NOTE! If you have celiac disease, we recommend that you read the entire page. You can find info about other allergies and dietary restrictions here.
We are proud of our gluten-free pizza.
Pizza is one of the very best things we know. For the simple reason that we at Pico Pizza do not believe that you should be cheated of good pizza, even if you do not eat gluten. That is why we have, in collaboration with the skilled bakers at Feelgood Bakery, developed our very own gluten-free pizza dough.
We have put a lot of thought and effort into developing our gluten-free pizza. And we ourselves think it has turned out really good. The gluten-free pizza dough has a texture and airiness that is very similar to regular pizza dough.
We hope you will taste it!
All pizzas are baked in the same oven and handled with the same pizza peels, which can lead to a risk of traces of gluten. However, we handle all pizza dough with rice flour, which means that there is no wheat flour in the kitchens at all.
Yes, there is a small chance of cross-contamination and traces of gluten, due to the handling of dough on the same surfaces. However, there is only rice flour in the kitchens. We test our gluten-free dough several times a year, which shows that the gluten content is undetectable or below the limit for when a product can be labeled as gluten-free.
Yes, we have our gluten-free pizza dough lab tested at Eurofins Stein. For a product to be labeled gluten-free, it must contain up to 20 mg gluten/kg. See documentation for our latest test below.
We make every effort to ensure that our gluten-free pizzas comply with the regulations and have as low a gluten content as possible. However, as we process all pizzas on the same surfaces, there may be a risk of cross-contamination. However, we only use rice flour in our kitchens and have our gluten-free dough laboratory tested.
If you have celiac disease, it is therefore your choice whether you feel comfortable eating with us.
No, we do not have any loose wheat flour in our restaurants. All dough is handled exclusively with rice flour, which makes the risk of gluten contamination very low.
Our gluten-free dough is made with flours that are naturally free of gluten, such as sorghum, rice flour and psyllium husks. This is, among other things, to create a more natural product that is free from chemical processes, such as extracting gluten from a product.
According to the Danish Health Authority’s publication on ‘Celiac disease and gluten-free food’, gluten-free products may not contain more than 20 mg gluten/kg. The Danish Veterinary and Food Administration’s guidelines for marketing gluten-free products follow the same line, and the requirements for being able to call a product gluten-free are that it does not contain more than 20 mg gluten/kg. We are therefore very proud to be able to confidently call our gluten-free pizzas gluten-free.
Of course, it is always up to the individual to decide whether they are comfortable eating with us. In any case, we do what we can to meet the requirements so that we can happily serve a gluten-free pizza. We have many happy guests who experience problems with gluten-containing products. It is of course entirely up to you whether you think our gluten-free pizza is something for you. However, we hope that you will come by and taste our gluten-free pizza.
If you have any follow-up questions, you are welcome to contact us at info@picopizza.dk. When we test, it is on an unbaked gluten-free dough and a baked gluten-free pizza crust. The most recent test on unbaked dough showed a gluten content so low that it was not detectable. On the baked pizza dough, it showed 14 mg gluten/kg.
There are several ways to make gluten-free pizza. As with everything else, the end result depends a lot on the ingredients you use. It is possible to get gluten-free flour, where gluten has been removed from otherwise gluten-containing flour through chemical processes. That is the easy solution. And we honestly think that is a bit of a cheat. In our eyes, it does not give a product nearly as good as if you put in the extra work and use the right ingredients.
Our dough is NGF, which stands for ‘naturally gluten-free’ and means that the dough is completely free of gluten from nature. This is where you can talk about using the ‘right ingredients’. Our recipe is based only on flour types that are naturally free of gluten, such as whole grain rice flour and sorghum flour.
We take pride in using proper ingredients rather than ingredients that have been treated with chemicals or mechanical processes to become gluten-free. In addition, gluten-free dough requires a little extra manual love, which is why we have to add a small surcharge on a gluten-free trio.
Gluten is a protein found in some grains and makes dough elastic. It is found especially in wheat, rye and barley. Some people have a disease called celiac disease, which means they cannot tolerate gluten, while others are more or less intolerant and prefer to stay away from gluten-containing foods.
If you are one of those who prefers to eat gluten-free food, then our gluten-free pizza dough might be something for you. Remember to select it when you order pizza from us. We look forward to giving you a gluten-free pizza experience. Order take away or book a table in one of our restaurants.
If you have other wishes for your pizza, for example, if you eat vegetarian or vegan pizza, we can easily accommodate this. See our menu for all options.
If you have a larger event, we can also provide catering.
At Pico Pizza we understand how important it is to be able to enjoy a tasty pizza without worrying about gluten, which is why we have created a fantastic gluten-free pizza recipe that will delight your palate. Our gluten-free pizza is available at all of our restaurants. No matter which Pico Pizza restaurant you choose to visit, you can be sure of an unforgettable and gluten-free pizza experience in Copenhagen.
