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

gluten-free/cf Pizza Ideas?

jello5

Recommended Posts

jello5 Apprentice
jello5
Posted

Hello all,

Does anyone have any ideas/recipes for a gluten-free/CF pizza? I have purchased the Amys brand gluten-free/CF rice crust spinach pizza and it is ok. I would like to make my own though. Any recommendations for a good crust or crust mix and also a cheese that is casein free and if at all possible soy free? Any input would be appreciated.

Thank you.

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

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I use Arrowhead Mills, but I do not know if they are soy free.

momxyz Contributor
momxyz
Posted

My family - gluten free and gluten friendly members alike - love the Namaste brand pizza mix. It is easy to prepare, has great seasonings. my very Italian husband preferred it over some other glutenous crusts he had been using!

TheCeliacManiac Newbie
TheCeliacManiac
Posted

Daiya vegan cheese (www.daiyafoods.com) is THE best out there. It contains no soy, casein, lactose, gluten, egg, wheat, barley, corn, whey, rice or nuts. The only problem is it's not yet widely available retail, but you can find it at some Whole Foods in CA as well as online at Pangea (www.veganstore.com). It melts, smells and tastes like the real thing!

Juliebove Rising Star
Juliebove
Posted

I usually use the Ener-G brand because it's already made, it's easy and it tastes fine to me. Prior, I used the Namaste brand mix or a Foccacia recipe for the dough. We recently purchased a kit from Ian's. Haven't made it yet.

When daughter was first diagnosed, I would just put on sauce and meat. It was okay. I've since used rice cheese or another beef based cheese that alas isn't being produced at the moment.

And I've recently had an idea but haven't tried it yet, for a crust baked and then topped with hummus, onion, cucumbers, tomatoes and maybe some olives. Sounds yummy to me!

purple Community Regular
purple
Posted

Yesterday I made my dd english muffin mini pizzas. She likes refried beans on hers with olives, jalapenos and pineapple. The recipe is easy, I fold over tin foil for the rings and store them in a plastic bag to reuse a few times. Shes 18 but I had fun making a smiley face with the olives and pineapple...lol.

Open Original Shared Link

celiac-mommy Collaborator
celiac-mommy
Posted

This is our favorite:

Open Original Shared Link

I don't use the suggested flours, I use whatever I have on hand, most of the time I make my own blend. Sub the whole milk with water or a non-dairy moo. I make a few batches at a time and freeze the crusts.

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

Celiac.com Sponsor (A8-M):


jello5 Apprentice
jello5
Posted
  • Author

Thank you all for the wonderful ideas! I am looking forward to trying some of them. I will post what I end up making. Thank You.

lpellegr Collaborator
lpellegr
Posted

Bette Hagman's Easy Pizza recipe is good if you want to make your own. If the toppings are more important to the whole idea of pizza than the crust, try putting the toppings on polenta slices or hash-brown patties.

MaryJones2 Enthusiast
MaryJones2
Posted

I like Chebe focaccia mix. It's dairy and soy free. I love Joan's gluten-free great bakes NY style frozen pizza crusts (without toppings) but I don't know if they are dairy free.

cyberprof Enthusiast
cyberprof
Posted
This is our favorite:

Open Original Shared Link

I don't use the suggested flours, I use whatever I have on hand, most of the time I make my own blend. Sub the whole milk with water or a non-dairy moo. I make a few batches at a time and freeze the crusts.

This is my favorite, hands down. I tried 8-9 first. However, I do not broil it. I just pre-bake the crust and then do as I did pre-celiac in terms of sauce, topings etc.

I also bake ahead (not too brown) and freeze in one- or two-person sizes.

nevlivinwithout Newbie
nevlivinwithout
Posted

My two favorite pizza crusts are Namaste or Chebe. Chebe comes in a few different flavors. I usually get either the All purpose, Focaccia or Pizza. They whip up in a flash and my 11 year old daughters can make them on their own. They are also cheaper than most of the other mixes I have used and I get them on auto ship from Amazon.

HeartofGlass224 Rookie
HeartofGlass224
Posted

We absolutely LOVE the Kinnikinnick Personal Size Pizza Crusts. We use a little of our own sauce and mozzerella, add whatever toppings, and it comes out tasting like Elio's pizza, but yummier! No funky aftertaste, and it cooks up crispy.

Open Original Shared Link

ranger Enthusiast
ranger
Posted

Hi. I usually use Betty Hagemans easy pizza crust and ,once in a while a french bread recipe. I have a bunch of 7 inch cake pans that make 5 individual crusts. I bake them till just shy of done, then throw them in the freezer on bake sheets. When frozen, i remove them, put sauce on them and back into the freezer on the bake sheets. When the sauce has frozen, I stack them between waxed paper, bag them, then back in the freezer. That way, when I want one, I don't have to worry about having a little bit of sauce. I just top them with whatever,and bake.

