Tonight we went to Olio Pizzeria to try the gluten-free pizza. We started with the Calabrese-style olives which were very spicy. I then had the Favorite Salad which was good. It was a pretty large portion for a starter salad so I would share it in the future. Then, my husband and I shared two gluten-free pizzas.
The Umbra pizza had robiola cheese, crimini mushrooms and umbrian black truffles. I am not a fan of mushrooms, so I just pushed them off, but the truffle taste was fantastic.
The Margherita Pizza had fresh bufala mozzerella, san marzano tomatoes, parmesan, basil and e.v.o.o. My only complaint about this pizza was that the cheese wasn’t melted enough as shown in the picture above. I would also prefer more cheese coverage on my pizza. As far as the crusts themselves, I found that they were good. The bottom was firm enough to hold the toppings. The edge was crispy and had a nice flavor. I asked the waiter where they get the crusts from, and he told us that they were supplied through Sysco. Overall, the individual ingredients in these pizzas were far superior to the other pizzas in Santa Barbara that I have tried thus far, but it comes at a price.
gluten-free in sb 
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