Read this page before you order it
Gluten-Free Crust
A pre-made rice and tapioca base we top and bake for people avoiding wheat by choice — and not a coeliac-safe product.
We need to be direct about this one, because the whole trade is not. This is a gluten-free BASE. It is not gluten-free FOOD, and in this kitchen it cannot be. We open sacks of wheat flour in this room from six in the morning; flour goes airborne every time a dough ball is opened and it settles on every surface in the building — the benches, the peels, the oven floor, the cutting board and the wheel that cuts your pizza.
Your base will be baked on the same stone as a wheat pizza and cut with the same wheel. There is no separate oven, no separate preparation area and no separate cutter, and we are not going to describe our procedure in a way that implies otherwise. If you have coeliac disease, this kitchen is not safe for you. We would far rather tell you that than take your order.
For somebody avoiding wheat by preference, or managing a mild sensitivity where trace contact is not a problem, it is a decent pizza — a crisp, thin, slightly denser base that holds toppings well. That is the customer it is on the menu for.
What goes on it
The base
A pre-made rice and tapioca flour base, bought in sealed and stored away from the flour bench.
The sauce
The same uncooked crushed plum tomato as everything else, which contains no gluten ingredient.
The cheese
The same whole-milk mozzarella.
What we cannot control
Airborne flour, the shared oven floor, the shared peel and the shared cutting wheel.
How it is made here
Stored sealed
Away from the flour bench, in its own sealed container.
Topped on a clean board
A board wiped down for it, with fresh gloves. This reduces contact. It does not eliminate it and we will not say that it does.
Baked on the shared floor
There is one deck oven and everything goes in it. This is the step that rules out any safety claim.
Cut with the shared wheel
Wiped, not sterilised. We tell you rather than let you assume.
Gluten-Free Crust — what it costs
- 10" base, cheese$18
- Each additional topping+$2
Prices include every topping listed above. Extras are $3 for vegetables and $4 for meats. Prices change when our costs do; the menu here is the menu in the shop.
Before you order this
A shared flour kitchen, and what that rules out. Our kitchen handles wheat flour in open air all day, along with milk, eggs, soy, tree nuts and fish. Flour becomes airborne every time a dough ball is opened, and it settles on every surface in the room, including the peels, the oven floor, the cutting board and the wheel. We can tell you what we put on a pizza, and we will tell you honestly. We cannot tell you that anything leaving this kitchen is free of an allergen, and we will not say it. If a reaction would send you to hospital, this is not a safe kitchen for you, and we would far rather say so than take the order.
The kitchen is one room. Every pizza here is opened on the same bench, baked on the same floor and cut with the same wheel, and that is true of this one as much as any other. The pages on allergens and cross-contact and vegetarian, vegan and dietary questions set out plainly what we can and cannot tell you, including the things most shops leave you to assume.
The rest of the menu
Other things worth ordering
Vegan Pizza
Our standard dough is already dairy-free and egg-free; this is that dough with a plant-based cheese and roasted vegetables.
From $26
Whole Wheat Crust
Forty per cent whole wheat in the same cold ferment: nuttier, a shade denser, and a genuinely different pizza rather than a virtuous one.
See the page
New York Cheese Pizza
The plain pie the whole shop is judged on: a thin, foldable base, a thin bright sauce and low-moisture mozzarella browned in patches.
From $3.75Asked at the counter
Gluten-Free Crust — questions
Is this safe for coeliac disease?
No. We cannot make it safe and we will not tell you that we can. Flour is airborne in this room all day, and the base is baked on the same stone and cut with the same wheel as wheat pizza.
Could you use a separate oven?
We do not have one. A genuinely coeliac-safe pizza needs a separate preparation area, separate equipment and separate storage, and a single-room shop like ours cannot provide that. Shops that claim to without it are the reason this page is written the way it is.
What can you actually promise me?
That the base itself contains no gluten ingredient, that it is stored sealed and away from the flour, and that it is topped on a wiped board with fresh gloves. That is all, and it is not the same as safe.
Twelve to fifteen minutes, and worth the wait
Order a pie
Telephone the shop and we will tell you honestly how long the kitchen is running before you commit to anything. Collection is always quicker than delivery and the pizza is always better for it. If you are ordering for a crowd, the catering page has the trays and the notice we need.