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

Who Makes Best Pizza Crust?

ScarlettsMommy

Recommended Posts

ScarlettsMommy Explorer
ScarlettsMommy
Posted

Ok attempting to make a pizza tonight ..one thats not horrible. Im gonna go out and buy mozzerella cheese and pepperoni pizza sauce, and of course...a crust. My local shop has some gluten free crusts and i googled them and it looks like my choices are Kinnickinnick, Glutino, and Amys. Which one do I choose?

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

Celiac.com Sponsor (A8-M):


Poppi Enthusiast
Poppi
Posted

I like the Kinnikinnick crusts. They are thicker than I would have liked in my gluten days and my son thinks they are a bit sweet but the texture is great and I really like them.

Kate79 Apprentice
Kate79
Posted

Don't get Amy's. I tried one of their frozen pizzas and it was downright nasty. I can't imagine the crust alone is any better.

ravenwoodglass Mentor
ravenwoodglass
Posted

Of those I would vote for the Kninnickinnick. Gluten Free Pantry makes a French Bread Mix that makes a great pizza dough if you have that locally. A bit more trouble to prepare than the premade but tastes great. It did take a bit for me to get used to having to spread it with a greased spatula but worth it.

love2travel Mentor
love2travel
Posted

If this is your first commercial gluten-free pizza crust, be prepared to be shocked at how dissimilar they are to what you are used to. The first time I tried a bought one I cried. No one told me how bad they would be. :( I still have the remaining crusts in the freezer.

Maybe pile it high with tons of delicious toppings! If it is an option, grilling the crust really makes a difference as opposed to baking it.

I hope you are successful in finding one you enjoy. :)

Menic Apprentice
Menic
Posted

Schar makes a really good one, if you can find it.

CeliacAndCfsCrusader Apprentice
CeliacAndCfsCrusader
Posted

Amy's is horrible.

Udi's is passable.

Kinnickkinnick is ok.

The best choice IMO is either homemade or if you're in CO, there's a local frozen choice at Vitamin Cottage...I think it's from "Outside the Breadbox" bakery. Definitely not at all stores, sold in a 2 pack. Large and almost tastes like the real think (crust only, you build your own).

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

Celiac.com Sponsor (A8-M):


MaryJones2 Enthusiast
MaryJones2
Posted

Premade - Joan's if you want a thick crust, Udi's if you want thin and cripsy. Chebe if you're making your own.

maximoo Enthusiast
maximoo
Posted

udi's is thin but definitely not crispy. If anyone knows how to crisp it up please tell me.

Darissa Contributor
Darissa
Posted

Ok attempting to make a pizza tonight ..one thats not horrible. Im gonna go out and buy mozzerella cheese and pepperoni pizza sauce, and of course...a crust. My local shop has some gluten free crusts and i googled them and it looks like my choices are Kinnickinnick, Glutino, and Amys. Which one do I choose?

Homemade is my favorite. We have tried so many store bought crust. The only crust I use that is store bought is from Gluten Free Creations in Phoenix. It is a bakery that is totally gluten free. It is a thin crust. Many resturants in the Phoenix area use it as their gluten free crust. You can order online.

But we have been baking homemade pizza crust for years. My favorites are using the Jules Gluten Free flour and using her recipe on her site. Or, if you like a mix, using the King Arthur Gluten Free pizza mix. I do prebake both of my crust for about 10 minutes before topping them. We make a thick crust pizza with both of these recipes. They are so great. Last week my kids had their friends over for a movie night, and I made homemade pizzas out of the Jules gluten free flour and her recipe, (I love her flour, it is in mho, the best gluten free flour blend) and they all said it was one of the best pizzas they had ever had.

Here are the websites for the flours and recipes.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link (this is the site for premade thin crust gluten-free pizza) (we use the Italian Seasoned Pizza Crust when I don't have time to make my own)

Good luck!

sa1937 Community Regular
sa1937
Posted

Homemade is my favorite. We have tried so many store bought crust. The only crust I use that is store bought is from Gluten Free Creations in Phoenix. It is a bakery that is totally gluten free. It is a thin crust. Many resturants in the Phoenix area use it as their gluten free crust. You can order online.

But we have been baking homemade pizza crust for years. My favorites are using the Jules Gluten Free flour and using her recipe on her site. Or, if you like a mix, using the King Arthur Gluten Free pizza mix. I do prebake both of my crust for about 10 minutes before topping them. We make a thick crust pizza with both of these recipes. They are so great. Last week my kids had their friends over for a movie night, and I made homemade pizzas out of the Jules gluten free flour and her recipe, (I love her flour, it is in mho, the best gluten free flour blend) and they all said it was one of the best pizzas they had ever had.

