Gluten Free Pizza
Same flavors for different dietary needs: pizza is for everyone, gluten isn't. Kesté Pizza Go ships its frozen gluten free pizza across the USA, with the same hand-prep, quality and taste as the original menu.
Master of Made in Italy. It is thanks to Roberto Caporuscio that the States began to know and love Neapolitan pizza.
Authentic Taste. The dough, the ingredients, the craft: that's where Neapolitan tradition lives. From our restaurant, to you.
Like in a pizzeria. Freshness, quality and flavor: a product easy to cook, in just a few minutes, in the comfort of your own home.
Gluten Free Pizza, Hand-Made on a Dedicated Line in Manhattan
Naturally leavened on imported Caputo Fioreglut, the gluten free flour from the historic Naples mill and certified gluten free below 20 ppm, all our gluten free pizza at Kesté Pizza Go is produced on a dedicated line and shipped frozen in ice overnight to your address. Roberto Caporuscio trained as a Neapolitan pizza maker in Naples and has carried the same hand-prep into a gluten free version that respects the original crust, with a soft inside and a crisper edge. The recipe matters as much as what goes on top. Every recipe uses the same imported Italian ingredients as the classic menu.
How We Keep Our Gluten Free Pizzas Free From Cross-Contamination
Our gluten free pizzas in the catalog are not a side product of the regular line. They are mixed, stretched and topped in a separate area of our Manhattan pizzeria, using only Caputo Fioreglut, a dedicated gluten free flour imported from Italy. Each pizza is wrapped on its own and shipped as a stand-alone parcel, never packed with regular pizzas. For households where celiac disease is a daily concern, this matters more than any topping on the menu. You can see how we handle gluten free at every step on our gluten free page.
Every gluten free pizza goes through the same long fermentation we use for the rest of the menu: same hours on the counter, same temperature, same hands. The result is a crust with the soft cornicione of a Neapolitan pie and a leopard-spotted base, not the rubbery or cardboard texture that has earned this segment a bad name in the past. Caporuscio, U.S. President of the PAF Pizza Academy Foundation, signs off on every batch. Nothing about the process is rushed to cut a corner for the diet.
The Margherita, Specialty Recipes and the Whole Gluten Free Lineup
The Margherita is the entry point of the gluten free pizza range, with Italian peeled tomatoes, fresh mozzarella made every morning, Grana Padano and basil on the same Neapolitan crust profile as the original. Beyond it, our Neapolitan pizzas inspire dedicated interpretations such as the Diavola with spicy salami, the Quattro Formaggi for cheese lovers, and the Cacio e Pepe with Roman pecorino and black pepper. Variety stays wide across the whole menu without compromise on the dough. Each one is hand-stretched and baked in the same electric oven as the classic pies.
Each gluten free pizza in the catalog carries the same Caporuscio benchmark that earned “#1 Pizza in New York” by New York Magazine, and the range sits alongside the rest of our full pizza menu with imported Italian ingredients and hand-prep on every plate.
Best Frozen Gluten Free Pizza, Shipped Celiac-Safe to Your Door
Once baked, every gluten free pizza in the menu is flash-frozen within hours, individually sealed and shipped overnight in ice to your address. The frozen format here serves a clear purpose: keeping a celiac-safe pie isolated from any potential contact until you open the package at home. After a short thaw of about 30 minutes, the home oven brings the soft mozzarella and the tomato sauce back to life on a crust that lifts golden and leopard-spotted. The ice keeps the pie sealed cold across the whole overnight trip.
What separates this gluten free pizza catalog from supermarket alternatives is the kitchen the pies came out of. Caputo Fioreglut isn't a generic gluten free flour, and Caporuscio's hand-prep isn't a factory line. The wider table extends into frozen Italian pasta, with lasagna, cannelloni and meatballs available in dedicated gluten free production. Featured among the top 25 Best Pizza Places in the US by Food and Wine, the standard travels with every shipment.
The best frozen gluten free pizza ships from the same Manhattan kitchen Caporuscio runs every day. For complete celiac-safe meals, our desserts include a gluten free option shipped in the same parcel and produced on the same dedicated line. Single shipment, multiple courses, no compromise on the celiac safety standard.
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Frequently Asked Questions About Gluten Free Pizza
Our gluten free pizzas are made on a separate, dedicated line in our Manhattan pizzeria, using only imported Caputo Fioreglut flour, then wrapped and shipped as a stand-alone parcel, never packed with regular pizzas. The whole process is built to avoid cross-contamination for celiac households.
It starts from imported Caputo Fioreglut, not a generic blend, and goes through the same long natural leavening as the classic menu. The result is a soft cornicione and a leopard-spotted base, not the rubbery, cardboard texture the segment is known for. It is hand-stretched in Manhattan and shipped frozen, never factory-made.
You can order it frozen from Kesté Pizza Go and have it shipped in ice across the US. Every recipe is made by Roberto Caporuscio, whose pizza New York Magazine named "#1 in New York." Browse the full lineup in our full catalog.
The gluten free range mirrors the classic menu, from the Margherita and Marinara to the Diavola, Quattro Formaggi, a vegan option and Roman-style recipes, all built on the same Caputo Fioreglut base. The variety stays wide with no compromise on the dough.
Yes. Alongside pizza, the gluten free line extends into pasta and desserts, produced on the same dedicated Caputo gluten free foundation and shipped in the same parcel, so a full celiac-safe table arrives in one shipment.