Pizza Obsession
In the first section, I’m documenting gluten free pizza quality (primarily in Denver) on an unfortunately never ending quest to find amazing gluten free pizza that we don’t have to make ourselves (and is a reasonable price).
In the second section, I’m documenting some of the pizzas we’ve made that are delicious, so I can make them again. I have yet to find a better gluten free pizza crust than what we can make, even in Italy.
Just started this. Much more back-cataloging to do.
The Search for Good Gluten Free Pizza
Pizzeria Locale
The best. It closed. A tragedy. A Friday pizza night staple for the better part of a decade. Can’t beat the sausage broccolini + pepperoni with Calabrian chili oil. Tradition of eating pizza (originally fried chicken with my family as a child) on the floor of a new house on the first night.
Rating: 5/5
Cost: great cost, great quality.
New Cascadia
The only gf crust that rivals our homemade Tricia and my Catalla Pai crust. Extremely airy, there’s no better crust for the crips/chewy NY style crust.
Rating: 5/5
Cost: great cost, great quality…but it’s in Portland.
Marco’s Coal Fired
Extremely good crust—they use a very similar recipe & process to our bakery. Two problems: too expensive (between $21-25 for a personal size pizza) and wet/dry and topping ratios are off, causing issues with crust integrity.
Rating: 4.5/5
Cost: too expensive for weekly pizza night.
Catalog of Our Favorite Topping Combos
#1: CP white base (ricotta or burrata, greek yogurt, garlic, Calabrian chili oil, salt), shredded mozz, chanterelles (oiled/salted). Cook. Finish with burrata, black pepper, EVOO.
#2: standard pepperoni pizza + dried garden oregano.
#1: CP white base, mozz, squash blossom (oiled/salted), Calabrian chili oil.
#2: CP white base, mozz, ham, corn.
#3: CP white base, mozz, mango, prosciutto.
Others cataloged here elsewhere.
CP white base, mozz, strawberries. Cook. Basil, thick balsamic vinegar.