Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

1desperateladysaved

By 1desperateladysaved
in Gluten-Free Restaurants

Recommended Posts

1desperateladysaved Proficient
1desperateladysaved
Posted

Crust: made from almond flour crust.

Sauce: made from Mango sauce. Mango that I put through the blender.

Topping: 1 layer of Eggs. Sausage and veggies. Don't forget some salt, this isn't cheese after all.

Spice: Pizza spice (leave it off if you can't handle it.)

I can have Pizza and I like it too. I was however deprived of pizza for years, so let me know if you like it.

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

Celiac.com Sponsor (A8-M):


come dance with me Enthusiast
come dance with me
Posted

I came in here with loads of ideas, but was blown away by the mango sauce!

Gee that's different lol. We normally use things like sundried tomatoes, grilled eggplant, roasted pumpkin, sweet potato and carrot, sliced mushrooms, sliced black olives, pineapple pieces, capsicum, then covered in grated Cheezley but I'm not sure what would go with mango sauce. It sounds yummy though and I'd love to try it with the right toppings.

We're vegan but that sounds different, enjoy :)

1desperateladysaved Proficient
1desperateladysaved
Posted
  • Author

It took me years to come up with the mango idea. Tomato is a fruit, but it is not the only fruit. I was thinking that tomato sauce is maybe just a little tangy. It adds to the overall flavor of the pizza, but the spices give it the pizza flavor.

If you have ever made tomato sauce and boiled it for hours you will discover the beauty of the mango sauce. Peel, place in blender, add power and done.

Incidentally, make sure to get every bit of peel off before blending. You can get a poison ivy like reaction if you don't. (Guess how I know that.)

come dance with me Enthusiast
come dance with me
Posted

I've made dessert pizzas with mango before.

Archived

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

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


  • Member Statistics

    • Total Members
      129,746
    • Most Online (within 30 mins)
      7,748
    BabyC
    Newest Member
    BabyC
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Inflammation and Menier’s disease link?

      By Scott Adams · Posted

      Your situation sounds challenging, and it’s great that you’re taking a proactive approach to uncovering potential triggers for your Ménière’s symptoms. Given your family history of celiac, low folate, ferritin, and total protein (all of which can hint at malabsorption), and your possible IgA deficiency, further investigation is absolutely warranted. Since your tTG-IgA was extremely low (<0.02), IgA deficiency is a strong possibility—this can cause false negatives on standard celiac blood tests. The next steps should include: Total IgA Level – This will confirm whether you have an IgA deficiency. If so, your GP should order IgG-based celiac tests (e.g., DGP-IgG or tTG-IgG). Endoscopy with Biopsies – Even if blood tests are inconclusive, an endoscopy (with multiple duodenal biopsies) is the gold standard for diagnosing celiac disease, especially since you have symptoms and lab markers suggesting malabsorption. Additional Nutrient Testing – Since you already have low folate and ferritin, checking other deficiencies (B12, vitamin D, zinc, etc.) may help build the case for intestinal damage. Given that Ireland has high celiac prevalence, your GP should be open to further testing. If they’re hesitant, emphasize your family history, IgA deficiency risk, and debilitating neurological symptoms (vertigo and brain fog are recognized in some gluten-sensitive cases). In the meantime, you might consider a strict gluten-free trial after completing diagnostics, as going gluten-free beforehand could obscure test results. Some people with gluten sensitivity (even without full celiac) see improvements in inflammation-driven conditions like Ménière’s. Wishing you clarity and relief—keep advocating for yourself!
    • AllyJR
      Confused about my results

      By AllyJR · Posted

      Very interesting! My whole family is full of autoimmune disease. Celiac, Lupus, Addison's, Graves and Hashimotos. My great grandmother who had celiac passed away due to digestive complications and my grandmother (her daughter) is 88 and is struggling with severe life-threatening digestive issues. She was never diagnosed but I am suspicious she may have celiac. My mom has Schmidt's (combo of Addison's and Hashimotos). Now that I have 2 autoimmune conditions I am definitely concerned that my kids have a very high risk of developing an autoimmune disease. 
    • knitty kitty
      Help figuring out stomach pain

      By knitty kitty · Posted

      Seems like you've been exploring all the possibilities.  Good job!    Fructose Malabsorption might cause intestinal discomfort. You might cut back on fruit for a bit.   Gastroparesis can cause squeezing contractions randomly.  Thiamine and the B vitamins would help. Has your daughter been checked for vitamin deficiencies?  Is she taking any vitamin supplements?   The B vitamins are mostly found in meats and liver.  Increasing B vitamins may help.   Continue keeping track of her symptoms.  Keep us posted on your progress!
    • trents
      Confused about my results

      By trents · Posted

      @AllyJR, older studies placed the likelihood of the first degree relatives of those with celiac disease also developing celiac disease at about 10%. Two more recent and large sample studies place it at almost 50%. There are likely multiple epigenetic factors involved in the development of active celiac disease, one of which may be the consumption of modern cultivars of wheat which, through genetic manipulation, contain multiple times the gluten content of ancient wheat. You will have to decide whether or not it is prudent and necessary to require your children who have not yet developed active celiac disease (and who may not ever develop it) to eat gluten free. There certainly will be a social cost for them if you do. If you do decide to go that direction, it would certainly make it easier for you to be consistent in avoiding gluten in the home and so, to keep yourself safe.  
    • Marky0320
      CVS (Cyclic vomiting syndrome)

      By Marky0320 · Posted

      Thanks you for this info! I will definitely do more research on it!
×
×
  • Create New...