Driven more by digestibility of its product for its entire customer base than mere market politics, gluten-free pizza has once seemed like a pain for chains. As awareness of gluten-free dietary needs has blossomed, pizzerias large and small are growing accustomed to making dough in more ways than one.
Among the franchises embracing non-wheat crusts is San Francisco-based Extreme Pizza, which boasts a smattering of locations across the United States as well as (improbably) Ireland. Along with its pies boasting pithy names such as the veggie-centric “Drag It Through the Garden” and a marinated chicken pizza “Poultry Geist,” Extreme Pizza also features gluten-free offeringings in select locations. No word if they too have creative names, though we’ve thought of some for them: “Vladimir Gluten,” named for the former Russian president; or perhaps “The Defeat of Wheat,” a celebratory pizza with everything but sour grapes.