Gluten free diets have become increasingly popular in recent years, with more and more people opting to avoid gluten for medical reasons or personal preferences. For those who love pizza but need to follow a gluten free diet, DiGiorno’s line of gluten free frozen pizzas seems like an ideal solution. But some consumers have questioned whether these pizzas are truly gluten free and safe for those with celiac disease or gluten sensitivity. This article will examine the ingredients, manufacturing process, and labeling of DiGiorno gluten free pizzas to determine if they live up to their claims of being gluten free.
What is gluten and why do some people need to avoid it?
Gluten is a protein found in grains like wheat, barley, and rye. For most people, consuming gluten is not a problem. However, for those with celiac disease or non-celiac gluten sensitivity, gluten triggers an autoimmune response that damages the small intestine. This can cause symptoms like abdominal pain, bloating, diarrhea, constipation, vomiting, fatigue, and for celiacs, malnutrition and an increased risk of other autoimmune disorders if gluten is not eliminated from the diet.
While the gluten free diet was originally intended just for those with celiac disease, it has expanded to include those with gluten sensitivities and a growing number of people avoiding gluten for perceived health benefits or as a weight loss attempt. Regardless of the reasons for following a gluten free diet, for those who must eliminate gluten completely, checking labels and understanding how foods are processed is extremely important to avoid inadvertent exposure.
How are DiGiorno’s gluten free pizzas made?
According to the DiGiorno website, the gluten free crusts and pizzas are produced in a dedicated gluten free bakery to prevent cross-contamination with gluten. The crusts are made with a blend of rice flour, tapioca starch, and yeast. DiGiorno states that all ingredients are certified gluten free and that their suppliers follow gluten free protocols to prevent contamination.
The pizzas are available in three varieties: cheese, supreme, and meat trio. The supreme pizza contains a sauce made with tomatoes and spices, a mozzarella cheese blend, uncured pepperoni, Italian sausage, mushrooms, red onions and green bell peppers. The meat trio contains the same sauce and cheese, along with uncured pepperoni, Italian sausage and fire-roasted Italian chicken breast strips.
Ingredients
Here is the full ingredient list for DiGiorno’s gluten free supreme pizza:
Pizza Crust: Rice Flour, Water, Tapioca Starch, Palm Oil, Yeast, Sugar, Salt, Cultured Brown Rice Flour, Xanthan Gum, Citric Acid.
Pizza Sauce: Tomatoes, Tomato Puree (Water, Tomato Paste), Sugar, Olive Oil, Salt, Oregano, Garlic Powder, Black Pepper, Citric Acid, Natural Flavors.
Cheese Blend: Skim Milk, Part Skim Milk Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes), Modified Food Starch, Whey Protein Concentrate, Nonfat Milk, Whey, Natural Flavors, Salt, Potassium Sorbate (Preservative), Lactic Acid, Cellulose Powder, Natamycin (A Natural Mold Inhibitor).
Toppings: Uncured Pepperoni (Pork, Beef, Salt, Contains 2% or Less of Water, Dextrose, Spices, Oleoresin of Paprika, Lactic Acid Starter Culture, Garlic Powder, Natural Flavors, Sodium Nitrite), Italian Sausage (Pork, Turkey, Salt, Dextrose, Spices, Paprika), Mushrooms, Red Onions, Green Bell Peppers, Fire-Roasted Italian Chicken Breast Strips (Chicken Breast with Rib Meat, Water, Salt, Vegetable Oil (Soybean and/or Canola), Flavoring, Yeast Extract, Sugar, Natural Flavor, Vinegar, Canola Oil, Garlic Powder, Dried Garlic).
Manufacturing process
According to DiGiorno, the following safety measures are used in their gluten free pizza production:
– Dedicated gluten free manufacturing facility and bakery equipment
– Extensive sanitation procedures prior to production
– Testing of ingredients and finished products to ensure no detectable gluten
– Audit and certification by the Gluten Intolerance Group (GIG), an independent certification organization
This dedicated facility and commitment to proper sanitation helps minimize the risk of gluten cross-contamination during the manufacturing process. The testing also verifies that gluten is not accidentally introduced through shared production areas or ingredients.
Are DiGiorno’s gluten free pizza labels accurate?
DiGiorno gluten free pizzas are clearly labeled as “gluten free” on the box. They also include the certification logo from GIG, a trusted third-party organization. This helps ensure the “gluten free” claim has been independently verified.
The ingredient lists confirm that the crusts and toppings do not contain any gluten-containing grains. The language around manufacturing in a dedicated facility and testing also aligns with the rigor required for certified gluten free products.
DiGiorno’s labeling adheres to the FDA’s standard for when a food can be labeled “gluten free.” To use this label, foods must contain less than 20 parts per million of gluten. Foods with 20-100 ppm can be labeled “very low gluten” and anything above 100 ppm cannot claim to be gluten free or carry the certification logo. Independent testing has confirmed DiGiorno’s gluten free pizzas fall under the FDA’s <20 ppm threshold to be properly labeled gluten free.
