June 19, 2025 • 16 mins
Today we’re talking about one of the hardest things to give up when going gluten-free — pizza.
Seriously, how many times have you heard—or maybe even said—“I could never live without pizza!” I get it. Pizza isn’t just food — it’s tradition, it’s comfort, it’s family game night and lazy weekends and celebration dinners.
But here’s the truth: going gluten-free doesn’t mean pizza night is over. Not even close.
In this episode, I’m sharing my top gluten-free frozen pizza picks, what to ask at restaurants to make sure the pizza is truly safe, and a quick and easy gluten-free pizza crust you can make at home and keep in your freezer for the next time the craving hits. Oh—and yes, that recipe is on my website!
If you’ve been missing pizza or just want to feel like you can finally enjoy it again without the stress, this one’s for you.
Come join us in our free Facebook Community, The Gluten Free Engineer.
It’s a space where you can connect with others living gluten-free, ask questions, swap tips and recipes, and get support from people who truly get it. Whether you’re newly diagnosed or a seasoned gluten-free pro, you’ll feel right at home.
This episode is brought to you by Find Me Gluten Free—your go-to app for discovering safe, gluten-free dining options wherever you go!
Get your exclusive discount for our listeners at theglutenfreeengineer.com/findmeglutenfree
Because dinning out gluten-free shouldn’t be a guessing game!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Carrie Saunders (00:00):
Quick reminder before we get started on this
episode.
This podcast is based on mypersonal experiences and isn't
medical advice.
Today, we're talking about oneof the hardest things to give up
when going gluten-free pizza.
Seriously, how many times haveyou heard, or maybe even said
yourself, I can never livewithout pizza.
I get it.
Pizza isn't just food, it'stradition, it's comfort, it's
(00:22):
family game night, it's lazyweekends and celebration dinners
.
But here's the truth Goinggluten-free doesn't mean pizza
night is over, not even close.
You may even find your homemadepizzas, or the pizzas I'm going
to suggest, even better thanwhat you got at takeout.
In this episode, I'm sharing mytop gluten-free frozen pizza
(00:42):
picks what to ask at restaurants.
And a quick and easygluten-free pizza pizza picks
what to ask at restaurants.
And a quick and easygluten-free pizza crust you can
make at home and yes, thatrecipe is on my website.
If you've been missing pizza orwant to feel like you can
finally enjoy it again withoutthe stress, this episode is for
you.
Welcome to the Gluten-FreeEngineer Podcast.
I'm your host, Saunders.
In 2011, I was diagnosed withceliac disease a moment that
(01:06):
changed everything, but I wasdetermined not to let it hold me
back.
With my two engineering degrees, I set out to reverse engineer
the gluten-free lifestyle,breaking down recipes, safety
tips, travel hacks andeverything in between to rebuild
a life I love.
Whether you have celiac disease, gluten intolerance or simply
choose to live gluten-free, thispodcast is for you.
(01:27):
Join me each week as wesimplify the gluten-free
lifestyle, make it fun and provethat you don't have to miss out
on anything.
Welcome back to the show.
Today we're talking all thingsgluten-free pizza, and let's
start off with the emotionalproblem with pizza.
It's such an American traditionand I know it's a tradition in
many other countries as well.
(01:49):
So what makes pizza feel likesuch a big loss One?
It's tied to tradition, as Ijust alluded to.
It's also tied to socialgatherings.
It's tied to a quick and easyweeknight meal.
It's tied to celebrations,birthday parties.
It's tied to Friday nights.
We used to get pizza everyFriday night before we went
(02:11):
gluten-free.
It was just our tradition on aFriday night, and it's hard to
see friends order pizza.
Sometimes when you feel leftout, like many times, it'll make
you feel really left out whenyou see your friends eat pizza,
especially early on before that,especially if you're celiac
before that fear kicks in on howpizza can make you super sick,
(02:32):
obviously because it has glutenin it, and it's normal to have
this grief, it's normal to havethis sadness.
But we're going to work throughthat and we're going to make
pizza fun again if it's notalready, and if it's already in
a good place for you, and we'regoing to make pizza fun again if
it's not already and if it'salready, you know, in a good
place for you.
