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

What Kind Of Pizza Crust Do You Use?

Ridgewalker

Recommended Posts

Ridgewalker Contributor
Ridgewalker
Posted

I've been using Gluten Free Pantry's pizza crust mix for months now. At first it was ok, you know, "This isn't too bad" thing. My kids eat it fine, although they mourn the loss of Pizza Hut and Papa John's. I've gotten some pretty good methods and techniques down pat, and I use a high quality pizza stone.

But the gluten-free Pantry mix has become immensely unsatisfying to me! It falls into a gluten-free category I call "Nasty Biscuits." Think dense, dry, and crumbly. I came up with this category the first time I actually choked on a piece of gluten-free bread. :o

Please tell me that there is a gluten-free pizza crust out there that is somewhat crispy/chewy???

Please, everyone post your favorites. Thanks in advance!

-Sarah

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

Celiac.com Sponsor (A8-M):


JennyC Enthusiast
JennyC
Posted

So far Kinnikinnick crusts are the only one that my family has liked. They are chewy, and they are a little sweet since they are made with sweet rice flour. To make mine crisp, I rub some olive oil on the pan before I pre-bake it. (I did not care for Gluten Free Pantry crust either.)

Please share any pizza tips you may have! :)

emcmaster Collaborator
emcmaster
Posted

Before I had to go corn-free, I ate Kinnikinnick. I loooooooved those things.

Now we eat Open Original Shared Link for gluten-free pizza crusts. My husband likes this recipe way better than any gluten recipe and my sister exclaimed that it "tasted like real pizza!"

Plus it's super easy to make. Definitely a plus.

ptkds Community Regular
ptkds
Posted

I use the recipe from Bette Hagman called Seasoned Pizza Crust. My family LOVES it, too. We also really like the Kinnickick crust, but we can't really afford it, especially w/ 6 ppl in this family!

ptkds

buffettbride Enthusiast
buffettbride
Posted

We purchased some by the new company "Out of the Breadbox" last night at Vitamin Cottage and we'll be eating them sometime this week. We haven't really tried any store-bought crusts since DD was dxd. I miss pizza.

irish daveyboy Community Regular
irish daveyboy
Posted
Please tell me that there is a gluten-free pizza crust out there that is somewhat crispy/chewy???

Please, everyone post your favorites. Thanks in advance!

-Sarah

Hi Sarah,

I make my own as I couldn't eat the 'cardboard stuff' they pass off as pizza base!

.

These are quite easy to make and taste really nice, it means baking it from scratch,

no mixes allowed here.

.

Follow the links:

.

Open Original Shared Link

.

Open Original Shared Link

.

.

Hope this is of some help.

Best Regards,

David

.

.

jkmunchkin Rising Star
jkmunchkin
Posted

We've experimented with a few different recipes and my favorite one so far has to be the pizza crust from Annalise Roberts book, Gluten Free Baking Classics. It's absolutely delicious.

And for sauce, I like the Don Pepino's, which you can find in any supermarket. It comes in a yellow can. I top it with fresh mozzarella and YUM!

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

Celiac.com Sponsor (A8-M):


Emily Elizabeth Enthusiast
Emily Elizabeth
Posted

I use Don Pepino's too and it makes ALL the difference in the final product!

We've experimented with a few different recipes and my favorite one so far has to be the pizza crust from Annalise Roberts book, Gluten Free Baking Classics. It's absolutely delicious.

And for sauce, I like the Don Pepino's, which you can find in any supermarket. It comes in a yellow can. I top it with fresh mozzarella and YUM!

Emily Elizabeth Enthusiast
Emily Elizabeth
Posted

I have tried Betty Hagman's and Carol Fenster's and like Carol Fenster's recipe the best by far. It is from her book Cooking Free. The one that uses yeast. I saw someone else posted that they use her recipe too. The one I use doesn't use milk powder though. The book doesn't look like much but the recipes are amazing! I also made crackers from her book and they tasted great! Way better then the ones that are in the store.

I've been using Gluten Free Pantry's pizza crust mix for months now. At first it was ok, you know, "This isn't too bad" thing. My kids eat it fine, although they mourn the loss of Pizza Hut and Papa John's. I've gotten some pretty good methods and techniques down pat, and I use a high quality pizza stone.

