According to Tom Boyles, editor of PMQ, a pizza trade magazine, independent pizzerias in major metropolitan areas are trying to appeal to the 1 million or so Americans who are unable to eat products with gluten.
As he puts it, Its a huge growth market because, until now, pizza wasnt something these people could eat.
But dont expect the major chains to try to increase their piece of the pie by offering gluten-free pizzas. Boyles thinks the market is still too small for them to hassle with it.
In addition, Boyles insists that gluten-free pizzas will never replace the kind made with the regular flour because the bread doesnt stick together as well, and its like fat. You take the flour away and you take away some of the flavor.
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