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

Anyone found a GOOD gluten-free pizza ?

Cheerymarie

Recommended Posts

Cheerymarie Apprentice
Cheerymarie
Posted

So pizza was a huge staple in my life (healthy I know) and I’ve tried about 4 different gluten-free pizzas (UDI’S being one of them) and I honestly HATE IT. It’s like a thin crust pizza that’s over cooked on the bottom and gummy and chewy/undercooked on the top. But that’s just how it tastes ! It seems to me all gluten-free pizza is like this and I should just give up on the pizza quest ?. And please no suggesting cauliflower pizza ?

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


tessa25 Rising Star
tessa25
Posted

You can try making your own pizza. I have found out that to make a NY style pizza you need to start with

Grande 50/50 mozzarella cheese or whole milk mozzarella cheese

Escalon 6 in 1 ground tomatoes (do not cook before putting on pizza)

Pizza crust:

  Udis for thin and crispy

  Dr Schar for thick and chewy

  Etalia (Colorado) for  a NY style crust

 

You add a smidge of sugar to the sauce if it tastes bitter and then salt to taste then build the pizza. Even mistakes seem to taste good. :D

Grande and Escalon can be found in an Italian store. Pizza aficionados like those ingredients so it's just a matter of making some calls locally.

Link to comment
Share on other sites
squirmingitch Veteran
squirmingitch
Posted

Against The Grain Pizza. Use a pizza pan -- not a cheap one but a good one that has holes in the bottom. 

Link to comment
Share on other sites
Ennis-TX Grand Master
Ennis-TX
Posted

Real good foods makes a great one but it has dairy....My dad who is not a cealic eats it around me and says it taste great. You can find them in walmarts now or order by the case.....I have to go the califlour route with Califlour foods...like a hybrid flatbread new york style one...make it extra cripsy with a long prebake myself and use non dairy cheese on it but I have issues with gluten, dairy, peanuts, soy, and can not have carbs....other AI diseases from not taking care of my celiac early enough.....Cappllos makes a good one also just super expensive...BTW a pizza pan and or Pizza stone is a must. The stone keeps them soft chewy while a pan will make them crisper dryer.
Honestly just get a Real Good Foods one from walmart or order by the case. Found some companies that make hotpockets gluten free also lol if you want a list.
Open Original Shared Link

Link to comment
Share on other sites
Posterboy Mentor
Posterboy
Posted

Cheerymarie,

I don't  eat pizza's in general much today because the carbs tend to raise my sugar too much but when I was eating pizza's more.  I swear by Matteo's Pizza.

Open Original Shared Link

they actually have a "negative gravity room" dedicated to a gluten free prep area.

They use Tom Sawyer flour as I remember and my gluten friends often didn't know it was gluten free unless I told them.

And here is the nice part.

They will ship nationwide.  I used to put an order in once a month and buy a dozen at a time for my freezer.

I hope this is helpful.

 posterboy,

Link to comment
Share on other sites
Poppycat Newbie
Poppycat
Posted

I found the Schar brand pizza crust.  It’s not bad at all.  A lot of other crusts I’ve tried are dry and crunch like I’m eating a cracker.  This has a bread feel and it’s egg free.  My kids love it.  I think it’s about $7 for 2 decent sized crusts. 

Link to comment
Share on other sites
Andy K. Newbie
Andy K.
Posted

Against the Grain is excellent, but very expensive.  We have found Freschetta to be consistently the best frozen gluten-free pizza out there. It's really surprisingly very good.   Open Original Shared Link

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


laurenel1zabeth Newbie
laurenel1zabeth
Posted

I agree with Andy, we've found that Freschetta is the best. California Pizza Kitchen margarita pizza isn't bad... but the Freschetta pepperoni one tastes the most like regular pizza. The crust is SUPER thin and you have to really check it to make sure it doesn't burn, but like I said - we think it's the best so far. 

Link to comment
Share on other sites
Cheerymarie Apprentice
Cheerymarie
  • Author
Posted

I love this community you guys are awesome thank you so much!!

