Ever wondered what goes into Virtuous Pie’s gluten-free pizza dough?  

Balanced in flavour, texture, and kind to your gut lining, our gluten-free crusts are a result of the ingenuity at The Good Flour Co. (GFCO)

The company was founded by husband-and-wife duo, Chef Hamid Salimian and Chef Jen Peters, who are committed to creating delicious flours with only the healthiest ingredients. 

To find out the secret behind making the best gluten-free pizza that doesn’t compromise on texture or flavour, we spoke with co-founder, Chef Salimian. 

What are the core ingredients in gluten-free pizza dough? 

Organic millet flour, white & brown rice flour, tapioca, organic buckwheat flour, and guar gum (the healthier relative to xanthan gum). 

What makes GFCO’s pizza dough unique? 

What makes our pizza dough unique is that it tastes so great, you won’t even notice it’s gluten-free!  

Our Artisan Pizza & Pasta flour uses a complete balance of all-natural ingredients to allow for a fluffy, crispy crust. It’s so good, you won’t notice that it’s free from the top 10 allergens, including gluten, dairy, and corn.  

We’ve got a simple recipe that walks people through working with gluten-free dough for the first time, so it’s delicious and worry-free! 

What’s the secret to making the perfect, round-shaped dough? 

Practice, practice, and more practice! The best thing about our pizza dough is that even those that aren’t perfectly round taste great too, so the practising is very enjoyable. 

ABOUT VIRTUOUS PIE

With locations in Vancouver, Victoria, and Portland, Virtuous Pie is an elevated fast-casual restaurant, focused on handcrafted pizza and ice cream, made 100% from plants.

We are invested in building relationships with local growers and suppliers, establishing partnerships with local craft beer brewers, kombucha and wine producers, and the purveyors of key ingredients featured on our menu. Whether you need a quick bite for lunch or are looking to linger over dinner, we want you to eat well and feel good about what you eat.

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