Tomato-based preparations designed to top pizzas, explicitly formulated to exclude gluten, are readily available. These sauces provide a base flavor profile essential to the overall pizza experience, replicating traditional varieties without incorporating wheat, barley, or rye-derived ingredients. An example would be a commercially produced marinara sauce, certified gluten-free, used on a pizza crust made from rice flour.
Individuals with celiac disease or gluten sensitivities benefit significantly from these specialized sauces. They allow those adhering to gluten-restricted diets to enjoy pizza without adverse reactions. Historically, the options were limited; now, a wide range exists, catering to varied tastes and dietary requirements, thereby increasing accessibility to inclusive food options. The development of these sauces reflects a broader trend towards accommodating specific dietary needs within mainstream food production.