The four locations of this pizzeria (Mill Valley, San Jose, Lafayette, and Danville) take GF eaters seriously, with a separate gluten-free menu that lists several pies. They boast fancy toppings on a crust made by East Bay gluten-free bakery Mariposa.

Surfers and skaters head to this Outer Sunset spot for tons of gluten-free options, including sweet potato steak fries, beer, and, of course, pizza. Cooked in a brick oven, each pie takes a minimum of 25-30 minutes, so expect to dine on island time. Folks who are gluten-free and vegan should beeline for the Timmy’s Pie (vegan pesto, roasted potatoes, roasted red peppers, mushrooms, mini tomatoes).

With six locations across San Francisco, Escape From New York can make any of its thin-crust pies gluten-free, though they only come in the 14-inch size. Best of all, you can get these GF pizzas delivered for free.

Delarosa can make any of its thin, crispy, Roman-style pies gluten-free. (And since gluten-free crusts tend to also be thin and crispy, the difference between them is a little less noticeable.) Enjoy classic Italian, meat-centric toppings like spicy fennel sausage, prosciutto, and coppa. Find GF pies at Delarosa’s Financial District location, too.

When cozy Gialina opened in Glen Park more than a decade ago, it earned a following for its Atomica, a crispy pie with tomato, chilies, mushrooms, and mozzarella. Now, gluten-free diners can experience the Atomica for just $2 extra — or any of Gialina’s other tasty pizzas, topped with the likes of figs, wild nettles, lemon, or truffle cheese.

The Mission’s deaf-owned restaurant not only churns out pristine, wood-fired Neapolitan pies but also GF versions of its popular margherita and peking duck pizzas, so no one has to miss out.

Tony Gemignani, master of pizza styles, has unsurprisingly developed a gluten-free crust, which he bakes in a 500-degree gas oven for a basic build-your-own version. While GF eaters can’t try every single style of pizza on his enormous menu, Gemignani offers gluten-free crusts on his classic American pizzas (cooked in a 550-degree flat top brick oven) and classic Italian pizzas (cooked in 650-700 degree domed brick oven).

Crispy on the outside and chewy on the inside, it’s immediately clear that Hot Italian put a lot of effort into its gluten-free dough. The Stella (pictured) is a particularly good pie, with prosciutto, mushrooms, crescenza cheese, and an egg.

Lucia’s co-owner Steven Dumain has celiac, so the restaurant put far more effort into its gluten-free pizza dough than most places. The team uses an unusual Swiss washing process to remove the gluten from a special wheat flour, and the resulting high-hydration dough gets blistered and chewy in the 900-degree wood oven. It looks positively glutinous.

Gluten-free and vegan options abound at Jupiter, Berkeley’s friendly and lush beer garden. Pies are cooked in a wood-fired brick oven and see an eclectic mix of toppings, such as spicy ’nduja and pickled jalapeños or shrimp and scallions.

Given the high surcharges on gluten-free pies around the Bay Area, Jules Thin Crust easily presents the best deal, with gluten-free crusts only costing 25 to 50 cents extra. Jules makes its own gluten-free dough and rolls it out extra thin. The toppings options are vast, including a lot of vegetarian and vegan combos. GF folks can also pick up crusts for pizza-making parties at home.