I also saw (but can't remember how it was done) a recipe that used meat for the crust. I might try that using maybe Italian sausage with some provalone mixed in to kind of "bind"it. Wish I would have written it down.

Happy cooking,

Susan

nasalady Contributor
nasalady
Posted
I also saw (but can't remember how it was done) a recipe that used meat for the crust. I might try that using maybe Italian sausage with some provalone mixed in to kind of "bind"it. Wish I would have written it down.

Happy cooking,

Susan

Susan, that's called "meatza" in the low-carb community! :)

There are a million variations but here's a good recipe:

Open Original Shared Link

Of course you have to omit the cheese or use rice cheese or whatever to make it cf.

Cheers,

JoAnn

Ahorsesoul Enthusiast
Ahorsesoul
Posted

The best thin crust pizza is from Grandma Ferdon's, it's frozen. Even non-celiacs love it. Hopefully you are in one of the midwest states that they service. I enjoy their lefse (seasonal only), lemon bars, pumpkin bars, dumplings and pumpernickel bread (either party size or full size bread).

Open Original Shared Link

Open Original Shared Link

haleym Contributor
haleym
Posted

Carol fenster has a great one based on sorghum, tapioca and cornstarch. Google Carol Fenster pizza crust and you might just find it. It was EXCELLENT!

minniejack Contributor
minniejack
Posted
Hello all,

Does anyone have any ideas/recipes for a gluten-free/CF pizza? I have purchased the Amys brand gluten-free/CF rice crust spinach pizza and it is ok. I would like to make my own though. Any recommendations for a good crust or crust mix and also a cheese that is casein free and if at all possible soy free? Any input would be appreciated.

Thank you.

Try the Rustic Crust pizza shells--pretty good

vampkestrel Rookie
vampkestrel
Posted

I must say as far premade crusts go it's Udis brand all the way. They are pretty formidable personal pizza's size wise and taste is incredible you would have no way of knowing this was gluten free if it didn't say on the package. I think it is better then most of the gluten brands I used to eat.

Though that is udis in a nut shell everything they make is fantastic, bread, muffins, ect soooo good

OBXMom Explorer
OBXMom
Posted

Schar makes our new favorite prepared crust (and our new favorite multi-grain sandwich bread, too.)

miles2go Contributor
miles2go
Posted
Schar makes our new favorite prepared crust (and our new favorite multi-grain sandwich bread, too.)

From the looks of this thread, I think we're all doing pretty well. For cost effectiveness, I would definitely recommend going with bulk flours that you mix yourself rather than premade shells or mixes and I'm a fan of Bette Hagman's recipes, but never liked just ONE pizza recipe in gluten-filled life, either...

ranger Enthusiast
ranger
Posted

Has anyone made Frico? I haven't made it for awhile, but it's basically fried cheese (oh, my suffering, clogged heart!). Put some OO in an omelette pan, then shred some mozzerella or provalone into it on med heat. When it starts to melt and brown, add some sauce and sprinkling of pre-cooked toppings of your choice. Put some more cheese on top. When bottom browned, flip and cook till new bottom is browned. Plain cheese is Frico, the whole thing is called "Susan's heart attack in a pan"! But, if you eat healthy most of the time, it's alright.

Susan

celiac-mommy Collaborator
celiac-mommy
Posted
Has anyone made Frico? I haven't made it for awhile, but it's basically fried cheese (oh, my suffering, clogged heart!). Put some OO in an omelette pan, then shred some mozzerella or provalone into it on med heat. When it starts to melt and brown, add some sauce and sprinkling of pre-cooked toppings of your choice. Put some more cheese on top. When bottom browned, flip and cook till new bottom is browned. Plain cheese is Frico, the whole thing is called "Susan's heart attack in a pan"! But, if you eat healthy most of the time, it's alright.

Susan

Oh yes Suz, it is to die for (literally and figuratively :P ) I always add a slice to the pan for myself when making grilled cheese for the kiddos!

Archived

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

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


  • Member Statistics

    • Total Members
      131,895
    • Most Online (within 30 mins)
      7,748
    MLB1970
    Newest Member
    MLB1970
    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

    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
    • trents
      How Come Gluten Didnt Bother Me In Italy

      By trents · Posted

      You state in an earlier post that you don't have celiac disease. Here in this post you state you will "be doing another test". What will this test be looking for? What kind of celiac disease testing have you had done? If you have used a Entero Labs it sounds like you have had stool testing done for celiac disease which is not widely accepted as a valid celiac disease diagnostic testing method. Have you had blood antibody testing for celiac disease done and do you realize that for antibody testing to be valid you must have been eating generous amounts of gluten for a period of weeks/months? 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      No, I've not been diagnosed as celiac.  Despite Entero Labs being relocated to Switzerland/Greece, I'll be doing another test. After eating wheat products in Greece for 4 weeks, there wasn't any reaction.  However, avoiding it here in the states.   Thanks everyone for your responses.  
×
×
  • 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.