Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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


vinnie

Recommended Posts

vinnie Newbie

My daughter was just diagnosed with Celiac diseas about 3 weeks ago and we are tyring to keep with normal foods that we eat. We had got a pizza crust and tried making a pizza it didnt go well. does anyone have any suggestions on a brand any suggestions are wellcome.


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

Hi vinnie, and welcome! :D

I use this recipe, which was posted here by member hangininthere. My non gluten-free husband and I love it--it's easy to put together, and tastes really good.

'New York Style' Pizza Crust

Makes one 16" pizza crust or two smaller crusts - foldable floppy and not crispy.

2 tablespoons rapid-rise yeast

1 1l3 cup warm milk

1 teaspoon sugar

1 1l3 cup brown rice flour--(I use white rice flour)

1 cup tapioca flour--(I substitute half cornstarch and half potato starch, due to a tapioca sensitivity)

2 teaspoons guar gum--(I substitute xanthan gum)

1 teaspoon salt

2 teaspoons gelatin powder

2 teaspoons dried Italian seasoning--(I omit this)

2 teaspoons olive oil

2 teaspoons apple cidar vinegar

Preheat oven to 425 degrees.

In small bowl, dissolve yeast in warm milk and sugar.

In separate large bowl, blend together dry ingredients.

Stir in yeast mixture.

Add oil and apple cider vinegar.

Mix well.

Pat onto buttered and floured sheet - sprinkle flour on top of dough before you pat down, to avoid sticking to hands.--(I don't sprinkle the flour, I simply use a piece of plastic wrap between my hands and the dough to flatten out)

Rub olive oil on top of patted out dough.

Bake plain untopped crust for 10 minutes.

Remove from oven and add toppings.

