Gluten-Free Pizza at Pete’s Apizza

 
 I have mentioned going to Pete’s Apizza for gluten-free pizza before, but figured a review was in order now that I have been to both locations.  I love the gluten-free pizza there – the crust is vegan, made with equal parts tapioca starch, chickpea flour and rice flour, plus water, salt, yeast and a splash of olive oil.  I love the fact it is made from scratch everyday at both locations.  While it is cooked in the same oven as the regular pizzas, it is cooked in a separate pan and both locations are aware of the importance of gluten-free handling. I have only had good experiences ordering this pizza at both location.  I also know a couple of people with Celiac’s who have eaten there and not gotten glutinized, which also contributed to my comfort level in trying the place out.  Having eaten there several times, I keep being impressed with how understanding every person I have dealt with there is of gluten-intolerance.

The gluten-free crust is thin and crispy – a little less chewy than traditional New Haven Apizza which is Pete’s style for the regular, wheat-based pizzas served there.  The crust reminded me of the crispy Italian wood-fired pizza I grew up eating which, from everything I have read, is closer to Roman/Lazio crust than Neapolitan crust.  Semantics aside, this is good crust.  It is satisfying and holds up under the toppings.  No gluten-free limp pizza sadness here.

And the toppings are phenomenal.  Except for the meatballs and eggplant, the toppings are gluten-free (though, you should, of course, confirm that when you order), and there are many delicious ones.  I  usually order a pizza piled high with vegetables like the one below, which is topped with tomato sauce, roasted peppers, sauteed spinach and broccoli rabe, roasted garlic, and sauteed mushrooms.
 



For those of us avoiding dairy, Pete’s Apizza offers Teese, which is a soy-based vegan cheese.  I hope they add Daiya cheese eventually, though they do use the updated Teese, which is close to Daiya in melt factor (you can see it on the second picture).  I usually order my pizza without Teese, though sometimes I do a half Teese, half no Teese pie:  

Update 2011 – Pete’s Apizza now uses Daiya instead of Teese!
 

Picking toppings is tons of fun.  The mushrooms are meaty and earthy and everything mushrooms should  be, the caramelized onions are perfectly melty, the broccoli rabe adds a touch of bitterness, the garlic soft and sweet, and the tomato sauce fragrant.  

Pete’s really holds up to its promise of fresh,simple ingredients which, combined with a great gluten-free crust makes both locations great places.  My husband will vouch for the meat and cheese toppings if you would like to top your gluten-free pizza with those, and his review of the regular wheat-based crust was that it was quite good, especially if you go for a pie rather than individual slices.

If you live in or visit Washington, DC, do stop by Pete’s Apizza.  I am submitting this review to The Gluten-Free Homemaker’s Gluten-Free Wednesday.

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