Gluten-free diets have become increasingly popular in recent years, both for people with celiac disease or gluten sensitivity and those simply looking to avoid gluten for other health reasons. This has led to a boom in the gluten-free food industry, with many restaurants and food brands offering gluten-free menu options and products to meet this growing demand.
One popular gluten-free offering is the gluten-free pizza crust from Marco’s Pizza, a nationwide pizza delivery chain. Marco’s gluten-free crust allows those avoiding gluten to still enjoy pizza night. But what exactly is in this gluten-free crust that sets it apart? Let’s take a closer look at the ingredients and how it’s made.
Main Ingredients
According to Marco’s Pizza, the main ingredients in their gluten-free pizza crust are:
- Filtered water
- Rice flour
- Tapioca starch
- Sugar
- Yeast
- Xanthan gum
- Salt
- Garlic powder
The core ingredients that give the crust its texture and structure are rice flour and tapioca starch. Rice flour is made from finely milled rice, while tapioca starch comes from the starchy root of the cassava plant. When used together in gluten-free baking, these ingredients can mimic some of the functions of gluten to create a stretchy, chewy texture.
Xanthan gum is another important ingredient in gluten-free doughs and batters. This additive helps bind the ingredients together and creates elasticity. The xanthan gum allows Marco’s crust to stretch and retain its shape when rolled out without tearing too easily.
Yeast gives the crust its airy rise, while ingredients like sugar, salt, and garlic powder add flavor. Filtered water hydrates the dough. So all of these components work together to create a crust with a texture similar to traditional gluten-containing doughs.
How It’s Made
While the ingredients chosen make a big impact, so do the techniques used to actually make the gluten-free crust. Here is an overview of how Marco’s prepares their signature crust:
- Dry ingredients like rice flour, tapioca starch, yeast, xanthan gum, sugar, and seasonings are combined.
- Filtered water is added and the mixture is kneaded to form a dough.
- The dough is portioned into individual crusts and proofed to allow the yeast to partially ferment and create air pockets.
- Crusts are stretched, topped with sauce and toppings, and baked until the edges are golden brown.
Proper kneading develops the gluten-free dough’s structure. And proofing gives the crust a lighter, airier texture. So while the ingredients chosen are important, following techniques optimized for gluten-free baking also plays a role.
Other Details
In addition to the main ingredients and preparation methods, there are a few other details that set Marco’s gluten-free crust apart:
- It is certified gluten-free, containing less than 10 parts per million gluten.
- No isolated soy proteins are used.
- The crust is free of the top 8 allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.
- It is an original Marco’s recipe, not an outsourced crust.
- The crust is pre-stretched and ready for quick topping and baking.
The certification and lack of allergens makes Marco’s crust safe for those with celiac disease and food sensitivities. And pre-stretching allows for quick baking at over 900 Marco’s locations.
Nutrition Information
Here is the nutrition information for Marco’s 10″ gluten-free crust according to the company:
| Serving Size | 1/4 crust (80g) |
|---|---|
| Calories | 160 |
| Fat | 1g |
| Sodium | 290mg |
| Carbohydrates | 33g |
| Fiber | 1g |
| Sugar | 2g |
| Protein | 3g |
The gluten-free crust is higher in carbohydrates and sodium compared to a traditional pizza crust made with wheat flour. But that’s common for gluten-free replacements made with starches, gums, and alternative flours. It contains 3 grams of protein per serving.
Reviews
So how does Marco’s gluten-free crust actually taste? Here are some reviews from customers who have tried it:
Positive Reviews
- “This is by far the best gluten-free pizza crust I’ve tried. It held up well and didn’t fall apart like some others I’ve had.”
- “I was pleasantly surprised with this crust. Decent flavor and texture that didn’t get soggy like some gluten-free crusts.”
- “It was wonderful to be able to order pizza with friends and family and not have to worry about gluten contamination. The crust tasted great too.”
- “I would never have known this was gluten-free if I hadn’t ordered it that way. Crispy on the edges and chewy in the middle just like ‘regular’ pizza.”
Negative Reviews
- “The center of the crust was gummy and doughy while the edges were like crackers. Texture was off.”
- “Flavor was ok but the crust fell apart easily when I tried to pick it up.”
- “Crust was bland and cardboard-like. Needs more flavor and crunch.”
