What's in the Papa Murphy's Gluten-Free Crust?
Papa Murphy's offers a medium-sized gluten-free crust for their take-and-bake pizzas, designed as an alternative for those avoiding gluten. The crust's composition relies on a blend of starches and flours, along with binding agents and preservatives.
Core Ingredients of the Gluten-Free Crust
The key ingredients in the Papa Murphy's gluten-free crust include water, tapioca starch, and brown rice flour, providing the base and texture. Non-Gmo canola oil is added for moisture, and egg whites serve as a binder. Sweeteners like dried cane syrup and tapioca syrup contribute to flavor, while xanthan gum acts as a binding agent to prevent crumbling, a common challenge in gluten-free baking. Yeast is used for leavening, and cultured corn syrup solids, citric acid, and enzymes are included as preservatives and for dough texture.
Gluten-Free Topping Options
Beyond the crust, selecting appropriate toppings is important. Papa Murphy's provides numerous naturally gluten-free topping choices, such as various meats, vegetables, and sauces. For additional dietary needs, Violife dairy-free cheese is available. It is important to note that the Udi's certified gluten-free crust used is not egg-free.
Cross-Contamination Risks: An Important Consideration
A significant factor for individuals with celiac disease or severe gluten sensitivities is Papa Murphy's shared kitchen environment. The company explicitly states that while staff can change gloves upon request, dedicated gluten-free preparation areas or utensils are not used, creating a risk of cross-contact with gluten-containing products. Although the take-and-bake process allows for final baking at home, the initial assembly in a shared space means Papa Murphy's cannot guarantee a completely gluten-free product.
Comparison Table: Papa Murphy's GF Crust vs. Standard Crust
| Feature | Papa Murphy's Gluten-Free Crust | Papa Murphy's Standard Crust | Notes |
|---|---|---|---|
| Flour Base | Brown Rice Flour, Tapioca Starch | Wheat Flour, Barley Flour | The key difference for dietary restrictions. |
| Availability | Medium size only | All sizes (Large, Family, XLNY) | GF customers have fewer size options. |
| Binding Agent | Xanthan Gum, Egg Whites | Gluten (a protein in wheat) | Gluten provides elasticity and chewiness. |
| Allergen Risk | High risk of cross-contamination | Contains gluten | Not safe for celiac disease sufferers due to shared prep spaces. |
| Texture | Denser, less chewy | Elastic, traditional chewiness | Result of different binding agents and flours. |
Conclusion: Making an Informed Choice
Understanding what are the ingredients in Papa Murphy's gluten free pizza is vital for making an informed dietary decision. The crust contains naturally gluten-free ingredients like brown rice flour and tapioca starch. The take-and-bake nature offers some control over the final preparation step in a home environment. However, the primary concern for those with celiac disease or severe sensitivities is the significant risk of cross-contamination within Papa Murphy's shared kitchen. The company advises that they cannot ensure a completely gluten-free product due to these shared facilities. Therefore, individuals needing a strictly gluten-free meal may need to consider alternatives. For those with less severe sensitivities, weighing the risks and taking precautions like requesting glove changes may be acceptable. Papa Murphy's website offers more detailed nutritional information.
Visit Papa Murphy's official website for nutritional information.
