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 Pizza Pizza!


pugluver31902

Recommended Posts

pugluver31902 Explorer

The Aurelio's (sp?) on rt 30 in Plainfield Illinois makes gluten free pizza with REAL crust. Not a sausage crust. REAL crust. It is SOOOOO good! And THEY DELIVER!!!!!!!


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



Celiac.com Sponsor (A8-M):



Rosebud710 Apprentice

Bummer!! The closest location for me is in South Elgin and that's still a haul!! I have heard of them - it's good to know this because my husband's family is south and that's a good place to go to for dinner when we visit.

pugluver31902 Explorer

Just be aware that they are franchised and so far this is the only location I have found that offers gluten free. The owner is awsome. He told me he can not believe how many people order the gluten free pizza's he is almost overwhelmed by the demand. He orders the dough from a company, and then adds everything else on and bakes it there. My husband went in and asked him what precautions he takes for cross contamination and he really had no idea what we were talking about. So I was really bummed, but a few weeks later my husband went in to ask him if we could buy the frozen pizza crusts to make at home and the owner was like "Oh!! Im so glad you came back! I was really hoping you would come back! After you left I started thinking about what you said and I did some research. You were right! I need to be more careful. So now we cook the gluten free on thier own pans, and spread the sauce from its own container and get cheese from a seperate container. Everyone changes there gloves and we dont use the same utensils on the wheat pizza's." That made me feel good. I mean everyone is different and he did caution that there is flour in the kitchen so if anyone has a life or death allergy they probably should not eat there, but he did seem pretty knowledgable about how to prevent CC.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,572
    • Most Online (within 30 mins)
      7,748

    lizz Z
    Newest Member
    lizz Z
    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

    • cristiana
      That's great news, you can do this.  Let us know how things go and don't hesitate to ask if you have any more questions. Cristiana 😊
    • petitojou
      Thank you so much for sharing your experience and I found myself giggling with happiness as I read how your body reached such spring! And I hope that your current journey is also successful!! Definitely starting the food diary! So many amazing advices. And it’s very scary. It really hits all our soft spots as well as our confidence system. Most doctors I went thought I was underage despite being in my late 20s. Right now I look like am I twelve, but is also this body that’s taking so much, so I might as well love it too! Going to make the necessary changes and stay in this path. Thank you again! 🫶
    • petitojou
      Thank you so much for the information and kind message! Reading this transformed how I’ve been viewing my efforts and progress. Guess there’s still a lot to celebrate and also heal 😌  Yes, I’ve been taking it! Just recently started taking a multivitamin supplement and separated vitamin D! I also took chewable Iron polymaltose for ferritin deficiency 2 months ago but was unable to absorb any of it.  Thank you again! Hearing such gentle words from the community makes my body and heart more patient and excited for the future. 
    • ckeyser88
      I am looking for a roomie in Chicago, Denver or Nashville! 
    • Scott Adams
      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
×
×
  • 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.