Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Domino's Pizza Now Offers "Almost" Gluten-Free Pizza (So Be Careful!)

    Reviewed and edited by a celiac disease expert.
    Domino's Pizza Now Offers "Almost" Gluten-Free Pizza (So Be Careful!) - Photo: CC--janetmck
    Caption: Photo: CC--janetmck

    I have a big issue with what I believe to be a misleading headline in a recent joint press release by Domino's Pizza and the National Foundation for Celiac Awareness (NFCA)...here is the headline:

    "Domino’s Pizza Becomes First National Pizza Delivery Chain to Offer Gluten Free Crust"

    Celiac.com Sponsor (A12):
    Photo: CC--janetmckWhen you read the release further, starting at the 5th paragraph, which many people will never get to, it says:

    "While Domino’s new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino’s and the NFCA do not recommend it for those with celiac disease. Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten."

    So my question is this: How can the NFCA, a national organization dedicated to supporting celiacs, actually get behind this? Domino's is obviously a big corporation that has decided it wants to cash in and profit on the new gluten-free gold rush, but they cleary don't want to spend the money that it would take to make their pizzas truely gluten-free, and safe for celiacs.

    The Designations area of Open Original Shared Link begins with: "Restaurants that complete GREAT Kitchens earn a designation based on their ability to meet gluten-free needs and avoid cross-contamination with gluten."  Just below this it describes their "Green Designation" and its "Amber Designation," and describes its Amber Designation as follows: "This level requires ingredient verification and basic training of wait staff and managers. Kitchen practices may vary with this designation, level one of the tier system, meaning those with celiac disease and non-celiac gluten sensitivity should ask questions and exercise judgment when dining at an establishment with an Amber Designation. Domino's has earned this designation."  So how has Domino's met "gluten-free needs and avoid cross-contamination with gluten"?

    Also, I think any celiac who Open Original Shared Link will find it a bit scary...the same ovens, pizza scoopers, topping areas, etc., as where they make their regular gluten pizzas.

    I would exclude Domino's as an advertiser on Celiac.com based on this release.

    Some might think that the NFCA has sold out here. I invite them to respond using the comment field below, and I invite you to respond.

     

    • Open Original Shared Link.

     

    Here is the original press release:

    ANN ARBOR, Mich., May 7, 2012 – Domino's Pizza is responding to the needs of choice consumers, today launching a Gluten Free Crust available in all of its nearly 5,000 U.S. stores and becoming the first national pizza delivery chain to offer such a product.

    Domino’s Pizza (NYSE: DPZ) consulted with the National Foundation for Celiac Awareness (NFCA) to ensure its products and team member training meet the standards of the foundation’s GREAT Kitchens Amber Designation. NFCA’s GREAT Kitchens is an official credentialing program that has expanded to include restaurants offering gluten free products with varying kitchen practices, therefore suitable for those with gluten sensitivity under the Amber Designation.

    Domino’s new Gluten Free Crust provides a great-tasting option for consumers who previously could not enjoy pizza from the recognized world leader in pizza delivery because of sensitivity to gluten – a protein found in wheat, rye and barley.

    “Many of our customers have asked for a gluten free crust, and Domino’s is excited to offer a product to customers with mild gluten sensitivity – as well as partner with the NFCA, which has been instrumental to our learning more about how to take this step,” said J. Patrick Doyle, Domino’s Pizza president and CEO. “The prevalence of gluten sensitivity has become a real issue with significant impact on consumer choice, and we want to be a part of the solution. Now, the whole group can enjoy Domino’s with the addition of our new Gluten Free Crust.”

    While Domino’s new Gluten Free Crust is appropriate for those with mild gluten sensitivity, Domino’s and the NFCA do not recommend it for those with celiac disease. Domino’s and the NFCA found that while the crust is certified as gluten free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten.

    “The NFCA is thrilled that Domino’s Pizza has developed a product that will improve the quality of life for many of the estimated 18 million Americans who are gluten sensitive,” said Alice Bast, NFCA founder and president. “Not only is Domino’s Gluten Free Crust a huge win for much of the gluten free community who can now get pizza delivered to their door, it’s also delicious. Customers aren’t going to believe they’re eating a pizza made on a gluten free crust when they try it. And the variety of fresh toppings that are available is a giant leap ahead.”

    In an effort to remain open and informative about Domino’s Gluten Free Crust, Domino’s has created a video on YouTube that allows customers to decide whether this product is suitable for their diet, found here: Open Original Shared Link.

    “Offering Domino’s Gluten Free Crust is a big step for us, and we wanted to make sure we were doing it right,” said Doyle. “Domino’s is doing that by partnering with experts at the NFCA and by empowering the gluten sensitive community with the information they need.”

    Domino’s new Gluten Free Crust is available in stores across the U.S. in a small, 10-inch size only, and prices vary by store.

    Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but cannot recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza.

