Where to go when a crust must be gluten-free

The gluten-free crowd has spoken, and it wants pizza. It’s not hard to find gluten-free crusts these days, usually for a surcharge. What’s more elusive is a pizza that’s suitable for those with celiac disease — people for whom just a dusting of ambient wheat flour can mean painful illness. As Jennifer Harvey, food specialist for MOD Pizza put it: “The gluten-free movement has gotten so big. It’s no longer a niche.”

800 Degrees Neapolitan Pizzeria: Originally sold a few gluten-free crusts a day, now it’s 5% of the business. Crust made from rice, potato and soy, formulated to withstand super-hot oven, $1.50 surcharge.

Blaze Pizza: Gluten-free crusts made in-house, with rice flour, fermented 24 hours like the wheat crusts, $3 extra.

Live Basil Pizza: Works with a Boulder, Colo., bakery for its rice-based gluten-free crust, $2 extra.

MOD Pizza: Rice flour crust, $2 extra.

Pitfire: Gluten-free crust, $3 extra.

PizzaRev: Gluten-free crust made by a Los Angeles bakery, $2 extra.

Pizza Studio: Tapioca-based gluten-free crust is one of several crust options, including a whole grain and flax crust, $2 extra.

Spin Pizza: Gluten-free crust, $3 extra.

For more on gluten-free pizzas, go to latimes.com/dailydish.