Gluten free diets have become increasingly popular in recent years, with more and more people opting to avoid gluten for medical or lifestyle reasons. For those with celiac disease or gluten sensitivity, eating gluten free is a medical necessity. For others, going gluten free is seen as a way to improve general health, lose weight, or simply feel better.
Whatever the motivation, sticking to a 100% gluten free diet can be challenging. Gluten, a protein found in wheat, barley and rye, is ubiquitous in the modern food supply. It’s in pastas, breads, baked goods and even lurking in sauces, soups and other unexpected places. This makes accidental gluten exposure a constant concern for those attempting to follow a gluten free diet.
Pre-packaged gluten free replacement foods help simplify the switch to gluten free eating. DiGiorno is one major brand that now offers gluten free pizza options. But are these pizzas truly as gluten free as claimed? Let’s take a closer look.
What is gluten?
Gluten is a general name for the proteins found in wheat, rye and barley. The two specific gluten proteins are:
– Gliadin
– Glutenin
When flour and water are mixed together and kneaded, these two proteins form cross-linked networks that give bread and other baked goods their chewy texture and allow them to rise.
For those with celiac disease or non-celiac gluten sensitivity, it’s the gliadin component of gluten that triggers health issues. Gliadin contains sequences of amino acids that cause an autoimmune reaction, damaging the small intestine. Even small amounts of gluten from cross-contamination can cause symptoms.
Health issues related to gluten
Here are some of the health issues associated with gluten:
Celiac disease – An autoimmune disorder that causes damage to the small intestine when gluten is ingested. Diagnosed through blood test and biopsy.
Non-celiac gluten sensitivity – Gluten triggers symptoms like pain, bloating, diarrhea and fatigue, but no observable intestinal damage.
Wheat allergy – An allergic reaction to wheat proteins, separate from a gluten reaction.
Dermatitis herpetiformis – An itchy, blistering skin rash caused by gluten exposure. Linked to celiac disease.
Ataxia – Neurological condition involving lack of muscle control, caused by gluten exposure.
For those with celiac disease, the only treatment is strict adherence to a 100% gluten free diet. For others avoiding gluten, the degree of restriction needed may vary based on individual reactions.
Gluten free labeling regulations
In the United States, the FDA regulates gluten free labeling on packaged foods. For a product to be labeled gluten free, it must contain less than 20 parts per million (ppm) of gluten.
This standard came into effect in 2014 when the FDA’s gluten free labeling rule was implemented. Prior to this, there was no oversight on companies making gluten free claims. Products that say “gluten free” without an additional disclaimer (like “made in a facility that processes wheat”) must comply with the FDA’s gluten free definition.
The 20 ppm threshold was chosen after extensive research on the amounts of gluten that can be safely tolerated by those with celiac disease. While some organizations advocate for an even lower threshold of 10 ppm, the FDA standard provides assurance that foods bearing a gluten free claim are considered safe for the majority with celiac disease.
It’s important to note that oats, while naturally gluten free, are commonly contaminated with gluten through growing and processing methods. The FDA therefore requires purity protocols to ensure oats labeled gluten free contain less than 20 ppm.
Is DiGiorno gluten free pizza really gluten-free?
DiGiorno launched its line of gluten free pizzas in 2015. The pizzas are made with a gluten free crust and labeled as gluten free. Based on the FDA’s labeling regulations, this means the pizzas must contain less than 20 ppm gluten.
According to the company, DiGiorno gluten free pizzas are produced in a dedicated gluten free bakery with protocols in place to avoid cross-contamination. Dough is made in separate mixing bowls, stored separately, and pizzas are baked on parchment paper on dedicated pans. Surfaces and equipment are thoroughly cleaned between standard and gluten free production.
However, those with celiac disease or severe gluten sensitivity report reacting to DiGiorno’s gluten free pizza, despite the less than 20 ppm gluten content. User reviews on sites like Celiac.com mention experiencing digestive and autoimmune symptoms after eating DiGiorno gluten free crust pizzas.
So what could be going on here? A few possibilities exist:
Possibility #1: Cross-contamination
Despite procedures to prevent it, cross-contamination may be occurring. If equipment or surfaces are inadequately cleaned between standard and gluten free production runs, gluten residues could get into the “gluten free” pizzas at levels unsafe for the most sensitive.
Small stray crumbs or dust particles are enough to cause issues. Even if the final pizzas test below 20 ppm, higher gluten hotspots could exist. Those reacting could be more sensitive than the 20 ppm cutoff.
