Gluten free pizza crusts are wonderful for use at home, where we have control over the entire situation. In a restaurant or pizzeria, however, a gluten free pizza crust is a positive sign but no guarantee that the the pizza is “safe”. We must consider toppings, the ovens, and various cross-contamination issues

I am aware of two companies that provide gluten free pizza crusts to restaurants — Still Riding Pizza on the East coast and The Gluten Free Bistro in Colorado. I e-mailed both firms to find out how they work with the restaurants they serve. I am quoting the information from The Gluten Free Bistro completely so that you can judge for yourself. (As soon as possible, I will provide you with the same information about Still Riding Pizza.) I am also including a link that will allow you to get in touch with the individual restaurants served by The Gluten Free Bistro.

E-MAIL DATED 11/14/09
I just read you comments about gluten free pizza not really being gluten free and I agree there are a lot of issues surrounding this. I wanted to let you know the steps we take in training the restaurant staff about preventing cross contamination to our product from The Gluten Free Bistro (www.theglutenfreebistro.com). We do an in house training to all staff, both front and back of the house, and include the handling sheet I have attached. We par-bake, freeze, and package our pizza crusts so that there is little chance for cross contamination. We have had excellent reviews on our product and we are now available in 12 different restaurants. I just wanted you to let you know we are doing the best we can on our end and we are happy that celiac and gluten intolerant folks (including ourselves) can enjoy a pizza out.

THE ATTACHMENT MENTIONED IN THE E-MAIL:
The Gluten Free Bistro’s Recommended Handling Instructions
Why: Those with celiac disease or gluten intolerance are highly sensitive to cross contamination with wheat or other gluten containing flours or foods. Please do your best to keep ovens, prep areas, and stones/baking sheets where gluten free foods are prepped and cooked free of wheat flour, all purpose flour, or other gluten containing foods.
Where is gluten: Gluten is found in WHEAT, BARLEY, RYE, & OATS
(+) Do’s
• After removing frozen crust from the plastic bag, DO be sure to close the bag again.
• Please DO prep the par-baked frozen pizza in a prep area free of wheat flour other ingredients containing gluten.
• DO bake the GF pizza crust on a designated stone, baking pan, or pizza screen and, if put directly into the oven floor, be sure area is free of contaminates from wheat containing crusts.
• When removing crust, DO be sure the paddle is free of wheat flour or other contaminates from wheat containing crusts. Either have a designated GF paddle or wipe the shared paddle well with a clean damp towel.

(-) Don’ts
• If rolling out raw dough balls, please DO NOT use wheat flour to prevent sticking. Please use olive oil on hands, rolling pin and on the dough to prevent sticking. Otherwise, place between 2 sheets of plastic wrap to roll out, then peel plastic away.
• Please DO NOT use a pizza cutter that has been previously used on a wheat crust pizza.