    About Domino’s Pizza®
    Founded in 1960, Domino's Pizza is the recognized world leader in pizza delivery.  Domino’s is listed on the NYSE under the symbol “DPZ.”  As of the first quarter of 2012, through its global footprint primarily made up of locally-owned and operated franchises, Domino’s operated a network of 9,810 franchised and Company-owned stores in the United States and over 70 international markets.  During the first quarter of 2012, Domino’s had global retail sales of nearly $1.7 billion, comprised of over $830 million domestically and nearly $855 million internationally.  Domino's Pizza had global retail sales of over $6.9 billion in 2011, comprised of over $3.4 billion domestically and over $3.5 billion internationally. In May 2011, Pizza Today named Domino’s its “Chain of the Year” for the second straight year – making the company a three-time overall winner, and the first pizza delivery company to receive the honor in back-to-back years.  In 2011, Domino’s was ranked #1 in Forbes Magazine’s “Top 20 Franchises for the Money” list.  

     

    Edited by admin



    User Feedback

    Recommended Comments



    Guest Olinda Paul

    Posted

    I agree with those of you who say "either it IS or it ISN'T" is totally right. Would you give your child just a "little" poison in their food? No! you don't want any poison in their food. Gluten is POISON for celiacs. I am still shocked that the NFCA has done this. I work for this company and would NOT endorse this product for any kind of gluten sensitivity. This risk is too great. If they are just doing the fad thing, fine, it's their bodies... but for the rest of us... we like ourselves and want to live healthy and gluten-free.

    Link to comment
    Share on other sites
    Guest Yvonne

    Posted

    So glad I don't and can't rely on the government (lack of gluten-free standards) and other asundry agencies to tell what is 'safe' for me to eat. I am disappointed in Domino's, and even more disappointed in the NFCA.

    Link to comment
    Share on other sites
    Guest Amber

    Posted

    Gluten-free must be reserved to food that is actually gluten-free. Domino's, try low gluten if you are not trying to mislead. Such a big disappointment. If you can't make gluten-free happen, save us all the time and get rid of your faulty ads.

    Link to comment
    Share on other sites
    Guest Lynn A. Reynolds

    Posted

    I love to see all the discussion on this topic. When I first saw the news report on this I was skeptical because I'm very sensitive to wheat and gluten. I wondered how they were going to put in new ovens and keep things away from those with gluten. I knew it was too good to be true. I'll stick with those items that I know are not going to cause me to have a reaction. They are also opening themselves up to a lawsuit if something should happen to someone eating something that is supposedly gluten free.

    Link to comment
    Share on other sites
    Guest Mark

    Posted

    I emailed Domino's awhile ago wishing they would offer a gluten-free pizza, but this is a joke saying it's not for someone with celiac. I have to watch when I go to restaurants even getting a lemon wedge in my tea if the waitress doesn't pay attention then I get sick just from that. I won't be trying this pizza especially since it takes 21 days for your system to recover and absorb nutrients again. Not worth it for me.

    Link to comment
    Share on other sites
    Guest Sandy

    Posted

    I just finished sending an email to Domino's letting them know how I feel about their "gluten-free pizza ". I would encourage everyone who submitted a comment here to do the same. Let's keep them busy reading and answering questions about their newest business venture.

    Link to comment
    Share on other sites
    Guest phil

    Posted

    This is how they should do it if they were serious about offering gluten-free pizza -- from GarlicJims dot com, a west coast and Colorado pizza chain. They have the Gluten-Free Food Service Accreditation from the Gluten Intolerance Group.

     

    "We store our gluten-free (gluten-free) crusts in a separate place in our walk-in coolers and sauce them using dedicated spoodles (combination spoon/ladle) and dedicated sauce containers.

    We place a gluten-free crust on a dedicated gluten-free screen and use gluten-free peels and cutters to remove the pizza from the oven and cut it prior to delivery or pickup. We also use separate towels to clean our gluten-free pizza cutters to ensure that there is no cross-contamination.

     

    Further, we slap our regular pizzas in a gluten-free flour mix so all the flour flying around in our stores is actually gluten-free.

     

    Our staff is trained to wash their hands before beginning the preparation of a gluten-free pizza and to use special care not to bring the gluten-free crusts into contact with anything that might lead to cross-contamination."

    Link to comment
    Share on other sites
    Guest Annette

    Posted

    How sad for all of us suffering from celiac disease. I feel this pizza is only out there for all of the people who want to be on a gluten-free diet to lose weight. Those who do not suffer as we do. They have no idea how hard it is to find good food when eating out. They just drive the cost of gluten-free foods up in our stores, because if you look at diet foods in our stores it is all ridiculously expensive. Those of you who do not suffer from celiac disease should walk in a celiac disease sufferers shoes for a week. Then maybe you would understand. Domino's needs to do a better job in their restaurants with this to truly say this pizza is gluten-free.

