(Photo: Hannah Whitaker/New York Magazine)

Those who suffer from celiac disease and wheat allergies have largely been relegated to the sidelines of the Great Neapolitan Pizza Craze. To the rescue comes Roberto Caporuscio of Kesté Pizza & Vino, who this week adds three special pies to the menu, all made with Caputo gluten-free flour (a combination of rice starch, cornstarch, potato starch, soy flour, and sugar), and serves them Monday and Tuesday. Cooked in a specially designated electric oven, the gluten-free margherita, marinara, and lardo-topped mast’nicola emerge thinner, paler, and a bit denser than a traditional pie, but still recognizably the work of a master pizzaiolo ($15 to $18; 271 Bleecker St., nr. Morton St.; 212-243-1500).

Related:

• Archive: “Restaurant Openings & Buzz”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Mar 15, 2010 issue of New York | Subscribe!