For those seeking to manage their diet while enjoying the convenience of a take-and-bake pizza, Papa Murphy's offers a medium-sized gluten-free crust. A close look at the ingredients and preparation process, however, is essential for anyone with celiac disease or a serious gluten sensitivity, as the potential for cross-contamination is a significant factor.
The Ingredients Behind Papa Murphy's Gluten-Free Crust
The gluten-free crust at Papa Murphy's is constructed using a base of naturally gluten-free ingredients to provide a pizza experience for those avoiding wheat. The official ingredients list includes a blend of flours and starches, along with binders to mimic the texture of traditional dough.
Core Ingredients
- Brown Rice Flour: Provides the primary structure and a slightly nutty flavor profile for the crust.
- Tapioca Starch and Tapioca Syrup: These starches help to give the dough its characteristic stretch and elasticity, which are typically provided by gluten in traditional crusts. Tapioca also contributes to a crispier texture.
- Egg Whites: Act as a binder and help with leavening, giving the crust some lift and structure. This also means the crust is not suitable for vegans or those with egg allergies.
- Xanthan Gum: This is a common gluten substitute that functions as a thickener and stabilizer, preventing the dough from becoming crumbly.
- Other Components: The crust also contains water, canola oil, cane sugar, yeast, salt, and a natural mold inhibitor to ensure freshness.
The Udi's Connection
For some time, Papa Murphy's was known to partner with Udi's to provide their gluten-free crusts. However, the most recent corporate ingredient lists often reflect a proprietary blend rather than a specific branded product. It is possible that individual locations or regions may have different suppliers, but the key ingredients remain consistent. Regardless of the exact brand, individuals with gluten sensitivities must confirm ingredients and understand preparation policies at their local store.
The Critical Issue of Cross-Contamination
While the ingredients of the gluten-free crust are free from gluten, the preparation environment at Papa Murphy's is not. This is the most important consideration for anyone with celiac disease. The company provides clear warnings on its website stating that gluten-free products are made in a shared kitchen, where gluten-containing ingredients like doughs, cookie dough, and croutons are present.
Shared Kitchen, Shared Tools
- Shared Prep Surfaces: The gluten-free pizza is assembled on the same surfaces used for traditional pizzas, which are covered in wheat flour.
- Shared Utensils: Scoops, spatulas, and other utensils are often used interchangeably between gluten and non-gluten ingredients.
- Shared Toppings: Toppings are stored in shared containers, increasing the risk of crumbs or particles contaminating the gluten-free toppings.
Minimizing Risk with the Take-and-Bake Model
The take-and-bake nature of Papa Murphy's does offer a layer of protection against oven-based cross-contamination, as the final baking is done in your own kitchen. However, the risk from the initial preparation process remains significant and cannot be entirely mitigated, making this option potentially unsafe for those with severe sensitivities.
A Nutritional Comparison of Papa Murphy's Crusts
Understanding the nutritional content is an important part of any diet plan. The following table provides a general comparison between Papa Murphy's gluten-free, original, and keto crusts. Note that nutritional information can vary based on toppings and preparation methods.
| Feature | Gluten-Free Crust (Medium, per slice) | Original Crust (Large, per slice) | Keto Crustless Bowl (per serving) |
|---|---|---|---|
| Key Ingredients | Brown rice flour, tapioca starch, eggs | Enriched wheat flour, yeast, sugar, salt | Meats, cheese, sauces (no crust) |
| Carbohydrates | Approx. 46g (depending on toppings) | Significantly higher than GF crust | Very low, carb-free option |
| Protein | Approx. 16g (with cheese) | Depends on toppings | High protein source |
| Fat | Approx. 22g (with cheese) | Depends on toppings | Approx. 7g (with veggie topping) |
| Celiac Safety | Not Recommended (High cross-contamination risk) | Contains gluten | Potentially Safe (Check prep protocol) |
| Allergens | Contains egg | Contains wheat and soy | Depends on toppings; check ingredients |
Navigating the Menu for a Specialized Diet
For those managing a specific nutrition diet, Papa Murphy's offers a few options beyond the gluten-free crust. They provide dairy-free cheese alternatives like Violife, which can be substituted for regular mozzarella. Additionally, the crustless keto-friendly pizza bowl provides an entirely different, very low-carb meal option, though it is still prepared in the same shared kitchen environment.
When ordering a gluten-free pizza, it is always best to explicitly state your needs and inquire about the store's specific procedures for avoiding cross-contamination. While corporate policies often involve shared spaces, some individual locations may take extra precautions, such as using fresh gloves and utensils upon request. However, this is not guaranteed, and the ultimate responsibility for a safe order rests with the customer.
Conclusion
In conclusion, Papa Murphy's gluten-free crust is a take-and-bake option featuring a blend of brown rice flour and tapioca starch, among other ingredients. While it provides a gluten-free base, the significant risk of cross-contamination during preparation in a shared kitchen makes it a potentially unsafe choice for individuals with celiac disease or severe gluten sensitivities. For those managing a strict nutrition diet for medical reasons, careful consideration of these risks is essential. The safest approach remains either a strict take-and-bake order with careful at-home handling or exploring other alternative crust options, like the crustless keto bowl, while still being mindful of the shared kitchen environment. For further reading on cross-contamination risks at chain restaurants, consider resources like the article from Celiac and the Beast.
