Top 15 Gluten-Free Pizzerias to Delight in St. George

Marcie Fisher-Borne

Stopped here on the way to Zion with picky teens and a husband with celiac-/ everything we got was delicious! Kids have already asked to come back.

Cheryl White

The young lady making my pizza was very friendly and helpful. I needed a gluten free option and Pieology offers two different gluten free crusts. The pizza was very good.

Jenica Lentz

We had a semi large group and we were taken care of quickly. Our sever was amazing. The cauliflower pizza option is amazing if you are gluten free.

Sarah Kunzler

Owen helped me with my order and did an amazing job at clarifying what I wanted, asked questions to make sure what I wanted and was very helpful! I really appreciate the service! The food was amazing also. 😊 Highly recommend! Also they have gluten free crust!

Kat Dej-Panah

Lovely St George eatery, they have great gluten free options including flatbreads. Lovely selection of wine and beer.

Kelle Roberts

My order is always correct and ready when I get there. The staff is always so friendly and inviting when you walk through the door! I love that they have Gluten Free Pizza, my special needs son loves pizza and we are so glad he can still have his favorite!

Chris Bennett

Bruce Smith

Christine Melvin

Longo Chu

Excellent pizza with great service and care. Besides dining in, we had a take out for a celiac family member. I appreciate them taking all the precautions to avoid cross contamination.

Vanessa Calder

The pizzas are amazing and they even have gluten free pizza. Huge beer selection and the staff always takes care of me. I highly recommend.

Heather Mitchell

Joe Lee

The view is incredible, but the service was painfully slow on a Wednesday night. It was also disappointing that they didn't have any beer. The staff was anything but personable or friendly. They gave off a kind of flustered, nervous stoner vibe. Parking in the back is extremely limited, maybe 5 or 6 spots. When the two women in front of me picked up the menu, they asked the kid at the counter what vegetarian options they had. He said everything on their menu had vegetables 🤦 Then he told them that basically anything on the menu that doesn't list meat in the ingredients would be vegetarian. Not exactly helpful. He didn't know the menu at all when i ordered. We showed up at 7:30p and ordered 3 things at the counter for $90. 4 items on the menu were already 86ed. We sat for literally one hour. I went in and observed the open kitchen for a few minutes. Nobody noticed and asked if i needed anything. As a matter of fact, the staff was generally avoiding eye contact with customers unless absolutely necessary. The kid putting the pies together looked like he was high as a kite. I saw him repeatedly spend way too long scanning the prep station for each ingredient. He seemed totally lost. If i wasn't so hungry, it might have actually been funny. I should have taken a video. When i asked if a one hour wait is customary, the guy working the oven didn't apologize but instead glared at me, and only made snarky excuses. "When you're right next to a national park and you're slammed, yeah, it can take a while." I looked over my shoulder to only see maybe one 4-top and 2 couples. There was one couple outside in addition to our party of 5. I looked back at him in disbelief. Not what i would call "slammed." They didn't have a lot of folks when we arrived either. It's a pretty small place. Back in college, i worked in a pizzeria next to a baseball stadium. When games would let out, we would get "slammed" by foot traffic. We would crank out flatbread in under a minute. The time it would take to stretch a ball of dough, assemble a pizza, and cook it in the 1000-1200°F wood-burning brick oven would be about 4 minutes, tops, from start to finish, maybe another minute or two before it hit the customer's table. We could cook up to 3 pizzas in the oven at once. We could crank out about 50 high quality artisan pizzas an hour. You could feel the heat on the customer's side of the counter. It was an inferno. I got no such vibe at this place. I don't think the staff here understands how to use the oven properly. The pizzas came out burned and the toppings were almost cold. Good pizza should hit your table piping hot, straight out of the oven. Ours almost felt like leftovers. My guess is that they're cooking at way too low of a temperature for a wood-burning oven, maybe around 500-600°F. There's a sweet spot based on the type of wood you're burning, the oven itself, moisture content of your dough, the toppings, and so on. These guys definitely do not have it dialed. The dough was thin and uninspired with few blisters or evidence of any significant amount of fermentation or proper gluten development. I've had a lot of brick oven pizza from all over the world and this was a pretty sad representation. Their one saving grace was their house dipping sauce, which was a kind of vinegary bbq sauce with a little heat. To top it off, they apologized to the other couple seated outside and gave them a free margherita pizza for their wait. I swear it was to spitefully snub us because we complained about the wait 🤣 They didn't strike me as the kind of folks that can take any criticism, let alone could have a conversation with someone or (gasp) apologize 😱 so i wouldn't put it beyond them. Pure class 😉👌 So basically sit down and shut up and wait over an hour for mediocre pizza? No thanks. Go elsewhere. I would definitely label this place a tourist trap, there are plenty of other dining options in town. If you like good pizza, wait until you get to another town 🤷 this ain't it. Oh, and there's no beer 😞

Doyle Joly

Anthony Rheaume