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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Pizza Now Number Two Gluten-free Menu Item in U.S.

    Reviewed and edited by a celiac disease expert.
    Pizza Now Number Two Gluten-free Menu Item in U.S. - Photo: CC--inspector_81
    Caption: Photo: CC--inspector_81

    Celiac.com 04/11/2014 - As the gluten-free food industry enjoys steady growth and and rising popularity, more restaurants and food purveyors are looking to offer gluten-free items on their menus, and pizza is right at the heart of those efforts.

    Photo: CC--inspector_81According to the report by Food Genius, pizza appears on about 40 percent of all U.S. menus. Among pizza menus, 3 percent offer a gluten-free offering.

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    Other highlights from the report include the fact that pizza is the second leading gluten-free dish (after salad) across all menus.

    Look for these numbers to rise as the rising popularity of gluten-free food continues to drive the trend toward more gluten-free menu items.

    Half of the restaurants that offer pizza do so in the $7 to $12 range. Consumers' expected value of pizza is about $8. Food Genius reports that, on average, independent pizzas are about $2 more than chain pizzas.

    There was no word on the average price of gluten-free pizzas. What's your experience? Do you have viable gluten-free pizza and other food options nearby? Share your comments below.

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    Guest Clair

    Guest Clair

    Posted

    Gluten free pizza around here is quite available. I can think of at least four pizza places that offer it within a radius of about 5 miles. It is also more expensive, but I think I can expect that. It is from 25% to 40% more expensive than its equivalents. Most places it is edible by a celiac (me) or a non-celiac (my wife).

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    Guest Bill

    I have not tried any pizza joint pies for fear of cross contamination either from careless prep services or blow back contamination from the pizza ovens. If anyone has some good feed back, please share it; this article does not address any contamination issues.

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    Guest Margaret Jones

    Guest Margaret Jones

    Posted

    I had a gluten free pizza at"Mr. GATTIS" pizza in Pigeon For he TN this weekend. $5 for small, which was plenty for me. Very good.

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    Guest Jen

    Yes! We have a pizza restaurant that has a dedicated wood fired pizza oven and a separate sauce and cheese container for gluten free pizzas. It's delicious but $15. In my area regular pizza is only $10. I splurge once a year and enjoy one just for the fun of it!

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    Guest celiacMom

    Guest celiacMom

    Posted

    We miss our gluten free pizza place in downtown Durham NC: Mellow Mushroom at 410 Blackwell St. (across from baseball park). Excellent place, also the salads.

     

    Many places in northern VA say they have gluten-free pizza but with the caveat that they cannot guarantee it is contamination free. This is infuriating. Why even bother having a gluten-free pizza if you cannot guarantee is gluten-free !?

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    Guest Michele

    Guest Michele

    Posted

    I have noticed more local restaurants offering gluten-free pizza. Cross-contamination would still be the issue for celiac patients like my daughter.

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    Guest Chris F

    Guest Chris F

    Posted

    My experience has been that gluten free pizzas are only offered in the smallest size, with the price tag of a large pizza.

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    Guest Judy

    My advice for gluten free pizzas is to ask if they are baked in the same oven as other pizzas. This will not work for anyone with celiac disease. I have no problem with the take and bake pizza.

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    Guest Coleen

    Guest Coleen

    Posted

    I would never eat gluten-free pizza out. I am sure they are not aware of how easy it is to cross contaminate. They would need have a sauce for only gluten-free and a pizza cutter only to be used for the gluten-free pizza.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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