Pizza Senza — Celiac Certified · Brickell, Miami

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Pizza Senza

Pizza · Italian · 100% GF kitchen · $$ · Brickell

Celiac Certified

About this kitchen

Wood-fired Neapolitan-style pizza in a 100% gluten-free kitchen. The dough is a 72-hour cold ferment using a proprietary blend — the texture is closer to "real" pizza than anything else in Miami. Owner Lorenzo opened it after his daughter's celiac diagnosis.

The verification protocol

We called Pizza Senza on a weekday morning and ran our 10-question protocol with the chef. Here is the unedited record. Tier assignments are based on the answers below — every claim is published, every flag is published.

Do you have a separate gluten-free menu, or are GF items marked on your main menu?

A separate, dedicated GF menu — every item is plated in our isolated GF prep area.

PASS

Where do GF items get prepped — same surface as wheat-based dishes, or separate?

Separate prep table, separate cutting boards (color-coded purple), separate pasta water for GF pasta.

PASS

Do you fry GF items in a dedicated fryer, or share oil with breaded items?

Dedicated GF fryer — installed 2024, never used for anything else.

PASS

Does your kitchen team complete formal celiac/cross-contact training?

Yes — every line cook completes the 6-hour Beyond Celiac course before working a GF station.

PASS

How is GF food communicated from FOH to kitchen?

Color-coded ticket flag plus verbal callback. Manager confirms before plating.

PASS

Is there a dedicated allergen-handling supervisor on every shift?

Yes — designated chef on every service. Owner is celiac-aware and works most shifts personally.

PASS

How do you handle shared sauces, dressings, and condiments?

All sauces and dressings are GF by default. We don't carry any wheat-thickened sauce in the building.

PASS

When was your last incident report related to gluten cross-contact?

Zero reported incidents in our 2-year operating history.

PASS

Does the chef or owner have personal celiac experience?

Owner is celiac. Daughter is celiac. The whole concept is built for the community.

PASS

Will you take a phone reservation noting "celiac" and prepare your team in advance?

Yes — recommended. Mention celiac at booking, manager will brief the line.

PASS

Reviews from the celiac community

Reviewers' celiac status is tagged — only verified-celiac reviews are weighted in our community rating.

Maya R.

Verified Celiac · Diagnosed 2009

★★★★★

The carbonara here changed my year. I haven't eaten real pasta in a restaurant since 2018. Servers asked me 3 separate times to confirm celiac, manager came over personally before the entree. Felt safe. Was safe.

David L.

Verified Celiac · Diagnosed 2003

★★★★★

I've been on three separate antibody trials over the years; I get glutened easily. Six visits here, no reactions. The kitchen runs like a clinical lab. This is the standard everywhere should aspire to.

Priya S.

Gluten Sensitive · NCGS · 2017

★★★★★

You can taste the care. The pasta texture is shockingly close to wheat — they've clearly nailed the hydration on whatever flour they're using. Service was warm without being patronizing about the GF thing.

About this kitchen

The verification protocol

Reviews from the celiac community

Other safe spots nearby.