Friday, June 1, 2012


There has been a lot of press lately about Domino's Gluten free pizza. According to the company's statement, Domino's found that while the crust is certified as gluten free, current store operations at Domino's
can not guarantee that each hand crafted pizza is gluten free.

The Center for Celiac Research at the University of Maryland, lead by Dr. Fasano MD, has issued a paper on this subject on May 11, 2012. Read below or click here. 


Friday, May 11, 2012
On May 7th, Domino’s Pizza began selling a new product the company describes as: “Domino’s pizza made with a gluten-free crust.” The launch of this new product into the U.S. market has generated some confusion, particularly in the celiac disease community, about the safety of this product for people with gluten-related disorders. According to the company’s statement, Domino’s found that while the crust is certified as gluten-free, current store operations at Domino’s cannot guarantee that each handcrafted pizza will be completely free from gluten. The Center for Celiac Research has been asked its position on the matter, and hopes to alleviate some confusion with this statement.

While the development of safe gluten-free products and safe dining establishments is always a welcome advance, we do not have the confidence that this product meets the safety standards we recommend for our patients. The introduction of cross contamination from a large chain like Domino’s represents a threat to our patients affected by gluten-related disorders, including celiac disease, gluten sensitivity, dermatitis herpetiformis (a skin condition), wheat allergy and gluten ataxia. As an international celiac research center with expertise in gluten-related disorders, we believe that individuals who have been diagnosed with a gluten-related disorder should NOT consume this product.
In many restaurant and dining establishments with a high risk of cross-contamination, it simply becomes too risky for patients with gluten-related disorders to remain gluten-free. Cross-contamination occurs when gluten-free foods come into contact with utensils, surfaces or foods that contain gluten. It’s a very real concern for many of our patients, including some who suffer from gluten sensitivity.

Additionally, we are still waiting for the U.S. Food and Drug Administration to resolve the issue of safe threshold levels of gluten to be used in food labeling. Based on this threshold definition, we will be able to classify products as either safe or not safe, and, therefore, not suitable for consumption by people affected by gluten-related disorders. Based on Domino's statement, we can assume that their pizza is not safe and, therefore, should not be consumed by patients affected by gluten-related disorders. For more information please visit our

Alessio Fasano, M.D.
Center for Celiac Research
University of Maryland
Baltimore, MD