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Gluten-free Offerings Top National Pizza Menu Trends in 2012

Celiac.com 01/09/2013 - Since 2009, gluten-free items have seen an astonishing 114% growth rate on restaurant and food establishment menus nationwide.

Photo: CC--Stu SpivackThat trend seems set to continue in 2012, with news that gluten-free offerings were the top addition to American pizza menus.

In addition to the controversial move by Domino's Pizza to launch a gluten-free crust (though not a gluten-free pizza), numerous other pizza retailers also added gluten-free offerings in 2012.

Some notable examples include Gatti's Pizza, Pie Five Pizza Co., Uncle Maddio's Pizza Joint, Detroit Style Pizza Co., Russo's New York Pizzeria and Russo's Coal-Fired Italian Kitchen, Canada's Pizza 73, NYPD Pizza and Mazzio's.

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Meanwhile, major pizza retailer Chuck E. Cheese continued to expand its current national gluten-free pizza offerings.

Additionally, Naked Pizza sought to bring attention to celiac disease and gluten-free issues by honoring leaders in the celiac disease and gluten-free communities through its inaugural sponsorship of the Foggy Awards.

A number of other pizza retailers with gluten-free pizzas and other offerings include: Amici's East Coast Pizzeria, Godfather's Pizza, Patxi's Chicago Pizza, and Extreme Pizza, to name just a few.

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1 Response:

 
Bill
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
14 Jan 2013 3:54:33 PM PDT
I'm confused about what pizza is safe to eat; the article tells me about all the gluten-free pies out there, but why not mention if they are safe to eat?




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Be sure to let us know how it goes! Help keep them in business by writing a review on Find Me Gluten Free! Enjoy! ?

I'm a naturalist -- I don't use drugs, creams, etc. I do, however, scratch** the rash until I'm almost bleeding and then dump isopropyl alcohol in it -- that relieves the itch for quite some time. (Stings at first though.) I get the rashes on my legs. ANYWAY, I have found that a gluten-free diet is the only (or best) approach -- it's certainly the most natural, in my opinion. It took six months before I felt I was cleansed of gluten. I went nine months (or more) without a rash. Then, I mistakenly ate some soup with barley in it. Got the rash. I let it run its course while getting back to & staying on a gluten-free diet. My best advice is just to stay on a gluten-free diet. Be strong, brave. You can do it! ** I should clarify that when my rashes start itching, I can't help but scratch (excessively). I am not suggesting scratching yourself (with or without cause) as a means to an end. Don't scratch if you can.

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