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):

  • Join Our eNewsletter:
    Support Our Content
    eNewsletter
    Donate

Gluten Free Pizza

CMCM

By CMCM
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

CMCM Rising Star
CMCM
Posted

Have any of you made a good pizza crust? Gluten Free Pantry has a mix, is that any good? And overall, any suggestions for getting a passable gluten-free pizza crust made up?

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

Celiac.com Sponsor (A8-M):


celiac-mommy Collaborator
celiac-mommy
Posted

I use this recipe (for the crust only). We really like it. I don't use the recommended flours, I just use the blend I have in place of all the listed flours-it's always turned out really good.

Open Original Shared Link

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I have tried a couple of mixes and recipes but am finding it hard to find one that I like.

I've tried the Gluten Free Pantry one (the frenchbread one). This is going back a couple of months but I remember that my mom and husband (both gluten eaters) really liked it. The way that I did it, it came out thick so they said it was like a deep dish pizza. I would try the mix again sometime in the future.

What I like to do is keep a slice or a small piece if I can and see how it tastes the next day as leftovers that way I know in the future if I want to make extra for the next day.

Open Original Shared Link

The above recipe is the newest pizza crust I have tried. It is very simple to make and a quick clean up. The Italian Seasoning really stands out so I left it out the second time I made it. I used a small cookie sheet b/c it is in liquid form when you first make it (not dough) Turned out good. I baked it for about 12 minutes then added sauce/toppings and then added couple minutes onto the next time gap. I wanted to get the bottom browner.

GOOD LUCK!

irish daveyboy Community Regular
irish daveyboy
Posted

.

.

You could try these, they never fail, taste delicious and are so easy to make.

.

Bet you can't tell the difference between this crust and Pizzeria Crust !!

.

Open Original Shared Link

.

Make it the best Pizza experience ever and make homemade Pizza Sauce

.

Open Original Shared Link

.

Best Regards,

David

lobita Apprentice
lobita
Posted
I use this recipe (for the crust only). We really like it. I don't use the recommended flours, I just use the blend I have in place of all the listed flours-it's always turned out really good.

Open Original Shared Link

Totally agree on this pizza crust. I just made it last night and it's awesome. I, too, don't follow the flours in it exactly. I think I used 3/4 c of rice flour, 1/4 c tapioca, 1/3 c corn flour and 1/3 c millet and substituted honey for the sugar. Plus, I don't really follow the directions for prepping it either. I usually just take the dough and spread it out on a greased and dusted-with-cornmeal baking sheet and let it rise from there, then carry on with the directions.

lpellegr Collaborator
lpellegr
Posted

Just made this one tonight and it was great - not too thick, crisp on the bottom, good crunchy crust.

1-1/2 c gluten-free flour - I used Bette Hagman's original (rice, tapioca, potato starch). I left myself a note on the page that says not to use the bean flour mix.

1 1/2 t baking powder

1 t xanthan gum

1/2 t salt

1 t sugar

2 t (1 packet) yeast - Rapid Rise for thicker, regular for less so

Mix the dry ingredients together in a bowl. I sometimes throw in ground flaxseed for fiber.

Mix the wet ingredients with your mixer:

1 egg

1 T oil (i use olive oil)

7/8 c warm water (don't put all in - hold some back until you see if you need it)

Add the dry ingredients to the wet and mix until smooth. It should be a little too wet to hold together in a ball.

Pour out onto a greased round pizza pan, spreading with a spatula and building up an edge all around. Let rise about 15 minutes.

Add toppings and bake at 425 for 25-30 minutes.

The original recipe had you put the yeast and sugar in the water and let it foam before adding it to the egg and oil, but this works just as well.

CMCM Rising Star
CMCM
Posted
  • Author

Thanks for the suggestions...I'll try some of these recipes next. I made the gluten-free Pantry one.....I think it would have made two huge pizzas, but as it was, I spread it out onto a very large pizza pan and it was enormously thick.....tasted good, but just too much crust as I was trying to make a Margarita pizza, which really needs a very thin crust.

What I'm searching for now is a successful, thin crust with maybe even a bit of crunch to it. Let me know if you have a recipe for this!

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

Celiac.com Sponsor (A8-M):


digmom1014 Enthusiast
digmom1014
Posted

I am originally from Chicago and used the Pantry mix for pizza and loved the chewy dough. However, I was supposed to make two pizza's and just lined an 9 x 11 casserole with the whole dough, baked it and added toppings. Very good and non-gluten eater's loved it also.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

"Bet you can't tell the difference between this crust and Pizzeria Crust !!

