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Just A Warning Concerning gluten-free Pizza

Marc49

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Marc49 Explorer
Marc49
Posted

Wow,......my mother that lives in the same county as me found some gluten-free frozen pizza and had me pick it up.

It was a brand called Amy's.

Worst garbage I ever tried to eat. :angry:

I'm sure some will say they love it, but I am putting out the warning for anyone that likes real pizza. There are far better choices, even in the frozen category.

This stuff was plain awful.

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sa1937 Community Regular
sa1937
Posted

Wow,......my mother that lives in the same county as me found some gluten-free frozen pizza and had me pick it up.

It was a brand called Amy's.

Worst garbage I ever tried to eat. :angry:

I'm sure some will say they love it, but I am putting out the warning for anyone that likes real pizza. There are far better choices, even in the frozen category.

This stuff was plain awful.

I would totally agree....not only just plain awful but expensive, too. It was the first gluten-free prepared food I bought and pretty much the last. I can do a lot better making my own.

love2travel Mentor
love2travel
Posted

Wow,......my mother that lives in the same county as me found some gluten-free frozen pizza and had me pick it up.

It was a brand called Amy's.

Worst garbage I ever tried to eat. :angry:

I'm sure some will say they love it, but I am putting out the warning for anyone that likes real pizza. There are far better choices, even in the frozen category.

This stuff was plain awful.

Sounds yucky! I really dislike Glutino and Kinnikinnick pizza crusts. Intensely. But I do like the thin crisp Udi crust. Have had some success with my own crust, too.

I would do a lot right now to have true Italian pizza in Italy.

sa1937 Community Regular
sa1937
Posted

Sounds yucky! I really dislike Glutino and Kinnikinnick pizza crusts. Intensely. But I do like the thin crisp Udi crust. Have had some success with my own crust, too.

I would do a lot right now to have true Italian pizza in Italy.

I haven't yet seen Udi's around here yet, at least at the stores I shop at. Have you tried the crust from Annalise Roberts' Gluten Free Baking Classics? I think it's pretty good.

love2travel Mentor
love2travel
Posted

I haven't yet seen Udi's around here yet, at least at the stores I shop at. Have you tried the crust from Annalise Roberts' Gluten Free Baking Classics? I think it's pretty good.

The Udi's crusts look like flat round discs but I enjoy the texture. But they'd only be of interest to those who like thin crispy crusts! :D

Yes - I've tried that one. It is actually pretty good, isn't it? One of the better ones thus far...

sa1937 Community Regular
sa1937
Posted

The Udi's crusts look like flat round discs but I enjoy the texture. But they'd only be of interest to those who like thin crispy crusts! :D

Yes - I've tried that one. It is actually pretty good, isn't it? One of the better ones thus far...

Yes, definitely good. Next time I'm going to double the recipe and stick one in the freezer. I think my mixer will be happier, too, as only 1-1/2 cups of flour isn't quite enough to work with in a 5-qt. bowl.

love2travel Mentor
love2travel
Posted

Yes, definitely good. Next time I'm going to double the recipe and stick one in the freezer. I think my mixer will be happier, too, as only 1-1/2 cups of flour isn't quite enough to work with in a 5-qt. bowl.

I so agree. I think double will definitely work better. For some strange reason I have a sudden pizza craving!

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sa1937 Community Regular
sa1937
Posted

I so agree. I think double will definitely work better. For some strange reason I have a sudden pizza craving!

And so do I! But too late tonight...it's almost 7 p.m. here. Think I'll plan on it for tomorrow night.

Marc49 Explorer
Marc49
Posted
  • Author

The only one I have had so far that I actually considered 'edible' was a brand called Conte's I believe. Found it at Publix, but they didn't have any last trip.

You can add some toppings if you want and make it better of course. The crust actually resembled a regular frozen type pizza,.......nothing like the real thing of course, but as before, edible IMHO.

IIRC it was 5 bucks and change.

heatherjane Contributor
heatherjane
Posted

Sounds yucky! I really dislike Glutino and Kinnikinnick pizza crusts. Intensely. But I do like the thin crisp Udi crust. Have had some success with my own crust, too.

I would do a lot right now to have true Italian pizza in Italy.

