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

Good gluten-free Pizza Crust Recipe!

zus888

Recommended Posts

zus888 Contributor
zus888
Posted

Open Original Shared Link

Really Goooood!!! I was SURE I was going to hate it because it doesn't rise at all and I'm not sure why yeast is even used. I'm using a pizza pan with holes in it. I also added parm cheese and garlic powder to the crust.

I generally don't like a thin crust, but it was crispy on the outside and chewy on the inside. I'll need to double or triple the recipe next time because the pizza is pretty small.

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

Celiac.com Sponsor (A8-M):


ElseB Contributor
ElseB
Posted

Here's another one:

Open Original Shared Link

I love this one because its easier to work with - its more like a batter than a dough. I get too frustrated with pizza dough because its so sticky.

sa1937 Community Regular
sa1937
Posted

See, Suzanna, you can have pizza!!! Let's see...now you need angel food cake?

Both recipes sound good and I've printed both of them.

zus888 Contributor
zus888
Posted
  • Author

Yes, Sylvia! I couldn't stand it any longer - the cravings for those foods. I think I ate 5 slices of pizza tonight. I bought all the necessary ingredients for one angelfood cake recipe. The pictures look good, but there are no reviews on the recipe. Once I conquer those two recipes, I think I'll start feeling a little more positive about my diet! That is, until the holidays are upon us! ;)

sa1937 Community Regular
sa1937
Posted

Yes, Sylvia! I couldn't stand it any longer - the cravings for those foods. I think I ate 5 slices of pizza tonight. I bought all the necessary ingredients for one angelfood cake recipe. The pictures look good, but there are no reviews on the recipe. Once I conquer those two recipes, I think I'll start feeling a little more positive about my diet! That is, until the holidays are upon us! ;)

Glad you finally satisified that craving!!! I also craved pizza but was trying to avoid dairy right away. So when I finally did make it, I pigged out, too. :lol: Now I make it quite often.

You'll have to let us know how the angel food cake goes...I haven't made one yet. When the holidays are near, I'm sure someone will come up with lots of things you can make!

Katrala Contributor
Katrala
Posted

Wonderful recipe! I've been using it almost every Friday night over the past 2 months and my kids and I both love it!

It certainly heats up better than most gluten-free crusts as well!

I also melt butter and add garlic powder and salt and brush it on the crust when it comes out of the oven the final time - reminds me of Domino's crust.

I have even brushed it on before the 2nd cooking and it made the crust crispy (but easy to burn if you don't watch it.)

zus888 Contributor
zus888
Posted
  • Author

Wonderful recipe! I've been using it almost every Friday night over the past 2 months and my kids and I both love it!

It certainly heats up better than most gluten-free crusts as well!

I also melt butter and add garlic powder and salt and brush it on the crust when it comes out of the oven the final time - reminds me of Domino's crust.

I have even brushed it on before the 2nd cooking and it made the crust crispy (but easy to burn if you don't watch it.)

I've noticed that it doesn't rise, despite the yeast. I'm considering letting it rise for 30 minutes next time OR doubling the recipe to make for a thicker crust. Have you tried either of these?

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I've noticed that it doesn't rise, despite the yeast. I'm considering letting it rise for 30 minutes next time OR doubling the recipe to make for a thicker crust. Have you tried either of these?

I haven't made this recipe but most recipes involving yeast require you to "proof" the yeast first and also let it rise. This recipe just has you throwing everything into the bowl and mixing it, which explains why the crust didn't rise at all. Which is really strange because it has all the components you need to proof the yeast first. Ideally, what you should do is mix all the dry ingredients except the yeast. Then mix yeast, warm water and few tablespoons of the dry ingredients in a small bowl. Let it sit for 15-30 minutes or until it's bubbly and smells yeasty. Then mix the proofed yeast with the dry ingredinets and everything else, spread it out on the pan and let it rise for 30 minutes. The recipe I use for gluten-free pizza (King Arthur's gluten-free recipe) has two rises--you let it rise for 30 minutes in the bowl after mixing (covered in a warm spot) and then spread on pan and let it rise a second time. Proofing the yeast and letting it rise at least once should help the recipe a lot. Let us know how it works if you try it!

zus888 Contributor
zus888
Posted
  • Author

Well, I *did* proof the yeast. I just can't, in good conscience, not do that. Doesn't matter what the recipe says, I put the yeast in warm water along with some sugar and let it get frothy. I was wondering why it didn't require any rising. I might try this next time. That's how I would do it with "normal" dough. Plus, I would think it would be easier to work with once it rises. I'll bet it turns out a lot better if I do that. I'll let you all know!

  • 2 weeks later...
CurlyCyn83 Newbie
CurlyCyn83
Posted

I'm super excited to try out the recipe you posted Suzanna. My one weakness is pizza and if I can find a delicious replacement, then it will be much easier for me to stay gluten-free.

