Pizza Expo – Part Two | Triumph Dining

photo (10)Welcome back to Pizza Week! We continue on with more about the Pizza Expo we attended this past spring.

We must have tried two dozen gluten-free pizzas that afternoon, most of which were not made in a contamination-free area. The quality is definitely going in the right direction. Several of them were indistinguishable from the gluten-filled pizzas of our previous lives. All of the vendors we met with understood the importance of teaching their restaurants the proper conditions necessary to make a pizza for people with celiac disease and serious GF allergies, although they all had reservations about their restaurants ability to stay complaint.

photo-(8)While were went to see what was happening in the gluten-free space, we have to mentioned how fun it was to see vendors who make everything involved in the pizza business.

Have you ever see a pizza saver? It’s the three-pronged devise that goes on top of a pizza to prevent the box lid from touching the cheese on top. There were five vendors who manufacture them and they all could tell you the benefits of their pizza savers over the other manufactures. There are companies that specialize in insurance for pizza delivery services, pizza cutters, and even multiple vendors who sell checkerboard table cloths.

It was nice to see that the pizza industry is taking the gluten-free customer seriously and that you will continue to see more and better gluten-free pizza options in the near future.

5 thoughts on “Pizza Expo – Part Two | Triumph Dining”

  1. Wow, the expo sounds awesome, but why aren’t there any specifics?

    “Several of them were indistinguishable from the gluten-filled pizzas of our previous lives”

    Which ones? What were the best, what should be relegated to the dog’s bowl? Please give a specific ranking! Thanks.

  2. Thank you for these investigations and write-ups. Most pizzas were not made in a contamination free area? Did anybody express any concern about that? Because of celiac, I would not personally have felt comfortable eating pizzas not made in a dedicated facility, or at least had a dedicated section of facility.

  3. My favorite is from a company called Against the Grain. They have a cheese, a pesto, and a plain pizza shell. Delicious beyond anything that I’ve tried!

  4. Unfortunately, this was not useful information. Agree with the previous two posters – where are the details? So who does GF pizza best?

    Additionally, your submission is riddled with typos – proofread.

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