It was only last month that I called all the local pizza places with delivery to find just one offering gluten-free crust. We were organizing a pizza party for a Girl Scout event and had one gluten-free family. My calls were met with confusion, “Gluten what?” Domino’s Pizza was one of the places I called.
It seems that I was just a few weeks too early. Last week, Domino’s announced that it now offers gluten-free crusts. They contain no wheat, rye or barley. Instead, the ingredients include rice flour, rice starch, potato starch and olive oil.
While we have some wonderful independent pizza places making gluten-free crusts in Atlanta, Domino’s is the first large-scale pizza chain to offer them. This signals the recognition of the trend towards gluten-free products for those with Celiac disease or gluten-sensitivity. Domino’s, however, introduces its gluten-free crust with a disclaimer: it is not recommended for individuals with Celiac disease.
The new crusts are made in the same kitchen as traditional wheat-flour based crusts, which introduces the possibility for cross contamination. According to its website, Domino’s conducted third party studies on cross contamination. They found the risk to be minimal, but cannot guarantee that it won’t occur.
The ad campaign for the new crusts includes the line, “A gluten-free crust that doesn’t taste like the box it comes in.” Has anyone tried it? Do you agree?
See the Domino’s Pizza website for additional information about the gluten-free crust.
–by Jenny Turknett, Food and More blog