven, topped it and then baked it for maybe another 10 minutes-til it was bubbly. For my sauce I just take a small can of tomato sauce and add garlic, salt and pepper, basil and lots of oregano until it tastes good to me. We don't like a lot of sauce so this works great for us and I never have to worry about the sauce going bad in my fridge because I don't use it all. I have also just done the prebake with the crust on my stone and then let it cool, wrapped it and put it in the freezer for later.

DebbieInCanada Rookie
DebbieInCanada
Posted
...Thanks everyone!!! Now how about that sauce?!!

I use a small can of tomato paste, and thin it to the consistency I want with V8. then add a clove of minced garlic and Italian herb blend.

Debbie

2Boys4Me Enthusiast
2Boys4Me
Posted

I'll bet canned crushed tomatoes will be the right consistency. Add some garlic and herbs and we'll head over for lunch! :lol:

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. Scott Adams
      - Scott Adams replied to ThomasA55's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Iron loss and potential celiac.

      These articles may be helpful:
    2. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Dermatitis Herpetiformis
      5

      Skin issues

      I went to ER on the 30th because I didn't want to wait and saw dr at desk for intake. I went for NOTHING!. ER Dr was very nice but made it seem as if I was a nut case rater than coming in for real issues calmly explaining its staph! Staph, by look no blood test, no skin test. No looking in my nose and throat was given a prescription for jock cream and some...
    3. N Young
      - N Young posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Frustrated with Providers

      I have been Gluten Free for 25 years and havent eaten gluten knowingly during that time. Such a rocky life, I have had issues since I was 16 when physicians stated I needed to see a psychiatrist. I am now 70 years old. I also had Dermatitis herpetiformis. I had negative tests on biopsy, blood test etc but no doctor mentioned that I needed to do a gluten...
    4. trents
      - trents replied to ThomasA55's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Iron loss and potential celiac.

      "Risk free genetically"? Very low risk, actually. But, we are still learning about the genetics of celiac disease. Speaking of milk, some studies show that CMP (Cow's Milk Protein) can damage the small bowel villi like celiac disease does. Also, some meds (NSAIDS, Olmesartan - a blood pressure med) and some infections can also blunt SB villi.
    5. trents
      - trents replied to MicG's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Test interpretations

      @Aretaeus Cappadocia! The post you were looking for about omeprazol acting as an anti-inflammatory/immunosuppressant was made (yesterday, I believe) by knitty kitty. Current guidelines for the gluten challenge prior to an endoscopy/biopsy of the small bowel is the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat flour...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,115
    • Most Online (within 30 mins)
      10,442
    Ginarwebb
    Newest Member
    Ginarwebb
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Iron loss and potential celiac.

      By Scott Adams · Posted

      These articles may be helpful:    
    • Jmartes71
      Skin issues

      By Jmartes71 · Posted

      I went to ER on the 30th because I didn't want to wait and saw dr at desk for intake. I went for NOTHING!. ER Dr was very nice but made it seem as if I was a nut case rater than coming in for real issues calmly explaining its staph! Staph,  by look no blood test, no skin test. No looking in my nose and throat was given a prescription for jock cream and some pills ! I made the mistake of saying Im waiting on Infectious disease. She asked how did I get referral and I said I did it online.The next day I checked the status and it was denied! I did get  a referral to the dermatology office i went to last year that over charged me and did a biopsy on me stating inconclusive! I went to another dermatologist and he stated I should see Infectious disease at place i put in referral. With that I contacted that dermatologist and waiting to see if he thinks dermatology or Infectious disease is the route.I do have appointment for dermatology next week.Until then i did purchase Zahler paraGuard advance intestinal  flora support  from Sprouts. Im also very alarmed that the fact celiac isn't addressed properly infact its downplayed. When I had my son tested for HLA-DQ2 and it came out positive because he is eating everything and he is extremely skinny but he isn't dealing with severe diagestive issues because thats all he knows NOW or yet because he is still young 21.I too didn't know any difference when i was that age because thats all we know.Life changes will get him in latter years im afraid because what im dealing with.That scares me.The specialist we went to was only about congestion he is getting.He is getting congestion because he is eating what he isn't supposed too! Zero talk about celiac and HLA-DQ2 positive. Only talk was he is congested because we live in the Valley! They wanted to do surgery! I did write again to our district leader considering when I did call, the guy stated he knew all about celiac. I really wanted to tell him NO YOU DON'T but held my tongue. For my skin sores the cream given didn't do anything because ive also had in past.Ive been putting liquid vitamin c on it and taking vitamins which is making a little difference just with the last few days of doing.
    • N Young
      Frustrated with Providers