We're going to make it evenbetter in this episode.
So let's first talk about wherecan we get some really good
(02:54):
frozen pizza.
It is in most of our grocerystores out there and there's.
We've tried so many brands ofgluten-free frozen pizza.
I couldn't even count how manywe've tried over the past 12
plus years, and I'll tell youone of my absolute favorite one.
But let's start off with someones that are still really good.
(03:15):
So Udi's makes a really goodgluten-free pizza crust.
Digiorno also does too, and donote on these.
We need to be checking theingredients and the labels just
in case, and if you're celiac,please make sure it is certified
gluten-free and isn't processedin a facility that processes
wheat.
There are also some otherreally good ones, like
(03:36):
California Pizza Kitchen.
They have some gluten-freepizzas you can get Fresh.
Cheddar also has a gluten-freepizza.
Trader Joe's has a gluten-freepizza If you're in the area of
the country where there is likea Kroger or a Walmart.
Many times the generic brandshave caught up anymore.
This did not used to be thecase, and they'll have certified
(03:57):
gluten-free pizzas as well.
A diet is also a really good onefor those that also need to be
dairy-free too.
And then my absolute favoriteis against the grain.
We absolutely love this pizza.
The pizza crust is so delicious.
It is mixed with cheese, so youcan imagine how yummy that
(04:19):
would be if you can toleratedairy.
And for me, I don't do well ongrains, and it's a grain-free
pizza, so it doesn't have therice, it doesn't have corn, it
doesn't have those otheralternative grains in it that
are gluten-free, so for mystomach, I feel the best on
against the grain pizza and,honestly, it is literally the
(04:40):
best pizza crust I've ever had.
That is a frozen pizza crust.
Now, one of the tips that I willrecommend, though.
Whenever you're making agluten-free frozen pizza from
home, no matter what brand, wealways ending up end up adding
fresh mozzarella to ours.
We might add, like if it's apepperoni pizza.
I feel like frozen pizzas neverhave enough pepperoni for our
(05:03):
household, so I'll add morefresh pepperoni to it, obviously
making sure these things aregluten free when we add them to
it and whatever other toppingsyou might want to just kind of
fill out, because I find thatfrozen pizzas, while they're
good, they don't quite have thathearty amount of topping that
you would get in a takeout place.
So we always add that on thereof topping that you would get in
(05:27):
a takeout place, so we alwaysadd that on there.
And then another tip if youwant it to taste like you know
your local, you know pizza shop,bake it towards its normal
directions.
But then, when it's done, putyour pizza up close to the top
of the oven and put the oven onbroil.
You need to watch this.
So I'm going to warn you.
You're going to need to watchthe pizza between one and two
(05:48):
minutes and that's going toreally crisp up.
Let's say you have pepperoni onit.
You're going to really crisp upthat pepperoni.
It's really going to make thatcheese nice and bubbly.
It's going to create some nicecrispies around the edge.
But if you're not watching out,you're going to burn your pizza
.
So I do want to say withcaution, you really have to be
standing there watching yourpizza when you do it on the
broil method, but that canreally make it taste and texture
(06:11):
wise, like it came fresh out ofone of those really super hot
ovens at a pizza place.
So that can really level upyour frozen pizza.
Now what about dining out?
You know how do we order pizzaout at restaurants.
We have successfully orderedpizza from Donato's.
(06:32):
We have Donato's here locallyas well as Mellow Mushroom.
You is you want to call ahead,ask if they have a separate prep
area for the pizza or aseparate oven.
In the case of mellow mushroom,they put a splatter screen over
(06:52):
your pizza.
When you tell them that youneed to have a gluten-free pizza
, they also bake your pizza ongluten-free only pizza pans as
well.
Double check, if you go to amellow mushroom that they are
still doing that in your area,because obviously policies can
always change.
So we do really well with thoseWith our local Donato's.
(07:13):
We can tell them.
You know, we have a glutenallergy is how I usually word it
.
People tend to understand thatmore than celiac, although
celiac is getting a bit morepopular as far as a term that
restaurant owners and workersunderstand and I just ask them
to be extra careful and I don'tthink we've ever gotten sick
when we're really diligent atdouble checking with the
(07:34):
restaurant to make sure they'reextra careful.