Link to comment
Share on other sites
Ennis-TX Grand Master
Ennis-TX
Posted

If you use the Ibotta Rebate app, they have almost the full $5.50 back on the Real Good Pizza for walmart right now, they also have several coupons for Canyon house bakery and Udis Loafs in several stores right now for a few bucks back. Smithfield meats (most are gluten free labled) and some others. >.> I have referral codes if anyone wants one in PM lol SO hard to get by on this diet money wise so figured I would share the savings.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      125,736
    • Most Online (within 30 mins)
      7,748
    Haycin
    Newest Member
    Haycin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Passing out

      By cristiana · Posted

      At the time of the one awful, substantial glutening I experienced a few years ago, I felt very near to passing out.  I think if I hadn't been able to lie down, I might have.   As a child I was prone to fainting, and was told then how to avoid it, by putting my head between my knees, or lying down.  So now, if I feel things going grey that is what I do and I've never fainted since.  But I felt so unwell when I was glutened on that one occasion with chills and cold sweats, waves of nausea, etc, and amongst it all I remember thinking that my heartbeat was also 'all over the place', so much so I might end up in hospital.  Until I was actually sick, then I began to feel a lot better.   I felt well initially after eating gluten, the symptoms hit like a wall about 1 1/2 to 2 hours later, and then when I was sick, they quickly subsided.  I could not believe how violently I reacted.   
    • Wheatwacked
      Passing out

      By Wheatwacked · Posted

      Welcome @Mary Em, Vitamin D plays an essential role in producing serotonin and minimizing oxidative stress, both of which can affect the migraine brain. Low vitamin D levels may contribute to migraine.  42% of Americans are deficient in vitamin D, 60% of UK adults and up to 75% northern Canadians are deficient in vitamin D.  Virtually all Celiac Disease sufferers are vitamin D deficient. I have been taking 10,000 IU of vitamin D daily since 2015.  In 2019 my 25(OH)D blood test was 47 ng/ml.  Another two years to get up to 80 ng/ml (equal to 200 nmol/L) the normal homeostasis level, where it stays as long as I continue taking oral vitamin D.   Thiamine (vitamin B1) has been associated with a lower risk of migraine. You might start by taking significant amounts of vitamin D and Thiamin supplemental to increase your levels.  If available to you there are blood tests that will give you a baseline.  Worth checking out. Just eating a gluten free diet does stop the ongoing damage that gluten causes, but it does not replenish the vitamin and mineral malnutrition caused by years of undiagnosed Celiac Disease caused by malabsorption and food avoidance. I also take: Morning 6am or waking. Clonidine 0.1 mg every 6 hours (Blood pressure) Vitamin D 10,000 IU (250 mcg) DHEA 100 mg   Midmorning 500 mcg Iodine 10 drops of Liquid Iodine   Once a day, midafternoon B1 Thiamin 250 mg B2 Riboflavin 100 mg B3 Nicotinic Acid 500 mg B5 Pantothenice Acid 500 mg Vitamin C 500 mg Selenium twice a week 200 mcg  
    • ElisaL
      Passing out

      By ElisaL · Posted

      I have a few times but I have other health problems made worse by the reaction. The main one being a migraine disorder, so really it was the migraine that knocked me out not the gluten. The gluten just set off everything.
    • jmiller93
      What do my test results mean?

      By jmiller93 · Posted

      I’m have a vitamin D deficiency. I’m still waiting on a qualitative fat test to see if I have malabsorption. 
    • knitty kitty
      What do my test results mean?

      By knitty kitty · Posted

      @jmiller93, Some of us are seronegative and don't test positive on tTg IgA tests.  Anemia, diabetes, and Thiamine deficiency can cause false negatives on Celiac panels.  Have you been checked for nutritional deficiencies?  Iron? Thiamine?  Vitamin B12?  Vitamin D?  Only one Celiac markers is needed to develop the active disease.   I agree a gluten free diet trial is worth a try.
×
×
  • Create New...