The phrase refers to pizza formulations that exclude gluten, a protein composite found in wheat, barley, and rye, and also possess desirable sensory attributes. An example would be a pizza prepared with rice flour, tapioca starch, and potato starch as a gluten substitute, yielding a crust that is both structurally sound and palatable.
The significance of this type of pizza lies in its suitability for individuals with celiac disease, gluten sensitivity, or those who simply choose to avoid gluten for health or dietary reasons. Historically, gluten-free pizza often suffered from textural and flavor deficiencies compared to traditional wheat-based varieties. However, advancements in gluten-free baking techniques and ingredient selection have led to significant improvements in quality.
