Pacific Magazine - May Feature

Pacific San Diego Magazine | May 2012 – A friend who suffers from Celiac disease, or gluten intolerance described an attack as “feeling like I ate ground glass.” Not nice.  Also not nice: no pizza, since crusts contain wheat flour, a no-no for riders on the Celiac Express. To the rescue: San Diego’s home grown Sammy’s Woodfired Pizza, which serves a full gluten-free menu that puts pizza poppers back in business.  When a pie arrives (let it be pepperoni with fresh organic oregano, mozzarella and really good tomato sauce), you”L’l immediately notice the crust is pancake-flat, but it bakes up crisp and sure tastes good. The many savory options promoted a host to exclaim, “Our gluten-free food rocks!” – D.N