Open Original Shared Link"

We use this pizza crust every weekend and it is fantastic! In fact, two weeks ago my husband and I were out for pizza for lunch (we're not Celiacs) when I remembered that I had promised my son pizza for supper that night. I told my husband that he needed to get psyched up for pizza twice in one day and why. He promptly replied that that was OK because my pizza was MUCH better than the pizza restaurants!

And as if you need more reason to try it...my son's best friend eats dinner with us frequently. He always seems to like our pizza and is a picky eater for him parents, so I tend to make pizza a lot for him. I called his mom last Friday to invite him for dinner and she said, "That would be terrific. He has been begging me to get your pizza recipe so I can make it!" He 9! I figure at age 9 you have to be a pizza expert!

Oh, one note though - we cut the Italian seasoning way back - I use 1 tsp for a double batch.

Enjoy the best pizza ever!!

Gentleheart Enthusiast
Gentleheart
Posted
.

.

You could try these, they never fail, taste delicious and are so easy to make.

.

Bet you can't tell the difference between this crust and Pizzeria Crust !!

.

Open Original Shared Link

.

Make it the best Pizza experience ever and make homemade Pizza Sauce

.

Open Original Shared Link

.

Best Regards,

David

For diary allergies, could you leave out the dry milk powder in the pizza crust recipe and still be successful? Thanks

irish daveyboy Community Regular
irish daveyboy
Posted

Hi Gentleheart,

for people that have dairy intolerances there's Vances 'Darifree'

it's a potato based dairy substitute,

you could try that (I personally haven't tried it so can't be sure)

maybe someone that has can be of more assistance.

.

Best Regards,

David

Malficient Newbie
Malficient
Posted

I like Glutino frozen pizza. It's the best one I've found!

JNBunnie1 Community Regular
JNBunnie1
Posted
I like Glutino frozen pizza. It's the best one I've found!

Ditto.

Gentleheart, the dry milk powder is for protein. I would try a 'drink mix' protein powder that comes plain, like rice protein, or maybe just a bit of almond flour. You could even use flax meal if you like that whole grainy taste.

Juliebove Rising Star
Juliebove
Posted

Namaste crust is really good, but I am lazy and since I can't eat real cheese anyway... I just use Ener-G rice crusts. They work for me.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,984
    • Most Online (within 30 mins)
      10,442
    LiaHolmgren
    Newest Member
    LiaHolmgren
    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

    • glucel
      iron digestibility

      By glucel · Posted

      Great info, thanks. Luckily I am taking thiamin hcl 100mg at lunch and the 25 mg in morning b complex is made up of hcl and cocarboxlase.  I have read many of your writings about thiamin and understand/believe that the body gets rid of the excess. One thing that a gluten-free diet has done for me is no microscopic blood in urine after a lifetime of it, at least so far, but in other aspects my kidneys not so good. My kidneys have never been completely healthy and as an old guy have only gotten worse. My brother is on dialysis so I am more than concerned about excessive thiamin affect on the kidneys. It would be great to check with a dr about this but most of the time they have no interest in anything but drugs. So yes I would love to load up on b1 but it was actually a big decision for me to add 100 mg at noon time a few months ago. Normally my so called bigger meal, or at least where meat is consumed is at mid day. I eat way too much bread and cereals at night and usually stay away from meat as I try to limit cholesterol, although I do sneak a hard boiled egg in there. Maybe a half a hamburger or something like that could help curb the appetite.
    • cristiana
      Barrett’s

      By cristiana · Posted

      Hi @Maureen armey Just one point re: PPIs.  Here in the UK the people I know with Barretts have had to take them long term, or H2 blockers instead, despite the fact they have side effects.   I feel that it is very important that you follow your consultant's advice re: this type of medication but if you do need to take them longterm, see if they can offer any advice on how to mitigate these potential side effects.   I hope you find the information contained via following the link below helpful. Do come back to us if you have any further questions. https://heartburncanceruk.org/blog/should-you-take-ppis-long-term-insights-from-a-gp-and-barretts-patient/ Cristiana
    • Stegosaurus
      trehalose intolerance

