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

Great Pizza Crust Recipe

cyberprof

Recommended Posts

cyberprof Enthusiast
cyberprof
Posted

I really liked this pizza crust recipe! Open Original Shared Link

It's the best I've made so far and I've tried quite a few. The dough looked awful before I mixed it the 5 minutes and then looked unimpressive but the taste and final product look and feel were great. I prebaked the crust as it said and used the hot stone/pan but I didn't broil it - I just added the toppings and baked it for 7-10 minutes at 450 degrees.

The primer is good too.

~Laura

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

Celiac.com Sponsor (A8-M):


sickchick Community Regular
sickchick
Posted

Go Laura! thanks for the post! B) sounds delicious!

lovelove

holiday16 Enthusiast
holiday16
Posted

I made this last night and it was amazing! Everyone loved it including dh who is not gluten-free. I usually make a super thin crust, but had been craving something a bit more normal and this was really good. The next time I may try to make it a bit thinner and make smaller pizzas and see how that works. I used a sauce recipe I found on recipezaar for papa johns pizza sauce and that came out really well. I plan to make small ones of these and freeze to keep on hand for the kids for sleepovers etc.

Using the parchment worked unbelievably well and I plan to use it in the future when I make my other thinner pizza crust.

cyberprof Enthusiast
cyberprof
Posted
  • Author

I'm just in love with this recipe so I'm making it again tonight.

And Holiday16, I always use parchment paper when baking now. I put it in the bottom of the pan when I make brownies and I bake my cookies on it too. I saves cleanup time.

~Laura

holiday16 Enthusiast
holiday16
Posted

Dh kept saying it reminded him of some chains breadsticks, but he can't think of whose. He finally concluded he thinks it was Dominoes. It really was remarkably close to real pizza. I think it would be good for trying to make something like the cheesy bread from papa johns and then making the sauce that you can dip it in.

When I made pizza before I would dump the batter from a spoon onto a pile of rice flour and coat it enough to make a ball and then put it on a well floured baking sheet and carefully roll it out using more rice flour and even after that it would sometimes stick to the sheet. I can't believe I didn't think of using parchment sooner! I did find that with cake pans I was using parchment, but now I spray it with oil and then sprinkle sugar on the bottom of the pan and they come right out.

Paulette

susieg-1 Apprentice
susieg-1
Posted
Dh kept saying it reminded him of some chains breadsticks, but he can't think of whose. He finally concluded he thinks it was Dominoes. It really was remarkably close to real pizza. I think it would be good for trying to make something like the cheesy bread from papa johns and then making the sauce that you can dip it in.

When I made pizza before I would dump the batter from a spoon onto a pile of rice flour and coat it enough to make a ball and then put it on a well floured baking sheet and carefully roll it out using more rice flour and even after that it would sometimes stick to the sheet. I can't believe I didn't think of using parchment sooner! I did find that with cake pans I was using parchment, but now I spray it with oil and then sprinkle sugar on the bottom of the pan and they come right out.

Paulette

I have a crust recipe that I adapted and the family and guests really love. I have also adapted the brazilian cheese bread recipe from this forum that is very nice. I have not cared for parchment paper for pizza crust and always bake initially with some crisco in pan to keep from sticking then corn meal on bottom of pan when baking with toppings. I do use parchment paper for most other baking though and love results.

susieg-1 Apprentice
susieg-1
Posted
I made this last night and it was amazing! Everyone loved it including dh who is not gluten-free. I usually make a super thin crust, but had been craving something a bit more normal and this was really good. The next time I may try to make it a bit thinner and make smaller pizzas and see how that works. I used a sauce recipe I found on recipezaar for papa johns pizza sauce and that came out really well. I plan to make small ones of these and freeze to keep on hand for the kids for sleepovers etc.

Using the parchment worked unbelievably well and I plan to use it in the future when I make my other thinner pizza crust.

Am anxious to try sauce recipe as I use wegmans gluten-free pizza sauce, which is really good but would not be cost effective. thanks for the tip!!

Has anyone tried a gluten-free french toast recipe that is made in a pan the night before ? I was going to adapt a regular recipe as this would also be easily marketable to B & B's.

Thanks for all your input!! I look forward to more :rolleyes:

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

  • 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. Tazfromoz
      - Tazfromoz replied to Ginger38's topic in Related Issues & Disorders
      14

      Shingles - Could It Be Related to Gluten/ Celiac

      My understanding, and ex I erience is that we coeliacs are likely to suffer more extreme reactions from viruses. Eg we are more likely to be hospitalised with influenza. So, sadly, your shingles may be worse because you are coeliac. So sorry you had to go through this. My mother endured shingles multiple times. She was undiagnosed with coeliac disease until...
    2. hjayne19
      - hjayne19 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Celiac Screening

      Hi all, Looking for some advice. I started having some symptoms this past summer like night sweats and waking at 4 am and felt quite achy in my joints. I was training heavily for cycling for a few weeks prior to the onset of these symptoms starting. I have had low Ferratin for about 4 years (started at 6) and usually sits around 24 give or take. I was...
    3. yellowstone
      - yellowstone posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Cold/flu or gluten poisoning?