Make sure that they're notdoing any cross-contamination.
If you get sensitive to thatand don't be afraid to ask
detailed questions.
Make sure they're using aseparate pizza cutter.
Your health depends upon it.
Ask them not to cut the pizzaif you would prefer them not to
even risk cutting the pizza.
So you know, look for somerestaurants near you.
(07:57):
Many times they will havegluten-free options.
I believe our Domino's here hasa gluten-free option.
I have not tried that so Ican't speak to whether it's
worked for our family or not,but I know a lot of the.
You know more chain type pizzarestaurants are, you know,
bringing in the gluten-freepizza a lot more often, but you
just have to double check tomake sure that it's safe.
(08:19):
Now I promised a hack that Ihave that is super fun and super
easy and this can make pizzanight pretty fun with your
family.
I have a really quick and easygluten-free pizza crust recipe.
That's on our website,theglutenfreeengineercom, so you
want to make sure that youcheck that out.
After this episode and wheneveryou use this, the really great
(08:43):
thing is you, you know, pre-bakethe pizza crust, so you bake it
, for I think it's like don'tquote me on this, I'm trying to
remember the recipe but likeeight to 10 minutes, I believe,
and then what you can do is letit cool down, and let it
completely cool down, and thenyou can stick it in a Ziploc big
gallon, Ziploc baggies or someother container you might have
that can fit the pizza crust andyou can freeze it for months,
(09:06):
like three to six months,depending on how good your
freezer is, and you can makemultiple of these and freeze
them ahead of time.
And then, whenever you want tomake pizza homemade, you just
pull them out of your freezer,put your toppings on them.
It will thaw as you're puttingyour toppings on them and then
you can bake them for anotherlike 10 to 12 minutes to 14,
(09:27):
depending upon your oven andyou're going to have a, you know
, homemade gluten-free pizzathat you've made yourself and
you can use that tip I suggestedwith our frozen pizzas and turn
your oven to broil that lastminute or two.
Again, watch it, because it'sreally easy to burn and that's
going to make it taste like, um,a restaurant down the street,
(09:49):
uh pizza.
And then another tip is let'ssay that you, um, don't want to
make it from scratch.
You can also buy Bob's Red Millpizza crust that's gluten-free.
There are some other brands toothat are really good that are
gluten-free.
Um, the Bob's Red Mill is themost popular in our house.
The only problem with that oneis you do need to let the yeast
(10:11):
rise in that one.
My recipe that's on our websitedoesn't even need a yeast rise
on it, so it's a bit quicker tomake.
But I have a couple of kidsthat prefer the Bob's Red Mill,
and then I have the rest of us,don't mind, you know like the
one that I have on our website.
And then another tip too ifyou're making your gluten-free
(10:33):
pizza crust the nice thing aboutthat you can add in herbs and
spices to it.
So I love to mix in oreganointo the pizza crust, maybe some
garlic powder, maybe a littleonion powder.
So if you want a little bitmore taste to your pizza crust,
you know, play with someingredients and add those in.
Add those little dry herbs intoyour pizza crust.
(10:56):
It's going to work.
It's going to turn out reallygreat.
I do that a lot, as I will putoregano and or garlic or onion
powder in to my dough as I'mmaking it and that can really
elevate the flavor of it as well.
And that's actually a tip Iforgot to say when we use the
pre-made frozen pizzas.
Many times we do add oregano toour pizzas, because we just
(11:20):
love oregano on pizza.
So think a little bit outsidethe box.
Whether you're making your ownhomemade gluten-free pizza or
you're using a frozen pizza andyou're adapting it a bit, even
before we went, you know, had torealize we had to go
gluten-free.
We would like finesse ourfrozen pizzas anyway, because I
just felt, like about any frozenpizza, it's good many times,
(11:41):
but you can even make it alittle bit better with some
small little tweaks.
