• 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.

Pillsbury gluten-free Pizza Dough
0

18 posts in this topic

tried this tonight - it was easy and i didn't hate it (although i spread it thinner than the package says and probably baked it longer)  i had seconds.  it's a little 'sweeter' than i anticipated but i would try it again <ok, y'all i am sooo gonna play with it lolz it's *dough* already made)   it contains soy and egg, so i wouldn't eat it every day (soy hates me) but it sure was easy.  

 

anybody else try it?  what'dya think?

0

Share this post


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


Better than the premade ones you buy in the freezer section.  Easy to play with as well.  I liked it.

 

Yes, expensive but if you're looking for coupons Pillsbury has $1 off one tub on their website. And coupons dot com has $0.75 off coupons on their page.

0

Share this post


Link to post
Share on other sites

I used it to make these:

http://abc.go.com/shows/the-chew/recipes/Supreme-Pizza-Balls-Clinton-Kelly

I liked how easy they were to roll out - not sticky like most gluten-free dough. I would use them again for appetizers. They were very chewy. My older son thought you could use it to make a sweet version of the pizza rolls.

0

Share this post


Link to post
Share on other sites

Loved the convenience of it...but I was disappointed because I thought it was too sweet! I need to try it in different recipes, not just for making pizza.

0

Share this post


Link to post
Share on other sites
Ads by Google:


I tried it and didn't think it was too bad. But this was my 1st time trying gluten free pizza. It was a little chewy and I would make it thinner next time. But it would take care of a pizza craving. It was convient and very easy to make that's what I like about it.

0

Share this post


Link to post
Share on other sites




kareng, What gluten-free pizza crust did you use? I didn't care for Pillsbury....please share

0

Share this post


Link to post
Share on other sites

I've not seen it yet... but I'm a huge fan of Namaste pizza crust mix. All it needs is water and a splash of olive oil. Rather than two huge crusts, I make 4 to 6 smaller crusts... bake them off... top one and freeze the rest. They are delicious!

0

Share this post


Link to post
Share on other sites

tried this tonight - it was easy and i didn't hate it (although i spread it thinner than the package says and probably baked it longer)  i had seconds.  it's a little 'sweeter' than i anticipated but i would try it again <ok, y'all i am sooo gonna play with it lolz it's *dough* already made)   it contains soy and egg, so i wouldn't eat it every day (soy hates me) but it sure was easy.  

 

anybody else try it?  what'dya think?

I picked it up and even had it in my shopping cart and then put it back....I am so hesitant to try new things.  So many of the substitutes I really don't care for. I was a person who practically lived on bread my whole young life,  not until the last 10 years have I had real problems.  So it is taking some getting used to.  But I haven't had a piece of pizza since going gluten free and I sure do miss it.   But it is the crust I probably miss most.  I might try it.....

0

Share this post


Link to post
Share on other sites




I picked it up and even had it in my shopping cart and then put it back....I am so hesitant to try new things.  So many of the substitutes I really don't care for. I was a person who practically lived on bread my whole young life,  not until the last 10 years have I had real problems.  So it is taking some getting used to.  But I haven't had a piece of pizza since going gluten free and I sure do miss it.   But it is the crust I probably miss most.  I might try it.....

after trying soooooooooo many different recipes (and now i want to try the namaste, too, but it is not easily found in my hick town lolz) this was at least easy and co-operative dough.  i have different things in mind for it next time i buy it.  the crust isn't crumbly or gritty or rubbery and you can't beat the 'plop it out of the container, spread on pan with greased hands, pop in oven' part.  lolz - i have visions of my failed pizza doughs, the worst one was rolling *extremely sticky* dough between 2 pieces of plastic wrap.  dough everywhere, stuck to everything, and plastic wrap and i were never friends to begin with.  at least my husband got a good laugh out of it, while he untangled me and tried to salvage said dough <which turned out terrible, anyway.  at least if i'm going to have mediocre pizza, i don't have to make a super-human effort!  LOLZ  :lol:

1

Share this post


Link to post
Share on other sites

tried this tonight - it was easy and i didn't hate it (although i spread it thinner than the package says and probably baked it longer)  i had seconds.  it's a little 'sweeter' than i anticipated but i would try it again <ok, y'all i am sooo gonna play with it lolz it's *dough* already made)   it contains soy and egg, so i wouldn't eat it every day (soy hates me) but it sure was easy.  

 

anybody else try it?  what'dya think?

what store did you find it in?