Possibility #2: Mislabeled pizzas
There’s also the chance the reactive pizzas were mislabeled standard pizzas mistakenly packaged as gluten free. While unlikely, it can happen despite strict protocols.
Digiorno uses a brown rice flour crust for its gluten free pizzas and a wheat flour crust for standard pizzas. A packaging mixup could expose sensitive individuals to high amounts of gluten from regular crusts.
Possibility #3: Other ingredients
It’s also possible reactions are being caused by other problematic ingredients, separate from gluten. DiGiorno gluten free pizzas do contain dairy, soy and preservatives, all potential allergens.
Those adhering to an elimination diet may mistake reactions to these ingredients as gluten related. The pizzas comply with the less than 20 ppm rule, but other substances trigger symptoms.
Possibility #4: Nocebo effect
Finally, the nocebo effect may play a role in some reported reactions. This is when expectation of symptoms causes people to feel unwell, even when no true trigger exists.
Those who expect to react negatively to trace gluten amounts may manifest real symptoms through this psychological phenomenon. The pizza meets FDA standards, but anxiety around exposure impacts the body.
Precautions for sensitive individuals
So should those with celiac disease or wheat allergies avoid DiGiorno gluten free pizza? Not necessarily. With proper precautions to further minimize any risk of reaction, sensitive individuals can likely enjoy DiGiorno gluten free products.
Here are some tips:
- Call ahead to your local supermarket to find out when gluten free DiGiorno pizzas are delivered. Try to purchase pizzas from the newest deliveries.
- Visually inspect the pizza when you get home. Look for signs of cross-contamination like stray crumbs or color variation.
- Consider topping pizzas yourself rather than eating pre-topped pizzas, which have more exposure in manufacturing.
- Use a dedicated gluten free pizza cutter and baking sheet, rather than re-using tools with gluten on them.
- Start with a small test portion the first time you try the pizza and monitor symptoms.
Following these simple precautions can help minimize risk of exposure while allowing you to enjoy the convenience of DiGiorno gluten free pizza. Pay attention to how your body reacts and make your own judgment.
Other gluten free pizza options
If you try DiGiorno’s gluten free pizza and still react or prefer not to risk it, many other gluten free pizza options exist:
1. Caulipower gluten free pizza
Caulipower uses cauliflower crust to create gluten free pizzas in cheese, pepperoni and veggie varieties.
2. Freschetta Naturally Gluten Free Pizza
This brand offers gluten free pepperoni, cheese and spinach & roasted mushroom pizzas safe for celiacs.
3. Glutino gluten free pizzas
Glutino has many different gluten free pizza flavors, from cheese to veggie to chicken Alfredo.
4. Udi’s gluten free pizza
Popular gluten free brand Udi’s makes many pizzas like cheese, pepperoni and Margherita on cauliflower or traditional crusts.
5. Amy’s gluten free rice crust pizzas
Organic brand Amy’s offers vegan rice crust pizzas in cheese and veggie varieties.
6. Against the Grain gluten free pizza
Against the Grain has gluten free pizzas on cauliflower, veggie and nut-based crusts.
7. California Pizza Kitchen gluten free pizza
CPK makes take-and-bake pizzas with gluten free crust like The Works, Pepperoni and BBQ Chick’N.
8. Papa Murphy’s gluten free pizza
Select Papa Murphy’s locations offer gluten free crusts and supervised procedures to avoid cross-contamination.
The wide range of high quality gluten free pizzas makes living gluten free much easier than in decades past. With vigilance reading labels and careful cross-contamination avoidance, gluten free pizza can be safe for celiac disease.
Making your own gluten free pizza
For ultimate control over ingredients, many gluten free consumers choose to occasionally make pizza at home. This lets you select every component and prevent cross-contamination.
First choose a pre-made gluten free crust or make one from scratch:
Pre-made crust options
- Bob’s Red Mill
- Against the Grain
- Schar
- Udi’s
- Caulipower
You can also find gluten free pizza crust mixes from brands like King Arthur and Bob’s Red Mill to make fresh at home.
For a truly homemade crust, choose from recipes using ingredients like:
- Gluten free flour mixes
- Almond flour
- Cauliflower rice
- Polenta
Top your gluten free crust with tomato sauce, cheese, veggies and gluten free pepperoni or sausage. Cook on top of parchment paper on a pizza pan or pizza stone.
Make sure all ingredients used are certified gluten free, and prevent cross-contamination by thoroughly cleaning cooking tools and surfaces. Construct and bake the pizza yourself rather than ordering for delivery to avoid restaurant mistakes.
Is fresh pizza from a gluten free pizzeria safe?