And then when you're makingthis gluten-free pizza crust
from scratch and these pizzasfrom scratch this is a great way
to have some family time Manytimes what we will do is we will
have, we will pre-cook, likesausage and bacon, and we'll
chop it up, and then maybe we'll, you know, make some, chop up
(12:04):
some veggies that people mightlike, like peppers or onions or
mushrooms, and we'll let thekids or family make their own
pizzas.
So they're making their ownpersonal pizzas, they're making
it how they like it, putting thetoppings on that they like it,
and they're getting someexperience in the kitchen as
well as some family time withyou.
So take the opportunitywhenever you do make homemade
(12:27):
gluten-free pizza or the frozenpizzas even if you use the
frozen pizzas and augment themmake that some family time.
You know, kind of make a dualeffort out of this and you're
going to have a lot more fun andyou're going to probably find
that the homemade pizzas youmake sometimes and many times
are way better than ones youmight go get at a restaurant.
(12:50):
So I hope you enjoy some ofthese quick tips on how we can
still make pizza fun and manytimes actually, what we would do
when all three kids especiallywhen we're in marching band I
would make pizzas the nightbefore a competition and then we
would take cold pizza with usto a marching band competition
and, honestly, many times theirfriends were a bit jealous and
(13:12):
or wanted a piece of their pizzabecause they were just eating
concession food and here my kidshad homemade gluten free pizza.
So their friends were like, canI have a bite?
And you know we're wanting sometoo.
So make it fun, you know.
Figure out how you want to takeit to a potluck or take it to
another pizza party that you'regoing to that has normal pizza
(13:33):
there.
That way, you can still enjoyyour pizza.
I even went so far as toconsidering buying pizza boxes
so I can transport our pizzaeven easier, and those actually
aren't that expensive online tobuy a stack of pizza boxes.
So be creative, have some funwith the pizza.
Be creative, have some fun withthe pizza.
It can be so much fun to create, to modify, to make it your own
(13:58):
and just have everybody havetheir own wonderful, personal
pizza.
So I hope this episode gave youa big slice of encouragement.
Yes, the pun was intended.
I thought that was kind offunny.
And remember, gluten-freeliving doesn't mean you're
missing out, so you just needthe right tools, tips and a
crust that won't let you down.
Thank you for listening to thisepisode of the Gluten-Free
(14:20):
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources and even links to my
YouTube channel, head on over totheglutenfreeengineercom.
It's your one-stop hub to makegluten-free living simple, fun
and full of flavor.
(14:40):
And don't forget to subscribeso you never miss out on an
episode and we will see you nextweek.
The Gluten-Free Engineerpodcast is for informational and
entertainment purposes only.
I share my personal experiencesand stories about living with
celiac disease and navigating agluten-free lifestyle.
This podcast does not provide amedical advice.
(15:00):
Always consult with a qualifiedhealthcare professional for
medical questions, concerns oradvice specific to your health.
Quick reminder before we get started on this
episode.
This podcast is based on mypersonal experiences and isn't
medical advice.
Today, we're talking about oneof the hardest things to give up
when going gluten-free pizza.
Seriously, how many times haveyou heard, or maybe even said
yourself, I can never livewithout pizza.
I get it.
Pizza isn't just food, it'stradition, it's comfort, it's
(00:22):
family game night, it's lazyweekends and celebration dinners
.
But here's the truth Goinggluten-free doesn't mean pizza
night is over, not even close.
You may even find your homemadepizzas, or the pizzas I'm going
to suggest, even better thanwhat you got at takeout.
In this episode, I'm sharing mytop gluten-free frozen pizza
(00:42):
picks what to ask at restaurants.
And a quick and easygluten-free pizza pizza picks
what to ask at restaurants.
And a quick and easygluten-free pizza crust you can
make at home and yes, thatrecipe is on my website.
If you've been missing pizza orwant to feel like you can
finally enjoy it again withoutthe stress, this episode is for
you.
Welcome to the Gluten-FreeEngineer Podcast.
I'm your host, Saunders.
In 2011, I was diagnosed withceliac disease a moment that
(01:06):
changed everything, but I wasdetermined not to let it hold me
back.
With my two engineering degrees, I set out to reverse engineer
the gluten-free lifestyle,breaking down recipes, safety
tips, travel hacks andeverything in between to rebuild
a life I love.
