The Best Gluten-Free Pizza in NJ

The options around the state are more plentiful and palatable than ever.

gluten-free pizza nj

Gluten-free crust at Dough in Caldwell. Photo by Laura Baer


Your Guide to the Best Pizza in New Jersey
Jersey Chefs Share Their Favorite Pizza Haunts

Wheat flour contains long strands of a protein called gluten, which not everyone can digest, especially those with celiac disease. Fortunately, a number of places offer pies on gluten-free (GF) dough, typically made from rice or corn flour, with some potato flakes for moisture. Here are a dozen that people who are gluten sensitive can happily turn to.


Harrison, Montclair

The pies are wood-fired. There is also a cauliflower option, “thicker than our traditional dough,” says manager Dan Labate. “But unlike some gluten-free crusts that can be very cracker-like, it holds up well to toppings.”
615 Frank E. Rodgers Boulevard, Harrison, 973-485-9200; 7 North Willow Street, Montclair, 973-783-9200

Antonio’s Trattoria


Chef Placido Nieto builds his dough primarily from corn flour. He makes GF bread, which he grinds into crumbs for meatballs and chicken or shrimp parmigiana. Nieto also offers GF desserts. “We were the first restaurant in our area to offer gluten-free,” he says, “and people have come to trust us.”
2420 Route 35, 732-223-1933

Casa di Pizza


Steve Burkat’s daughter has celiac disease, so he and partner David Godlesky have a personal interest in GF doughs. After trying several, they settled on a blend of rice flour, tapioca starch and potato flakes, delivered in individual aluminum pans, which add crispness. “I’m a chef,” says Godlesky. “I go by taste.” They also offer GF pasta and eggplant parmigiana.
50 Elm Street, 908-654-3232

Clifton Village


In response to customer requests when he opened six years ago, owner Jimmy Zenelaj began trying various GF crusts. After several proved too thin and crackery, he found a winner, which “is thicker and has a nice chew.” Zenelaj also offers a cauliflower crust and GF pasta.
1380 Clifton Avenue, 973-458-0505


Sea Isle City

DeNunzio’s is open only from Mother’s Day through Labor Day, but it’s the leading GF source in and around Sea Isle City. Owner Michael DeNunzio offers GF pizza, pasta, wraps and sandwiches, as well as house-made vegan cashew mozzarella and vegan pepperoni and sausage.
36th Street and Boardwalk, 609-263-2600



Owner Marcella Lampone gets her crusts from Boonton GF bakery Sogni Dolci. To avoid cross-contamination, she bakes in dedicated tins and slices with dedicated cutters. “They’re 12 inches, which is great for portion control and if only one member of a group is gluten free,” she says. Fresco has gluten-free pasta, too.
475 Spotswood-Englishtown Road, 732-656-1890



Fusaro offers GF and cauliflower crusts from a vendor, but with 48 hours notice, chef/owner Antimo Castagliola will hand-make you a 16-inch Sicilian pie—thick, fluffy and square, like focaccia—using Italian Caputo GF flour in a dedicated area of the kitchen.
31 North Main Street, Manahawkin, 609-978-3888

Mama’s Café Baci


Mama’s, which celebrated its 50th anniversary last year, has one of the most extensive gluten-free menus in the state. In the realm of pizza, it includes basic gluten-free as well as cauliflower and broccoli-cheddar crusts. Owner Tom Schiano says they sell upwards of 50 GF pizzas every Friday night.
260 Mountain Avenue, 908-852-2820



In addition to making estimable regular pies, Pasquale “Pat” Custode knocks out exemplary GF numbers at this longtime local favorite. Exemplary, meaning they come pretty close to the satisfying taste and texture of regular wheat-flour crusts.—Eric Levin
564 Franklin Avenue, 973-235-1130

Two Boots

Jersey City

This offshoot of a New York City staple named its signature pie for Frank “Boss” Hague, high-living Jersey City mayor from 1917 to 1947. Like the man, the pie is a powerhouse—topped with meatballs, pepperoni and ricotta. It’s available on a GF crust. Two Boots also offers GF brownies.
133 Newark Avenue, 201-209-1250

Wood Stack

Metuchen, Pine Brook

Chef/owner Giuseppe Badalamenti learned his GF recipe (cornstarch, white and brown rice flours, tapioca and potato starch, with a little yeast and baking soda) from celebrity chef Roberto Caporuscio at Keste Pizza in New York City. The dough is prepared in a flour-free zone and baked in a designated oven.
259 Lake Avenue, Metuchen, 732-372-7398; 29 Route 46 East, Pine Brook, 973-227-3007

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