• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten Free Pizza
0

9 posts in this topic

I have a [school] club event tonight, and we're having pizza, but I'm gluten free, so I can't eat it, so I was just planning on bringing my own so I won't feel completely left out, or super tempted to eat the pizza. 

Frozen pizza is obviously the easiest, so I was thinking about maybe getting that. I tried the Glutino brand crusts once, and they're really nasty...are the premade pizzas any better? Or other brands that are good?

 

Thanks!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


If you can find it, Against The Grain makes a very good premade pizza and also a plain pizza crust. I find it at a natural foods market. I think I've seen a premade pizza of theirs at Whole Foods...but can't be sure.

0

Share this post


Link to post
Share on other sites

Is is a thick or a thin crust? I ask because I like thicker crusts. But thanks for the suggestion! I really appreciate it!

 

I don't know if you're familiar with Wegmans, but it's a very large, NY-founded grocery store that carries everything...they've got a HUGE gluten free section, including frozen items! They also have sections dedicated to Asian foods and other ethnic foods. It's awesome! I know this is getting to be sort of a rant...but where I grew up/am from, we have a Wegmans (and thankfully there's one about 10 minutes from where I go to school as well), and tons of people who go to my school never knew the joy of Wegmans until coming here...and they always wonder what the big deal about it is...until they go! LOL.

0

Share this post


Link to post
Share on other sites

Is is a thick or a thin crust? I ask because I like thicker crusts. But thanks for the suggestion! I really appreciate it!

I don't know if you're familiar with Wegmans, but it's a very large, NY-founded grocery store that carries everything...they've got a HUGE gluten free section, including frozen items! They also have sections dedicated to Asian foods and other ethnic foods. It's awesome! I know this is getting to be sort of a rant...but where I grew up/am from, we have a Wegmans (and thankfully there's one about 10 minutes from where I go to school as well), and tons of people who go to my school never knew the joy of Wegmans until coming here...and they always wonder what the big deal about it is...until they go! LOL.

It's sort of in the middle. The texture and taste are very different than others.

0

Share this post


Link to post
Share on other sites
Ads by Google:


How so?

It's flaky and has more flavor. I don't want to say "like their French bread" but if you've had it you'll recognize it. It's just different. Not soggy.

0

Share this post


Link to post
Share on other sites

Hmm...I will definitely have to try it. I looked for it at the store tonight and didn't see it even though the site said it was there...so I just ended up making my own using the Wegmans gluten free baking mix which is AWESOME stuff! 

0

Share this post


Link to post
Share on other sites




I like thin, crunchy crusts. I actually figured out you can make one using most gluten-free pizza dough recipes by putting in less liquid. Duh!

0

Share this post


Link to post
Share on other sites

I'm really not a fan of thin crusts...I don't like them super thick though, I mean, not like deep dish or anything, but a bit bigger. Probably because I don't actually like crust. Before going gluten-free, I would always tear the pizza off across the crust and give it to one of my siblings. Either that or only eat the soft, more doughy inside of the crust and leave the harder, crispier outside.

 

What I've found to be the easiest way to bake gluten free is to use the Wegmans gluten free baking mix. In most recipes, you can just use it just like regular wheat flour, the same amount and everything, just a straight substitute. 

 

Here's the ingredient list as per the Wegmans website:

 

Potato Starch, Cornstarch, Brown Rice Flour, Tapioca Starch, Sorghum Flour, Whole Grain Corn Flour, Evaporated Cane Syrup, Baking Powder (Cornstarch, Sodium Bicarbonate, Sodium Aluminum Phosphate, Calcium Sulfate, Monocalcium Phosphate), Sea Salt, Xanthan Gum, Soy Flour. 

 

So far with it, I've made many things: Scones, cookies, pancakes, curry, and now, pizza. It's so ridiculously easy to use, even when using a "regular" recipe that calls for "regular" flour...and the taste and texture is spot on! It is a bit more, grainy I guess I would say than wheat flour, but other than that, it's just about perfect. 

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,324
    • Total Posts
      935,489
  • Member Statistics

    • Total Members
      64,985
    • Most Online
      3,093

    Newest Member
    Genevieve.Jones
    Joined
  • Popular Now

  • Topics

  • Posts

    • So Dr called. Labs normal. See ya I. 3 years. 
    • I had horrific leg pains when celiac first reared its ugly head in my childhood. My Mom used to try warm compresses but I don''t remember them helping. Don't know if they were from vitamin deficiencies or not but I had them off and on throughout childhood. I would get cramps in adulthood almost anywhere. My back was the worst. The cramping did resolve gluten free. Don't know if that will be the case for your daughter though. One last thought I know many places are having a very warm summer. Dehydration can also cause muscle cramps so if your dealing with a lot of heat make sure she is well hydrated. I hope she is feeling much better soon. Do get a full panel done on yourself and all first degree relatives. Testing is advised even if folks don't seem to have symptoms.
    • I like Bakery on Mains granolas, the ones that are oat free. They have a fair amount of protein as they have nuts in them.  I also have Cream of Buckwheat if I want a hot cereal or if my tummy is off. It's has a good amount of protein and is really easy to digest.  I definately don't eat the cereals like Cheerios etc that have regular oats that are mechanically sorted. They may be fine but my reactions to even small amounts of CC is too severe to risk it.
    • Leg pain can be a symptoms of celiac or NCGS. Cause can also be from a deficiency brought on from different causes including celiac. How are her magnesium levels? And B-Vitamin Levels? Bit of a joke, doctors call their occupation a "Practice" seems they need more practice.
    • I keep my eggy flat bread in the freezer for quick fixes of eggs normally. But I do sometimes make a porridge out of almond and coconut meal, Konjac flour can be used to thicken stuff into a nice porridge wand works great with almond butter. and I sometimes make a oatmeal knock off using Miracle rice, almond milk, and a bit of coconut flour. I can not eat carbs/grains so my cereals are nut based lol. When out of the house I find MRM meal replacement powder turns into a goopy chocolatey slop of indulgence with a very acquired texture by pouring in hot coffee and topping with a sugar substitute (Flax Meal in it thickens up alot)  >.>
  • Upcoming Events