Have you heard the news?
For the first time ever, Gluten Free Pizza is now on Happy Hour at Marco’s Coal-Fired!
Stop by every day between 3 – 6pm for the best Gluten Free Pizza in Colorado, at the best price we’ve ever offered it – just $10 for a 12” Gluten Free Margherita Pizza.
For years guests have raved about the flavor and texture of our Gluten Free Dough as being the most similar to traditional pizza, with the best flavor and performance. Check out our 5 Star rating on FindMeGlutenFree.com!
“Best gluten free pizza I’ve ever had!!! It’s definitely worth the money and they were super careful about cross contamination and other allergens. It was so good we bought an extra one to take home with us.”
Ready to be fired off in our coal oven
Our Gluten Free crust is so flavorful and delicate, it has been mistaken for the “real” thing!
What makes our dough different?
Like all of our products, we use only the best available.
Made by Mulino Caputo in Naples, Italy Fioreglut is the best Gluten Free Flour on the market because it uses deglutinized wheat starch ( Continuously tested under 5PPM of Gluten, 4x under the FDA limits for Gluten Free Certification) and a blend of cereals to make a flour that can be mixed, fermented, stretched and cooked just like a traditional Neapolitan Pizza Dough.
The result is a yeasty, flavorful, soft and chewy crust in keeping with authentic Italian tradition and safe for Gluten Free guests.
Each batch of our Gluten Free dough is carefully mixed by hand and allowed to ferment over 24 hours for outstanding flavor.
We’ve come a long way.
Can you believe when we first started making Gluten Free Pizza we only offered it TWO days a week?
In the 11 years since we opened, our Gluten Free following has grown tremendously and demand for great gluten free options keeps on rising!
That’s why we’re so thrilled to have come full circle – from just a few days a week, now to Happy Hour – Marco’s Coal-Fired is the BEST place for everyone to have a truly great, Neapolitan Pizza in Colorado.
“Amazing pizza. Dedicated oven, they really understand gluten free. Haven’t had a pizza that was crisp and chewy in 10 years. Worth the money. ”
In-house promotion material, ca. 2011.
Instagram Photo: @ocn_eats , May 2019
“Caputo flour has always been producing wheat flour in the ways of old milling tradition and food genuineness - working on our principles of naturalness, quality and taste.
Although the family’s philosophy keeps preserving the original values found by Antimo Caputo Senior…the Caputo Family has looked in deep and forward to give it’s contribution to an important matter about food intolerances. Celiac disease is nowadays a worldwide phenomenon affecting kids and adults.
Fioreglut is the product of a peculiar food research and food technology applied to the unmistakable values of Caputo. It’s in compliance with the most restrictive regulation for free gluten products (< 5 ppm of gluten proteins residues) and also certified ISO 22000:FSSC and Kosher.
Taste, aroma and naturalness are firm and basic characteristics of Fioreglut, but not the only. One of the most complex challenges to achieve was to reproduce the aspects of a regular flour with a free gluten flour.”
