Gluten-Free Pizza Prep for Friend's Dinner: Questions Answered

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Discussion Overview

This thread discusses various considerations and personal experiences related to preparing gluten-free pizza for a friend with celiac disease. Participants share insights on ingredients, potential cross-contamination, and product recommendations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions the availability of gluten-free pizza shells from a local chain and inquires about safe sauce, cheese, and toppings.
  • Another participant shares that gluten is found in wheat and advises checking labels for gluten-free certifications, noting that cheese typically does not contain gluten.
  • One user expresses concern that shredded cheese may contain gluten due to anti-caking agents and suggests using block cheese instead.
  • Another participant discusses the potential for cross-contamination with fresh vegetables and notes that some establishments avoid using them on gluten-free pizzas for this reason.
  • One participant shares their experience with gluten-free cooking for a sensitive family member, emphasizing the importance of avoiding cross-contamination and checking sauces for gluten.
  • Another participant mentions the use of a different BBQ sauce for a gluten-free recipe due to gluten content in many sauces.
  • One user notes that using a stone previously used for regular pizza may not be safe for gluten-free cooking, suggesting alternatives like metal pans.
  • Another participant highlights the importance of checking labels for gluten in various products, including sauces and toppings.

Areas of Agreement / Disagreement

Views differ on the safety of certain ingredients and the extent of precautions needed for gluten-free cooking. No clear consensus emerges regarding specific products or practices.

Contextual Notes

Participants share personal experiences and insights based on their cooking practices and knowledge of gluten-free diets, with a focus on preparing for a specific event.

Who May Find This Useful

Consultants and individuals interested in gluten-free cooking may find the shared experiences and ingredient considerations relevant to their own practices.

Intrepid_Chef
Intrepid_Chef
Silver Member
Messages
5,144
I have a show next week. In honor of one of her friends who has celliac, and in an effort to give her something she can serve should she invite her over to dinner, I promised Gluten Free Pizza.

I found out that Zeppe's, a chain in our region, will sell me a Gluten Free pizza shell for $3.

What I am wondering is if there are any restrictions as far as sauce, cheese and toppings for those with gluten restrictions. I noticed a lot of sauces have soy. Is that gluten? Do I need to get special cheese, or is that my friend's restrictions on nitrates talking? Do I need to worry about stuff added to pepperoni, sausage, etc?
 
Gluten is found in wheat. Wheat is often added to soy sauce. Check labels for "gluten free" and read ingredients. At the end of the ingredients list, there should be a "contains:" line which would list wheat if it's been added. Cheese doesn't have gluten. You shouldn't have to worry about pepperoni, sausage, etc. but check those labels anyway.
 
Shredded cheese almost always contains some gluten (in the stuff they put on it to keep it separated in the bag) and sometimes cured meats also contain gluten in some form. Buy block cheese and grate it at the show, and buy a brand of pepperoni, etc...that says it doesn't contain gluten - or use bulk Italian sausage. (Applegate Farms brand don't contain gluten, and neither do Hormel Naturals)
 
  • Thread starter
  • #4
Oh Becky, I was hoping you would answer this! I haven't seen Applegate but I'm not much of a label checker most of the time. I have seen Hormel Naturals, I think! I looked on labels of pizza sauce and didn't see a mention of gluten but did check for soy. I'm thinking of stopping by an Amish market.Silly question ... are veggies an issue? Because Zeppes doesn't put veggies on GF pizza because of cross contamination. Wonder why the meat toppings and cheese aren't an issue? And I was thinking of doing a salad so I could show off the salad spinner and new products (cooling thing, lid, etc.)
 
Probably they don't put veggies on pizza because they are fresh, and chopped/sliced/diced in the same area the regular crust is made, which means there could be some cross-contamination. That would be my guess, anyway.

Veggies are completely safe on their own. You should be able to use any veggie on the pizza.
Soy is not safe in the form of soy sauce...because traditional soy sauce is made with wheat. You can use soy sauce IF you buy Tamari Sauce, which is a wheat-free soy sauce. But, not sure that you would need that for pizza. ;) Unless of course, you are dealing with a soy allergy too? My son can't have gluten, corn, soy, or food colorings ...so I'm well-versed on reading labels and knowing what is okay and what's not. It's a full time job!
 
Make sure you don't use a stone that you've had regular pizza on, from what I've been told that's bad, as the "gluten" binds to the stone? I'm not sure, but I know my Gluten free customers buy there own stones for their own use, so use a new one or use metal, as that doesn't allow the binding from what I've been told. Or call your hostess to be sure.

HTH,

Lisa
 
When is the show? My uncle is very sensitive so we always go to the extreme with gluten free recipes. You cannot use your stone as someone mentioned if they are extremely sensitive. Perhaps the BBQ Pizza rack would be better.

Recently, we made shredded BBQ in a crockpot, it's a great recipe but had to use a different BBQ sauce since many include gluten--that was surprising to me. I couldn't use the $1/bottle that I primarily use; I paid $4/bottle but everyone loved it.

Are you flexible with the recipes? Only PC or just a gluten free recipe?
 
  • Thread starter
  • #9
I'm not using the stone. It's a grilled pizza. I also plan to put foil under it as an added safety step, since we don't know what may have been on her grill before.
 

Frequently Asked Questions

What ingredients do I need for a gluten-free pizza?

For a gluten-free pizza, you'll need gluten-free pizza dough (store-bought or homemade), pizza sauce, cheese, and your choice of toppings such as vegetables, meats, and herbs. Make sure all ingredients are labeled gluten-free to avoid cross-contamination.

How do I prepare the gluten-free pizza dough?

To prepare gluten-free pizza dough, follow the instructions on the package if using store-bought. If making homemade dough, combine gluten-free flour, yeast, water, olive oil, and salt, then mix until smooth. Allow it to rise according to the recipe before rolling it out.

Can I use regular pizza sauce on gluten-free pizza?

Yes, you can use regular pizza sauce on gluten-free pizza as long as it does not contain any gluten-containing ingredients. Always check the label to ensure it is gluten-free.

What are some good toppings for gluten-free pizza?

Good toppings for gluten-free pizza include fresh vegetables like bell peppers, onions, and mushrooms, proteins like pepperoni, sausage, or grilled chicken, and a variety of cheeses. You can also add fresh herbs like basil or oregano for extra flavor.

How do I bake a gluten-free pizza?

Preheat your oven to the temperature specified in your dough recipe or on the pizza dough package, typically around 425°F (220°C). Spread the sauce on the dough, add your toppings, and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly. Let it cool for a few minutes before slicing.

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