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

Pizza Bagels With Udi's.

maximoo

Recommended Posts

maximoo Enthusiast
maximoo
Posted

Hi all: After last week's disaster with kinnickinnick pizza crusts I decided to try making pizza on udi's bagels & they were pretty good! I know its not a new invention but its something decent the kids could eat. Now the bagels are pre-sliced & unfortunately not evenly so one side was thin & crispy & the other side was thick with a slight crunch. I like the thin/crispy side better but the thick side was ok too.

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

I look forward to trying Udi's bagels. Have you tried the Udi's pizza crust? They are thin and crisp but pretty good - about 1,903,476 times better than Kinnikinnick pizza crust and bagels. Those are absolutely horrid. I still like making my own crust best but sometimes when you're in a rush it is nice to have crusts on hand (will freeze more of my own in future). Thanks for mentioning it! :P

maximoo Enthusiast
maximoo
Posted
  • Author

i cant remember if I've seen udi' crusts. I didn't know they made them. I will look for them.

GFreeMO Proficient
GFreeMO
Posted

I have a package of Udi's crusts in the freezer. What kind of pizza sauce do you all use? What is gluten free?

love2travel Mentor
love2travel
Posted

I have a package of Udi's crusts in the freezer. What kind of pizza sauce do you all use? What is gluten free?

I use my own homemade pizza sauce, homemade pesto (all kinds), fresh basil and mushrooms. And if I am feeling rather indulgent, crispy pancetta or bacon jam. Another favourite of mine is to make bianca or "white" pizza the way they do it in Italy. It simply is very fresh olive oil, fresh herbs and a sprinkling of good salt. Also nice with Parmesan, Asiago or Pecorino. Sometimes I add homemade red pesto (sundried tomato) or roasted red peppers (but then that doesn't make it white!).

Fresh roasted figs and a good blue cheese are superb crumbled atop a pizza, then drizzled with some good olive oil.

maximoo Enthusiast
maximoo
Posted
  • Author

@ luv2travel can you please post how you make your pizza crust & pizza sauce?--not the pesto one tho just regular sauce.

Menic Apprentice
Menic
Posted

I've tried Udi's bagels for pizza and their regular crusts. I actually prefer Schar's pizza crust the best of all the one's I've tried.

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

Celiac.com Sponsor (A8-M):


love2travel Mentor
love2travel
Posted

I've tried Udi's bagels for pizza and their regular crusts. I actually prefer Schar's pizza crust the best of all the one's I've tried.

I have not yet tried Schar's crusts because I have tried the insipid bread and was horrified at how awful it was. I do like the breadsticks, though. What are the crusts like? Are they crispy like Udi's or kind of soft like Kinnikinnick?

love2travel Mentor
love2travel
Posted

@ luv2travel can you please post how you make your pizza crust & pizza sauce?--not the pesto one tho just regular sauce.

I am going out of town for the weekend right away but will post the recipes when I return. I will have access to the internet, though, but won't bother taking my recipes along. B)

maximoo Enthusiast
maximoo
Posted
  • Author

I bought the udi 's pizza crust, we all like it! They cost $5.29 for 2 & I used $1 coupon so for $2.15 each not too bad as the crusts are a nice size.

I still would like the recipe for a good homemade pizza crust and sauce.

sa1937 Community Regular
sa1937
Posted

I still would like the recipe for a good homemade pizza crust and sauce.

This past weekend I made pizza using Open Original Shared Link that I find to be pretty good and thus far it has been my go to recipe for pizza. I do have her flour but you can mix up your own Open Original Shared Link mix found here, which I think is what her flour is based on. I used a prepared sauce but I really do need to make my own.

Lizard00 posted Carol Fenster's recipe here that I also want to try (scroll down to message #897)

I hope this helps a bit. I'm sure others will chime in with their recommendations, too.

Archived

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

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


  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748
    MistyMoon
    Newest Member
    MistyMoon
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.