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Dining away from home can be a challenge for those managing food allergies and intolerances or special dietary needs. As a registered dietitian, as well as a mother of children with food allergies, I am always on the lookout for a safe place to eat. This site came about due to the necessity of finding restaurants receptive to serving customers with food allergies and special dietary concerns. Our goal is to increase the awareness within the restaurant community so that we may once again experience the freedom to dine away from home.

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Prince Pizzeria!

 

 

Since 1961 Prince Pizzeria has been a well-known Saugus landmark, and we also know it as a great place to get a superb pizza!   Out of customer concern, they became a peanut and tree nut-free establishment a few years ago. More recently, they have listened to their gluten-intolerant customers by serving delicious gluten-free pizza and pasta!  The pizza is certified gluten-free as well as dairy-free and organic and is made of a tapioca, potato and rice-based crust (contains egg, soy and yeast).   The pizza has it’s own cooking tray which helps ensure a decreased risk of cross-contamination since the pizza remains in this tray from it’s transit from the vendor, throughout the prep and baking and, ultimately, into the customer’s hands.

Gluten-free pasta has also been added to the menu!  The pasta is available plain, with butter or oil , or, with their bolognese or classic marinara sauce.  I’m told they will cook it in a separate, clean pot with new water, or, at busy times, they will use the microwave to cook the pasta.

They also offer a millet and flax seed crust.  Besides having no gluten ingredients, it is also free of dairy, egg, soy and yeast. However, it is not made in a dedicated gluten-free facility.

Information provided by General Manager Stephen Markarian assured me that precautions to minimize the risk of cross-contamination are of utmost importance.  The “regular” pizzas are prepared in the morning and put in their own pans with their sauce and cheese long before the toppings are put out on the line. Thus, there is little risk of airborne flour contamination to the toppings.  As mentioned previously, the gluten-free crusts are wrapped and arrive in their own tray while the millet/flax pizzas are put on a clean pan, straight from the dishwasher and cut with clean knives.

Salads make a nice accompaniment to the pizza . The ranch and blue cheese salad dressings are gluten-free while the Italian and homemade vinaigrette are gluten and dairy-free.

On our visit we took in one of the shows for the kids over the Christmas break.  They had a great time and thoroughly enjoyed the pizza-even our gluten-tolerant family members ate the pizza with gusto!  The adults will have the oppotunity to try this pizza again when we make reservations for the Giggles comedy night!

Professional event planning and private banquet rooms are also available.

Kids Show

Kids Show

 

Prince Pizzeria & Bar on Urbanspoon

7 Responses to “Prince Pizzeria!”

  • Margie:

    The products from Sammi’s Bakery are not gluten free. They have a huge problem with cross contamination and at the local natural food store they carry these products stating that they are not gluten free. So I would eat their products with caution.

  • pdcjcl:

    My kids and I had dinner here a few months ago, we enjoyed it and had no problem.

  • Freedom to Dine:

    Sami’s Bakery is NOT a dedicated gluten-free facility. However, their millet and flax seed pizza crust does not contain any gluten ingredients. I spoke to the owner and he explained that every night the line is thoroughly cleaned and the millet based products (non-gluten ingredients) are run on the line first thing each morning and then the lo-carb (gluten-containing) products are processed after.
    There has been much internet buzz over a 2007 test performed which revealed high amounts of gluten in 2 of Sami’s Bakery product samples (pizza crust excluded from testing). There has been no further testing, to the dismay of Sami’s owner, and he took it upon himself to have his products tested and they were found to have a gluten level of 33 ppm. This is higher than the proposed FDA standard of less than 20 ppm, which is why he does not label his product “gluten-free”, but much, much lower than the info circulating over the internet. I contacted the group that persued the 2007 testing, the Tri-County Celiac Sprue Goup in Michigan, and have not received a response from them yet. I hope to update you soon.
    I have eaten this pizza crust twice and have never had a reaction.

  • Freedom to Dine:

    Well, here is a bit of an update. I went to my local heath food store and found the Sami’s Bakery items in the non gluten-free case and they, indeed, did contain gluten! Although they (breads, lavash) were made with no gluten containing ingredients, the supplier had them labelled as containing gluten (maybe due to high cc?). However, the pizza crust was NOT for sale here so I contacted the above pizza place and the manager kindly sent me a copy of the pizza packaging. It says “Processed in a non gluten free facility. May contain traces of gluten, wheat or yeast.” The Sami’s product lines are washed daily yet the bread pans may be shared with the wheat containing breads (this is my guess, Sami’s did not acknowledge separate bread pans, only that they were cleaned) while the millet pizza crusts are the ONLY thing to be put in the pizza tins for baking. I wonder if this is why the label on the pizza crust differs from the other products.

    If anyone would like a copy of the pizza crust label, please email me @ info@freedomtodine.com and I will send one to you. If you normally don’t eat anything from a shared facility, then I wouldn’t suggest you eat this pizza. But if you are comfortable with a shared facility then I would recommend it.

    In addition, I have asked a third party to look into this(My Gluten Facts) and they have agreed but those results are still pending (I wanted to have the 30 or so ppm data verified). I contacted the Tri-County Celiac Group dietitian and co-presidents and they had no access to the 2007 report, which I find odd. Also, whenever I click on various celiac forums the link to the testing is no longer valid. The former president contacted me and was reluctant to rehash this subject, “I thought this had been put to rest.” but she still sent me a copy of the 2007 U of Nebraska report, which I appreciate.

  • marykileymcm:

    My 19 year old daughter and I, both with confirmed celiac disease, ate our “gluten free” pizza last night…and bot of us got violently ill…at the same time. All I can say is thank God we have two bathrooms.
    I have never – in all my 16 years as a celiac who follows the diet…been so sick in my whole life.
    If you even think you might have a problem with a little cross contamination or a bit too high amounts of gluten….then DO NOT GO THERE!

  • admin:

    I hope you contacted the manager after this incident so they can look into the situation!
    Was this your first visit? The gluten-free pizza and regular pizza are very similar in size. I wonder if you were not given the correct one?

  • admin:

    Glad to hear that Prince has recently added a certified gluten-free pizza crust!

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