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

Homemade Pizza

nothungry

Recommended Posts

nothungry Contributor
nothungry
Posted

Does anyone have any good tips or recipes for homemade pizza? I plan to start making it soon. Is a pizza stone useful? Are there any other basics I should have? Thanks.

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

Celiac.com Sponsor (A8-M):


frenchiemama Collaborator
frenchiemama
Posted

I really like to use the Chebe Bread mix. It makes a wonderful pizza crust.

nothungry Contributor
nothungry
Posted
  • Author

I'll have to try that - their bread is excellent!

VydorScope Proficient
VydorScope
Posted

I love my pizza stone! but I have to get a new one, mines all gluteny YCUK

I have a recipe for a crust that works decent at home, I will try to remeber to post it, but should I forget, drop me a PM to remind me :)

Idahogirl Apprentice
Idahogirl
Posted

I just posted on another topic in this section about homemade pizza. There is a link to a crust recipe (and the sauce is SO easy!), and some tips on rolling out the dough. We use the pizza blend cheese rather than plain mozzerella. I have two pizza pans-one with the holes on the bottom and one without. The one with the holes works better, and the regular one seemed to make a soggy crust (although I found out later that you have to refrigerate the yeast after it's opened-oops!-so maybe that was the problem!).

I have one of those roll out sheets with circles on it that you can roll your dough on and get it to the right size. What I do is spray it really good with non-stick spray, then plop the dough on there and cover it in the same flour I used in the dough, and this makes it soft and easy to roll out. Once rolled out (bigger than what I need), I set the pan (sprayed with non-stick spray as well) on the dough upside down and flip it over, then peel the sheet off. The extra dough hanging over can be used as a crust. I found out the hard way that you want that extra dough hanging over even if you don't like a crust, because it helps get the peeling started from the sheet. I hope all that made sense. I am learning new stuff every time I make it, so it is nice to pass on what I have learned.

I had never made homemade pizza until going gluten free. Now I make it at least once a week, and it is our favorite meal! Let us know how your first pizza experience goes!

Lisa

Archived

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

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


  • Member Statistics

    • Total Members
      126,817
    • Most Online (within 30 mins)
      7,748
    Terry49
    Newest Member
    Terry49
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Years of testing - no real answers

      By knitty kitty · Posted

      Welcome to the forum, @Kiwifruit, I agree further testing is needed.  Disaccharidase deficiency is a symptom of Celiac disease.   On your test results, this line  "IgA: 0.9 g/l (norm 0.8 - 4.0)" is referring to Total IgA and it's very low.  People with low or deficient Total IgA should also have DGP IgG test done.  Low Total IgA means you are making low levels of tTg  IgA as well, leading to false negatives or "weak positives".  Maybe a DNA test for known Celiac genes.   Anemia, diabetes, and thiamine deficiency can cause test results like these.  Get checked for B12 deficiency anemia and have your iron (ferritin) checked.  Vitamin D deficiency is common, too.   Might be time to find a gastrointestinal doctor who is more familiar with diagnosing Celiac Disease.   Best wishes on your journey!  Please keep us posted on your progress.  
    • trents
      Celiac Test Results - Thoughts?

      By trents · Posted

      Yes, there is a trend in the medical community to forego the endoscopy/biopsy and grant an official celiac diagnosis based on high tTG-IGA antibody scores alone. This trend started in the UK and is spreading to the USA medical community. And yes, 5-10x the normal level is what I have been seeing as the threshold as well. Here is the relevant section dealing from the article above dealing with the importance of the total IGA test being ordered. See the embedded attachment.
    • hmkr
      Celiac Test Results - Thoughts?

      By hmkr · Posted

      Ok, interesting. Not what I was thinking that meant. I'm reading the article and trying to understand. I see this “According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy” My IgG is 90, which is 6 times. So to me that means it's highly likely I do have it. 
    • trents
      Celiac Test Results - Thoughts?

      By trents · Posted

      It just means you aren't IGA deficient, i.e., that IGA deficiency cannot have given you artificially low scores in the individual IGA celiac antibody tests. This is explained in the article Scott linked above.
    • hmkr
      Celiac Test Results - Thoughts?

      By hmkr · Posted

      Normal range: 70 - 400 mg/dL, a little above middle of the range. So what does that mean? Thank you! I will check out that page you linked. Appreciate it! 
×
×
  • Create New...