The hunt for a low gluten base has been years in the making. Using Caputo gluten free flour (Caputo Fior Di Riso Gluten Free Flour), the food team have been working hard behind the scenes to get the hydration and fermentation levels juuust right to get that puffy, glorious crust and maintain that delicious taste.

The gluten friendly bases are perfect for those who want to lead a more gluten-low lifestyle.

The dough is prepared using the gluten-free rice flour, however when it’s put into the oven, it is on the oven floor, just the same as other pizzas and handled by chefs who also handle the ‘regular dough’.

Our GF pizza (not just the dough) has been lab tested and it is within legally and scientifically approved levels of gluten that means it’s safe to consume for people that cannot eat gluten.

We use rice flour to stretch all our dough when making the pizza, so the regular flour is only used to make the regular dough.

We take allergens really seriously with cleaning procedures in place and doing everything we can to minimise cross-contamination of all allergen, but it is our advice that this product is not suitable for coeliacs and those severely allergic to gluten. 

You will be advised of this by a member of staff at a pizzeria if you are a coeliac.

The pilgrimage never stops and we are constantly developing and hope to have something for those coeliacs soon.

We recommend that this base is not suitable for coeliacs.The issue is that there is gluten in our environment, in the air and we cannot control how much that affects someone. This is totally up to the individual and the severity of their coeliac disease.