A local pizza place just put a sign out front that says that they're offering gluten free pizza crust. Does this sound like a good idea or is the glue they're using to hold the dough together probably worse than gluten? Does anybody know what is typically used for this? Thanks
I wouldn't expect anything other than the usual mix of flours and xanthan gum found in most other gluten-free baked goods. I'd say it's better than a normal crust, because for most people anything is better than gluten once you've got free of it. It'll be a different taste of course, but then different pizzas taste different anyway. Is it a good idea? Well that depends on your view of pizza in general. You can go even more paleo with nut crusts but it's still not going to lead to a well balanced meal. Something you could enjoy from time to time, but add in whatever other ingredients and oils are going on that crust and gluten-free may not be your biggest worry.
Personally I can't say I've really noticed (probably because I don't do it often enough) a difference between gluten-free treats and the regular kind, but other people react a lot more so a gluten-free option is generally a better bet.
I was suckered into that one early on as well. Felt horrible the next few days. Even if it is gluten free, it's going to be loaded with stuff you're not going to want to eat. Damn shame, too. Have you tried making your own pizza? Quite good and rather easy!
The flour could be millet, potato, tapioca, or a mix of those or others. So it won't have gluten, which is a good thing. But you're still looking at refined grains, GMOs, anti-nutrients, etc. Gluten is only the main reason to avoid wheat, not the only one. The oil used will still be a high omega-6 industrial seed oil, likely soybean, and the flours could include soy flour. It'll also have more gum and/or baking powder to help the dough rise; not sure whether that's a bad thing.
So it's "better" in the sense that a punch in the gut is better than a brick to the head, and if you find yourself with a group that's set on pizza, steering them to this place might be your least-bad choice. But you certainly couldn't call it paleo (and that's before discussing what's in the sauce and toppings).
I have yet to eat a gluten free pizza (restaurant only) that didn't wreck my guts, but it's hard to say whether it was a result of excessive FODMAPs or something else to which I had an intolerance (like corn or soy). You might want to talk to the pizza guys and see if they make their own GF crust or buy it commercially. Looking over the ingredient lists, Barkat and Venice Bakery brands are pretty Paleo-friendly (just wouldn't eat them frequently).
Try making your own: Grate 1-2 eggplants, then squeeze all the liquid out (can put it in a clean tea towel, and just wring it out). Add one egg, 1/4 c flax seed, 1/4 c almond flour. Optional: 1 Tbsp pesto. Spread out onto a lined baking sheet, bake for 20-35 minutes (depending on thickness), flipping once when it is firm. top and broil! Tastes like real pizza, not like the "meatza", which is good, but come one, it ain't pizza!
My brother said you can do the same recipe but with grated beets- I haven't tried it yet, but I can imagine that it would be very visually appealing!
I'm gluten intolerant but apparently I tolerate other grains in small doses, so I do fine with gluten-free substitutes on occasion, and suffer no ill effects. My local options always "do it for me" taste-wise too, so it's not like I get disappointed and crave the wheaty version (sometimes I can't tell the difference, and when I can it just brings something of its own to the table). IMO, it's worth a try if you want an occasional neolithic treat and you think you might tolerate a GF substitute better than the "real" option.
BTW, there's a frozen brand called "against the grain" that I believe only uses tapioca starch-- no grain and the ingredients list is super short. Unfortunately, canola oil is one of the ingredients, but for me, still a better "cheat" option than regular frozen pizza which probably uses canola and then some.
Of course, with something that simple, it might be worth making your own crust, with real fat ;D
I read through the comments and I really wonder does everyone assume he is getting his gf pizza from a gas station? The possible ingredients listed were a bit insane. I would say use your common sense.. if the restaurant is one that uses high quality ingredients then most likely the gf crust will also be of high quality. I live in an area that has two local pizzerias that make their own crust, using local, organic ingredients when they can. This tells me the pizza crust ingredients will be pretty darn good as well.
What it comes down to is if Pizza Hut started serving gf pizza I would never consider it, but from a local, craft pizza type place? Heck ya.