David Hammond, founder and moderator of LTHForum.com, food blogger on Oakpark.com, weekly food contributor to Wednesday Journal, and food detective at the Chicago Sun-Times.

"Like Nick Gambino, owner of Cucina Paradiso, I grew up Italian, and wheat was a big part of our diet. So, maybe it was a little odd when I opted to try his gluten-free pizza. On this crust I had one of my favorite combinations, prosciutto and arugula, no cheese. The gluten-free crust was chewy, crunchy but not at all dry, and somewhat buttery, which provided a good contrast to the arugula. This was probably the best gluten-free crust I've had. No doubt, most people prefer wheat-based pasta, bread, and pizza; it's what most of us have enjoyed all our lives. But if you have to avoid gluten, or if you just want to limit your gluten intake, the non-wheat pizza at Cucina Paradiso is a good and delicious way to go."
Cucina Paradiso, 814 North Boulevard (between Kenilworth and Oak Park Avenues), Oak Park, 708-848-3434.

Follow David on Twitter, or his blog.


Photo: Courtesy of Cucina Paradiso