Mr. T’s Pizzeria
Behind the Pie: Manish Patel, owner of Mr. T’s in Greenville, Michigan, says the idea for a keto crust came from his customers who were looking for a low-carb pizza option. Patel makes the crust with a blend of mozzarella and provolone cheeses, cream cheese, eggs and almond flour. He says he never puts sugar in his sauce, so his pizzas are ideal for guests on a gluten-free, low-carb and low-sugar diet. Pictured is a breakfast pizza featuring a keto crust with an avocado cream sauce, scrambled eggs and bacon.
Russo’s Restaurants
Behind the Pie: Russo’s Restaurants (which includes Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen) boasts nearly 50 U.S. and international locations, all specializing in a variety of gluten-free pizza options. Chef Anthony Russo makes his crust with honey, rice flour, potato starch and tapioca flour to replace traditional flour; he even created a gluten-free retail brand for grocery stores throughout the country. The Gluten-Free Mulberry features Italian sausage, pepperoni, Canadian bacon, hamburger, mozzarella and homemade marinara.
Donatos Pizza
Behind the Pie: Donatos and its franchise partners operate 150-plus restaurants in six states and more than 15 entertainment and sports venues—making gluten-free options a must. The Chicken Bruschetta Pizza incorporates tomato bruschetta, sliced chicken breast, fresh mozzarella, Romano, and an Italian seasoning, finished with an olive oil and balsamic drizzle—all served on a gluten-free crust made from brown rice and tapioca flour.
Bricks Wood Fired Pizza
Behind the Pie: Wood-fired Neapolitan meets gluten-free in co-owner Ric Gruber’s simple yet scrumptious Margherita pizza. As a Neapolitan-style pizzeria, Bricks Wood Fired Pizza, with seven locations in the Chicago area, uses a traditional Neapolitan recipe, with the exception of the Caputo Fiore Glut in place of the standard “00.” This gluten-free flour blends rice and potato starches, rice and soy flour, sugar, thickeners, and dietary fiber.
Woodstock’s Pizza
Behind the Pie: San Diego’s family-owned Woodstock’s Pizza remains a hometown favorite of college students, surfers and locals alike thanks to its healthy focus (think nitrate-free meats and, yes, gluten-free crusts). The Grateful Veg pizza features sliced bell peppers, fresh tomato slices, white onions, black olives and mushrooms, while its vegan, gluten-free crust (crafted from rice flour, potato starch, tapioca flour and potato flour) is infused with basil, oregano, thyme, sage and garlic—free of egg, dairy and soy.
Urban Bricks
Behind the Pie: With a focus on artisan salads and brick oven-fired pies, Urban Bricks, with 12 locations in the United States and Canada, caters to a range of dietary restrictions. Designed for gluten-free diners who love to build their own specialty creations, its gluten-free dough is made fresh daily with all-natural ingredients, including a blend of rice and potato starches, rice and soy flour, sugar, thickeners and dietary fiber—the perfect canvas for any topping combo.