    Link to comment
    Share on other sites
    Guest slkuster

    Posted

    This issue leads me to ask about McDonald's in Finland. I was informed that because Finland has such a large portion (50%) that are celiac, McDonald's created a gluten-free bun. Just how gluten-free are these buns?

    Link to comment
    Share on other sites
    Guest Jenn

    Posted

    Wow. Also they aren't the 'first' pizza chain to come out with gluten-free pizza or (almost gluten-free pizza) Boston Pizza, Pizza Hotline, and Pizza Pizza all have had gluten-free crusts for well over a year now. But as with ANY pizza place there is always a possibility of cross contamination. To err is human. Just unfortunate that such an error can make us horribly sick.

    Link to comment
    Share on other sites
    Guest Janet Woodward

    Posted

    The whole point is that the coeliacs (sorry I am a Brit and spell like a Brit) is that it's misleading and so disappointing...

     

    End of term report card will read "must do better".

     

    Wellfoods of Barnsley in UK do supply gluten-free pizzas to several pizza houses so it can be done...

    You want the Brits to show you how it's done??

    Link to comment
    Share on other sites
    Guest Liz

    I am still glad that Domino's have made an attempt at trying for a gluten-free pizza. I'm still excited about it, maybe because I'm not a celiac. I do have a gluten intolerance so I can tolerate things like the Domino's gluten-free pizza. I wish Pizza Hut would do the same thing. At least they're trying.

    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Destiny Stone
    Paul Seelig Falsely Accuses Man of Murder to Avoid Felony Charges Related to Fake Gluten-Free Bread
    Celiac.com 06/08/2010 - Paul Seelig of Durham, owner of Great Specialty Products; a bread company that claimed to manufacture gluten-free bread which actually contained gluten and made many people sick, is now facing additional indictments for false murder implications.
    Selling, 48, is facing nine felony fraud charges for selling gluten contaminated bread which he claimed was gluten-free. People began complaining about Seelig's bread products after getting sick from them, which led state state officials to close Seelig's business in January, and arrest Seelig on criminal charges in February.
    In March, State School Board member Kathy Taft was raped and left for dead. She later died, and almost two months after that Jason K. Williford was charged with Kathy Taft's rape and murder....


    Gryphon Myers
    NFCA to Suspend Use of Amber Designation After Domino's Controversy
    Celiac.com 05/23/2012 - In April 2012, the National Foundation for Celiac Awareness debuted its Tiered Credentialing system, whereby restaurants can be awarded varying levels of a gluten-free designation. The system has spawned much controversy, as many sufferers of celiac disease argue that there should be no flexibility with the gluten-free term. Many argue that a food either contains gluten, or it does not: leading people to believe gluten-contaminated products are gluten-free could be harmful to celiacs.
    The issue came to a head when the NFCA awarded Domino's 'gluten-free pizza with an 'amber' gluten-free designation. The controversy is in the preparation: while Domino's may use gluten-free ingredients to make the crust, no extra effort is put forth to avoid contamination (hence,...


    Jefferson Adams
    Celiac.com 07/09/2012 - These handy tips will help you to better navigate the challenges of gluten-free living in both dorm rooms and shared housing. Having the right tools, and adopting some wise practices will help you eat gluten-free week-in and week-out, without breaking your bank account, or risking gluten exposure.
    Having a few tools can help your efforts come together much more easily, and keep your eating consistent over the semester.
    Helpful tools:
    Rice Cooker Small Crock Pot Microwave Blender Fridge/freezer (even a miniature one will come in handy) Resealable freezer bags Sharpie permanent marker Shop wisely by making lists
    What's the old saying? Proper prior preparation prevents poor performance? Nowhere is this more true than with a gluten-free diet. Planning...


    Nicole Vela
    How to be Your Own Gluten-free Diet Advocate
    Celiac.com 06/17/2014 - Ever notice how much our social lives are based around food? Or how much food is all around us? I took my son to a local children’s exhibit today with shops and about twenty different restaurants, cafes and bakeries we had to walk by. Do I feel bad always having to say no? Of course I do. What mom wouldn’t? There may have been some safe choices but I try to do my research ahead of time when I can call the places to see what their cross contamination procedures are.
    We don’t ever get a day off from food allergies. It is constant. I think one of the best things you can do on a gluten free diet is to inform others,actively campaign for yourself and share information. Not only does this help out the gluten-free community but it also can make your life easier.
    ...


  • Recent Activity

    1. - cristiana replied to Vozzyv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Weird Symptoms

    2. - Scott Adams replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Maybe a Possibility?

    3. - More2Learn posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Maybe a Possibility?

    4. - Wheatwacked replied to GardeningForHealth's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Ground meat absolutely full of gluten?

    5. - Scott Adams replied to Vozzyv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Weird Symptoms


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,097
    • Most Online (within 30 mins)
      7,748

    John.B
    Newest Member
    John.B
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Kathleen JJ
    • Captain173
      10
    • jjiillee
      7
    • Kristina12
      7
    • StaciField
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...