Return to oven and finish baking for another 20 minutes.

~~~~~~~~~~~~~~~~~

You can read the whole thread where this recipe first appeared here--

https://www.celiac.com/gluten-free/index.ph...0crust&st=0

daphniela Explorer

This is from best gluten free pizza ever cookbook:

1 teaspoon sugar

1 cup lukewarm water

1 teaspoon dried active yeast

1 1/4 cup rice flour

3/4 cup potato starch plus extra for dusting

1/2 cup tapicoa flour

1 teaspoon xanthan gum

1 teaspoon salt

1 tablespoon olive oil

1 egg

1. mix all flours and xanthan gum.

2. In a seperate bowl, mix water yeast, sugar and salt.

3. Add olive oil and egg. Mix well.

4. Form a well in the flour mix and add liquid mix.

5. Mix until it forms a dough ball.

6. Knead dough on a surface dusted with potato starch.

7. Cover dough for =20-30 minutes

8. Roll dough to 1/4 inch in thickness.

You can view the video on how to make the pizza here:

Open Original Shared Link

skinnyminny Enthusiast

I would also reccomend going on french meadow bakery's website and ordering. They send you 6 par baked crust each in there own foil pans. The best crust I have found! This is the brand Uno's Pizza orders from.

hannahp57 Contributor

Ian's brand makes a pizza kit which is easy and yummy. i have made it a couple times and was very impressed

nasalady Contributor

This recipe comes from Julie, one of the contributors on "Mennonite Girls

Can Cook". This is absolutely the best gluten-free pizza crust we've ever

had; in fact, it's better than many of the wheat-based crusts we've had,

too!

White bean flour may be purchased from Bob's Red Mill and Barry Farms

websites. It is not at all strong-tasting like Garfava flour or garbanzo

flour.

Ingredients

2 cups brown rice flour

1 cup tapioca starch

3/4 white bean flour

1/2 cup cornstarch

1/2 tsp salt

1/2 tsp onion powder

1/3 tsp. oregano

1 1/2 tbsp. xanthan gum

1 tsp. vinegar

1/3 cup olive oil

2 eggs plus one egg white

1 3/4 cup warm water

2 tbsp. sugar

1 tbsp. honey

1 tbsp active dry yeast

Directions

Add sugar and honey to warm water...sprinkle yeast over top and "proof"

until foamy. Beat eggs, oil, vinegar in bowl of heavy duty mixer; add

proofed yeast. Mix all dry ingredients together well, add to liquid in

bowl. Mix until blended , then turn mixer on high and beat for 4 minutes -

you will see (and hear) the consisency of the dough change.

The dough will be sticky, but using a spatula turn it out onto a clean

surface sprinkled with sweet rice flour (or tapioca starch). Using as

little flour as possible knead the dough gently until you can handle it .

It should be a very soft dough.

Line two large cookie sheets with parchment paper. Using your hands pat the

dough out and form it into pizza shapes, making the edges higher and

thicker. Place pizza crusts on pans and let rise in warm place for about

45 minutes.

When pizzas have risen, bake at 350 for 20 minutes. Remove from oven,

spread with pizza sauce and desired toppings and bake at 400 for another 20

minutes.

The Kids Folks Apprentice
My daughter was just diagnosed with Celiac diseas about 3 weeks ago and we are tyring to keep with normal foods that we eat. We had got a pizza crust and tried making a pizza it didnt go well. does anyone have any suggestions on a brand any suggestions are wellcome.

Hi- we haven't had much luck with homemade crusts but we've found a frozen crust that we really like. Its by Gramma's not sure if that's the full name, but it is a frozen crust that we bought at Fresh and Natural in Shoreview, MN. I would guess you could google it and find other places that sell the gluten free crust.

We have had luck with purchasing gluten free pizza when we are out to eat! Yeah! ZPizza chain serves gluten free pizza and you can pick the toppings. We've also just learned that Davanni's will top your gluten free pizza crust for you. It tastes sooooo much better than doing it at home. Call ahead or email the Davanni's in your area. Then all I did was bring in the crusts and pick out our favorite toppings and they made them no problem!

Of course you do end up paying more for your pizza b/c you've already paid for the crust and then you have to pay for a pizza that's the same size at Davanni's but as a gluten free treat it is soooo worth it. Boy I'm hungry for one right now! :P

The Kids Folks


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



Celiac.com Sponsor (A8-M):



ksymonds84 Enthusiast
My daughter was just diagnosed with Celiac diseas about 3 weeks ago and we are tyring to keep with normal foods that we eat. We had got a pizza crust and tried making a pizza it didnt go well. does anyone have any suggestions on a brand any suggestions are wellcome.

If you don't feel like making your own from scratch, chebe pizza crust that you can get at some health food stores or online is a crust that you just add eggs, oil, and milk. It's a very thin cracker crust that most kids will like ( I like it when I don't feel like going to all the work). Plus there is minimal ingredients since your daughter was just diagnosed so no xantham gum, guar gum etc which may help until she gets used to the diet.

Beth03456 Newbie

My 3 yo was just diagnosed a few weeks ago too. I've been making really basic pizza for my kids using a taco-sized corn tortilla, tomato sauce, cheese and pepperoni. Bakes in 5 minutes, so its a fast dinner. Both the kids actually like it, even my picky older one.

elle's mom Contributor

Our whole family just had gluten-free pizza for dinner tonight....we love the "Kinnikinnick" brand and it's super-easy. It's a frozen crust, you just put on your fav toppings then bake for 15 minutes. You can order it directly from their website, or I get it from our local health food store. Kinnikinnick also has IMHO the best gluten-free white sandwhich bread-I toast it though. Pre-made, so EASY when you're busy with the kids.......also donuts (YUMMY!) and waffles. If you don't have a local health food store that carries it, order online and they do not charge an arm and a leg. All their products are dairy free too, in case you need that.

