Fradiavolo is not just contemporary Neapolitan pizza — it is about choice. With 5 different doughs (Classico, Integrale, Nero, Sottile and Wheat-Free), a vegan option featuring Dreamfarm plant-based mozzarella, and a selection of vegetarian pizzas already on the menu, the network's 33 locations (#22 in the 50 Top Pizza Italy ranking) offer real solutions for specific dietary needs.
Vegan pizza at Fradiavolo: Marinara and Dreamfarm mozzarella
Fradiavolo has vegan options. The Marinara is the only pizza on the menu that is fully vegan in its original recipe: Pomodoro La Concettina, Garlic, Oregano, Basil. No animal-derived ingredients.
But that is not the only option. Any other pizza on the menu can be made vegan by substituting traditional mozzarella with Dreamfarm plant-based mozzarella. This means the entire menu — from Tradizionali to spicy Diavole, from creative POP pizzas to the great classics — is potentially accessible to those following a vegan diet. Ask staff for availability.
Dreamfarm mozzarella: 100% plant-based, almond-based
Dreamfarm is a 100% plant-based mozzarella, made from almonds, produced in Italy. It is Fradiavolo's vegan alternative to traditional mozzarella on any pizza.
Important warning: Dreamfarm contains almonds (tree nuts — an EU-regulated allergen). It is not suitable for those with tree nut allergies. Check the full allergen table for details.
Whole-grain dough (Integrale): fewer carbs, more fibre
The Integrale dough is a blend of whole-grain flour, flaxseeds, wheat bran, oat flour, whole soft wheat, spelt and rye. Rich in fibre, protein and minerals, with reduced caloric intake compared to the Classico dough.
The numbers: approximately 570 kcal per 250 g pizza with Integrale dough, versus 675 kcal for Classico and 540 kcal for Nero. Available on any pizza, at all locations.
Integrale dough allergens: GLU (gluten), UOV (eggs), SOI (soy), LAT (milk), SES (sesame — traces).
Wheat-Free dough (Senza Frumento): for those avoiding wheat
The Wheat-Free dough is formulated with: water, corn starch, extra virgin olive oil, maltodextrin, pea protein, quinoa flour, dried rice sourdough, vegetable fibres (beetroot and psyllium), potato starch, salt. It does not contain gluten in its recipe. Declared allergens: UOV (eggs) and SOI (soy) only.
Warning — NOT SUITABLE FOR COELIACS. Despite containing no gluten in the recipe, the Wheat-Free dough is prepared in a shared kitchen with gluten-containing doughs. The risk of cross-contamination cannot be ruled out. Fradiavolo states this explicitly: this dough is not certified gluten-free and is not suitable for those with coeliac disease. Available on any pizza, at all locations.
Vegetarian pizzas on the menu
Vegetarian options already on the menu: Margherita, Margherita più, Margherita doppia mozzarella, Bufala, Ortolana, Fata Zucchina, Porcino e contento, Quattro Formaggi Più and Marinara (also vegan). Salads: Dillo all'avocado, Bufala e pomodorini, Orzo verdure e pesto.
All of these can be ordered with any dough. See the full menu for details.
The complete allergen table
Fradiavolo publishes a full allergen table covering all 14 allergens required by EU Regulation 1169/2011. Summary by dough:
- Classico: GLU, UOV, SOI, LAT, FRU
- Integrale: GLU, UOV, SOI, LAT, SES (traces)
- Nero: GLU, SOI, UOV, LAT
- Sottile: GLU, UOV, SOI, LAT, FRU
- Wheat-Free: UOV, SOI (no gluten in recipe — cross-contamination risk)
Full table at /allergeni.
Fradiavolo proves that contemporary gourmet pizza can be inclusive: 5 doughs, a vegan option with Dreamfarm, 9 vegetarian pizzas, a wheat-free dough and a transparent allergen table aligned with European regulation. Whatever your dietary need, the advice is the same: check the menu, review the allergen page, and ask staff on site for any doubt.