0

Share this post


Link to post
Share on other sites

what store did you find it in?

I have seen it at 2 regular grocery stores in my area.

0

Share this post


Link to post
Share on other sites

after trying soooooooooo many different recipes (and now i want to try the namaste, too, but it is not easily found in my hick town lolz) this was at least easy and co-operative dough.  i have different things in mind for it next time i buy it.  the crust isn't crumbly or gritty or rubbery and you can't beat the 'plop it out of the container, spread on pan with greased hands, pop in oven' part.  lolz - i have visions of my failed pizza doughs, the worst one was rolling *extremely sticky* dough between 2 pieces of plastic wrap.  dough everywhere, stuck to everything, and plastic wrap and i were never friends to begin with.  at least my husband got a good laugh out of it, while he untangled me and tried to salvage said dough <which turned out terrible, anyway.  at least if i'm going to have mediocre pizza, i don't have to make a super-human effort!  LOLZ  :lol:

I think I will have to get some........I think that was another one of my hesitations,  I have heard similar horror stories about trying to roll out gluten free pizza dough. So the fact it is easy to handle, that is a plus.  I don't mind if it is a little sweet,  well I will just have to give it a try,  because if I like it,   I think it will give me some new recipe ideas.  One of the hardest things for me is trying to accumulate a variety of tasty gluten free tried and true dishes.   It is kind of hit and miss at this point.  

0

Share this post


Link to post
Share on other sites

Still haven't tried it, but since its sweet, wouldn't make a good crust for a sweet pizza?

0

Share this post


Link to post
Share on other sites

I think I will have to get some........I think that was another one of my hesitations,  I have heard similar horror stories about trying to roll out gluten free pizza dough. So the fact it is easy to handle, that is a plus.  I don't mind if it is a little sweet,  well I will just have to give it a try,  because if I like it,   I think it will give me some new recipe ideas.  One of the hardest things for me is trying to accumulate a variety of tasty gluten free tried and true dishes.   It is kind of hit and miss at this point.  

have you been on the cooking & baking forum - lots of ideas and recipes there.   if you have any sort of 'comfort food' you would like to make gluten free, they can help with substitutions and whatnot :)

0

Share this post


Link to post
Share on other sites

I have tried it, twice already :)  It is better than any of the frozen crusts.  It is a bit sweet, but not overly sweet-however I can see this being good for a dessert pizza or another sweet use.  It spreads fairly easy and doesn't stick.  I would let it sit out a few minutes it makes it even easier to pat out into the pan.  I baked it a little longer than it said, which helped it not be as chewy as the first time I prepared it.  I have TMJ (jaw pain) problems so I am super sensitive to anything chewy, though.

 

I hope this stays on the market, I think it is going to be a permanent part of my recipe rotation.  With classico pizza sauce, mozzarella, a few pepperoni, and as many mushrooms as I can fit on top.  In fact, I think the sweetness of the dough makes it go REALLY well with classico sauce.  May be just me, though. :)

0

Share this post


Link to post
Share on other sites

i have used it for the second time, now, made it super-duper thin and my sauce a little less sweet - it wanted to stick to the pan a little in the middle, so next time i'm gonna oil the living sh!t out of it - but i have been having a slice here and there for days and no adverse reaction (not even from the soy, i am pleasantly surprised!)  i think my next one will be a white pizza  (shout out to shadow!   lolz) 

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
      107,328
    • Total Posts
      935,514
  • Member Statistics