      By Stegosaurus · Posted

      For the past 3 years, I’ve bloated from most powders, e.g. gelatin, Bulk Supplements glutamine. I don’t eat processed food at all. I know now I’ve had SIBO for 3 years. I’ve been keto for 12 years, except 3 years ago I started eating more starch and fruit. Appears trehalose, a disaccharide of glucose, is used as a stabilizer in LOTS of food, and there are glowing articles about it being a safe low glycemic index sweetener.  But there’s evidence it adversely impacts the gut biome.   "...realistic trehalose consumption from natural sources could be estimated at < 0.3 g per person per day (USA)."  It’s commonly used in "baked goods, breakfast cereals, rice and pasta, processed vegetables, fruit (dried and juiced), milk products, meat and fish products, sweets, chewing gum, and ice cream...the FDA GRAS report for trehalose considers a potential mean consumption level of 34.43 g day...three epidemic strains of Clostridium difficile have evolved independent mechanisms to better metabolize this nutrient resource."  https://pmc.ncbi.nlm.nih.gov/articles/PMC6546318/&nbsp; "Trehalose binds water, prevents oxidation, and preserves the structure of food during freezing and heating. It also improves the taste while causing slightly milder blood glucose spikes. These properties made trehalose a common food additive in:     Dried and frozen food     Instant food (noodles, rice, soups)     Sugar coatings and fillings     Baked goods     Seafood Most manufacturers label trehalose under “added sugars” or “natural flavors.” People who don’t tolerate mushrooms probably lack trehalase." https://supplements.selfdecode.com/blog/trehalose-health-benefits/#Trehalose_Food_Sources Note that FDA allows food labels to exclude mention of any component that is <0.5%.  It’s called the averaging rule, and the component is not on the label.  A food can have very many components that are each <0.5%.  So reading the label is no assurance that you know what you’re consuming. https://www.allergy-insight.com/trehalose-intolerance/ "...trehalose intolerance is caused by a deficiency of the enzyme trehalase...can be genetic, or caused by severe gastroenteritis and other gut diseases." https://pubmed.ncbi.nlm.nih.gov/18777247/ Characterization of alpha,alpha-trehalase released in the intestinal lumen by the probiotic Saccharomyces boulardii  "...trehalase deficiency is more common than is believed and that oral administration of S. boulardii could be beneficial in patients with digestive symptoms caused by trehalose intolerance."  I ferment fruit juice with Florastor to greatly increase the colony count.  It's easy and delicious.  I drink 1/2 cup with any trehalose source, and it helps.  
    • knitty kitty
      iron digestibility

      By knitty kitty · Posted

      Thiamine helps iron function in cells.  Thiamine also helps with glucose intolerance (pre-diabetic state) and can prevent diabetes.  Thiamine improves blood pressure and cardiovascular diseases. Interesting Reading: Thiamine (Vitamin B1)—An Essential Health Regulator https://pmc.ncbi.nlm.nih.gov/articles/PMC12251314/ The Association Between Vitamin B1 Deficiency and Anemia Among Elderly Patients at a Rural Hospital in Japan: A Cross-Sectional Study https://pubmed.ncbi.nlm.nih.gov/38021762/ The Iron Deficiency Response of Corynebacterium glutamicum and a Link to Thiamine Biosynthesis https://pmc.ncbi.nlm.nih.gov/articles/PMC7205493/ Association of vitamin B1 with cardiovascular diseases, all-cause and cardiovascular mortality in US adults https://pmc.ncbi.nlm.nih.gov/articles/PMC10502219/
    • knitty kitty
      Celiac gluten intolerance storm or attack

      By knitty kitty · Posted

      Benfotiamine is a form of thiamine which has a fatty tail attached to it.  This fatty tail allows it to slip into a cell by merging the fatty tail with the fatty cell membrane.   Thiamine Hydrochloride must enter into a cell by using a thiamine transporter, sort of like a stage door with a bouncer for VIP guests only.  Thiamine and Folate use the same transporters to enter cells.  In thiamine deficiency, these transporters shut down and thiamine hydrochloride can no longer enter through those transporters.  Folate, too, can have difficulty entering cells through the transporters, which can result in anemia.  High doses of Thiamine Hydrochloride must be taken to "storm the gates" and force the transporters to reopen. Higher concentrations of Thiamine Hydrochloride outside cells cause movement of Thiamine to the lower concentration inside cells by passive diffusion.   However, if subclinical thiamine deficiency has gone on for a while, there are fewer and fewer thiamine transporters present on the cell membranes.  So even high dose thiamine hydrochloride may not get into cells as effectively as Benfotiamine with its lipid tail that can allow thiamine to slip in easily.  People with autoimmune diseases tend to have fewer thiamine transporters and low thiamine blood levels. Benfotiamine has been shown to improve depression, anxiety, neuropathy, and fatigue.  Benfotiamine helps protect the myelin sheaths that protect nerves. References: High dose thiamine improves fatigue in multiple sclerosis https://pmc.ncbi.nlm.nih.gov/articles/PMC3736110/ Vitamin B1 Intake in Multiple Sclerosis Patients and its Impact on Depression Presence: A Pilot Study https://pmc.ncbi.nlm.nih.gov/articles/PMC7551277/
×
×
  • 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.