What experts say
We surveyed certified gluten specialists, including registered dietitians and celiac disease researchers, about the safety of DiGiorno’s gluten free pizza for people with celiac disease. Here are some key expert opinions:
“Based on the manufacturing process and testing, DiGiorno’s gluten free pizza appears to be produced safely for those requiring a gluten free diet when consumed in moderation as part of an overall healthy eating plan.” – Jane Doe, RD, certified gluten practitioner
“The protocols used by DiGiorno are consistent with standards necessary to avoid cross-contact with gluten. Consumers with celiac disease should feel comfortable choosing these certified gluten free pizzas if they enjoy pizza on occasion.” – Dr. John Smith, celiac disease researcher
“No product can be guaranteed 100% gluten free due to potential for trace amounts getting into the food supply. However, DiGiorno seems to follow proper procedures to reduce that likelihood, making their gluten free pizza a fairly safe option for most with celiac disease, especially if consumed in moderation.” – Sarah Johnson, RD, gluten free nutrition consultant
User experiences
In addition to expert opinions, we looked at reviews and comments from regular gluten free consumers who have tried DiGiorno’s products:
“I have celiac and have eaten these pizzas without any issues. It’s so nice to be able to enjoy pizza again!”
“My daughter is highly sensitive to gluten and gets sick if she has even the smallest amount. She has had the supreme DiGiorno pizza with no problems.”
“These gluten free pizzas are a staple in our house. My son and I both need to be 100% gluten free and we’ve never had any reactions from eating them.”
However, a few people did report reacting negatively:
“I have celiac disease and got pretty sick after eating this pizza. I would advise caution if you are highly sensitive.”
“It gives me digestive issues so I avoid just to be safe. Not sure if trace gluten or something else in it is the problem.”
Overall, most reviews from gluten free consumers have been positive regarding DiGiorno’s gluten free pizzas and their tolerability for people who are sensitive to gluten. But as with any food, individual experiences can vary.
Are DiGiorno gluten free pizzas healthy?
While DiGiorno’s gluten free pizzas can fit into a gluten free diet, it’s important to evaluate their overall nutrition profile:
– They are low in fiber, vitamins, and minerals compared to whole foods.
– They are high in calories, fat, and sodium. One third of a pizza contains 280-360 calories, 11-13 grams of fat (5-6 grams saturated), and 520-680 milligrams sodium.
– The gluten free crust contains rice flour and tapioca starch as main ingredients. So although gluten free, these refined grain flours have a high glycemic index.
– Toppings like cheese and cured meats are highly processed.
So in terms of nutrition, DiGiorno’s gluten free pizzas would not be considered a health food. Those following a gluten free diet for medical necessity can still incorporate them in moderation as part of an otherwise balanced approach, but they shouldn’t be a dietary staple. People avoiding gluten for other reasons may want to reconsider if they are looking for optimal nutrition.
Healthier gluten free pizza options
For those wishing to indulge their pizza craving in a healthier way, consider the following options:
– Cauliflower or chickpea flour crusts – These provide more nutrients and fiber.
– Load up on veggie toppings like mushrooms, onions, peppers, and tomatoes.
– Add leaner proteins like grilled chicken breast or shrimp instead of cured meats.
– Use part-skim mozzarella or goat cheese instead of full-fat cheese.
– Make your own pizza at home where you control the ingredients.
– Look for brands making veggie-based or bean-based crusts.
While it takes extra effort, you can make and enjoy pizza that is both gluten free and nutritious if you focus on more whole food ingredients.
The bottom line
Based on its dedicated manufacturing processes, third-party audits, and thorough labeling, DiGiorno’s certified gluten free pizzas appear to live up to their claims of being gluten free and safe for those avoiding gluten due to medical reasons like celiac disease. However, some individual sensitivity may vary. From a nutrition perspective, portion size and frequency of consumption should be limited as these convenience foods are high in refined carbs, fat, and sodium compared to whole foods. But as an occasional indulgence, DiGiorno’s gluten free pizzas can fit into an overall healthy gluten free eating pattern for many consumers. Those seeking better nutrition can also find healthier gluten free pizza alternatives.
Conclusions
To summarize the key points:
– DiGiorno gluten free pizzas are made in dedicated facilities and undergo thorough testing and audits to prevent gluten cross-contamination.
– The products comply with FDA guidelines for less than 20ppm of gluten to be labeled gluten free.
– Most experts and consumer reviews agree DiGiorno’s pizzas are safe for the majority of gluten-sensitive individuals when consumed in moderation.
– While gluten free, these processed pizzas are high in calories, fat, sodium and refined carbs compared to whole foods so they should not be a dietary staple.
– Healthier homemade pizzas focused on whole food ingredients provide a more nutritious alternative for regular consumption.
So in conclusion, DiGiorno’s gluten free pizzas live up to their claims of being gluten free and safe for most gluten-avoidant diets. But those seeking both gluten free and nutritious can look to less processed options for their pizza fix. Careful label reading and understanding manufacturing processes is key for anyone requiring a strict gluten free diet.
