Chicago’s Pizza may be the only pizzeria in Chicago to offer gluten-free pizza in three Chicago styles: thin, stuffed and deep-dish. All three are made with this spot's own gluten-free dough, which it's perfected over several years, practically making them pioneers in the field of gluten-free pizza-making. For toppings, you can’t go wrong, but the prosciutto and goat cheese on thin crust is something special. Chicago’s Pizza also offers cheesy garlic bread, pasta and sandwiches on gluten-free focaccia. They’ll even wrap that housemade gluten-free pizza dough up into a calzone. Bonus: They deliver until 5am, so even gluten-free eaters can be late-night pizza gluttons.
Lou Malnati’s gets bonus points for creativity with its “crustless” deep-dish pizza. The crust is actually a super-thin sausage patty, which makes this deep-dish extra sloppy. It tastes better than it sounds, but we wouldn’t recommend adding any heavy toppings because you might feel like a sausage by the end of it. A personal-size gluten-free thin pizza is also available, but on a prepackaged crust.
Marcello’s also introduced a gluten-free menu way before it was trendy. The staff is well trained on what “gluten free” means, which puts the diner at ease. They offer an 8” pan pizza or a 12” thin crust. They’re both pretty good, but we prefer the chewy, flavorful pan crust over the floppy thin crust. Marcello’s also sells their gluten-free pizzas unbaked, if you want to take it home with you. Grab a dessert pizza to finish the meal.
Spacca Napoli offers some of the best pizza in the city, so it should come as no surprise that when it ventured into the gluten-free pizza market in 2013, it created something magnificent. The crust is bubbly and blackened on the edges, looking every bit as authentic as its award-winning pies. Add in toppings like pancetta and caramelized onions, and you won’t miss the gluten at all. Worried about cross-contamination? it offers a choice between two cooking methods: on a sheet in the pizza oven with the regular pizzas, or in a separate oven on its own.
The appeal of Tre Soldi lies in its authenticity. It offers a crispy cracker-crust topped with legitimately Italian combinations like capricciosa (tomato, mozzarella, artichokes, mushroom and ham). Stick to the red pizzas, as the lack of sauce on the white pizzas left the crust a little too crispy. Aside from pizza, the menu doesn’t offer many other gluten-free options. Round out the meal with a Negroni and an affogato, though, and you won’t be disappointed.