Who doesn’t love pizza? I call it the “yummy death food” because I’m allergic to tomatoes and lactose and gluten intolerant. Because of these limitations, I had to learn to be creative with pizza crafting.
Sometimes, I cheat a little when it comes to Domino’s. Since they don’t have dairy free cheese yet, like Daiya, I have to take Lactaid before the meal. Now that I have a baby, desperate times call for desperate measures. Mama needs to eat and she needs it delivered!
Thankfully, Domino’s offers gluten free crust on their menu. However, they warn those with Celiac should exercise caution when eating there, as the kitchen is shared, in this statement on their FAQ:
“Domino’s® pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. Therefore, Domino’s® DOES NOT recommend this pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza.”
The crust is decent, except that my local joint doesn’t know when to stop cooking it. Seriously, it doesn’t take the same amount of time as a regular crust. It always arrives charred black around the edges and very dark brown on the bottom. Well, 99% of the time. Once, it was still doughy…
Pictured below is the only kind of pizza that I can eat from Domino’s. Chicken mushroom with white Parmesan sauce and “light cheese”. Sadly, the Alfredo sauce has gluten.