Best Gluten-Free Pizza 

Lucia's

At most pizza restaurants, the gluten-free version — if it's even available — seems to be an obligatory afterthought. Usually, the raw dough is shipped frozen from an outside supplier. Not so at Lucia's, in part because co-owner Steve Dumain has celiac. Even before opening the Berkeley restaurant, it was important to Dumain to offer a gluten-free pizza that actually tastes like pizza. The Lucia's team landed on a combination of rice, buckwheat, corn, and a special wheat flour that goes through a Swiss washing process to remove the gluten. The high-hydration dough gets cooked in the restaurant's 900-degree Neapolitan wood oven, and emerges golden brown, pleasingly chewy, lightly crisp, and remarkably bread-like in flavor. It's not surprising many gluten-free eaters order the pizza, take a bite, and tell their server they must have received the wrong order. It's that good.

(Sorry, no information is currently available for other years in this same award category.)

Comments

Subscribe to this thread:

Add a comment

Anonymous and pseudonymous comments will be removed.

Most Popular Stories


© 2018 East Bay Express    All Rights Reserved
Powered by Foundation