Mozzarellis has the best tasting gluten free pizza in New York City. Creating a gluten free pizza crust that tastes like the real thing is extremely difficult. Why? Because gluten free flours such as rice flour, sorghum, garbanzo, tapioca…all lack gluten the protein in wheat flour that gives pizza crust its elasticity and texture. It’s not surprising that many gluten free pizza crusts are dense and heavy and resemble nothing of its gluten counterpart except maybe the round shape. This is not the case at Mozzarellis one of the first NYC restaurants to offer gluten free pizza by the slice. Today, Mozzarellis sells gluten free pizza crust, gluten free breadcrumbs and baked goods throughout the U.S.