Have you heard? Cottage Inn went gluten free! Seriously: At Cottage Inn, we understand how hard it is to eat gluten-free. You have to search high and low for foods that don’t contain gluten, and it often means giving up your favorite foods. Therefore, we decided the least we could do was see if we could serve gluten-free pizza.

We found a recipe that produced a gluten-free crust, which is the main hurdle in making pizza gluten-free. We found that it tasted just as delicious as ordinary pizza, and took the steps to enable all of our locations to serve gluten-free pizza.

Check out some of Cottage Inn’s gluten free pizza options:

  • Classic Pepperoni
  • Meat Lovers
  • Hawaiian (ham, pineapple and bacon)
  • Deluxe (pepperoni, Italian sausage, onions, green peppers and mushrooms)
  • Chicken Parmesan
  • Vegetarian (mushrooms, onions, green peppers, black olives and tomatoes)

What does it mean to be gluten free? Well, let’s start with what gluten is: gluten is a substance found in some grains that certain people severely react to:

  • Skin rashes
  • Digestive problems
  • Loss of energy
  • Joint pain
  • Brain fog
  • Anemia

Going gluten free means that we take out those ingredients that cause the above reactions.

Are you trying to order gluten free pizza?

If you’re looking for the best gluten free pizza in Michigan, then why go anywhere else? Cottage Inn is your place for gluten free pizza options.

Give us a shot. What do you have to lose? You might fall in love with pizza all over again, but without the negative reactions associated with gluten. We have locations throughout all of the Detroit and the Detroit Metro areas that are offering the best gluten free pizza in Michigan.

Hungry? Because we’re salivating – here’s a link to some of our best deals yet. Call today and order up a pizza pie that’ll have you screaming: Cottage Inn.

8 responses to “Best Gluten Free Pizza in Michigan

Posted by heidi J Nudi

Does your gluten free pizza contain yeast?

Posted on November 26, 2019 at 11:42 am

Posted by Amy T Miller

So, I just ate the BLT gluten free pizza. I enjoyed it very much. However, I am not able to locate the ingredients of the crust? What is the flour that is used.


Posted on June 23, 2020 at 8:34 pm

Posted by Angie Kremer

Is the gluten free crust and bread also dairy free?

Posted on October 4, 2021 at 2:24 pm

Posted by Kelly

Are your bread/dipping sauces Gluten Free? We order the Gluten Free breadsticks and it always comes with a buttery garlic sauce or pizza sauce and we’ve been afraid to use it. Celiac!

Posted on February 3, 2022 at 4:35 pm

Posted by Angie

What are the ingredients of the gluten-free crust?

Posted on October 22, 2022 at 7:01 pm

Posted by Dennis Cranson

Do you have gluten free pizza “sauce” on your gluten free crusts? And, can I order any “size” gluten free pizza?

Posted on January 12, 2023 at 4:59 pm

Posted by Anonymous

How do you handle cross-contamination risk in the kitchen, prep spaces, ovens, and utensils?

Posted on May 25, 2023 at 5:33 am

Posted by James Comiskey

We have a SOP every unit signs when they complete our training.
below is a sample of what every store has to sign before operating a Cottage Inn Pizza

When preparing a gluten-free pizza, it is important to prevent contamination of the gluten-free foods with particles and residues from gluten-containing foods. Even small amounts of gluten can result in continued intestinal damage for people with Celiac Disease and gluten allergies. Care must be taken to ensure that gluten-free foods remain gluten-free.

Cross contamination occurs when gluten-free food comes in contact with food containing gluten, making it unsafe for use in the gluten-free diet. Special care must be taken in the preparation of gluten-free foods. All hands, utensils, pans, appliances, counters, cooking surfaces, and cutting boards must be absolutely clean and free from gluten. Care must be taken to prevent airborne gluten particles from reaching gluten-free foods.

Please follow these important preparation guidelines:


• If possible, try to select a preparation area that is separate from other food preparation areas.
• Air-borne flour and other gluten-containing food particles can cause contamination of gluten-free foods. Minimize the use of fans during gluten-free food preparation. Cover all open food containers.
• Ensure all food preparation surfaces, cooking surfaces and cooking utensils have been thoroughly cleaned. This includes the countertop, cutting boards, spoodles, cutters, and cleaning cloths. The best solution is to dedicate cooking utensils and cleaning cloths for gluten-free preparation. Be sure to label these utensils to avoid cross-contamination.
• To remove gluten-containing particles, scrub utensils and preparation areas with soap and water. Disinfect according to current standards of practice.


• Wash hands thoroughly before handling gluten-free foods and ingredients.
• Use sanitary gloves for food preparation and change them before handling gluten-free foods and ingredients.
• Ensure that the powder used in the gloves does not contain gluten. Even powder-free gloves can have trace amounts of powder. Check with the suppliers for any gluten content.
• Become knowledgeable about gluten-free and other special needs diets and menu selections. The internet has many informational sites including http://www.gluten.net.


• Ensure all ingredients are gluten-free.
• Check product ingredients regularly. Manufacturers can change ingredients without notice.
• Use boldly labeled, separate, airtight containers for all food products designated “gluten-free”.
• Clean utensils must be used for each condiment, butter, sauce and all other items. Do not use any utensil in more than one food item.
• When oven space is shared, use the top oven racks for cooking gluten-free foods. This helps to prevent gluten-containing particles from falling or dripping into gluten-free foods.


• Arrange buffet tables with gluten-free selections first and separated from the gluten-containing selections. Label the gluten-free foods. This minimizes the risk of serving spoons being interchanged amongst containers which can result in the contamination of the gluten-free selections.
• Bulk bins can be a source for cross-contamination. Ensure that utensils are not interchanged, carrying gluten-containing particles or residue into gluten-free products.

The accidental ingestion of gluten does not create the profound anaphylactic response that is common with peanuts and other allergens. Though many individuals with gluten allergies or celiac disease will experience immediate intestinal or other types of symptoms, the effects of these symptoms are cumulative and can lead to other medical conditions.

I have read and understand these important guidelines for the preparation of gluten-free pizza at my Cottage Inn Pizza location. I will ensure that my staff is trained to properly prepare gluten-free pizza.

Posted on May 25, 2023 at 11:14 am

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