Gluten-Free Pizza Workshop


Enjoy gluten-free pizza made by yourself!

Join Roberto Caporuscio, the owner and pizza chef of, for this hands-on cooking experience.

In this workshop, you will learn the secret to making gluten-free pizza that is actually delicious and the history behind the Neapolitan pizza. Not only will you be able to enjoy the pizza you make during the workshop but you will be bring home fresh dough with you so you can make amazing pizza at home.

When: Sunday, March 11, 4-7pm

Where: Keste Pizza & Vino, 77 Fulton Street, New York 10038

Cost: Includes instruction, pizza, a glass of wine (or non-alcoholic beverage) and pizza dough to bake at home

$75 for adults before March 5 ($85 after March 5 or at the door)

$50 for children under 12 before March 5 ($65 after March 5 or at the door)

RSVP by: space is limited to 30 people so RSVP by March 9. Walk-ins welcome if there is still space available Click here to register.

Keste Pizza & Vino has been critically acclaimed as “#1 Pizza in New York” by New York Magazine, “Best Pizza” in New York State by Food Network Magazine and among the top 25 “Best Pizza Places in the US” by Food and Wine.

The location in Fulton Street has a dedicated gluten-free pizza oven and HVAC system to avoid cross contaminations with regular pizza production. What makes Mastro Caporuscio's gluten-free pizza truly unique offering, is he uses a special blend of organic gluten-free flour imported from Italy giving it the distinctive chewy and crispy crust consistent with a classic Neopolitan pizza. He has created 18 types of gluten-free pizzas made with all organic ingredients, representing different Italian regions and cuisines.

Event organized by:

Dr Ivy Branin, ND is a New York City based naturopathic doctor, who received her degree in Naturopathic Medicine from Bastyr University in Kenmore, WA, one of the leading schools of natural medicine in the country. She also has a degree in Biochemical Engineering from Rutgers University. She is passionate about natural health and living and has helped a wide variety of conditions including IBS, acid reflux, depression, acne, PMS and infertility.

Roberto Caporuscio is the U.S. President of the Associazione Pizzaiuoli Napoletani (APN – Association of Neapolitan Pizza Makers) and serves as U.S. President of PAF Pizza Academy Foundation (PAF). The goal is to preserve, represent, share and maintain the tradition, culture and quality of Neapolitan pizza making skills in the world. The on-premise cooking school at Keste conducts courses in the art of pizza and mozzarella making skills for both professional and amateur. An intensive ten days course at which he issues a certification to aspiring Neapolitan pizza makers/restaurateurs around the world is available.

Elisa Conigliaro, medical journalist and editor for more than 17 years in Milan, Italy. During her career, she has published many articles regarding nutrition, food intolerances, allergies, food education.

She founded Glam Communications in NYC in January 2010, a PR agency specialized in food, nutrition, and in the medical, pharmaceutical, biomedical fields. She is a member of the Association of Healthcare Journalist (AHCJ) NY chapter, the Scientific writers of NY (SWINY), and the co-coordinator of NOIAW-National Organization Italian American Women.