Here are the websites for the flours and recipes.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link (this is the site for premade thin crust gluten-free pizza) (we use the Italian Seasoned Pizza Crust when I don't have time to make my own)

Good luck!

My favorite is definitely homemade...and it's also the recipe from Jules' blog. I do use her flour. In fact I sent a few bags to my son-in-law and the last time I talked with my daughter, she says her hubby's pizza is even better than the best gluten-free pizza they used to buy. And they live in Denver, which is a gluten-free haven.

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. dixonpete
      0

      Hookworm load planner

    2. AlwaysLearning
      - AlwaysLearning replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Get tested for vitamin deficiencies. Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    3. Colleen H
      - Colleen H replied to Colleen H's topic in Coping with Celiac Disease
      3

      Gluten related ??

      Thank you so much for your response Yes it seems as though things get very painful as time goes on. I'm not eating gluten as far as I know. However, I'm not sure of cross contamination. My system seems to weaken to hidden spices and other possibilities. ??? if cross contamination is possible...I am in a super sensitive mode of celiac disease...
    4. Jmartes71
      - Jmartes71 replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not...
    5. AlwaysLearning
      - AlwaysLearning replied to Jmartes71's topic in Coping with Celiac Disease
      4

      My only proof

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does m...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,089
    • Most Online (within 30 mins)
      7,748
    Clare Durham
    Newest Member
    Clare Durham
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      Get tested for vitamin deficiencies.  Though neuropathy can be a symptom of celiac, it can also be caused by deficiencies due to poor digestion caused by celiac and could be easier to treat.
    • Colleen H
      Gluten related ??

      By Colleen H · Posted

      Thank you so much for your response  Yes it seems as though things get very painful as time goes on.  I'm not eating gluten as far as I know.  However, I'm not sure of cross contamination.  My system seems to weaken to hidden spices and other possibilities. ???  if cross contamination is possible...I am in a super sensitive mode of celiac disease.. Neuropathy from head to toes
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      EXACTLY! I was asked yesterday on my LAST video call with Standford and I stated exactly yes absolutely this is why I need the name! One, get proper care, two, not get worse.Im falling apart, stressed out, in pain and just opened email from Stanford stating I was rude ect.I want that video reviewed by higher ups and see if that women still has a job or not.Im saying this because I've been medically screwed and asking for help because bills don't pay itself. This could be malpratice siit but im not good at finding lawyers
    • AlwaysLearning
      My only proof

      By AlwaysLearning · Posted

      We feel your pain. It took me 20+ years of regularly going to doctors desperate for answers only to be told there was nothing wrong with me … when I was 20 pounds underweight, suffering from severe nutritional deficiencies, and in a great deal of pain. I had to figure it out for myself. If you're in the U.S., not having an official diagnosis does mean you can't claim a tax deduction for the extra expense of gluten-free foods. But it can also be a good thing. Pre-existing conditions might be a reason why a health insurance company might reject your application or charge you more money. No official diagnosis means you don't have a pre-existing condition. I really hope you don't live in the U.S. and don't have these challenges. Do you need an official diagnosis for a specific reason? Else, I wouldn't worry about it. As long as you're diligent in remaining gluten free, your body should be healing as much as possible so there isn't much else you could do anyway. And there are plenty of us out here who never got that official diagnosis because we couldn't eat enough gluten to get tested. Now that the IL-2 test is available, I suppose I could take it, but I don't feel the need. Someone else not believing me really isn't my problem as long as I can stay in control of my own food.
    • AlwaysLearning
      Gluten related ??

      By AlwaysLearning · Posted

      If you're just starting out in being gluten free, I would expect it to take months before you learned enough about hidden sources of gluten before you stopped making major mistakes. Ice cream? Not safe unless they say it is gluten free. Spaghetti sauce? Not safe unless is says gluten-free. Natural ingredients? Who knows what's in there. You pretty much need to cook with whole ingredients yourself to avoid it completely. Most gluten-free products should be safe, but while you're in the hypersensitive phase right after going gluten free, you may notice that when something like a microwave meal seems to not be gluten-free … then you find out that it is produced in a shared facility where it can become contaminated. My reactions were much-more severe after going gluten free. The analogy that I use is that you had a whole army of soldiers waiting for some gluten to attack, and now that you took away their target, when the stragglers from the gluten army accidentally wander onto the battlefield, you still have your entire army going out and attacking them. Expect it to take two years before all of the training facilities that were producing your soldiers have fallen into disrepair and are no longer producing soldiers. But that is two years after you stop accidentally glutening yourself. Every time you do eat gluten, another training facility can be built and more soldiers will be waiting to attack. Good luck figuring things out.   
×
×
  • 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.