Many cities now have dedicated gluten free pizzerias cooking fresh pizzas in a 100% gluten free environment. These include:
- Inferno Pizza in New York City
- The Flying Apron in Seattle
- Diego Pizzeria in San Diego
- The Pizza Press in California
When a restaurant doesn’t offer gluten free pizzas, some choose to order a regular pizza without the crust. However, this is not considered safe due to risks of cross-contamination from airborne flour in the kitchen environment.
A pizzeria that exclusively prepares gluten free pies, without any wheat flour on site, is a safer choice. Contact the restaurant in advance to validate all protocols preventing contamination.
Some pizzerias have separate gluten free preparation areas. But unless 100% dedicated, airborne gluten transfer to gluten free pizzas can still occur. Your safest bet is an entirely gluten free pizzeria.
Traveling gluten free
Traveling while maintaining a strict gluten free diet presents challenges. Here are tips to eat gluten free pizza while away from home:
1. Pack ready-to-eat gluten free pizza
Bring pre-made frozen gluten free pizza crusts and portable toppings like pepperoni slices, cheese and sauce packets. Prepare in a portable pizza pouch or bag.
2. Research nearby dedicated gluten free pizzerias
Using apps like Find Me Gluten Free can help locate safe gluten free pizza spots in any city.
3. Communicate with restaurant staff
Ask detailed questions about ingredients and preparation procedures when ordering gluten free pizza in unknown establishments. Send back items if unsure.
4. Request a fresh pie
Ask for a newly made gluten free pizza fresh out of the oven, rather than grabbing pre-made slices that may be contaminated.
5. Verify all ingredients
Double check that restaurant-provided toppings and cheese choices are indeed gluten free, since menus can contain hidden gluten.
6. Bring your own toppings
Travel with your own gluten free pepperoni, sauce, cheese and other toppings to customize restaurant-bought gluten free crusts.
7. Try corn tortillas
Top fresh corn tortillas with sauce, cheese and veggies for quick gluten free pizza-like snacks if needed.
Planning ahead helps remove uncertainty around eating gluten free pizza anywhere. Focus on fresh and dedicated choices to prevent reaction.
Common questions about DiGiorno gluten free pizza
Here are answers to some frequently asked questions:
Is DiGiorno gluten free pizza safe for celiacs?
DiGiorno’s gluten free crust pizza is considered gluten free per FDA standards (under 20 ppm gluten). However, those highly sensitive should take added precautions and monitor reactions when eating it.
What are the ingredients in DiGiorno gluten free pizza?
DiGiorno gluten free pizzas use a crust made of brown rice flour, rice starch, tapioca starch and sunflower oil. Toppings vary by flavor but contain no gluten-based ingredients.
Can you buy DiGiorno gluten free pizza in stores?
Yes, DiGiorno gluten free pizzas can be found in the frozen pizza aisle at many major grocery stores across the United States. Check online inventory for stores near you.
Does regular DiGiorno pizza have gluten?
Yes, the regular/original DiGiorno pizzas are made with wheat flour and contain gluten. Only the designated gluten free DiGiorno pizzas are safe for gluten free diets.
Is a gluten free household required to make DiGiorno gluten free pizza?
No, since the pizzas arrive pre-packaged and are heated at home, a dedicated gluten free household is not strictly required. But extra care must be taken not to contaminate the pizzas during storage and preparation.
Can you get sick from eating DiGiorno gluten free pizza?
DiGiorno’s gluten free pizza crust adheres to FDA standards of under 20ppm gluten and is generally considered safe for most gluten free consumers. But due to risk of cross-contamination, some celiacs may react if sensitive.
Does DiGiorno gluten free pizza taste the same?
Most find the taste and texture of DiGiorno’s gluten free crust very close to that of their regular pizzas. The use of dairy, sauce and familiar toppings helps replicate the classic DiGiorno pizza experience.
The bottom line
So is DiGiorno gluten free pizza truly safe for celiacs and the gluten sensitive? The answer is it’s likely fine for most following a gluten free diet, but some with high sensitivity may still react.
Adhering to the FDA’s strict definition of under 20ppm gluten, DiGiorno has well-controlled procedures in place to prevent contamination in production and packaging. But the sensitivities of celiac disease are variable, and even tiny amounts can trigger severe symptoms in some.
Exercising reasonable caution around cross-contamination, and monitoring your personal reaction, is advised. Many enjoy DiGiorno’s gluten free pizza with no issues. But it’s not risk-free for all. Being aware and taking care in storage, preparation and consumption is important if opting to eat DiGiorno gluten free pizza.
