PIE by the Pound

Mozzarella, tomato sauce

Cubed fresh mozzarella, mozzarella, tomato sauce, cubed tomato, garlic, oregano, basil, arugula, olive oil

Fresh mozzarella, sliced tomato, oregano, basil

Mozzarella, fresh mozzarella, provolone, gorgonzola, parmesan

Mozzarella, tomato sauce, grilled eggplant, parmesan, arugula

Mozzarella, tomato sauce, red yellow & green pepper, arugula

Mozzarella, ricotta, walnut, rosemary, potato

Feta cheese, red onion, olive, lettuce, tomato, radicchio

Capers, garlic, tomato sauce, oregano, basil

Black olives, spanish onion, tomato sauce, oregano, basil

Mozzarella, chicken, tomato sauce, rosemary, diced tomato, arugula

Mozzarella, italian ham, pepperoni, tomato sauce

Mozzarella, pepperoni, tomato sauce

Mozzarella, bacon, tomato sauce, scallion

Mascarpone, nutella, strawberry/banana

Assorted flavors

Blood orange, mango

Goat cheese, portabella mushroom, tomato, red onion, truffle oil, red onion

Ham, provolone, fresh mozzarella, tomato, basil, truffle oil

Tomato, white onion, bell peppers, romaine

Fresh mozzarella, tomato, basil, romaine

Grilled chicken, tomato, romaine, radicchio, white onion

Poland spring

Peach white, 1/2 and 1/2, pomegranate blueberry

Kale apple, pineapple apple mint, beet, lime ginger, lemon cayenne

Our employees are all gluten free savvy, and always practice extreme consideration with our gluten-intolerant customers. We want people to feel comfortable here at pie, to feel welcomed and confident that they'll be eating pizza that is both delicious and safe. Our gluten free dough is made off-site at a gluten free facility to decrease the possibility of cross-contamination from our other pies. Our gluten free dough contains rice flour, filtered water, tapioca starch, potato starch, organic extra virgin olive oil, organic soy flour, yeast, cornstarch, and eggs. At pie, our standard procedures follow a very strict protocol in regards to cleaning, utensil use, and storage. The crusts are stored in separate fridges, and all utensils are also stored separately. All of that said, though we take every precaution against it, there is still a possibility of cross-contamination that could pose a problem for our customers with particularly severe allergies/intolerance. We want to provide you with as much knowledge of our operations as possible so that you can make an informed decision about eating with us.

Not everyone on a gluten free diet has celiac disease, though everyone with celiac disease is gluten-intolerant. ("Intolerance" is different from "allergy", but the treatment is the same for both: no gluten for you!) There are some people who can eat barley, rye, and oats; they have a wheat allergy or intolerance. Yes, it's a little confusing, even for people who've been doing this a long time. Whether it's an allergy, intolerance, or disease, what's important is eating a gluten free diet.