While the celiac community has embraced Uno Chicago Grill's introduction of gluten-free pizza to its menu, similar options at mom-and-pop pizza parlors in the Delaware Valley are limited. A Connecticut company, Still Riding Pizza, offers an option for local pizzeria owners. It has developed a partially-baked gluten-free crust for use by restaurants, whose employees are trained to prepare and bake the pizzas using trays and cutters separate from other menu items.To date, the only restaurant in the Philadelphia area offering Still Riding Pizza is Main Line Pizza in Wayne, Pennsylvania. If you are interested in having your local pizza shop carry Still Riding Pizza, you can provide the restaurant's contact information to the company and it will follow up with the owner. I've eaten Still Riding Pizza at Main Line Pizza and at Carlo's Gourmet Pizza in Marlboro, New Jersey and think it tastes great, more comparable to wheat pizza than any other gluten-free pizza I've tried. In addition to servicing restaurants, Still Riding also sells its crusts directly to the public through its website.