But the gluten-free Pantry mix has become immensely unsatisfying to me! It falls into a gluten-free category I call "Nasty Biscuits." Think dense, dry, and crumbly. I came up with this category the first time I actually choked on a piece of gluten-free bread. :o

Please tell me that there is a gluten-free pizza crust out there that is somewhat crispy/chewy???

Please, everyone post your favorites. Thanks in advance!

-Sarah

mamaw Community Regular
mamaw
Posted

If you are looking for a quick fix (already made) we use Foods by George frozen shells.They sell these at WHole Foods.

We to like Carol Fenster's or Annalise' recipe the best.

Jillian, what market do you find Don Pepino's sauce? I haven't been able to find it...

mamaw

Mango04 Enthusiast
Mango04
Posted

Cause Your Special has a really really awesome pizza crust mix...

jkmunchkin Rising Star
jkmunchkin
Posted
Jillian, what market do you find Don Pepino's sauce? I haven't been able to find it...

mamaw

I can find it at any regular supermarket. Stop n' Shop, Pathmark, A&P, etc. I'm not positive that it is in the isle with all the other pasta sauces though. Next time I'm in the supermarket I'll take note what isle it's in and let you know. I kinda want to say it's where you find tomato paste or maybe closer to the pasta than the sauces...

Ridgewalker Contributor
Ridgewalker
Posted
  • Author

Thank you all sooooo much for your replies! I have lots of options now. I think we'll be having a lot of pizza in the future, as I try these out. But hey, I'm one of those people that believe pizza is a health food. B)

I will probably try the from-scratch recipes first...

David, one question about your crust recipe...

Caster sugar-- this is very fine granulated sugar, right? Does it have a one-to-one substitution ratio with American "standard" granulated sugar? I'm betting it probably does, but just in case, I thought I should ask.

Thank you again, everyone. No one should have to settle for pizza with grody crust ;)

-Sarah

Ridgewalker Contributor
Ridgewalker
Posted
  • Author

I forgot to say half of what I intended to :lol:

Jenny,

I think you've told me before that your family really loves the Kinnikinnick crust, but unfortunately I still haven't been able to find it anywhere... I think I'm going to have to order some to try! As for pizza tips, well I'm no expert, but there are a couple things that I personally have come to believe are "musts." One of them is a high quality pizza stone. IMO, it doesn't have to cost an arm and a leg, but you want one that is guaranteed to be 100% pure clay, otherwise it might have other filler-type junk in it. I actually really love Pampered Chef's line of stone bakeware. The other thing I've come to believe is that, the more tomatoey the sauce, the better. Whatever you do, don't use spaghetti sauce. :o There is something very strange that happens to sauce once it's labeled for spaghetti. I don't know quite what it is, but... Anyway, I like to start with PLAIN tomato sauce (found with the diced canned tomatoes) and work from there adding to it. Like you, I also use olive oil on the crust, and I'll also sprinkle a little garlic salt and an Italian season blend. I also bake the crust a bit before I start adding sauce and toppings.

I have to say, I've never heard of Don Pepino's sauce. It may be a regional thing, because we don't have any of those grocery stores listed, here in North Carolina! :huh: That is too bad! Is it really tomatoey?

I think I'm going to try out David's recipe for sauce, too.

-Sarah

bfarnsworth0709 Rookie
bfarnsworth0709
Posted

I crave pizza often, and it has been really hard for not having Pizza Hut as it is my faovorite.

I have to say though that "Chebe" is a new close second as my favorite, and not just because it's gluten free and I have to. I make it all the time for my family and friends and they LOVE it!!!

You can order it at the Gluten free mall, and check out all their products at www.chebe.com. I also love their breadsticks, all purpose bread mix and cinnamon mix.

They are all wonderful and reasonably priced!

irish daveyboy Community Regular
irish daveyboy
Posted
Thank you all sooooo much for your replies! I have lots of options now. I think we'll be having a lot of pizza in the future, as I try these out. But hey, I'm one of those people that believe pizza is a health food. B)

I will probably try the from-scratch recipes first...

David, one question about your crust recipe...

Caster sugar-- this is very fine granulated sugar, right? Does it have a one-to-one substitution ratio with American "standard" granulated sugar? I'm betting it probably does, but just in case, I thought I should ask.

