It’s a celiac’s nightmare to find a pizzeria that actually tastes edible and is free of cross contamination. This weekend, to test that theory, I visited four restaurants that offer gluten free pizza. 

First up is Joe’s Pizzeria in New Cannan. Joe’s Pizza opened in 1967 by a couple who made special lasagnas, manicotti, pizza dough, sauce, and eggplant parm all from scratch. The workers were extremely reassuring when I made them aware of my gluten allergy. I ordered the gluten free margarita pie. At first glance, the pizza looked very underwhelming. There was a disproportionate amount of toppings: hardly any sauce and an overwhelming amount of cheese. Taking my first bite was equally as disappointing. Although the sauce tasted nice and fresh, there was so little to complement the cheese. The fresh mozzarella was average, but it felt that I was eating bread with an absurd amount of cheese on top. The dough was the most disappointing, however. It was unusually doughy and lacked the crunch I was looking for. Even though I ordered it well done, it tasted almost raw. The crust was not bad because it seemed to get crispier than the actual pizza. If you enjoy pizza with thick dough, Joe’s Pizza is for you.

Joe’s Pizza: 5/10

In 1935, Colony Grill, a post-Prohibition tavern, opened in an Irish Immigrant neighborhood in Stamford, CT. Since then, Colony has become a famous spot for Stamford residents. I ordered a gluten free salad pie. I was relieved to see that the pizza was in a fitted 12 inch plate, indicating that it avoided any cross contamination. I was hoping my high expectations would be filled after my last visit, but the pizza was mediocre: doughy crust and average sauce. The salad on top was the real star of the show. The mixed greens on top remained fresh without getting soggy, despite being left in the pizza box on my way home. The balsamic vinaigrette was exceptional. It was perfectly tart and sweet, giving the pizza a refreshing taste. If you are a big salad pizza fan, like I am, I would recommend Colony Grill since it is so convenient. 

Colony Grill: 6/10 

Tomāto Tomäto Pizzeria & Pour House is owned by executive chefs Frank Vavoulidis, John Calicchio, Mike Tsiahouridis, and Peter Valis who make all of their menu items in house. Fortunately, the pie was in a separate container, so I knew it was safe to eat the food. As soon as I took my first bite, my attention was drawn to the fact that the pizza was not doughy like my previous destinations. The sauce, however, lacked flavor, but the fresh basil saved the blandness of the pizza. The mozzarella cheese on top tasted almost rubbery, which was most disappointing. Overall, tomato tomato’s gluten free pizza is another mediocre spot that could be a good option when you are looking for something local.

Tomato Tomato: 6.5/10

My last stop on my pizza tour was Chicky’s Grill & Pizza located on High Ridge in Stamford. Entering the restaurant, I was skeptical of the restaurant’s small size and the fact that there was no indoor seating. However, Chicky’s exceeded my expectations. The workers told me that they are very careful when it comes to preparing the gluten free pizza, and that they use a separate tray when they place the pizza in the oven. They told me that the owners make the gluten free dough in house, fresh, everyday. I ordered the margarita pie, which came with an exceptional ratio of sauce to cheese. The mozzarella tasted fresh and the sauce was tangy. The basil on top complimented the sauce and cheese perfectly. The crust was the best part because it didn’t taste doughy; It, instead, tasted like a normal slice of pizza. Although the crust lacked some flavour, the fresh garlic on top gave the pizza an exceptional taste. Overall, I would definitely check out Chicky’s.

Chicky’s Grill & Pizza: 8.5/10