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.