Gluten Free Pizza

Gluten Free Pizza, Hand-Made on a Dedicated Line in Manhattan

Naturally leavened on imported Caputo Fioreglut flour, 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 the toppings on top.

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 coeliac disease is a daily concern, this matters more than any topping on the menu.

Our gluten free range 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.

The Margherita, Specialty Recipes and the Whole Gluten Free Lineup

The Margherita is the entry point of the gluten free lineup, with San Marzano area tomatoes, fresh mozzarella, Grana and basil on the same Neapolitan crust profile as the original. Beyond it, our Neapolitan pizzas inspire dedicated gluten free interpretations such as the Diavola with spicy salami, the Puglia with stracciatella and fried olives, and the Sicilia with shrimp and pistachio. Variety stays wide across the whole menu without compromise on the dough.

For anyone planning a celiac-safe table that goes beyond pizza, our frozen pizza lineup crosses into gluten free pasta and gluten free dessert, all produced on the same Caputo gluten free foundation. The standard isn't an afterthought but a parallel kitchen. Each gluten free pizza in the catalog carries the same Caporuscio benchmark that earned “#1 Pizza in New York” by New York Magazine, with imported Italian ingredients and hand-prep on every plate.

Best Frozen Gluten Free Pizza, Shipped Coeliac-Safe to Your Door

Once baked, every gluten free recipe 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 coeliac-safe pie isolated from any potential contact until you open the package at home. Two to three minutes in the home oven at 500°F bring the soft mozzarella and the tomato sauce back to life on a crust that lifts golden and leopard-spotted.

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 extend into a gluten free Tiramisù prepared with gluten free sponge cake and espresso, shipped in the same parcel and produced on the same dedicated line. Single delivery, multiple courses, no compromise on the celiac safety standard.