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 (PDX)
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.
Fat Sully’s
Meh. Rice/cauliflower flour-based crust that’s a bit too spongy. Not bad toppings, but Not great.
Rating: 2.5/5
Cost: $20 for underwhelming pizza, more for more toppings.
Keste (NYC)
Really great pizza all around—airy/crisp/chewey crust, perfect toppings—very very close second to New Cascadia.
Rating: 5/5
Cost: great cost, great quality…but it’s in Portland.
Famous Original Jay’s
Not traditional crust, but quite good still. Nice texture with crunch, generous toppings without being wet/floppy.
Rating: 4/5
Cost: at $37/pizza, too expensive for a weekly pizza night.
Walter’s 303
Maybe second best in Denver to Marco’s Coal Fired. Crust bites more like a NY slice than the others (Marco’s is Neapolitan).
Rating: 5/5
Cost: at $28 per pizza, still a bit pricy
Fat Sully’s
Meh. Rice/cauliflower flour-based crust that’s a bit too spongy. Not bad toppings, but Not great.
Rating: 2.5/5
Cost: $20 for underwhelming pizza, more for more toppings.
Keste (NYC)
Really great pizza all around—airy/crisp/chewey crust, perfect toppings—very very close second to New Cascadia.
Rating: 5/5
Cost: great cost, great quality…but it’s in Portland.
Famous Original Jay’s
Not traditional crust, but quite good still. Nice texture with crunch, generous toppings without being wet/floppy.
Rating: 4/5
Cost: at $37/pizza, too expensive for a 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.
Lobster flatbread: white base (garlic, shallots, lobster butter, greek yogurt or ricotta + salt, lemon zest), mozz, lobster cooked in lobster butter + salt, green onions. Bake. Top with green chives or green onions, lobster butter, lemon zest, and squeeze lemon juice on each piece of lobster.