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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