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Do You Get Pizza?

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I was thinking about this in terms of cross contamination- it must be almost impossible to keep it gluten free?? I eat gluten free pizza and never had a problem, I'm not overly sensitive I don't think though. What are your thoughts?

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My son gets CC'd every time so we quit. I make it at home with Gluten Free Pantry pizza crust. I can have pizza done in 20 minutes and it tastes really great. If anyone is going to make their own pizza, the trick is to spray your hands with oil so it's easy to pat out the dough. Keep spraying after every few pats to keep them from sticking.

I keep that pizza crust mix on hand in the pantry at all times. Mozzarella and pepperoni freeze really well. I buy a big bag of cheese at Costco and freeze it in portions. Keep pepperoni in there too. I like ham and pineapple pizza so I also keep some ham in the freezer and pineapple in the pantry.

I copied CPK's barbecue chicken pizza ingredients using the smoked gouda and cilantro. That turned out so amazing. I've made that one a few times and my family goes nuts for it.

The only place I will eat pizza out is a pub here in OC that has a separate gluten free kitchen. The owner's son is gluten free so they cater to us amazingly well.

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I buy frozen ones that are delicious and I have had not issues.

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I won't touch the stuff. Ever watched when they make pizza in a restaurant? They stick their flour covered hands into the little buckets of toppings. They use those same toppings for the gluten free pizza! Some restaurants get it. But here in Canada, Pizza Pizza is the main one advertising gluten free pizza crust and from what I can see (and I have seen them make it), its contaminated. My husband was the first one to see it - he went to buy a slice of pizza one day and called me from the Pizza Pizza to tell me that he'd just seen them make a gluten free pizza for someone and that I should never ever trust a pizza from there!

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My daughter and I eat at Z Pizza and their gluten free pizza is AMAZING! I've watched them make it and the change gloves, put down clean paper on counter, use special pizza slider for that pizza - we've never had any problems. AND - they use organic products for all their ingredients, even the gluten filled pizzas.

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There's no place to get gluten-free pizza where I live... in very rural northern Arkansas. I buy Namaste pizza crust mix and make about 5 crusts (it's supposed to make 2 large ones) and freeze them after baking. That way I can let one defrost, top it, and have my very own yummy pizza. White sauce, pepperoni, peppers, cheese, and chopped pineapple is my fave!

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My daughter and I eat at Z Pizza and their gluten free pizza is AMAZING! I've watched them make it and the change gloves, put down clean paper on counter, use special pizza slider for that pizza - we've never had any problems. AND - they use organic products for all their ingredients, even the gluten filled pizzas.

How do they keep the toppings from being contaminated? Like someone else said, they have flour all over their hands and they reach into the cheese, etc. to grab it. I always figure the cheese and toppings are full of flour.

CPK had a gluten free menu and it lasted like a month because they said it was too hard to keep the pizza from being CC'd.

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I agree with everyone. Pizza is my weakness. One place locally does gluten-free, but that is just the dough. There is no doubt there is CC everywhere.

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I tried it a few times really wanting it to be OK, but got hit each time. Have to just make my own now.

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I get gluten-free pizza at BJ's without any trouble, or at least I was until I went grain and dairy free. :lol: The one near my house told me they have a separate topping station and separate pizza boards for the gluten-free pizza. I don't know that all the chains are that careful but the manager at mine understands CC.

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Yeah- I've been getting it - from a reputable place that is an associate of the coeliac society = and I have never been contaminated - Now I just have to work out am I really not being contaminated - or am I one of those people who don't show symptoms to small amounts!!

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How do they keep the toppings from being contaminated? Like someone else said, they have flour all over their hands and they reach into the cheese, etc. to grab it. I always figure the cheese and toppings are full of flour.

CPK had a gluten free menu and it lasted like a month because they said it was too hard to keep the pizza from being CC'd.

This article explains how our ZPizzas local to me do it: http://glutenfreeraleigh.blogspot.com/2009/01/gluten-free-pizza-update-zpizza.html

I am thankful to Zach and many other Celiac advocates out there that take the time to inform the public and local businesses. And I am thankful for the businesses that

are really interested in learning. As I become more knowledgeable and organize resources one day I hope to do the same.

My daughter and I have never gotten sick from eating pizza here. Now, ZPizza is a chain and each franchise is individually owned so different locations will surely have different levels of safety. But thanks to Zach we can safely eat at our place.

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I recently got pizza at a place called Flippin Pizza. It was delicious and the man cooking it assured me he knew of the precautions to take.

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When I order out I also get mine from zPizza. When I called to ask about it I was totally reassured by his reply. First of all when I said "if I asked to talk to you about gluten free pizza would you know what I was talking about?" his reply was "oh yes, now let me tell you how we handle that." (compared to Vocelli's whose response was "huh?" sigh...) -- Anyway, I've eaten this pizza more than once :P and have never gotten sick.

