We’ve been diving into the world of gluten-free food at my house lately. My husband suspects he might have a sensitivity to gluten, and for the past week, he’s been cutting out certain foods. It’s hard. Anything with regular bread in it is the first thing to go — including the holy grail of take-out foods in our house: pizza.
Today, I saw the announcement that Domino's will become the first national pizza chain to offer a gluten-free crust in all of its stores. The company worked with National Foundation for Celiac Awareness (NFCA) to create a crust for the many customers who have asked for a gluten-free option.
The crust is an option for those with “a mild gluten sensitivity” but it’s not recommended for those with celiac disease because “while the crust is certified as gluten-free, current store operations at Domino's cannot guarantee that each handcrafted pizza will be completely free from gluten.”
The company says the crust is “delicious” and customers won’t believe they’re eating a gluten-free crust. I’ve never found Domino’s regular pizzas to be delicious, so I’m skeptical about the taste of their pizzas in the first place, but I’m encouraged by Domino’s going national with a gluten-free crust because it shows that there is a need for gluten-free pizza crust.
Perhaps the independent pizza shops where we buy our pizzas will eventually offer gluten-free crust. If it turns out that my husband does have a gluten sensitivity, Friday night pizza is going to become a little problematic. Yes, I know I can make my own gluten-free crust, but the point of Friday night pizza is to take a night off from being in the kitchen.
If you’ve had the opportunity to try Domino’s gluten-free crust, tell us what you think. And, if you have a fabulous gluten-free pizza dough recipe, you might as well point me to it. I might be needing it sometime soon.
Also on MNN: Why I'm sticking with my gluten-free diet