I plan on trying to make this pizza this weekend... key word "Try". I'm not the best cook. :-)

I love ranch sauce and red sauce, but am not sure what brand to use. Any recommendations? Thank you

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. melthebell
      - melthebell replied to melthebell's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Persistent isolated high DGP-IGG in child despite gluten-free diet

      Thanks very much for taking the time to write this. I have been pretty worried so appreciate reading any advice. Yes, the endoscopy will include a biopsy, and we have hopefully found a good pediatric gastro to guide us through it all. Will also run the HLA typing - I have the swabs ready to go.
    2. trents
      - trents replied to melthebell's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Persistent isolated high DGP-IGG in child despite gluten-free diet

      Welcome to the celiac.com community, @melthebell! I certainly would have a biopsy repeated as it has been 5 years since the first one. You mentioned he was scheduled for an endoscopy but make sure a biopsy is also done. It's possible he, like you are, is a "silent" celiac where the damage to the intestinal mucosa happens very slowly and can take years...
    3. melthebell
      - melthebell posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Persistent isolated high DGP-IGG in child despite gluten-free diet

      Hello community; it's nice to have found you. I am a 42 year old biopsy confirmed celiac. I have had it since I was 18. Well managed on a gluten free diet. No idea if I have the gene (presume I do) as never tested. Diagnosed as was anaemic and had a high celiac market (can't recall which), and a positive biopsy. Asymptomatic. Given this, I regularly...
    4. trents
      - trents commented on Scott Adams's article in Winter 2026 Issue
      4

      Why Celiac Diagnosis Still Takes Years—and How to Change That

      @par18, I don't totally disagree with what you say in theory. But like many things in life, one size doesn't fit all. While a formal diagnosis of celiac disease or NCGS is certainly not essential since, in the big picture of things, eliminating gluten is the antidote to either, there are some other considerations that give importance to seeking a formal diagnosis...
    5. Jmartes71
      - Jmartes71 replied to Known1's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      What would you do - neighbor brought gluten-free pizza from Papa Murphy's

      Domino's and Mountain Mike also has glutenfree pizza.However the issue is the cross contamination. Not worth a few minutes of yum yums i n the taste buds with a painful explosion later.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,498
    • Most Online (within 30 mins)
      7,748
    genliu
    Newest Member
    genliu
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • melthebell
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By melthebell · Posted

      Thanks very much for taking the time to write this. I have been pretty worried so appreciate reading any advice. Yes, the endoscopy will include a biopsy, and we have hopefully found a good pediatric gastro to guide us through it all.  Will also run the HLA typing - I have the swabs ready to go.
    • trents
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By trents · Posted

      Welcome to the celiac.com community, @melthebell! I certainly would have a biopsy repeated as it has been 5 years since the first one. You mentioned he was scheduled for an endoscopy but make sure a biopsy is also done. It's possible he, like you are, is a "silent" celiac where the damage to the intestinal mucosa happens very slowly and can take years to manifest to the point of being detectable and where symptoms are minimal or absent. At 10 years old, his immune system may not be mature enough het to trigger the usual IGA responses that the IGA celiac tests are designed to detect.  I would also have genetic testing done to confirm that he has or doesn't have the potential to develop celiac disease. The genetic profile can also offer insight into the type of celiac disease a person will develop if they ever convert from latent to active. Take a look at table 2 under the section "Types of Celiac Disease" in the article found in this link: https://pmc.ncbi.nlm.nih.gov/articles/PMC9980758/  Genetic testing is available from 3rd party labs. I think you just have to send in a cheek swab sample.
    • melthebell
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By melthebell · Posted

      Hello community; it's nice to have found you. I am a 42 year old biopsy confirmed celiac. I have had it since I was 18. Well managed on a gluten free diet. No idea if I have the gene (presume I do) as never tested. Diagnosed as was anaemic and had a high celiac market (can't recall which), and a positive biopsy. Asymptomatic. Given this, I regularly test my two children. My eldest is the child in question. First tested at age 5 due to slight anaemia. Everything negative except for a slightly high DGP IGG (slightly elevated at 25). Not IGA deficient. Did a biopsy with a pediatric gastro, was negative. Next test at age 8. Everything once again negative, high DGP IGG at 116 U/ml this time. Living in a country now with no celiac knowledge so decided to whack him on a gluten-free diet and see how he goes. Next test at age 9 after a year on gluten-free diet. Everything once again negative, high DGP IGG at 174 U/ml this time! On a gluten-free diet. Final test was a week ago at age 10, on continued gluten-free diet. Once again a positive DGP IGG, this time over 250 U/ml. On a gluten-free diet. what the heck is going on with my kid? We have seen a pediatric gastro via telehealth, who was equally puzzled and suggested doing a gluten challenge and an endoscopy, which we have schedule for end of April. Kid is otherwise fine. Energetic and growing well. No significant gastrointestinal symptoms. Has anyone encountered something like this before?
    • Jmartes71
      What would you do - neighbor brought gluten-free pizza from Papa Murphy's

      By Jmartes71 · Posted

      Domino's and Mountain Mike also has glutenfree pizza.However the issue is the cross contamination. Not worth a few minutes of yum yums i n the taste buds with a painful explosion later.
    • Scott Adams
      Reverse Osmosis (RO) Water

      By Scott Adams · Posted

      I don't recall seeing "many people here recommending RO water," but reverse osmosis (RO) water is water that has been purified by forcing it through a very fine membrane that removes dissolved salts, heavy metals, fluoride, nitrates, PFAS, and many other contaminants. It is one of the most thorough household filtration methods available and can be especially beneficial in areas with well water or known contamination concerns. While RO systems also remove beneficial minerals like calcium and magnesium and may produce slightly “flat”-tasting water, most dietary minerals come from food rather than drinking water, so this is not usually a health concern for most people. Overall, RO water is very clean and safe to drink, and it can be a smart option where water quality is questionable, though it may not be necessary in areas with well-tested municipal water.
×
×
  • 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.