Someone mentioned frozen pizza -- which kind do you buy? I tried Amy's the other day and it was SO AWFUL that I'm writing them a letter about it. :o

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I eat at BJ's - no problem, and Amy's Organic Oven- no problem.

Both have seperate prep lines for gluten-free pizza (BJ's in post above). Amy's has a seperate line for all gluten-free. If you're ever in Tucson definitely stop by, great food.

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Someone mentioned frozen pizza -- which kind do you buy? I tried Amy's the other day and it was SO AWFUL that I'm writing them a letter about it. :o

Early on I also bought one Amy's pizza. It was terrible! My celiac daughter also tried one. Same response. Not only that, it was grossly over-priced. After I felt comfortable eating cheese again, I started making my own and have never looked back. We have no local pizza places around here offering gluten-free pizza although I think Uno's in a larger nearby town may offer it.

My almost 13-year old granddaughter is going to spend the night tonight and we're going to make pizza. She loves to use my KitchenAid stand mixer.

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I eat Crust pizza here in Australia. They worked with the coeliac society and I don't know how they keep stuff separate - it's a small shop - but I've never gotten sick. But I got bored with it - I'm not that keen on the crust (heh) and they are more into fancy toppings where I always liked plain old peppers, onion, mushrooms and olives. There's a ready made crust I quite like that I can get from the supermarket. I would love a chance to use that in a proper pizza oven though, as my oven at home doesn't do the greatest job.

ETA I don't think it helped that I ate huge amounts of pizza during my gluten challenge and so the switch to gluten free was kind of jarring.

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Before diagnosis every Friday night was pizza night (usually Bi-Lo special frozen pizza / whatever was on sale) and it didn't take long to find a decent recipe to mimic this.

The few pizza places locally that offer gluten-free have no concept of CC.

Both of my kids (who are not gluten-free) eat homemade gluten-free pizza with me every Friday night without complaints (and my son gets upset if my husband eats the leftovers on Friday night instead of leaving leftovers for him to have for Saturday lunch.)

THE CRUST

From memory.. I think this came from food.com or the like

1 TBS yeast

2/3 cup brown rice flour (I've used white when out of brown successfully)

1/2 cup tapioca starch

2 tsp xanthum gum

1/2 tsp sugar

1 tsp unflavored gelatin

2 TBS powdered milk

1/2 tsp salt

1 tsp olive oil

1 tsp vinegar (I've always used apple cider vinegar)

2/3 cup warm/hot water (I usually need a little more than 2/3 cup)

1. Pre-heat over to 425

2. Mix dry.

3. Add wet.

4. Mix for 3-4ish minutes

5. Put in oven for 10 minutes

6. Add toppings, cheese, sauce, etc. (whatever - had this tonight for breakfast pizza with eggs)

7. Put in oven for 20ish minutes

I like to brush edges of crust with a butter/coarse salt /garlic mix when it's done, but that is personal choice.

Even being gluten-free, it's cheaper than delivery and tastes better than frozen gluten-free! :)

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Before diagnosis every Friday night was pizza night (usually Bi-Lo special frozen pizza / whatever was on sale) and it didn't take long to find a decent recipe to mimic this.

The few pizza places locally that offer gluten-free have no concept of CC.

Both of my kids (who are not gluten-free) eat homemade gluten-free pizza with me every Friday night without complaints (and my son gets upset if my husband eats the leftovers on Friday night instead of leaving leftovers for him to have for Saturday lunch.)

THE CRUST

From memory.. I think this came from food.com or the like

1 TBS yeast

2/3 cup brown rice flour (I've used white when out of brown successfully)

1/2 cup tapioca starch

2 tsp xanthum gum

1/2 tsp sugar

1 tsp unflavored gelatin

2 TBS powdered milk

1/2 tsp salt

1 tsp olive oil

1 tsp vinegar (I've always used apple cider vinegar)

2/3 cup warm/hot water (I usually need a little more than 2/3 cup)

1. Pre-heat over to 425

2. Mix dry.

3. Add wet.

4. Mix for 3-4ish minutes

5. Put in oven for 10 minutes

6. Add toppings, cheese, sauce, etc. (whatever - had this tonight for breakfast pizza with eggs)

7. Put in oven for 20ish minutes

I like to brush edges of crust with a butter/coarse salt /garlic mix when it's done, but that is personal choice.

Even being gluten-free, it's cheaper than delivery and tastes better than frozen gluten-free! :)

Thanks for the recipe. I think I might try it next time I want pizza. :)

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Almost always make my own. Tried it once at Boston Pizza (I was desperate) but found they use the same pans/utensils as their regular pizza (at least at this location). On a recent trip to Venice I happily enjoyed gluten-free pizza at a gluten-free restaurant. They don't have buckets of toppings like we do here.

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