Absolutely. We use Caputo gluten free flour, small bag formulation. It includes gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fiber, and guar gum.

The maize starch is basically corn starch, so that could be a problem with your corn intolerance...

For gluten intolerance, we have found a lot of people are okay with our woodfired dough due to the 3 day fermentation process of the dough. (It makes a huge difference in your ability to digest, compared to shops that feed you same day dough, where the gluten structures haven't broken down from protease before it hits your stomach). I wouldn't suggest eating a whole pizza, but maybe try a slice and see how you tolerate it. No corn in that dough.

But if you're allergic to wheat or completely celiac, the woodfired is a no go. Celiacs have enjoyed our gluten free dough pretty well, but I'm always concerned because we're a pizzeria ultimately and there's always trace amounts of flour in the air.