seezee Explorer

We tried pizza crust but what seems to work best for us is to get a slice of gluten free sandwich bread (we use whole foods one) and spread some pizza sauce and sprinkle mozzarella cheese on top and put in the toaster oven for 10 minutes. We also like the gluten-free pantry and 365 pizza crust mixes for something more elaborate.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - BIg Nodge replied to BIg Nodge's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Opinions on my test results/symptoms

    2. - Dawn Meyers replied to Dawn Meyers's topic in Related Issues & Disorders
      16

      Vaccines

    3. - Scott Adams replied to Dawn Meyers's topic in Related Issues & Disorders
      16

      Vaccines

    4. - Dawn Meyers replied to Dawn Meyers's topic in Related Issues & Disorders
      16

      Vaccines

    5. - pdm1981 replied to Dawn Meyers's topic in Related Issues & Disorders
      16

      Vaccines


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,850
    • Most Online (within 30 mins)
      7,748

    Roselle
    Newest Member
    Roselle
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • BIg Nodge
      Scott, thanks so much for the thoughtful replies. My doctor did actually just re-order thyroid labs to see what is going on with my TPOs. I agree that will be interesting information.  I think I know the answer to this, but as far as the biopsy . . .. that would be quite conclusive as far as celiac goes, but a negative result would not rule out NCGS, correct? Does NCGS also cause damage to the lower intestine/leaky gut?  I appreciate the thought that I should be open-minded to other causes. I did not have dysautonomia on my radar, so I will look into that. From a quick scan at the potential symptoms it seems like almost anyone could convince themselves they have it, very broad! I can see why that is a tricky one to diagnose. I did also show low vitamin D, I'm in New England so that is somewhat common. I have a memory of low iron on some lab result as well but I can't find it, so I'll look into that. My cholesterol is high too, so working on that.  While the initial adjustment was tough, I have actually adapted fairly well to going gluten-free at home. The tough part for me is I love eating out and traveling, so that has been a challenge. I suppose if the answer ends up being NCGS then I could maintain a mostly gluten-free diet but also experiment with the occasional splurges. Snowboarding just doesn't feel right without a beer in the lodge . . ... cider is just not the same!  Thanks again.  
    • Dawn Meyers
      I did some research and found out that vaccines put preservatives, sugar alcohols and metals in them. Which I have a intolerance too.  I was supposed to do testing to find out metal's I was allergic to because I can't  wear jewelry of any kind. Mayo felt I had other allergies also.
    • Scott Adams
      For individuals who have experienced negative reactions to the flu vaccine, there are alternative formulations that may reduce the risk of allergic responses. Traditional flu vaccines are typically produced using egg-based methods, which can pose issues for those with egg allergies. However, there are now several egg-free options available, such as cell-based and recombinant flu vaccines. Recombinant Vaccines (e.g., Flublok Quadrivalent): These are produced without the use of eggs and are grown in insect cells, making them a suitable option for individuals with egg allergies. Cell-Based Vaccines (e.g., Flucelvax Quadrivalent): These vaccines are also egg-free and are produced using mammalian cell cultures, which can be a safer alternative for those with egg allergies. Other Considerations: If you have had a reaction to a specific component of the flu vaccine (e.g., gelatin, preservatives, or antibiotics), discussing your medical history with a healthcare provider is crucial. They can help identify vaccines that exclude these ingredients. It's important to consult with an allergist or healthcare provider to determine the safest option based on your specific allergies and medical history. They can also provide guidance on pre-vaccination testing or desensitization protocols if necessary. Also, at @trents mentioned, could you be getting hidden gluten in your diet? Do you eat in restaurants? If so, this could be why you still have high gluten antibodies.
    • Dawn Meyers
      Mayo is great and yes I had the same experience.  They take you seriously and they check everything.  I to wish other Dr's cared that much. I sure hope it's not refractory celiac also.  
    • pdm1981
      When I went to the Mayo Clinic back in 21' it was pretty amazing. The doctor sat and went over everything with me for a couple hours. I finally had to ask him if he had other patient to see. He said that not until he was done with me. I went back to my hotel room that day after some blood work and then got an itinerary of tests to be done over the next 5 days. It was unbelievable. I had what would've been 4 years of testing back home done in 5 days. I went home at the end of 5 days and got my results a week later on a zoom call. EPI and rapid gastric emptying syndrome. I do have celiac disease but that wasn't the cause of my continued symptoms. Those people up there are great. Wouldn't that be amazing if all medical care was like that?  That's weird that the antibodies are that high. Hopefully it's not refractory celiac disease. Good luck.
×
×
  • Create New...