Thank you again, everyone. No one should have to settle for pizza with grody crust ;)

-Sarah

Hi Sarah,

Yes you are right it is 'standard American granulated sugar'.

.

Let me know what you think ?

.

I've sent you a PM. (private message)

.

Best Regards,

David

little d Enthusiast
little d
Posted

Ok I am hungry for Pizza now!!!

I like Amy's rice crust pizza, but I will try this weekend Kinninnick, they will last me a while since I am the only one in the house that eats Gluten free.

donna

mamaw Community Regular
mamaw
Posted

The Bravo rest. chain is trying out Kinnickinnick pizza crust .They have a big gluten-free menu. I tried the pizza crust & to me it tasted way to sweet & more like a bisquick type crust . When I have pizza I want the real deal in the crust not bisquick.

Maybe I'm the only one who doesn't like K. pizza crust?

mamaw

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

This is the crust I like, and I have to fight my gluten-eating kids to get a piece for myself:

gluten-free Pizza Crust

1 packet yeast (about 1 tablespoon)

3/4 cup buttermilk, room temperature (if casein-free, use rice milk with 1 tsp cider vinegar)

1/2 cup potato starch

3/4 cup cornstarch

1/4 teaspoon baking soda

1 teaspoons baking powder

1 tablespoon xanthan gum

Sweetfudge Community Regular
Sweetfudge
Posted

i was desperate for something like a pizza crust the other day, and i've got these english muffins from Glutino that i love. so i slapped on some toppings and put them in my toaster oven! turned out GREAT!!! nice crunchy taste!

Cam's Mom Contributor
Cam's Mom
Posted

Hi!

This recipe was floating around on a thread on this forum a while back. My family loves it (even the gluten eating ones). But when in a hurry we have started using chebe as well and it is just as good. In order to make it a little more like a wheat crust I add 2 Tablespoons of pamela's baking mix and about 2 tablespoons of flax meal (cuz I put it in just about everything! :D ). Then add enough milk to make it intoa dough - following the other directions on the package. Excellent! and so easy.

Here is the other recipe (an I added flax meal to this one too - really, try it, it's good!)

NY Style Pizza

Makes one 16" crust or two smaller crusts - foldable floppy and not crispy.

Ingredients:

2 tablespoons rapid rise yeast

1 1/3 cup warm milk

1 teaspoon sugar

1 1/3 cup brown rice flour

1 cup tapioca flour

1 teaspoons xanthan gum

1 teaspoon salt

2 teaspoons unflavored gelatin powder

2 teaspoons dried Italian seasoning

2 teaspoons olive oil

2 teaspoons apple cider vinegar

Directions:

Preheat oven to 425F degrees. In a small bowl, dissolve yeast and sugar in warm milk. In a separate larger bowl, blend together dry ingredients. Stir in yeast mixture to dry ingredient mixture. Add oil and apple cider vinegar. Mix well.

Grease and flour the pizza pan (just like you grease and flour a cake pan). Pat down dough on pan - sprinkle top of dough with flour so dough doesn't stick to your hands as you're shaping pizza. Bake plain un-topped crust for 15 minutes. Remove from oven and add toppings.

Return to oven and bake for another 10 minutes.

Tip: I put plastic wrap over dough and then roll out with small rolling pin (on pan) to avoid sticky dough.

NWLAX36Mom Rookie
NWLAX36Mom
Posted

I use the same recipe as Fiddle Faddle except I just use regular milk. My whole family likes it.

mamaw Community Regular
mamaw
Posted

Hi Fiddle-Faddle

Do you think your crust recipe would work for calzones 0r stromboli????

I got a craving for a stromboli........

thanks

mamaw

loraleena Contributor
loraleena
Posted

The Whole foods gluten free bakery crust is great. Also glutino frozen pizzas are great!!

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
Hi Fiddle-Faddle

Do you think your crust recipe would work for calzones 0r stromboli????

I got a craving for a stromboli........

thanks

mamaw

You're giving me cravings now!!!! I'm gonna try it as calzones next time--I'll let you know if it works? (I don't see why it wouldn't.)

Archived

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

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


  • Member Statistics

    • Total Members
      127,924
    • Most Online (within 30 mins)
      7,748
    Vainoh
    Newest Member
    Vainoh
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
×
×
  • Create New...