GLUTEN FREE SICILIAN FLATBREAD PIZZA

HOW IT STARTS


Using only ancient grains – soy free, GMO free and certified organic – our gluten free flour is comprised of amaranth, teff, millet and tapioca. It builds the strongest foundation for our flatbread.

LABOR OF LOVE

After fermenting for 16-20 hours we mix our gluten free dough for 30 minutes then let it rest for another 30 minutes. Once rested we measure it out for the trays.

WORKING WITH OUR HANDS

Spreading the gluten free dough to the pan takes lots of love and patience at its most fragile state. It takes great care and skill to shape it so it holds at just the right thickness!

ENJOYING THE RESULTS

Once dough is proofed its ready for your choices of toppings and after being cooked just right will bring you a wonderful healthy pizza!

Grey Block isn’t just embracing the gluten free trend, we’re hoping to redirect it! Instead of just following the pack we stepped out, looked in, and asked “how can we take our 20 years of experience and throw it towards gluten free?”

We answered it by working harder, by not forgetting the basic principles we have always applied and by simply finding the best gluten free flour out there! Using only authentic ancient grains – soy free, rice free, GMO free, and certified organic – it is comprised of amarynth, teff, millet, and tapioca.

Was the process harder? YES! Was it more expensive? YES! Was it more delicious than any other gluten free pizza out there? We are confident you will say YES with us.

Give Gluten Free a Chance!

Together we can spread the gluten free lifestyle! Let our extra effort and pride bring a new outlook to what happens when Gluten Free meets Pizza!

Order Now
Stay in the loop

Don’t worry, we’ll only email you when we’re doing something cool. Deals, new menu items, exclusive tasting events, giveaways, etc.. More than enough reason to sign up :)

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
HOT DEALS
Leave a Review to WIn a Free pizza night
Brunch Menu