California Pizza Kitchen to Offer Gluten-Free Pizza
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May 12 2011

California Pizza Kitchen to Offer Gluten-Free Pizza

Back in February I wrote an article on the gluten-free offerings at California Pizza Kitchen.  I was lamenting the fact that they didn’t offer gluten-free pizza, but hoped that someday they might.  Well, folks, it looks like that day is coming soon!  According to an article on Nation’s Restaurant News, CPK will begin offering gluten-free pizza at the end of June as part of their new menu.  Read below for more information:

On June 29, the chain is scheduled to roll out a new menu that will introduce nine new items, as well as a new focus on identifying options for better health and wellness, said CPK’s co-chief executive Rick Rosenfield.

The new menu, for example, will identify the chain’s use of natural chicken, turkey, pork and sausage products, as well as a new gluten-free pizza crust option, and salads with fewer than 600 calories for the full serving.

I can’t express how excited I am!!  CPK was one of my “go-to” pizza places before starting the gluten-free diet.  While I can go now and eat one of the other gluten-free menu items, it will be nice to go an enjoy a pizza, just like I used to do! 

California Pizza Kitchen joins several other national chains in offering gluten-free pizza.  Some of those other restaurants include:

I think that it is safe to say that there are many options available out there now.  And, don’t forget that many local pizza places are starting to accommodate those who need to follow a gluten-free diet.  Three cheers for choices!!! 

California Pizza Kitchen has locations across the US and in several other countries.  If you sign up for the CPK newsletter (on the left side of the home page), you will receive $5.00 off of your next visit.  I am all about doing whatever I can to save money, so I made sure to take advantage of this.  CPK is also on Facebook & Twitter.

**Please make sure to check with your local California Pizza Kitchen to ensure they have rolled out the new menu before making plans to go enjoy a gluten-free pizza.  I would hate to see anyone let down. 

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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  • Cathy

    I would really hesitate to eat GF pizza in a restaurant that also makes regular wheat flour pizzas. Particularly, the Boston’s Pizza in my area offers GF pizza but follows it up by writing a disclaimer that some items might be cross-contaminated. Yep. It’s like pee in a swimming pool.

  • Dallas

    I agree. If the GF pizza is cooked in the same oven as “regular” pizza there is no way it remains completely gluten free. Cross contamination is a given. People need to be careful. We have lots of options for GF pizza in Chicago, but not one restaurant can guarantee it remains safe.

  • http://www.glutenfreepromotions.com Tiffany Janes

    I can’t wait to try gf pizza from CPK! For my gf pizza dining article (Delight Gluten-Free Magazine, Summer 2011), I interviwed Cynthia Kupper at GIG about how it is possible to bake both gluten and gf pizzas in the same oven safely. Also, Zach of Gluten-Free Raleigh took gf test strips into his local Mellow Mushroom to test the pizza right at the table. It was definitely gluten-free. I’ve been eating gf pizza out for over three years now and only once did I get sick. This was due to the crust not actually being truly gf in the first place. It tested at 5000 ppm before ever leaving the bakery that makes it – Sami’s Bakery in Tampa, FL.

    • http://glutenfreeislife.com/ Kimberly Bouldin

      Tiffany – I am excited to read that!

      Cathy & Dallas- Yes, cross contamination can be a concern, but it also depends on how the food is prepared & then baked. I know that our Mellow Mushroom takes precautions, as does Uno’s. CC is a concern at any restaurant that is not 100% gluten-free.

      Kim