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

Is Eating Pizza At A Restaurant Safe?

Newbee

By Newbee
in Gluten-Free Restaurants

Recommended Posts

Newbee Contributor
Newbee
Posted

I'm going to visit family in Chicago and they told me they want to go out for pizza. They've suggested 3 places that offer gluten free pizza (in addition to the regular pizza they make). They've asked me to select the one I'm most comfortable. So I contacted the 3 restaurants to find out their pizza making practices and 2 emailed me back. One seemed extremely knowledgeable and even mentioned if I happened to be a very sensitive celiac that I might not want to eat there as while they have a separate place they prepare the pizza and separate equipment they also do regular crusts and they could not guarantee that there would be no cross contamination (I guess as flour gets in the air). So now I'm wondering if that isn't really true of any place that makes gluten free pizza and also regular pizza. I don't know if I'm especially sensitive or not. Do you think it is safe? Should I try it? I appreciate the input!

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

I've had good luck with places that separate toppings, have a separate preparation area, and keep separate pizza boards for their gluten-free pizza. I'm sensitive enough to react to deep fryer CC but not ultra sensitive.

Newbee Contributor
Newbee
Posted
  • Author

Hadn't thought to ask about separate toppings. Just asked about a separate preparation area and dedicated equipment.

rosetapper23 Explorer
rosetapper23
Posted

Luckily, I haven't been cc'd yet with gluten-free pizzas that I've eaten at four different restaurants in California. I can't vouch for all such restaurants, but I've been lucky so far.

cait Apprentice
cait
Posted

I've had issues with the two places I've tried, but I want to try them again once I'm more consistently clean to make sure that it wasn't something else I was reacting to. I think it really depends on your level of sensitivity and the particular restaurant's practices.

krystynycole Contributor
krystynycole
Posted

Where in Chicago did they suggest? I am from the area and eat at Barraco's and Palermo's all the time without any issues. Like Skylark, I am not ultra sensitive, but cannot eat things from fryers because of cc. I've had no problems with Aurelio's, but I don't care for their type of pizza. It's a more fluffy crust and in my experience fluffy + gluten-free never works! The other two both serve a thin crust.

Newbee Contributor
Newbee
Posted
  • Author

Where in Chicago did they suggest? I am from the area and eat at Barraco's and Palermo's all the time without any issues. Like Skylark, I am not ultra sensitive, but cannot eat things from fryers because of cc. I've had no problems with Aurelio's, but I don't care for their type of pizza. It's a more fluffy crust and in my experience fluffy + gluten-free never works! The other two both serve a thin crust.

They suggested Pie Hole, Lou Malnati's, and Rocco Ranalli's. Any feedback on these places would be great. Thanks.

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

Celiac.com Sponsor (A8-M):


krystynycole Contributor
krystynycole
Posted

They suggested Pie Hole, Lou Malnati's, and Rocco Ranalli's. Any feedback on these places would be great. Thanks.

The only one I know of that you listed is Lou Malnati's. I have not had their gluten free version...only the non gluten-free before I went on the diet. I am a Giradono's Fan personally but sadly Giradono's does not currently have gluten-free pizza. :(. In Chicago you are either a Giradono's or Lou's fan...never both :P Lou Malnati's is a higher class of restaurant as far as pizza places go so they may have knowledgeable chefs there who may cut down on cc, but that would just be a guess. My fav gluten-free is Barroco's though. Sorry I couldn't help more. In Chicago we have soooo many pizza places that no one could possibly know them all! There literally thousands of them!

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I had no trouble eating gluten-free pizza at Mellow Mushroom and Z-Pizza before I had to cut out dairy. Mellow Mushroom has a separate room and separate topping station only for gluten-free pizzas. Z-Pizza change their gloves, switch prep areas (it's open so I can watch them make the pizza) and makes the gluten-free pizza on foil.

If you want to find gluten-free restaurants check out the website glutenfreeregistry.com Not all gluten-free restaurants are on there but many are that have gluten-free menus. People can also write reviews so you can get an idea of how safe it is or if the food is any good.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Sorry, double post.

Also try googling the restaurant name and gluten-free reviews to see if anyone has blogged about it.

Juliebove Rising Star
Juliebove
Posted

We get the Garlic Jim's pizza with no problem. I believe they make their crust elsewhere. They do roll it out but don't use wheat flour. I think it says on their website that they use rice flour.

Newbee Contributor
Newbee
Posted
  • Author

Thanks for the tip on glutenfreeregistry.com, didn't know that existed. I see they have 1 of the 3 places I was evaluating (Lou Malnati's). The reviews don't sound great. It is a crustless pizza and when I contacted them they told me they use the same pans as the regular pizza but make sure to wash them good so there is not an issue with cross contamination. Still sounds like a risk to me.

Gluten Free Traveller Newbie
Gluten Free Traveller
Posted

You definitely can find some good places where eating gluten free pizza is safe but be very careful about where you choose to go. Almost every restaurant which does both gluten free and non gluten free options will tell you that they cannot 100% guarantee that no cross contamination will occur.

In my experience asking the right questions to ensure you get a safe pizza is your best bet. Don't just go with a place just because they say they do gluten free options. Really find out if they have procedures in place to deal with issues of contamination...

Explain to staff that you are coeliac. This way the restaurant will be aware just how important it is to keep your meal safe and contamination free. If they look at you like they’ve never heard the word coeliac before find a member of staff who does or you may want to re-think your choice of restaurant. Normally if I say I’m coeliac they give me a ‘Ok, I understand, we will take the necessary precautions to keep you safe’ face.

Ask about how they deal with issues of cross contamination. Something like ‘How do you deal with preventing cross contamination?’ is likely to be more effective than ‘Do you prepare gluten free dishes separately’ because they have to explain the process rather than just answering with ‘yes’. This way you will be able to better gauge whether they know what they’re talking about or not.

Stay safe! Hope you get your gluten free pizza!

Laura

Archived

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

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


  • Member Statistics

    • Total Members
      131,692
    • Most Online (within 30 mins)
      7,748
    Linda M Rush
    Newest Member
    Linda M Rush
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.