|Can't you just smell the kamut?|
First things first: both pies were delicious, with fresh toppings, a nicely balanced sauce and an admirable chewy-to-char ratio. And yet...we couldn't tell the differences between the crusts, even when sampled sans toppings. So either one of two things happened: the kitchen somehow goofed and didn't actually use the proper flour, or they've made the best low-gluten pizza ever. We're optimists, so we're gonna go with the latter, but gluten-averse folks should ask twice.