- “Very slim crust that didn’t really fill me up. I missed the thicker baked dough of regular pizza.”
As with any gluten-free replacements, some people may find the taste and texture less satisfying than traditional gluten-containing options. But many are pleasantly surprised with Marco’s version, especially considering the widespread availability at their locations.
Cost
Ordering a gluten-free crust from Marco’s Pizza costs an additional $2 to $3 depending on location. So the upcharge is relatively small considering it’s a custom order. Many other pizza places charge $5 or more extra for gluten-free crusts.
Here are some average prices for a 1-topping Marco’s pizza with and without the gluten-free crust:
| Crust Type | Small (10″) | Medium (12″) | Large (14″) | X-Large (16″) |
|---|---|---|---|---|
| Regular | $8.99 | $10.99 | $12.99 | $14.99 |
| Gluten-Free | $10.99 | $12.99 | $14.99 | $16.99 |
Given most gluten-free pizzas cost $2 to $4 more than regular pizzas on average, Marco’s pricing is typical.
Who Should Try It
Marco’s gluten-free crust is ideal for a few different groups:
- Those with celiac disease or gluten intolerance – The crust contains less than 10 ppm gluten so is safe for those following a strict gluten-free diet for medical reasons.
- Gluten-free eaters by choice – For those avoiding gluten for lifestyle reasons, this offers a convenient pizza option.
- Pizza lovers with food allergies – Since it’s free of the top 8 allergens, this crust accommodates multiple food restrictions.
- Anyone craving pizza night – Those wanting pizza don’t have to skip out, as Marco’s can serve most people’s dietary needs.
The widespread availability also makes it an easy go-to gluten-free choice for dine-in or delivery.
Downsides
While Marco’s gluten-free crust opens up pizza night to more people, there are a few downsides to consider:
- Higher cost than regular crust
- Can’t be ordered online, only by phone or in-store
- Less crispy and chewy compared to wheat-based crusts
- Not whole grain or high protein
- Contains less fiber than some cauliflower or veggie-based crusts
- Risk of cross-contamination from kitchen errors
Those with celiac disease should verify safe gluten-free practices are followed at their local Marco’s location.
Alternatives
Beyond Marco’s, here are some other gluten-free pizza crust options to consider:
Grocery Store Crusts
- Against the Grain gluten-free pizza crust
- Caulipower cauliflower crust
- Udi’s gluten-free pizza crust
- Glutino gluten-free pizza crust
- Calise & Sons bakery gluten-free pizza crust
These brands can be found in the freezer section and offer convenience for making pizza at home.
Restaurant & Delivery Chains
- Papa John’s gluten-free crust
- Domino’s gluten-free crust
- Blaze Pizza gluten-free crust
- California Pizza Kitchen gluten-free crust
- MOD Pizza gluten-friendly crust
National pizza chains like these tend to offer gluten-free options to keep up with demand.
Local Pizzerias
Many independent pizzerias also provide gluten-free crusts. Check with pizzerias in your area to see if they accommodate gluten-free requests.
Compared to grocery stores and other chains, Marco’s has the advantage of being widely available for delivery or dine-in. But exploring different brands and restaurants can help find the taste and texture you prefer.
Takeaways
Here are the key takeaways on Marco’s gluten-free pizza crust:
- Main ingredients are rice flour, tapioca starch, yeast, xanthan gum, sugar, and seasonings.
- Preparation process allows for stretchy, chewy texture despite lack of gluten.
- Certified gluten-free and free of major allergens.
- Reviews are mixed but many positively surprised with taste.
- Cost is $2 to $3 extra compared to regular crust.
- Good option widely available for dine-in or delivery.
- Not as crispy or hearty as wheat-based crusts.
Marco’s gluten-free crust makes pizza more accessible for those with dietary restrictions. While taste and texture may vary from traditional pizza, it allows for a convenient gluten-free option.
The Bottom Line
Marco’s gluten-free pizza crust uses ingredients like rice flour, tapioca starch, yeast, xanthan gum, and seasonings to create a stretchy, chewy texture without gluten. It contains no major allergens and less than 10 ppm gluten. Reviews are mixed but it offers a reasonably priced option for inclusive pizza night that’s widely available through Marco’s 900+ locations. While not perfect, Marco’s crust provides a way for many gluten-free eaters to still enjoy this popular comfort food.
