The best gluten-free pizza in NYC

Brooklyn Heights gem Dellarocco's offers all of the pies coming out of its wood fire oven with a gluten-free option. Pies like the "Donna Amatrice" with pancetta and leeks and the "Monnalizza" with ricotta and sweet orange tomatoes can be yours, too. 

There's a reason Emmy Squared's spongy Detroit-style squares were awarded four stars by a past Time Out critic. Not only does Emmy Squared give more notoriety to sharp-edged pies, but the blend of ingredients are creative, too. All of Emmy Squared's hits are available as a gluten-free version. We hear "The Colony" is the crowd favorite. 

This quirky mini-chain is just as well known for its pizzas’ names as it is for the funky toppings. But Two Boots has been serving up gluten-free options way before it was trendy. 

At this perpetually mobbed Nolita spot, gluten-free diners are treated to their very own menu with everything from mozzarella sticks to spaghetti and tomato sauce. But the wise will save room for the slices, especially the vodka pie, for which the pizzeria is rightfully famous. And if you can’t decide on just one topping, opt for the Tie-Dye, which streaks vodka, tomato and pesto sauce across a mozzarella pie.

This West Village pizzeria, whose name translates to “this is it” in the Neapolitan dialect, certainly lives up to its moniker; just look at the crowds outside at dinnertime. Gluten-free diners may very well be chanting the same thing when they feast on over a dozen different varieties of pie, including the famed pistachio and sausage or the decadent Pizza Del Re, made with truffle cream and fresh mozzarella.

The white-painted spot features a wood-burning brick oven, shelves lined with glass bottles and an outdoor garden. The pies here aren't about reinventing the pizza-wheel so much as serving up seasonal ingredients with expertise. You can make any of the pies, like the one with spicy archtichokes, gluten-free. 

Greenwich Village residents have long known the secret of this Italian gem, which serves up very traditional Neapolitan pies (even the mozzarella is imported from Campania). Any of its dozens of pizzas can be made using a gluten-free flour blend, but the Ribalta—made with mozzarella, Italian sausage and broccoli rabe—is the eponymous pie for a very delicious reason.

Lower East Side favorite, Sauce offers cauliflower crust versions of its pies topped with mushrooms, hot honey, ricotta and other toppings. 

Sometimes, all we want is a classic, no-fuss New York slice in all its cheesy glory, even when fancier options exist. And there’s a reason Joe’s Pizza finds its way into every New Yorker’s diet at one point or another: A plain slice is only $3. The blistering cheese atop a puffy, thin crust never fails to tempt us.

This much hyped pie joint serves thin crust Tuscan-style pizzas along with classic Italian-American standbys like heros, calzones, and chicken parmesan. They stay open late on Fridays and Saturdays, making it a dependable stop for a fortifying slice of their speciality, a marninara pie known as the Nonna Maria, on your way back from the bar.