For an additional $6, any of the “classic American” or “classic Italian” pizzas at award-winning pizzaiolo Tony Gemignani’s North Beach restaurant can be made with a gluten-free crust. Tony’s Pizza Napoletana cooks the former in a 550 degree flat top brick oven, and the latter in a 650-700 degree domed brick oven, and also offers a dedicated gluten-free tomato sauce and mozzarella pie prepared in a 500-degree electric oven.

Delarosa (which has two SF locations, in the Marina at 2175 Chestnut Street and at 37 Yerba Buena Lane downtown), offers a gluten-free crust for any of its Roman-style pizzas for an extra $5. Those who aren’t in a pizza mood can also dine from their gluten-free pasta menu, which includes items made with GF pappardelle, paccheri, or casareccia.

Presidio’s gluten-free crusts come from Mariposa Baking Company, an Oakland bakeshop that’s attracted a loyal following for its GF goods. Presidio’s gluten-free pizzas clock in at 12 inches, making them the smallest pies on the menu. Better order two just to be safe.

All three locations of Escape from New York (1737 Haight Street, 333 Bush Street downtown, and 715 Harrison Street in SoMa) offer (for an extra $4) a gluten-free crust for any 14-inch pie. While delivery’s available at all its restaurants, Escape’s Haight spot (which has been open since 1986) has such a fantastic collection of rock memorabilia on display that a pick-up is worth the trip.

A Cole Valley landmark, Bambino’s senza glutine pizza (that’s just “gluten free” in Italian) is a personal-sized pie that comes with pizza sauce and mozzarella. The restaurant has over 30 toppings that can be added to that creation, but be warned: Some of those fixings might have come in contact with flour as they make their way through the kitchen, so those with strict dietary needs should stick with cheese.

Every pie from this Outer Sunset standby can be made with a gluten-free crust — a house-made dough that is also vegan, they say. Since the Pizza Place on Noriega uses a brick oven, every pie takes 25–30 minutes to bake, so pre-planning (or patience) pays off.

At all three of Goat Hill’s SF locations (300 Connecticut Street in Potrero Hill, 171 Stillman Street in SoMa, and 170 West Portal Avenue), those who eschew gluten can order any of their classic pies with a thin, gluten-free crust. Hungry diners might want to grab two, though, as the GF option (an additional $4) is only available for medium-size pizzas.

Gialina (as well as Ragazza, its 311 Divisadero Street counterpart, and Ardiana, its 1781 Church Street spin-off) offer a gluten-free crust for any of its thin-crust, Neapolitan-style pizzas for an additional $2.