Pizza Goes Gluten-Free—now that's a trend! - Food News - Cooking

Pizza Goes Gluten-Free—now that’s a trend!

No Comments | Written on May 8, 2012 at 1:00 pm, by Lesley Kennedy

Going gluten-free is so trendy, even Domino’s is jumping on the no-wheat/barley/rye bandwagon. And you know how it goes: take over pizza, take over the world.

USA Today reports the biggest home-delivery pizza biz on Earth will soon hawk a gluten-free crust for around $3 more than your basic pie.

“We are the first national pizza delivery chain to offer this,” Russell Weiner, Domino’s CMO, tells the newspaper, adding that the gluten-free versions will be made in the same ovens as regular pizzas.

That shouldn’t matter too much to the 6 to 8 percent of American’s on gluten-free diets, according to USA Today. National Foundation for Celiac Awareness President Alice Bast tells the newspaper gluten-free is now a selling point—in fact, it‘s become a $6.2 billion market.

“The number one request we get from the gluten-free consumer is for gluten-free pizza— and beer,” Best tells USA Today. Well, you can’t really expect one to be served without the other, now can you?

So we weren’t too surprised to learn Domino’s isn’t the only company trying to get a piece of the gluten-free action. According to the newspaper, P.F. Chang’s has seven new gluten-free dishes to add to its menu (which already boasts 25 options). Gluten-Free Caramel Mango Chicken served with a Gluten-Free Asian Tomato Cucumber Salad, anyone? Even the soy sauce there is gluten-free, USA Today adds.

The folks at Frito-Lay are busy adding gluten-free icons to bags of chips, Subway is testing gluten-free breads and brownies in select markets and the new Michelob Ultra Light Cider should please gluten-free beer fans, the newspaper reports.

We have to say, we’re anxious for the taste reviews to emerge. We don’t know about you, but most of the gluten-free food we’ve tried just doesn’t measure up to the real thing. And, really, pizza should come in a cardboard box—not taste like one.