Stella Barra Pizzeria

Ever since I was diagnosed with Celiac, I’ve been on the hunt for the best gluten free pizza out there. I began my search in Detroit, home of some of the biggest pizza companies in the nation, and am now in search of the perfect GF pizza pie in the windy city.

Before I officially kicked off my carb-filled journey into pizza-food-baby-happiness (or sadness in some cases?!), I decided that I should jot down some notes and share my findings with the interwebs. For the sake of consistency, I chose to rate each pizza (1-10, 10 being the best) on several attributes to help me determine Chicago’s best gluten free pizza:

  • Visual appearance
    • Is it burnt?
    • Does it look store bought/mass produced?
  • Texture
    • Is it too dry?
    • Does it fall apart? Conversely, can it stay together when you fold it?
    • Does it hold up well with the sauce and toppings?
  • Flavor (I can still vaguely remember what a true gluten-filled pizza dough tastes like, so I try to compare to that.)
    • Are there any off flavors?
    • If it’s made with alternative ingredients (like cauliflower, quinoa, or zucchini), are they too pronounced? Do the flavors blend well with the sauces and flavors of the toppings?
  • Re-heatability (I don’t do cold pizza)
    • How well does it hold up on day 2 once it’s put in the oven or toaster oven?

My quest began at Lincoln Park’s very own Stella Barra Pizzeria, where they’re known for their artisanal handcrafted pies. After many minutes of intense deliberation, I decided to order the “Quattro Formaggi” with proscuitto on their potato and rice flour dough. The “Quattro Formaggi” is topped with parmesan cream, mozzarella, gruyere, and taleggio cheeses. For those wondering, yes, I popped a Lactaid prior to eating. I also took a Glutenease because I knew there’d be some potential for cross-contamination.

GF 2

“So how did it go?!” you’re probably asking. Here’s how they performed:

  • Visual appearance: 7
    • Lost points due to some burning along the edges
    • Gained points because it’s clearly hand tossed with irregularities in shape
  • Texture: 10
    • Crispy, but also let me fold it without that typical gluten-free break, which is the worst – right, GF friends?!
  • Flavor: 9
    • I couldn’t even tell I wasn’t eating gluten-filled dough. In my opinion, potato and rice flours tend to yield better results than other gluten alternative products.
    • I know it was most likely due to all of the cheeses, but I felt like the crust portion tasted just like a Chez-It, so I was into that.
  • Re-heatability: 8
    • Does any pizza hold up as well the next day?? Brownie points for getting crispy again in the toaster oven, but just wasn’t the same as day-of.
  • TOTAL SCORE: 34/40, 85%, B
    • Honestly, I think we started off on a pretty high note. I’m super interested to see how the others compete with this one.

 

For a better understanding of what Stella Barra’s GF pizza looks like compared to a non-GF ‘za, here’s mine next to Steph’s (hers has an egg and is on the left):

 

 

Have you had some GREAT gluten free pizza lately? Let’s hear about it! Comment below with your favorite GF pizza and if you found it in Chicago, I’ll check it out.