Finally after 3 years of being diagnosed with celiac disease and 20 pizzas later This is the ONLY pizza that actually tastes like a pizza !! I had given up on pizza but then I read the reviews and saw the picture - Amazing, fresh, I can’t wait to go back !! I would show you a picture but it’s to late I ate it :)
I had the GF Margherita DOC - Crushed Tomatoes, Fresh Buffalo Mozzarella, Basil, Parmigiano Reggiano, Extra Virgin Olive Oil. The crust was so delicious! I don't know how they do it but I wish more people could make a crust like this. This pizza is simple but delicious! I went there twice in two days. I have Celiac Disease and dermatitis herpetiformis and I had no reactions.
Wow! The gluten free crust was fantastic. It has been one of the best that I’ve had. My friend that is not celiac tried a slice of my gluten free pizza and she liked it better than hers that wasn’t gluten free. Yum! I can’t wait to go back.
Absolutely amazing gluten free pizza. Made from the very best gluten free flour (Caputo brand). We order the "00" flour for pizza when we make it homemade. Always wanted to try the gluten free flour from Caputo brand but couldn't find it. I was so pleased! It was delicious! Next door they have illy espresso and gelato!!! It's very close to real Italian pizza. But the best pizza compared to the New England pizza made by real Italian Americans.
Best GF pizza. With Celiac, I rarely eat out except here. People need to remember this is Napoli style, quick cook in a high heat oven so a little softer in the middle and quite a cooked outer crust, almost burnt. But that's how it is supposed to be! Always always wonderful service as well.
Hands down my favorite pizza. My husband asked the first time whether I was sure they'd taken my order right. The cocktails are amazing, too. I just asked, and they have a completely separate preparation space for the pizza.
The food was very expensive and not that good. We went at 3pm on a week day and I am willing to concede it may have been an off day, but we won’t be back. There’s a $5 upcharge for the GF crust making a personal size pizza over $20. Our GF pizza was very burned around the edges, the pine nuts on the “Settebello” pizza we ordered were even all scorched on top and the sausage was dried out. The server should have been embarrassed to bring it to the table. And to top it off the rest of the crust was very very doughy, not cooked through. The pizza oven was obviously way too hot. And the “warm beets” appetizer we ordered was not good either. It was golden and red beets that were pre-cooked and unevenly re-heated. The golden beets were grossly overcooked and mushy and the dish wasn’t heated all the way through so beets on the edge were warm but those in the middle were still cold. It was gross and we didn’t finish it. Again, a server that cared would have questioned our unfinished appetizer and charred pizza remnants left behind, but, this guy didn’t care. The tomato sauce on the pizza was delicious. That’s about all that was great. They seemed knowledgeable about gluten free, but there may have been some CC as Celiac hubby was having stomach pain and urgent bathroom visits the next day. We can’t absolutely blame it on Settebello because we ate away from home more than once that day, but it’s the most likely culprit. They had so many rave reviews here and on yelp that we were excited, but we won’t be back. And we wouldn’t recommend it to other GF diners.
Amazing gluten-free pizza. Very knowledgeable about celiac disease and cross-contamination. Pizza was prepared in a special gluten-free room, and while cooked in same oven as gluten-containing pizzas, they put my GF pizza in by itself to avoid contamination while cooking. Having traveled through Italy (both before and after celiac diagnosis), I can say this pizza rivals what I've had in Italy. Amazing.
The food was amazing!! Our server was very knowledgeable about gluten free options on the menu and the best flavors. Even reference his girlfriend who is gluten-free loving certain items. This might have been the best pizza I’ve ever had and it was gluten free! Had the margharita pizza and it was amazing.
Not sure what the point of having gluten free pizza dough and separate utensils for preparation are if you are just going to toss the pizza in the same brick oven with all the other “gluten filled” pizza. 🤦🏻♀️ very disappointed, wish they would go the extra mile and have a separate oven just for gluten free pizzas.
You won't know their pizza is GF... best I've ever had hands down. True italian brick oven style pizza. This will be one of the things I miss about Utah when we move for sure. Legit flour, imported from Italy. I had the waitress bring me the flour to make sure it was ok because it was so doughy. Mixed opinions about whether its celiac friendly but they've told me they are very careful with "allergies". Fine by me if they think celiac is an allergy. I do have celiac and I've never been sick to my knowledge.
According to the ratings on this site, this gluten free pizza got a 5 star rating. I thought, well it must be worth trying. I ordered the Vito. The cost is $14.00 + $5.00 for gf. And I always tip. The pizza looked good; except the burnt crust and the sausage not being spread over the pizza and more like clumps of meat on a few slices. I picked up a slice to eat and it just fell apart. All the toppings just slid right off the slice and onto the plate. Tons of onions and sauce. The crust had black burnt ash all over it and I couldn't eat that part of the crust that I love so much. Underneath the toppings is a soggy crust( more like a tapioca like flour mix) that was greasy and not edible. I would've rather had a thin crispy crust. for the money we pay for gf you would think they would find a way to perfect these crust recipes by now or learn how to bake it right. I'm sorry, but I was so disappointed and out of $23.00. What a rip off.
If you like your pizza more authentic than the American kind drowning in cheese, this is IT! My husband is Italian and he loved the Settebello and I got to Gambinetto with shrimp. Not the cheapest, but it's the good mozzarella and good olive oil and we hike 6 miles today so we deserve it!
My husband is severe celiac and gets sick with just cross contamination. We were thrilled with Settebello. Their GF pizza looked and tasted so much like real pizza my husband was a little scared to eat it. He loved it and did not get sick! We went back for a second time.
Amazing pizza! You'll pay for it, but this GF pizza is by far the best pizza I have ever had GF or not! I try to go every week it's so stinking delicious! My FAVE!!! Never had a reaction and servers are aware of Celiac. 👍🏻
This is easily the best gluten free pizza in Utah. It's so cool to see a restaurant make their own crust instead of buying the terrible frozen crusts that have no taste or chew. Lots of great pizza options. True Neapolitan pizza ingredients and taste.
THE BEST gluten free pizza I've tasted. I had to double check with the server that it was actually gluten free it tasted and looked so much like the real thing! Ordered a margherita with buffalo mozzarella to avoid a dairy reaction. Expensive, but worth it if you're craving pizza!! No reaction at all.
They offer gluten free pizza - that gets rave reviews on Yelp - and take precautions for cross contamination during dough preparation but then share the same oven and tools sliding the pizza along the gluten flour left behind from others. When asked if they could put my pizza on aluminum foil the answer was no. Then the waitress stated that the 800 degree would kill all the gluten. Not so! I chose to forego the pizza. The other food is okay but not great.
The BEST gluten free pizza I've ever had. The crust is super doughy, which is obviously a rarity with gf crust. The only downside is that it's an upcharge of $5 for the gf crust. In my opinion, it's worth it.
I asked the server about their gluten free options and they said they have a gluten free crust. They clean the ovens before cooking the pizza. They also prepare the gf pizza in a seperate part of the kitchen. Seems like they are pretty careful about avoiding cross contamination