Raleigh, Durham, Chapel Hill, CaryThe Triangle Area
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I really liked All Aboard Pizzeria. Pizza is done very well, and their pasta dishes are good too. The staff and servers are very nice, and they are heavily involved in community service projects within Holly Springs.
All Aboard is way overpriced for the quality of the pizza. Not saying it's bad pizza, just very average quality for an above average price. Last time we went it was about $30 for two takeout pizzas (one cheese, one pepperoni).
Last time we went it was about $30 for two takeout pizzas (one cheese, one pepperoni).
When you're ordering Gluten-Free pizzas, you can expect to pay more than that. ZPizza charges over $13 (I think) for a little 10" single serving pepperoni pizza, and the crust tastes like cardboard. But since it's the only pizza my wife can eat, we pay it.
When you're ordering Gluten-Free pizzas, you can expect to pay more than that. ZPizza charges over $13 (I think) for a little 10" single serving pepperoni pizza, and the crust tastes like cardboard. But since it's the only pizza my wife can eat, we pay it.
Unfrotunate but true on the price. All Aboard is 11 + 95 cents per topping for a 10-inch
Rudinos is 12-inch for 12 bucks
Mellow Mushroom is 10 for a 10-inch
However, I disagree with the taste assessment. While they are different tasting for obvious reasons, All the one's listed above are actually very good. IMO Mellow Mushroom is best so far.
When you're ordering Gluten-Free pizzas, you can expect to pay more than that. ZPizza charges over $13 (I think) for a little 10" single serving pepperoni pizza, and the crust tastes like cardboard. But since it's the only pizza my wife can eat, we pay it.
Well they don't advertise themselves as a "gluten free" joint (or if they have I never noticed it). I'm not on a gluten free diet and for me, personally, I can't justify the cost. Like I said extremely average (to slightly below average) tasting pizza for the price.
Well they don't advertise themselves as a "gluten free" joint (or if they have I never noticed it). I'm not on a gluten free diet and for me, personally, I can't justify the cost. Like I said extremely average (to slightly below average) tasting pizza for the price.
Being gluten free is not a diet!! It is a way of life due to a severe allergy from wheat. If I have wheat then i go to the hospital so I have to be gluten free. This is not just a fad but something that those who suffer with gluten intolerence must live by and if we would like to eat foods like pizza that are filled with wheat then we have to pay the xtra money these places charge for the food.
Please correct me if I'm wrong, but I do not know any of the pizza places that specifically go out of their way to avoid cross contamination. They use a gluten-free crust, and some say that they have a separate preparation area and perhaps utensils, but I doubt that any of them have a separate oven or spatula for GF pizzas.
Please correct me if I'm wrong, but I do not know any of the pizza places that specifically go out of their way to avoid cross contamination. They use a gluten-free crust, and some say that they have a separate preparation area and perhaps utensils, but I doubt that any of them have a separate oven or spatula for GF pizzas.
That is a semi-accurate comment. There are some that work harder at avoiding cross-contamintion than others. Places like Outback use separate utensils and do a very good job of keeping the food separate, however, there is always a chance of cross-contamination
Pizza Places are defintiely harder as they use an over that clearly has wheat filled pizzas. Most GF pizzas are pre-made and sold to the pizza place. They then use thier fresh ingrediants to make the pizza. For this part, many who are aware of the dangers of cross-contamination do make sure that the pizza is prepared on a clean surface and that clean utensils are used. Although it is cooked int eh same over, they typically come in a pan when they are sold to the pizza place and then the pizza in the pan is cooked in the oven so you have a barrier.
Again, this is a lifestyle that those that suffer with this what allergy must follow unless we want to be sick all the time. There are different levels of serverity from an intolerence to full blown Celiac (which is what I am). When we eat out we have to hope that places that offer GF menus and foods, take the time to understand the preparation issues and follow the procedures in palce to avoid cross-contamination. I agree it is not perfect at all but many restaurants as well as food manufactuers are becoming much better at this because the number of people with this issue is growing at a very fast rate.
Most GF pizzas are pre-made and sold to the pizza place. They then use thier fresh ingrediants to make the pizza.
Yes. I've noticed that many of the places seem to have similar crusts, and guessed that they buy them frozen from some supplier.
Quote:
Originally Posted by wolfcub
For this part, many who are aware of the dangers of cross-contamination do make sure that the pizza is prepared on a clean surface and that clean utensils are used.
Mellow Mushroom claims that they use a separate area. Not sure about the others. Here is a writeup by the person who blogs on "Gluten-Free Raleigh".
Although it is cooked int eh same over, they typically come in a pan when they are sold to the pizza place and then the pizza in the pan is cooked in the oven so you have a barrier.
Ahhhh.. This explains why they often come out with burnt cheese or undercooked crust. The pan is adding that extra layer of protection at the expense of heat transfer to the crust.
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