      Cold/flu or gluten poisoning? Hello. I've had another similar episode. I find it very difficult to differentiate between the symptoms of a cold or flu and those caused by gluten poisoning. In fact, I don't know if my current worsening is due to having eaten something that disagreed with me or if the cold I have has caused my body, which is hypersensitive...
    4. Churro
      - Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      17

      Celiac disease symptoms

      I'm no longer dealing with constipation. I got my liver test last month and it was in normal range. Two years ago I did have a vitamin D deficiency but I'm know taking vitamin D3 pills. Last month I got my vitamin D checked and it was in normal range. I don't believe I've had my choline checked. However, I do drink almond milk eat Greek yogurt on a daily...
    5. Wheatwacked
      - Wheatwacked replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      17

      Celiac disease symptoms

      Non-Celiac Gluten Sensitivity (NCGS) can be associated with low ferritin and iron deficiency. Once Celiac Disease (1% of the population affected) has been ruled out by tests the next step is to check for Non Celiac Gluten Sensitivity (10% of the population affected) by eliminating gluten for a trial period, then re-introduce Gluten Challange. Have...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,073
    • Most Online (within 30 mins)
      7,748
    amaryliss
    Newest Member
    amaryliss
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Tazfromoz
      Shingles - Could It Be Related to Gluten/ Celiac

      By Tazfromoz · Posted

      My understanding, and ex I erience is that we coeliacs are likely to suffer more extreme reactions from viruses. Eg we are more likely to be hospitalised with influenza. So, sadly, your shingles may be worse because you are coeliac. So sorry you had to go through this. My mother endured shingles multiple times. She was undiagnosed with coeliac disease until she was 65. Me at 45. I've had the new long lasting vaccine. It knocked me around badly, but worth it to avoid shingles.
    • hjayne19
      Celiac Screening

      By hjayne19 · Posted

      Hi all,  Looking for some advice. I started having some symptoms this past summer like night sweats and waking at 4 am and felt quite achy in my joints. I was training heavily for cycling for a few weeks prior to the onset of these symptoms starting. I have had low Ferratin for about 4 years (started at 6) and usually sits around 24 give or take. I was doing some research and questioned either or not I might have celiac disease (since I didn’t have any gastric symptoms really). My family doctor ran blood screening for celiac. And my results came back: Tissue Transglutaminase Ab IgA HI 66.6 U/mL Immunoglobulin IgA 1.73 g/ My doctor then diagnosed me with celiac and I have now been gluten free for 3 months. In this time I no longer get night sweats my joint pain is gone and I’m still having trouble sleeping but could very much be from anxiety. I was since referred to an endoscopy clinic to get a colonoscopy and they said I should be getting a biopsy done to confirm celiac. In this case I have to return to eating gluten for 4-6 weeks before the procedure. Just wanted some advice on this. I seem to be getting different answers from my family physician and from the GI doctor for a diagnosis.    Thanks,  
    • yellowstone
      Cold/flu or gluten poisoning?

      By yellowstone · Posted

      Cold/flu or gluten poisoning? Hello. I've had another similar episode. I find it very difficult to differentiate between the symptoms of a cold or flu and those caused by gluten poisoning. In fact, I don't know if my current worsening is due to having eaten something that disagreed with me or if the cold I have has caused my body, which is hypersensitive, to produce symptoms similar to those of gluten poisoning.        
    • Churro
      Celiac disease symptoms

      By Churro · Posted

      I'm no longer dealing with constipation. I got my liver test last month and it was in normal range. Two years ago I did have a vitamin D deficiency but I'm know taking vitamin D3 pills. Last month I got my vitamin D checked and it was in normal range. I don't believe I've had my choline checked. However, I do drink almond milk eat Greek yogurt on a daily basis. 
    • Wheatwacked
      Celiac disease symptoms

      By Wheatwacked · Posted

      Non-Celiac Gluten Sensitivity (NCGS) can be associated with low ferritin and iron deficiency. Once Celiac Disease (1% of the population affected) has been ruled out by tests the next step is to check for Non Celiac Gluten Sensitivity (10% of the population affected) by eliminating gluten for a trial period, then re-introduce Gluten Challange. Have you been supplementing Iron? How are your liver enzymes? Low levels of ferritin indicate iron deficiency, while  59% transferrin saturation indicates high iron levels.  Possibly indicating Fatty Liver Disease.  Choline is crucial for liver health, and deficiency is a known trigger for Non-Alcoholic Fatty Liver.  Some experts say that less than 10% eat the the Food and Nutrition Board established Adequate Intake that are based on the prevention of liver damage. Severe constipation and hemorrhoids may be linked to a bile or choline deficiency.  "Ninety-five percent of phospholipids (PLs) in bile is secreted as phosphatidylcholine or lecithin."  Fatty acid composition of phospholipids in bile in man   Deficiency of these bile salts causes the bile to get thick. Some people with Celiac Disease are misdiagnosed with Gall Bladder bile issues.  Removal of the gallbladder provides only temporary relief. Whether or not celiac disease or NCGS are your issues you need to look at your vitamin D blood level.   
×
×
  • 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.