At Pizza 73, we believe that everyone deserves to enjoy delicious pizza, regardless of dietary restrictions. When we started receiving more and more requests for gluten-free options from our customers with celiac disease and gluten sensitivities, we knew we had to act. This is the story of our journey to create a truly exceptional gluten-free pizza that doesn't compromise on taste or texture.
Understanding the Need
For people with celiac disease, consuming even small amounts of gluten can cause serious health issues. Others with gluten sensitivity may experience discomfort and other symptoms. We realized that these customers weren't just asking for a menu option – they were asking to be included in one of Canada's favorite food traditions: pizza night.
When we began this journey in 2016, the available gluten-free options on the market were... less than impressive. Many were described as "cardboard-like," "crumbly," or simply "not worth it." We knew we could do better, and we were determined to create a gluten-free crust that would make customers forget they were eating a dietary alternative.
"When my daughter was diagnosed with celiac disease, I thought our family pizza nights were over. Finding Pizza 73's gluten-free option changed everything – she can participate in our tradition again, and the pizza is actually delicious!"- Sarah M., Edmonton customer
The Development Process
Our R&D team spent 18 months developing our gluten-free crust. This process involved:
- Partnering with celiac disease experts to understand the strict requirements
- Testing over 30 different flour blends using combinations of rice flour, tapioca starch, potato starch, and other gluten-free ingredients
- Developing special handling protocols to prevent cross-contamination
- Conducting blind taste tests with both celiac and non-celiac participants
- Fine-tuning the recipe to ensure it could be consistently produced across all our locations
Our culinary team testing different gluten-free crust formulations
The Challenge of Cross-Contamination
Creating a great-tasting gluten-free crust was only half the battle. For customers with celiac disease, even microscopic amounts of gluten can trigger symptoms. This meant we needed to completely rethink our kitchen processes.
We implemented several measures to minimize the risk of cross-contamination:
- Dedicated preparation areas for gluten-free pizzas
- Separate tools and utensils marked for gluten-free use only
- Special gluten-free pizza screens that never come into contact with regular crusts
- Comprehensive staff training on the importance of preventing cross-contamination
- Regular testing of our gluten-free products to ensure they remain under the 20 ppm threshold
Important Note on Cross-Contamination
While we take extensive precautions, our kitchens do handle wheat products, and we cannot guarantee that cross-contamination will never occur. We always recommend that customers with severe celiac disease or extreme sensitivity consult with their healthcare provider before consuming our gluten-free options.
The Final Product
After countless iterations, we finally created a gluten-free crust we were proud to serve. Our gluten-free crust features:
- A blend of rice flour, tapioca starch, and potato starch for the perfect texture
- Added psyllium husk to improve elasticity and chew – mimicking the properties of gluten
- Carefully calibrated moisture content to prevent the dryness common in gluten-free products
- A slightly crispy exterior with a tender interior
- A neutral flavor profile that complements our sauce and toppings without competing
The result is a gluten-free crust that many customers tell us is indistinguishable from a traditional wheat crust. In fact, in blind taste tests, many non-celiac participants couldn't identify which pizza was gluten-free!
Beyond Celiac: Meeting Multiple Dietary Needs
As we developed our gluten-free option, we realized we could do more to accommodate various dietary needs. Our gluten-free crust is also:
- Dairy-free (though most of our standard toppings do contain dairy)
- Egg-free
- Lower in carbohydrates than our traditional crust
- Available in a 10" size, perfect for individual portions
This makes our gluten-free option suitable for customers with multiple dietary considerations, not just those avoiding gluten.
Customer Response
Since introducing our gluten-free crust in 2018, the response has been overwhelmingly positive. We've received hundreds of messages from grateful customers who can now enjoy pizza with their friends and family. For many, it's not just about the food – it's about being able to participate in social gatherings without feeling singled out.
"I've tried every gluten-free pizza in Edmonton, and Pizza 73's is by far the best. The crust actually has chew to it, and it doesn't fall apart when you pick up a slice. It's been a game-changer for me."- Michael T., 5-year Pizza 73 customer
The Future of Inclusive Pizza
Our gluten-free journey hasn't ended. We continue to refine our recipe and are exploring other specialty crusts to meet even more dietary needs. Our research and development team is currently working on:
- Additional size options for our gluten-free crust
- Expanding our range of gluten-free side items
- Developing vegan cheese options that pair perfectly with our gluten-free crust
- Further reducing the carbohydrate content for customers following keto or low-carb diets
Try It for Yourself
Whether you have celiac disease, gluten sensitivity, or are simply curious about alternatives to traditional wheat crusts, we invite you to try our gluten-free option. It's available at all 85+ Pizza 73 locations across Western Canada and can be ordered with any of our signature topping combinations.
When ordering, simply select "Gluten-Free Crust" from the crust options menu. Our online ordering system also allows you to filter menu items by dietary preference, making it easy to find gluten-free options.
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