Whether you have celiac disease, gluten intolerance or simply
choose to live gluten-free, thispodcast is for you.
(01:27):
Join me each week as wesimplify the gluten-free
lifestyle, make it fun and provethat you don't have to miss out
on anything.
Welcome back to the show.
Today we're talking all thingsgluten-free pizza, and let's
start off with the emotionalproblem with pizza.
It's such an American traditionand I know it's a tradition in
many other countries as well.
(01:49):
So what makes pizza feel likesuch a big loss One?
It's tied to tradition, as Ijust alluded to.
It's also tied to socialgatherings.
It's tied to a quick and easyweeknight meal.
It's tied to celebrations,birthday parties.
It's tied to Friday nights.
We used to get pizza everyFriday night before we went
(02:11):
gluten-free.
It was just our tradition on aFriday night, and it's hard to
see friends order pizza.
Sometimes when you feel leftout, like many times, it'll make
you feel really left out whenyou see your friends eat pizza,
especially early on before that,especially if you're celiac
before that fear kicks in on howpizza can make you super sick,
(02:32):
obviously because it has glutenin it, and it's normal to have
this grief, it's normal to havethis sadness.
But we're going to work throughthat and we're going to make
pizza fun again if it's notalready, and if it's already in
a good place for you, and we'regoing to make pizza fun again if
it's not already and if it'salready, you know, in a good
place for you.
We're going to make it evenbetter in this episode.
So let's first talk about wherecan we get some really good
(02:54):
frozen pizza.
It is in most of our grocerystores out there and there's.
We've tried so many brands ofgluten-free frozen pizza.
I couldn't even count how manywe've tried over the past 12
plus years, and I'll tell youone of my absolute favorite one.
But let's start off with someones that are still really good.
(03:15):
So Udi's makes a really goodgluten-free pizza crust.
Digiorno also does too, and donote on these.
We need to be checking theingredients and the labels just
in case, and if you're celiac,please make sure it is certified
gluten-free and isn't processedin a facility that processes
wheat.
There are also some otherreally good ones, like
(03:36):
California Pizza Kitchen.
They have some gluten-freepizzas you can get Fresh.
Cheddar also has a gluten-freepizza.
Trader Joe's has a gluten-freepizza If you're in the area of
the country where there is likea Kroger or a Walmart.
Many times the generic brandshave caught up anymore.
This did not used to be thecase, and they'll have certified
(03:57):
gluten-free pizzas as well.
A diet is also a really good onefor those that also need to be
dairy-free too.
And then my absolute favoriteis against the grain.
We absolutely love this pizza.
The pizza crust is so delicious.
It is mixed with cheese, so youcan imagine how yummy that
(04:19):
would be if you can toleratedairy.
And for me, I don't do well ongrains, and it's a grain-free
pizza, so it doesn't have therice, it doesn't have corn, it
doesn't have those otheralternative grains in it that
are gluten-free, so for mystomach, I feel the best on
against the grain pizza and,honestly, it is literally the
(04:40):
best pizza crust I've ever had.
That is a frozen pizza crust.
Now, one of the tips that I willrecommend, though.
Whenever you're making agluten-free frozen pizza from
home, no matter what brand, wealways ending up end up adding
fresh mozzarella to ours.
We might add, like if it's apepperoni pizza.
I feel like frozen pizzas neverhave enough pepperoni for our
(05:03):
household, so I'll add morefresh pepperoni to it, obviously
making sure these things aregluten free when we add them to
it and whatever other toppingsyou might want to just kind of
fill out, because I find thatfrozen pizzas, while they're
good, they don't quite have thathearty amount of topping that
you would get in a takeout place.
So we always add that on thereof topping that you would get in
(05:27):
a takeout place, so we alwaysadd that on there.
And then another tip if youwant it to taste like you know
your local, you know pizza shop,bake it towards its normal
directions.
But then, when it's done, putyour pizza up close to the top
of the oven and put the oven onbroil.
You need to watch this.
So I'm going to warn you.
You're going to need to watchthe pizza between one and two
(05:48):
minutes and that's going toreally crisp up.