I must be one of the oddballs who likes Glutino and Kinnikinnick. I eat a frozen Glutino's pizza as my weekly Friday night treat. Also, one time I made "homemade" pizzas with the kinnikinnick crusts for some gluten-eating friends who came over, and we all loved them. I'm not much of a from-scratch baker, though, and have grown accustomed to eating weird stuff. :P

love2travel Mentor
love2travel
Posted

I must be one of the oddballs who likes Glutino and Kinnikinnick. I eat a frozen Glutino's pizza as my weekly Friday night treat. Also, one time I made "homemade" pizzas with the kinnikinnick crusts for some gluten-eating friends who came over, and we all loved them. I'm not much of a from-scratch baker, though, and have grown accustomed to eating weird stuff. :P

It's good that you like it - we all need our treats, that is for sure. One reason I do not is that I have been spoiled over the years with authentic pizza in Europe and nothing will compare. Even regular gluten pizza doesn't! So, I confess my pickiness. ;) I also love using my hands and making everything I can - it's stress relieving and enjoyable to me. The act of cooking and baking is one of the things I love most about life! :D

heatherjane Contributor
heatherjane
Posted

It's good that you like it - we all need our treats, that is for sure. One reason I do not is that I have been spoiled over the years with authentic pizza in Europe and nothing will compare. Even regular gluten pizza doesn't! So, I confess my pickiness. ;) I also love using my hands and making everything I can - it's stress relieving and enjoyable to me. The act of cooking and baking is one of the things I love most about life! :D

That's awesome! I guess the longer I've been doing this, the more I've forgotten how "great" the gluten stuff was and I've adapted my taste buds to certain things. :rolleyes: I am hoping one day soon to get a stand mixer, though, so I'm sure I'll end up just as picky once I actually start making my own bread. :)

love2travel Mentor
love2travel
Posted

That's awesome! I guess the longer I've been doing this, the more I've forgotten how "great" the gluten stuff was and I've adapted my taste buds to certain things. :rolleyes: I am hoping one day soon to get a stand mixer, though, so I'm sure I'll end up just as picky once I actually start making my own bread. :)

Being such an avid baker and cook I remember the gluten stuff so very well. :(

A stand mixer will make all the difference in your baking, especially gluten free. I could not do without mine, that is for certain. Many recipes just could not be done without one.

Am using my pasta maker far less often now, though - it's so sad. Fresh gluten-free pasta just is not the same but I am determined to get there one day! :P

Truleesmom Apprentice
Truleesmom
Posted

Just tried Venice Bakery's gluten free pizza dough! It is amazing! So amazing, that I had to call the company just to confirm that I wasn't accidentally sent their gluten containing pizza crusts. They assured me it was indeed gluten free. I cannot express how wonderful this crust is!!! And fairly affordable compared to other gluten free crusts that don't taste nearly as good. $45.00 for a pack of 18 5" crusts. They also make larger sizes - looking forward to trying those next! Also, just noticed on their website (that is the only way to purchase this crust) that they now have free shipping with a minimum purchase. Wish they had that when I ordered! Oh well -- guess I'll have to buy more. It's so good -- I'm trying to think of other ways to use the crust instead of just the traditional pizza. Please post if you have any non-traditional pizza ideas. Think I'll try a breakfast pizza! Mmmmmmmmm! Not sure if I'm allowed to post a website -- but just google Venice Bakery gluten free pizza crust.

Marc49 Explorer
Marc49
Posted
  • Author

Yes,....you are allowed to post links to products here, as long as YOU are not trying to sell something personally.

I know because a mod said so on one of my posts!

I googled the name but all of the links came up as page not found.

Maybe they are having a problem today.

Edit: now the links are working!

I see they are a sponsor here also, as I just saw an ad flash across my screen.

The pricing is crazy for all of this stuff though. Even buying 10 (12") crusts at one time you are looking at 7 bucks each! That is with nothing on it yet.

I got one of the sample ones from Dad's that I have not tried yet.

The more I see, the more I know I am gonna have to become a baker!!! :D

Marc49 Explorer
Marc49
Posted
  • Author

Well, the previous poster better be right!

I just ordered a 10 pack of 12" crusts after calling them to ask some questions.

The big ones come individually vacuum sealed, and the guy I spoke to said they would be fine in the pantry for a month or two, and 6 to 9 months if frozen.

I can certainly finish off 10 in that time-frame if they are even edible.

This is what I am calling a 'stop-gap' measure to tide me over until I can get a mixer and/or bread machine, and the time to experiment. I am having pizza withdrawal to a huge degree, and even considered 'glutening' myself a couple of nights ago by picking one up!

There is a coupon code out there also for 10% off.

Takala Enthusiast
Takala
Posted

At home, my husband takes a gluten free tortilla, large, and pre - crisps it in the heated oven.

Then we add toppings to it. Unless he's in one of his territorial moods, then I gracefully retreat from the kitchen. Then the pizza is broiled to finish it.

