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Dying For Pizza....

swbailey

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swbailey Apprentice
swbailey
Posted

I am recently diagnosed, and have been working very hard at learning to cook gluten-free (not easy, but getting there). I really want to eat some pizza, and have found several recipes for the crust but what about the toppings?

Which toppings are gluten-free, like pepperoni and sausage?

Thank you for all your help!!!

Wendy

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missy'smom Collaborator
missy'smom
Posted

We buy the Welshire Farms uncured pepperoni. I think Hormel is gluten-free too. There are many chicken sausages that are gluten-free and say so on the label. So many, in fact that I don't remember the names, I just look for the words gluten-free on the package. We like homemade italian meatballs, halved, on a pizza, with zucchini and garlic.

ang1e0251 Contributor
ang1e0251
Posted

Look for Hormel Naturals, I found the pepperoni in Walmart. With sausage I found that I like best just buying the ground pork with no added anything. Then I add my own spices. I know what's in it that way. After that just go for any other gluten-free toppings you love!!

Love that PIZZA!!

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

We use Hormel pepperoni (says gluen free on it), Hormel Naturals sliced ham (says gluten free on it), Hormel real bacon bits (I believe it also says gluten-free on it), plus mushrooms, pineapple, Kraft mozarella, Kraft cheddar, Kraft grated parm. cheese. I make my own sauce out of tomato paste, tomatoe sauce, sugar, and spices.

Don't wait another day for pizza! For the sake of health, we limit pizza to one night a week (but I cheat and make 2 pizzas and the leftovers are for whoever gets there first!). For added fun (as if pizza night needed any help!), we make it pizza and a movie night and we "eat out" by eating in front of the TV while watching a rented movie.

This is making me hungry for pizza...we might have to have a middle of the week pizza night!!!

Malficient Newbie
Malficient
Posted

I like the frozen Glutino pizzas that I get at the grocery store. They're plain cheese but then I can add whatever I like to them. (tomatoes, bacon, and spinach for me). I tired Amy's but didn't like the crust near as much. It was gross.

JNBunnie1 Community Regular
JNBunnie1
Posted
We buy the Welshire Farms uncured pepperoni. I think Hormel is gluten-free too. There are many chicken sausages that are gluten-free and say so on the label. So many, in fact that I don't remember the names, I just look for the words gluten-free on the package. We like homemade italian meatballs, halved, on a pizza, with zucchini and garlic.

I beg everyone here to read the following before buying another Wellshire Farms product:

Open Original Shared Link

lizard00 Enthusiast
lizard00
Posted

I use Carol Fenster's recipe with her flour mixture. It's a combination of sorghum, potato and tapioca starches. It's SO good!! Chewy, a little crispy, all around YUM! I really didn't think I'd ever have pizza crust like that again.

And YES, I agree with jnbunnie. I refuse to buy another Wellshire Farms product. Please read the link.

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jerseyangel Proficient
jerseyangel
Posted

Boar's Head Pepperonni is gluten-free (marked as such) and delicious--not too greasy.

RDR Apprentice
RDR
Posted

For sausage I use the Jones Dairy Farm All-Natural (Breakfast) Sausage Roll. I make little tiny patties with it and fry then up, then use them to top the pizza. They make them in both regular and hot varieties.

As for Ham, I get Boar's Head ham at my butcher. I ask him to cut a few slices extra-thick and just dice them up for the pizza.

mindwiped Rookie
mindwiped
Posted

For a really easy crust, I use the Chebe mix for pizza crust. It makes a thin crust, and I don't think it would taste right as a thick crust, but having a crust that tasted like crust was important to my dh. Even though I'm still a gluten consumer, I like this crust. (Before anyone panics, I'm not the celiac, dh is, but we try to keep the house fairly gluten-free)

SevenWishes Newbie
SevenWishes
Posted

This is slightly off topic from the orignal poster's question, but if you want to go out for pizza and are in the right area, there is a restaurant chain called Pizza Fusion that makes gluten-free pizza. It's a touch on the expensive side, but it does closely resemble "normal" pizza. The crust becomes a little more fragile than regular dough as it cools, but right out of the oven you'd be hard pressed to tell the difference. Good stuff. The chain is in several states...see if there is one nearby you, perhaps.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      Thank you. 
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