this post was submitted on 23 Aug 2025
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me_irl
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This is not pizza’s fault, but I’m limited in what kind of pizza I can eat because I cannot eat gluten. Unfortunately it seems the gluten free industry is content with those god awful thin crusts, whereas I liked pan crust and deep dish style. So I miss real pizza a lot.
I mean, you're probably aware of this at some level, but fluffy dough is a problem in general, because gluten is the glue that normally traps the CO2 bubbles produced by the yeast.
They are reasonably successful with making somewhat-fluffy bread, but I'm guessing the thicker dough and not having toppings, which bring in moisture, helps a lot.
Having said all that, I'm also surprised that we haven't found an alternative glue yet.
Hey, at least it's a menu option. I get my hopes up whenever I see pizza places boast their allergy accommodations, only to find out that there's no dairy-free alternatives except "No cheese"
You know why? Too many people pretend to be gluten intolerant. Now I'm not talking about celiac disease, which actually does permanent damage to your guts if you eat gluten, and I'm assuming you're afflicted with it, just like half my mother-in-law's family. I'm not talking about them, I'm talking about the fad dieters.
Not enough people pretend to be lactose intolerant. The opposite, in fact; My lactose-intolerant wife pretends to be able to process lactose just because it tastes so good.
When cheese is the most expensive ingredient on a pizza, I don't feel like I'm getting my money's worth when I say "No cheese."
People suffer to have cheese because it's so good.
Apparently they're willing to deal with crispy cardboard crust to have it.