Cuisines:
Pizza
In the age of dietary restrictions, sharing pizza can be an anxiety-inducing affair. Enter the Sellwood Pizza Kitchen, a bright mom-and-pop shop that manages to please both carnivores and vegans with a diverse cast of ingredients perched atop one of the crispiest gluten-free crusts around. Longtime Sellwood residents, owners Dale and Diane Parrish use a mix of rice flour, spices, and oil for the gluten-free pies. But the key to the crust’s surprising lightness and crispiness, Dale says, is in knowing the right oven spot. He is so confident in his oven alchemy—he claims even people who aren’t on gluten-free diets request the crust—he’s planning to package his masterpieces for retail sale, Boboli-style (but better).
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Updated 08/16/2012
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