Makes a super thin, extra crispy crust. B)

Several pizza chains around here (northern CA) now offer gluten free options. Most of them are using a frozen, packaged gluten free crust from Still Riding. The texture is good, considering it is gluten free, they will cook it a certain way so it doesn't get soggy. I've also had pizza crust from 7 Sisters, which recently moved to Sacramento from back east. The co owner is celiac and she can really cook Italian, and they are very good for the thin crust that is east coast style. I've also had good fresh pizza crust from the Mariposa bakery in Oakland.

I've had both the frozen Udi's and Kinnickinnick, and they were okay, but if you're into thin crusts, the tortilla is better and a lot cheaper. I think that it's the extra virgin olive oil that is really the critical ingredient here, with the cheese. ;)

HS7474 Apprentice
HS7474
Posted

I remember trying Amy's pizza once and it was so disappointing! My family was horrified with it. It's a shame because it was one of my first attempts at frozen gluten-free food. Thankfully, I have found one of the yummiest gluten-free pizzas at a restaurant around here for about $8. Also, if you're near an Uno's they have my second favorite crust.

Nor-TX Enthusiast
Nor-TX
Posted

If you live near a Sprouts store they make a great gluten free pizza. The pizzas are located in the deli area near the cheeses and prepared foods. This pizza is delicious if you cook it right. It has light sauce and some mozzarella cheese (very light). I put it in the toaster oven on bake for 8 minutes I think. When there are just a couple of minutes left I pull it out and add some italian seasoning and some olives. Or just leave it plain. It comes out nice and crispy on the bottom and I love it when the cheese darkens on top.

I have tried several brands of refrigerated/frozen pizza and the Sprouts brand is really the best.

love2travel Mentor
love2travel
Posted

Man, I must admit I'm jealous. There is nowhere even remotely close around here that has gluten-free pizza (or gluten-free food for that matter). Well, ok. Just one. Boston Pizza. Other than that there is absolutely nowhere I can eat out unless we go to the city three hours away. But that's ok - I love to cook and can better avoid CC that way! :)

mbrookes Community Regular
mbrookes
Posted

I find that if I heat my pan as the oven preheats and then put the Udi's crust (with toppings) on the hot pan the bottom of the crust gets good and crisp. We are sort of "back water" where I live, so I have to use whatever I can get. I do envy all of you with access to gluten-free bakeries, pizza places and good grocery stores.

Marc49 Explorer
Marc49
Posted
  • Author

Well if anyone is still reading this thread, I decided to comment on those crusts from Venice Bakery.

I got the 'seasoned' ones in 12" size.

Made the first one last night, and followed what the guy told me to do.

He said to be sure and brush the crust with a light coat of olive oil before putting anything on.

Started with my favorite Roselli's sauce, and added some parmesan/romano, then a layer of Boars Head genoa salami, and another layer of pepperoni. Topped off with my regular bagged cheese blend and into the oven at 475 for 10 to 15 minutes.

I was pleasantly surprised to be honest, and also very glad as I have 9 more of them in the freezer!

Made a nice thin and crisp crust that did not get soggy in the least,.....even after sitting waiting on me to finish it!

Now I am not saying it's like a real NY style pie, but it's the best gluten-free product I have tried to date IMHO. At least I can get my pizza fix taken care of now, and feel like I actually ate a pizza!

Next time I think I will go 450, and watch at 10 minutes until browned just like I like it. Goes right on the oven rack with no pan.

That's my review for what it's worth. :D

maryphyl Newbie
maryphyl
Posted

There is an outfit in Phoenix AZ that has been shipping bread to me. Their Seeded Multigrain Bread is truly delicious. They ship it frozen with dry ice. They charge something just over $6 shipping no matter how much you buy but you must buy $30 worth which is a minor pain. I have also been eating their hamburger buns. I tried the donuts and did not care for them. It seems to last almost forever in the freezer. Anyway, if this interests you

Open Original Shared Link

Juliebove Rising Star
Juliebove
Posted

I don't mind the Amy's if it is doctored up with enough cheese and seasonings. But... I prefer to make my own on Schar's crust. I start with a really good pizza sauce and use quality cheese. I also use some pizza seasoning and on mine I put pine nuts.

Marc49 Explorer
Marc49
Posted
  • Author

I don't mind the Amy's if it is doctored up with enough cheese and seasonings. But... I prefer to make my own on Schar's crust. I start with a really good pizza sauce and use quality cheese. I also use some pizza seasoning and on mine I put pine nuts.

Well, if you like Schar's then you should love the Venice Bakery ones.

I tried the Schar's, and while they are edible, they don't come close to these.

Of course that is all in my opinion of course.

Now if you like a thick, chewy crust,......these are not for you.

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      how much gluten do I need to eat before blood tests?

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    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
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