Let's say you have pepperoni onit.
You're going to really crisp upthat pepperoni.
It's really going to make thatcheese nice and bubbly.
It's going to create some nicecrispies around the edge.
But if you're not watching out,you're going to burn your pizza
.
So I do want to say withcaution, you really have to be
standing there watching yourpizza when you do it on the
broil method, but that canreally make it taste and texture
(06:11):
wise, like it came fresh out ofone of those really super hot
ovens at a pizza place.
So that can really level upyour frozen pizza.
Now what about dining out?
You know how do we order pizzaout at restaurants.
We have successfully orderedpizza from Donato's.
(06:32):
We have Donato's here locallyas well as Mellow Mushroom.
You is you want to call ahead,ask if they have a separate prep
area for the pizza or aseparate oven.
In the case of mellow mushroom,they put a splatter screen over
(06:52):
your pizza.
When you tell them that youneed to have a gluten-free pizza
, they also bake your pizza ongluten-free only pizza pans as
well.
Double check, if you go to amellow mushroom that they are
still doing that in your area,because obviously policies can
always change.
So we do really well with thoseWith our local Donato's.
(07:13):
We can tell them.
You know, we have a glutenallergy is how I usually word it
.
People tend to understand thatmore than celiac, although
celiac is getting a bit morepopular as far as a term that
restaurant owners and workersunderstand and I just ask them
to be extra careful and I don'tthink we've ever gotten sick
when we're really diligent atdouble checking with the
(07:34):
restaurant to make sure they'reextra careful.
Make sure that they're notdoing any cross-contamination.
If you get sensitive to thatand don't be afraid to ask
detailed questions.
Make sure they're using aseparate pizza cutter.
Your health depends upon it.
Ask them not to cut the pizzaif you would prefer them not to
even risk cutting the pizza.
So you know, look for somerestaurants near you.
(07:57):
Many times they will havegluten-free options.
I believe our Domino's here hasa gluten-free option.
I have not tried that so Ican't speak to whether it's
worked for our family or not,but I know a lot of the.
You know more chain type pizzarestaurants are, you know,
bringing in the gluten-freepizza a lot more often, but you
just have to double check tomake sure that it's safe.
(08:19):
Now I promised a hack that Ihave that is super fun and super
easy and this can make pizzanight pretty fun with your
family.
I have a really quick and easygluten-free pizza crust recipe.
That's on our website,theglutenfreeengineercom, so you
want to make sure that youcheck that out.
After this episode and wheneveryou use this, the really great
(08:43):
thing is you, you know, pre-bakethe pizza crust, so you bake it
, for I think it's like don'tquote me on this, I'm trying to
remember the recipe but likeeight to 10 minutes, I believe,
and then what you can do is letit cool down, and let it
completely cool down, and thenyou can stick it in a Ziploc big
gallon, Ziploc baggies or someother container you might have
that can fit the pizza crust andyou can freeze it for months,
(09:06):
like three to six months,depending on how good your
freezer is, and you can makemultiple of these and freeze
them ahead of time.
And then, whenever you want tomake pizza homemade, you just
pull them out of your freezer,put your toppings on them.
It will thaw as you're puttingyour toppings on them and then
you can bake them for anotherlike 10 to 12 minutes to 14,
(09:27):
depending upon your oven andyou're going to have a, you know
, homemade gluten-free pizzathat you've made yourself and
you can use that tip I suggestedwith our frozen pizzas and turn
your oven to broil that lastminute or two.
Again, watch it, because it'sreally easy to burn and that's
going to make it taste like, um,a restaurant down the street,
(09:49):
uh pizza.
And then another tip is let'ssay that you, um, don't want to
make it from scratch.
You can also buy Bob's Red Millpizza crust that's gluten-free.
There are some other brands toothat are really good that are
gluten-free.
Um, the Bob's Red Mill is themost popular in our house.
The only problem with that oneis you do need to let the yeast
(10:11):
rise in that one.
My recipe that's on our websitedoesn't even need a yeast rise
on it, so it's a bit quicker tomake.
But I have a couple of kidsthat prefer the Bob's Red Mill,
and then I have the rest of us,don't mind, you know like the
one that I have on our website.
