The phrase refers to pizza options catering to individuals who must avoid gluten, specifically within the Tampa, Florida area. These offerings utilize alternative crusts and, potentially, modified preparation methods to eliminate the presence of gluten, a protein found in wheat, barley, and rye. Restaurants that provide this choice aim to serve patrons with celiac disease, gluten sensitivity, or those following a gluten-free diet for other health or lifestyle reasons.
Providing such alternatives is important for inclusivity and dietary accommodation in the restaurant industry. Offering these options allows a wider range of customers to enjoy pizza without experiencing adverse health effects. The rise in demand reflects increasing awareness of gluten-related disorders and broader dietary preferences. Historically, finding palatable and readily available gluten-free alternatives presented a challenge, but advancements in food technology and culinary innovation have led to significant improvements in taste and texture.