      By N Young · Posted

      I have been Gluten Free for 25 years and havent eaten gluten knowingly during that time.   Such a rocky life, I have had issues since I was 16 when physicians stated I needed to see a psychiatrist. I am now 70 years old. I also had Dermatitis herpetiformis. I had negative tests on biopsy, blood test etc but no doctor mentioned that I needed to do a gluten challenge. I went on an elimination diet and found relief on the Dermatitis within a month. I have no doubt that I am celiac and very sensitive now. Now my issue is that I changed physicians due to retirement and he performed a blood test and included a celiac test. I was very upset because I did not request the test and had not been eating gluten for 25 years. Of course the test was negative.  My question - Will this cause me any issues with health treatment if my records now have that I dont have celiac? I like this physician and I am appalled that he performed the test. (he told me his brother is also celiac).  I feel that we are still living in the dark ages. I dont want to cause problems because I rarely need health treatment since I live a fairly healthy lifestyle.  Since I am at this age and been through so much getting to this point am I being unreasonable for being upset? I am not expecting to see this physician for another 2 months.  Need to know if I can expect issues with future treatments. How can a physician not know about the gluten challenge this day and age?   
    • trents
      Iron loss and potential celiac.

      By trents · Posted

      "Risk free genetically"? Very low risk, actually. But, we are still learning about the genetics of celiac disease. Speaking of milk, some studies show that CMP (Cow's Milk Protein) can damage the small bowel villi like celiac disease does. Also, some meds (NSAIDS, Olmesartan - a blood pressure med) and some infections can also blunt SB villi.
    • trents
      Test interpretations

      By trents · Posted

      @Aretaeus Cappadocia! The post you were looking for about omeprazol acting as an anti-inflammatory/immunosuppressant was made (yesterday, I believe) by knitty kitty. Current guidelines for the gluten challenge prior to an endoscopy/biopsy of the small bowel is the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat flour bread) for at least two weeks prior to the day of the procedure. @Ginarwebb, your tTG-IGA >250 would seem to be a pretty high test result, though to be sure of that statement, I would need to see what the lab used for a "normal" range. Do you have that number also? Different labs use different scales. There isn't an industry standard yet. The tTG-IGA is the centerpiece of celiac blood antibody testing. Your ENDOMYSIAL ANTIBODY SCR (IGA) W/REFL TO TITER (aka, "EMA") is positive as well. This is an older test, and a relative expensive one, compared to the tTG-IGA which has largely replaced. But the EMA is still ordered by some docs and is highly reliable. That both of them agree in your case and this is strong evidence that you have celiac disease. Concerning the ENDOMYSIAL ANTIBODY TITER (aka, "total IGA") being high, there are two things of importance. First, it tells us you are not "IGA deficient" such that your tTG-IGA test result is reliable. Second, a high total IGA test score can suggest other health concerns, some of which are serious. It can also mean nothing. Talk to your doctor about this. I would also suggest you research the implications of a high total IGA. In addition to IGA celiac diagnostic tests there are also IGG tests which are handy when total IGA is sub normal.  Here is an article outlining the various tests that can be run for diagnosing celiac disease:  
×
×
  • Create New...