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 Crust Question

jerseygrl

Recommended Posts

jerseygrl Explorer
jerseygrl
Posted

It seems every pizza crust recipe I've seen, including the box mixes, require that after you spread the dough in the pan,

you need to pop it in the oven for 10 minutes, take it out, put on sauce, cheese, etc. and then put it back in the oven.

A local italian restautant knows our situation and takes great precaution when we bring a prepared gluten-free crust there for the kids. They take our pre-made crust and

apply the sauce and cheese for us. The owner always wonders why we prebake before we come -- his theory is that the sauce will just sit on top of the pizza this way,

instead of absorbing in the crust like in a wheat crust.

I have to admit, I don't know why this is necessary. Anyone know out there?

Thanks.

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

Celiac.com Sponsor (A8-M):


angel-jd1 Community Regular
angel-jd1
Posted
It seems every pizza crust recipe I've seen, including the box mixes, require that after you spread the dough in the pan,

you need to pop it in the oven for 10 minutes, take it out, put on sauce, cheese, etc. and then put it back in the oven.

A local italian restautant knows our situation and takes great precaution when we bring a prepared gluten-free crust there for the kids. They take our pre-made crust and

apply the sauce and cheese for us. The owner always wonders why we prebake before we come -- his theory is that the sauce will just sit on top of the pizza this way,

instead of absorbing in the crust like in a wheat crust.

I have to admit, I don't know why this is necessary. Anyone know out there?

Thanks.

I bake mine because I like a crispy crust. I don't like the sauce to soak in and make it all soggy....just my 2 cents :)

-Jessica :rolleyes:

jerseygrl Explorer
jerseygrl
Posted
  • Author

True, I don't like a soggy crust either :P But why doesnt a wheat crust get soggy --- you don't prebake a wheat crust....?

Uur pizzeria (and most, I think) don't prebake theirs. *hmmmmm..pondering.....*

jerseygrl Explorer
jerseygrl
Posted
  • Author

Uur = Our

Need more coffee ;)

EG+FC Apprentice
EG+FC
Posted

People just do it to make the crust crispy. I watch 30 minutes meal with Rachael Ray and she always bakes her crust for ten minutes before putting the toppings on. She said that she always does it to make it crispy. When I make my pizza from Gluten free Pantry, I don't prebake it and it comes out perfectly crispy.

hangininthere Apprentice
hangininthere
Posted

I have wondered this myself, then it came to me from something that was said in this thread!

Gluten-free flours do get soggy, unlike wheat flours! The gluten is what holds everything together, and without it, it's hard to get any baked goods to hold together and stand up!

Such as, whenever I make stove top turkey or chicken or pork chop stuffing, the soft gluten-free bread I use turns to mush when served leftover, instead of staying in little cubes (I'm gonna try using the real rubbery frozen gluten-free bread sometime on stuffing, and see if that holds up)!

So I'm guessing it's the same with the pizza crust! I'm guessing it needs prebaked so the top will 'firm up', to hold up to the sauce and toppings rather than get mushy!

I think I'll try not prebaking my gluten-free pizza crust next time, to see what happens, ha! Or maybe not, just in case it doesn't turn out and all the ingredients and labor go to waste, hahahaha!

Best wishes to all!

jerseyangel Proficient
jerseyangel
Posted

Sorry to get off-topic here, but to hangininthere--

I had the same problem with stuffings made with gluten-free breads. Last Thanksgiving, I made a lof of Gluten Free Pantry French Bread and cut it into cubes. I spread the cubes on a baking sheet, sprinkled with poultry seasonning, and baked at 350 for around 20 minutes--maybe a bit more. I kept checking on them till they were lightly browned and hard to the touch.

I then made my stuffing as I normally would. The bread held together pretty well--I took care to toss it gently with the other ingredients.

Again, sorry--back to pizza crust talk! :D

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

Celiac.com Sponsor (A8-M):


TinkerbellSwt Collaborator
TinkerbellSwt
Posted

i just started using Bette Hagmans pizza crust in the gluten free gourmet bakes bread recipe, and even though it does say to pre bake it, I was at a pizza party and this is what the cook made for everyone (about 60 of us) and thru her experiments thru all these years, she does not bake the crust first, and believe me.. this crust came out crispy.. and bendable.. soooo good. i havent been able to reproduce her exact pizza, i think i just need more practice, but it can be done, not prebaking and getting crispy crust

angel-jd1 Community Regular
angel-jd1
Posted
True, I don't like a soggy crust either :P But why doesnt a wheat crust get soggy --- you don't prebake a wheat crust....?

Uur pizzeria (and most, I think) don't prebake theirs. *hmmmmm..pondering.....*

Back before my pre-gluten-free days......I even pre-baked my gluteny crusts. So I dunno......I guess my technique is to pre-bake :) lol

-Jessica :rolleyes:

heathen Apprentice
heathen
Posted

i use the namaste crust, which i normally pre-baked... but i forgot to one time, and it turned out better. even my non-gluten-free family thought so.

hangininthere Apprentice
hangininthere
Posted

Thanks! I love French bread but haven't been able to have it since I realized about a year ago that I have gluten intolerance! But I looked the brand you mentioned up on-line and it has soy which me or son can't have either, plus need a bread machine, plus can't order on-line, ha! I'll look up a homemade recipe for French bread that I can make with my own flour mix and in regular oven. I haven't been able to get a loaf of bread to turn out yet though, try as I might, hahaha! Bread machine and heavy duty tabletop mixer have been on my wish-list for sure!

My stuffing held up when immediately served, but the leftovers turned to mush. I did toast the bread cubes in the oven though, but still didn't hold up after the first fresh serving. I think the real rubbery store-bought frozen rice bread might work for the stuffing, that bread is tough, ha!

I don't like my pizza crust crispy, so maybe I'll keep prebaking mine. But I can't resist the temptation to 'try it out', so I might try not prebaking just once and see what happens, ha!

Another thought I had about why prebake? I'm thinking that, since it's so hard to get non-gluten flour to rise (gluten is what makes breads and the like rise so nicely), maybe we're to prebake so that the crust rises as much as it can, without the toppings weighing it down?

Best wishes to all!

lpellegr Collaborator
lpellegr
Posted

Back when I kneaded and baked my own homemade wheat pizza crust every week I would top the raw dough with just sauce, bake for 18 minutes, then add the cheese for 4 minutes because putting the cheese on at the beginning and baking the whole time at 425 caused the cheese to get brown and crisp, and we just wanted it oozy and melting. I think adding the sauce from the beginning kept the crust doughy (this is Sicilian style, thick and doughy and rectangular) the way we liked it. If you want it firmer, then prebaking would do it. Also keep in mind that the pizza ovens at a pizza shop are way hotter than you would use at home - 500-600 degrees - and that they load the pizza directly onto a hot stone floor of the oven, so they bake differently than our pizza pans in a home oven will.

Guhlia Rising Star
Guhlia
Posted

I've tried making pizza without prebaking the crust and I always end up burning the toppings that way because it takes longer to bake the crust than it does to melt/cook the toppings. I don't like my crust raw tasting, so I always prebake. Perhaps it's just the couple of recipes I've tried, who knows. Or perhaps I just like my crust more done than most people.

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

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    2. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    4. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    5. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,336
    • Most Online (within 30 mins)
      7,748
    Jeffrey Yeres
    Newest Member
    Jeffrey Yeres
    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
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.