And then another tip too ifyou're making your gluten-free
(10:33):
pizza crust the nice thing aboutthat you can add in herbs and
spices to it.
So I love to mix in oreganointo the pizza crust, maybe some
garlic powder, maybe a littleonion powder.
So if you want a little bitmore taste to your pizza crust,
you know, play with someingredients and add those in.
Add those little dry herbs intoyour pizza crust.
(10:56):
It's going to work.
It's going to turn out reallygreat.
I do that a lot, as I will putoregano and or garlic or onion
powder in to my dough as I'mmaking it and that can really
elevate the flavor of it as well.
And that's actually a tip Iforgot to say when we use the
pre-made frozen pizzas.
Many times we do add oregano toour pizzas, because we just
(11:20):
love oregano on pizza.
So think a little bit outsidethe box.
Whether you're making your ownhomemade gluten-free pizza or
you're using a frozen pizza andyou're adapting it a bit, even
before we went, you know, had torealize we had to go
gluten-free.
We would like finesse ourfrozen pizzas anyway, because I
just felt, like about any frozenpizza, it's good many times,
(11:41):
but you can even make it alittle bit better with some
small little tweaks.
And then when you're makingthis gluten-free pizza crust
from scratch and these pizzasfrom scratch this is a great way
to have some family time Manytimes what we will do is we will
have, we will pre-cook, likesausage and bacon, and we'll
chop it up, and then maybe we'll, you know, make some, chop up
(12:04):
some veggies that people mightlike, like peppers or onions or
mushrooms, and we'll let thekids or family make their own
pizzas.
So they're making their ownpersonal pizzas, they're making
it how they like it, putting thetoppings on that they like it,
and they're getting someexperience in the kitchen as
well as some family time withyou.
So take the opportunitywhenever you do make homemade
(12:27):
gluten-free pizza or the frozenpizzas even if you use the
frozen pizzas and augment themmake that some family time.
You know, kind of make a dualeffort out of this and you're
going to have a lot more fun andyou're going to probably find
that the homemade pizzas youmake sometimes and many times
are way better than ones youmight go get at a restaurant.
(12:50):
So I hope you enjoy some ofthese quick tips on how we can
still make pizza fun and manytimes actually, what we would do
when all three kids especiallywhen we're in marching band I
would make pizzas the nightbefore a competition and then we
would take cold pizza with usto a marching band competition
and, honestly, many times theirfriends were a bit jealous and
(13:12):
or wanted a piece of their pizzabecause they were just eating
concession food and here my kidshad homemade gluten free pizza.
So their friends were like, canI have a bite?
And you know we're wanting sometoo.
So make it fun, you know.
Figure out how you want to takeit to a potluck or take it to
another pizza party that you'regoing to that has normal pizza
(13:33):
there.
That way, you can still enjoyyour pizza.
I even went so far as toconsidering buying pizza boxes
so I can transport our pizzaeven easier, and those actually
aren't that expensive online tobuy a stack of pizza boxes.
So be creative, have some funwith the pizza.
Be creative, have some fun withthe pizza.
It can be so much fun to create, to modify, to make it your own
(13:58):
and just have everybody havetheir own wonderful, personal
pizza.
So I hope this episode gave youa big slice of encouragement.
Yes, the pun was intended.
I thought that was kind offunny.
And remember, gluten-freeliving doesn't mean you're
missing out, so you just needthe right tools, tips and a
crust that won't let you down.
Thank you for listening to thisepisode of the Gluten-Free
(14:20):
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources and even links to my
YouTube channel, head on over totheglutenfreeengineercom.
It's your one-stop hub to makegluten-free living simple, fun
and full of flavor.
(14:40):
And don't forget to subscribeso you never miss out on an
episode and we will see you nextweek.
The Gluten-Free Engineerpodcast is for informational and
entertainment purposes only.
I share my personal experiencesand stories about living with
celiac disease and navigating agluten-free lifestyle.
This podcast does not provide amedical advice.
(15:00):
Always consult with a qualifiedhealthcare professional for
medical questions, concerns oradvice specific to your health.
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