    • Total Members
      64,989
    • Most Online
      3,093

    Newest Member
    Jaf
    Joined
  • Popular Now

  • Topics

  • Posts

    • First degree relatives of celiacs should be tested every 2 years in the absence of symptoms & immediately if symptoms present since celiac can present at any age. Celiac affects every cell in the body & inflammation is common. My inflammation began in my lower back and the bend of my leg (on the back side of the knees). It progressed to literally everywhere. You name it, back, neck, arms, legs, ankles, hips, wrists, fingers. Excruciating pain as well as swelling. So excruciating that opiates didn't even phase it. I just had to bear it. I would take ice packs & use them until the area was pure D numb. You're never supposed to leave ice on that long but if I hadn't then I would have shot myself. I can not begin to describe the intensity of the pain. The last year before diagnosis, I was sure that within a year, I would be confined to a wheelchair for the remainder of my life. Now, 5.5 years gluten free, I can't tell you the last time I took a Tylenol or any other anti inflammatory. In fact, I'm not on any meds at all. Nothing.
    • Thanks for all that info and the links.  It would be such a relief if I could know what is causing the fever, and that maybe it will go away as I stay gluten-free.  Both my gastro dr and rheum dr said to still stay gluten-free even though I apparently don't have celiac.  They are saying to give it 2-3 months to see how I feel then.  My fever has been down to around 99.9 the past two days, instead of over 100 and 101 like it's been since February.  That is the most exciting thing so far.  My stomach is not as severe or bad, but certainly not great, and I don't feel out of the woods at all concerning that yet.  I still hope to feel a lot better as more time goes by without gluten....I hope.  I seem to get bloat and also discomfort in my ribs more in the evening, even if I ate the same thing at lunch.   I started a food journal.  I guess I need to keep being patient. My rheum dr wants to see the journal in October when I see her again. She said she loves detective work.  It sounds like we all need to become food and symptom detectives when dealing with this.  Now if we could only get an NCIS episode where they investigate how gluten can "murder" our stomachs, and figure out a cure for gluten issues, besides going gluten-free.  It actually hasn't been too bad so far, other than foods that you are iffy or unsure about with all sorts of weird ingredients listed in it.  The internet and this site here helps a lot with some of that.  Luckily there is a whole lot we can still eat, but corn and corn products are an iffy for me too at the moment, and my dr suggested trying to avoid soy, and that xanthan gum, and a few things like that. Only thing that has shown in my bloodwork so far is chronic inflammation that may mean an underlying autoimmune disease.  Ya, I've been hearing "it seems like something autoimmune" for the past few decades.  It'd kind of be helpful to figure out exactly what.  I'm so tired of being tired.  I am sure you all can relate to that.  You just want to wake up and feel good.  
    • HEB organics does not bother me at all. Their plain one has to be boiled before I can drink it so I tend to use it in moderation in cooking...it also has xantham gum which explained that issue. MALK gives me no issues (Local Only Brand I think). Used to drink something called Mooala but could not find it unsweetened after my UC dia.  Almond Breeze is next up but I can only drink about a cup of it before I start getting burping issues, silk bothers me the least but still causes some issues. Silk cashew is alright and I use it all the time with NO issues at all...but I use it in cooking and do not think I have ever used it without boiling it first either in a icecream base or mixing it in a soup, cheese sauce, or adding a bit to eggs for fluff.   Hmm there is one other brand of macadamia milk that dose not bother me and Good Karma Flax milk I have NO issues with....been a good 6 months since I had any though. http://malkorganics.com/products/   https://www.heb.com/product-detail/h-e-b-organics-unsweet-vanilla-almond-milk/1741526 ^ Two that give me the least issues  
    • Oh goodness me so do you guys bother to get histamine level diagnosed or do you just treat it as you did the food diary ? taking note of high histamine time of year/ season and diet into your seasonal food diet? I'm pretty good at rotating foods I've done that longer than I've known about my issues from a nutritional standpoint I rotated which is why until the gluten challenge derailed my immune system entirely. it was challenging enough to do that gluten challenge I am not really up for more testing. I have symptoms of IC, POTS, fibromyalgia, and now you reveal that yes histamine threshold are part of the celiac autoimmune party bag too. how do all branches of medicine not find this group the most intriguing group of people ever? Really?Or Do you just all avoid them and go on your merry way? Ennis - what almond milk can you drink ? the almond milk 3 we tried/ bought prior to making my own (had unlabeled ingredient  fortified and thickeners corn derived added. ) I was shocked to call and discover it had it in (not labeled as it was corn not top 8) it finally explained why the right elbow joint hurt but it was a small enough derived amount of derived  corn not to trigger the Full blast corn intolerance symptoms. For this reason and now the orange juice incident I'm really leery of unidentified corn or corn derivatives or highly processed any additive for they are prevalent in processed land.  
    • Yeah I have 2 stationary pedal bikes. I use one on the desk sometimes while watching a show and work out my arms. I keep one under the desk and pedal on it for hours a day, really helps with my restless leg issues and stress (just gotta keep moving or I start feeling like a panic attack is coming on trapped by life like a rat in a cage. If you need to know were to find the ground cocoa nibs look up crio bru, they sell it as a coffee replacement for $23 for 1.5lbs they have different origin and different roast levels so you can get different flavored cocoa nibs I get several and mix them up.
  • Upcoming Events