Restaurant Reviews

Pizza Crust Comparison: Topper’s vs. Pizzaville

In my first gluten-free pizza crust comparison, I looked at Pizza Pizza and Pizza Nova. With more and more pizza chains coming out with gluten-free crusts, I’ve been able to test out a few more. This time, I’m comparing Topper’s and Pizzaville.

Topper’s Gluten-free Crust

The website doesn’t say much about their gluten-free crust; it’s actually quite difficult to find on the PDF menu, but within the online ordering site it has it’s own section of the navigation. Unlike Pizza Pizza or Pizza Nova who offer their gluten-free crust in medium only, Topper’s is only available for their small pizza for an additional $2.50. The small size works well if you’re the only person eating gluten-free pizza out of a larger group.

The crust is thin, and the edges are quite crispy. Unfortunately, the center is quite dough-y and moist, almost tasting under-cooked. The dough is made from rice flour, tapioca starch and potato starch, so it doesn’t have a strong flavour, which some might enjoy.

I’ve never been a huge fan of Topper’s pizza, and that continues with their crust. In a pinch, it will do, but it’s not my first choice.

Pizzaville’s Gluten-free Crust

From Our Gluten-Free crust has ben prepared in a dedicated Gluten-free facility. Our Gluten-Free crust with Flaxseed is high in fibre, gluten-free, transfat free, lactose free, soy free, corn free and wheat free.

Pizzaville’s gluten-free crust is only available on their 11″ Xtra-Thin pizzas, which means your topping choices are limited. However, they have great topping combinations, so I didn’t feel like I was missing out on anything. Like most other pizza joints, the gluten-free crust costs an additional $3.

Again, the crust was thin and crispy – all the way through. There is a slight flax flavour to the crust, but it is not strong and doesn’t detract from the flavour of the crust.

Pizzaville also has a gluten-free product chart on the site outlining the gluten status of all their toppings, sides, dips and other menu items.

The two pizzas were similarly sized and both thin-crust, so they made a great comparison. However, in my opinion, Pizzaville’s Xtra-Thin gluten-free crust is the winner here.




  • Racheal

    For a while I tried looking for the best gluten free pizza franchise online, when I couldnt find any reviews I tried them myself. My thoughts are pretty much the same as yours.

    Pizza Nova – My favorite, tasted like almost real wheat crust, good texture. Would not reccomend for people with really bad gluten allergies as I saw them prep it on the same counter as the other pizzas but maybe that is just this store?

    Pizza Pizza – Crust was too thick, tasteless, very small. But would recommend it for people who have bad allergies to gluten as it is cooked in a seperate pan and cut with seperate knife.

    Boston Pizza – Just gross! tasted too much like a dried out cracker.

    Dominos – Not that great, kind of too mushy and undercooked when i recieved it and I even asked for well done.

    At home I usually make my own pizza, or get crust mix from Natures Emporium. It is always better than fast food pizza places and its always going to be safe to eat!

  • Anke

    Hi have you been diagnosed with cliaec? If not, go see a gastrointestinal doc (GI) and ask for the blood test for the gliadin protein. IF you test positive, which you’ll know in a few weeks, then you’ll have to avoid gluten as a permanent regimen. Either way, talk to your doc or a GI or a nutritional expert first. As a cliaec for +5 years, I struggled with what to eat and bought a bunch of gluten-free cookbooks (good to get started with but if you’re also trying to cut carbs not so hot) which were ok, but when I got right back to my normal eating routine and Joy of Cooking, I realized that most of the recipes in Joy are already gluten free, and you can sub other flour types for wheat flour easily (but not in baking, as a rule). Good luck.

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