Try our Gluten-Free Crust for $2, available only on your favorite 8-inch pizza.

Contains the following ingredients*: Garbanzo Flour, Potato Starch, Tapioca Flour, Buckwheat Flour, Sorghum Flour, Fava Flour, Rice Flour, Corn Meal, Xanthum Gum, Salt, Yeast, Olive Oil and Eggs.

Try with New Planet Off Grid Pale: 6.0% ABV, gluten-free ale made with Sorghum, Brown Rice Extract, Molasses, Tapioca Maltodextrin, Carmel Color, Hops and Yeast.

*Please be advised: While all the ingredients in our crust are naturally gluten-free, they are made in the same kitchen as our wheat-flour based dough and the possibility of exposure or contamination may occur.

All happy-hour deals available at the bar only.

This week’s Young & Hungry column explores D.C.’s burgeoning gluten-free pizza scene and how even many of the city’s upper-crust (ahem!) pizzerias are now offering non-traditional wheatless pies. Perhaps the latest joiner is the venerable Pizzeria Paradiso, which has been experimenting for months with a new homemade crust made from brown rice, sorghum, and buckwheat flours. In the article, proprietor Ruth Gresser said she planned to launch the gluten-free option around mid-February. And, sure enough, today, Paradiso set a date for its wheatless dough debut via Twitter: Feb. 15 at its Old Town Alexandria location, with gluten-free beers on hand to wash down the gluten-free crusts.

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