Montreal is the city where old-world charm meets avant-garde creativity, from centuries-old cobblestone streets in Old Port to futuristic skyscrapers emerging in downtown. Its language, architecture, and cultural identity straddle a unique divide, embodying the best of both French heritage and North American urban energy.
Yet there’s one area in which Montreal stands firmly in the modern mainstream: pizza. Whether you crave a classic Napolitano round brimming with fresh mozzarella or a cheeky reinterpretation stacked with local cheeses, the city’s pizzerias deliver – literally and figuratively.
And if you’re gluten-intolerant or living with coeliac disease, rejoice: The culinary landscape is no longer limited to limp “substitute crusts” that taste like soggy cardboard. Today’s pizzerias embrace a new era of GF dough that stands proudly alongside their wheat-based cousins. In fact, gluten-free pizza in Montreal has become a sought-after staple, with many restaurants offering dedicated options crafted with care, flavour, and cross-contamination protocols in mind.
This 2025 guide will navigate you through six top spots, each offering its own twist on the GF pizza phenomenon – from meticulously sourced ingredients to innovative cross-contamination safeguards that let you dine in peace. Whether you’re a Montreal local ready to explore new gastronomic frontiers or a visitor yearning for a slice of la belle province, read on for a hearty dose of doughy delight, minus the gluten.
1. Il Focolaio: Endless Toppings & Heritage Charm
Location: 1223 Place Phillips, Downtown
Few pizzerias in Montreal boast the sheer variety of toppings and styles that Il Focolaio does, with over 70 unique pizza creations on offer. Centrally located near Phillips Square, it’s a long-time favourite of office workers, families, and curious tourists, all lured by the inviting glow of a wood-fired oven. Stepping in, you’ll note the bustling vibe: waiters weaving between closely packed tables, the hiss of steam from the open kitchen, and a clientele ranging from lunch-hour suits to travellers in jeans. The good news for gluten-free diners is that Il Focolaio jumped aboard the GF train several years ago, refining their recipe to produce a crust that’s neither bland nor overly crumbly.
When you request the GF base, staff typically confirm your level of sensitivity, since cross-contamination can be a concern in a kitchen that processes lots of wheat flour. They’ll explain that the dough uses a blend of rice flour, cornstarch, and sometimes tapioca for elasticity. Once your pizza arrives, you’re greeted by a pleasantly crisp perimeter and a slightly soft centre – reminiscent of a more classic Italian-style crust. Topping-wise, you’re spoiled for choice: perhaps you’d prefer a simple Margherita, letting the tangy tomato sauce and fresh basil sing, or maybe a more extravagant mix crowned with prosciutto and rocket. Il Focolaio’s hallmark, however, is that it can conjure nearly any flavour profile: from fiery pepperoni loaded with jalapeños to vegetarian medleys brightened by roasted aubergines.
Bear in mind, this place can get jam-packed, especially on weekends and lunch rushes. Coeliac patrons might find it helpful to dine off-peak or mention your needs upon booking. Although the restaurant tries to bake GF pies on separate pans, strict zero-contamination protocols aren’t always feasible in small, busy kitchens. That said, the staff’s knowledge and approach have garnered decent reviews from local GF communities, who appreciate the “take it seriously” mentality. If you have time post-feast, stroll around Place Phillips or head a few blocks north to Sainte-Catherine Street for prime shopping – a fitting complement to your Montreal pizza adventure.
2. NO.900: Neapolitan Grace with a Montreal Twist
Location: Multiple spots, including Saint-Viateur in Mile End & De Maisonneuve in Downtown
No.900 is revered in Montreal’s pizza circles for its strict adherence to Neapolitan guidelines: 00 flour (for standard dough), 90-second cooking times at 900°F, and a soft, slightly blistered crust. But how does that formula adapt for GF diners? Quite smoothly, it turns out. Although their standard dough is all about the high-protein wheat, the chain’s GF alternative harnesses a blend of rice flour and starches to mimic that airy, lightly charred rim. So if you’ve ever lusted after a Neapolitan pizza but avoided it for fear of wheat-laden heartbreak, NO.900 is the place to indulge.
Approach the counter – or table, if it’s a full-service branch – and mention you want the GF crust. Staff typically emphasise that while they do their best to prevent cross-contact, the oven remains shared. That said, the resulting pizza shows considerable attention to detail. Toppings are kept minimal in that classic Neapolitan tradition: a swirl of tomato sauce, fresh mozzarella, and perhaps a scattering of basil. The crust emerges with ephemeral crispness on the edges, giving way to a tender chew inside – not always an easy trick to pull off with GF flours. If you fancy something a bit more flamboyant, the menu rotates seasonal specials like “Prosciutto e Fichi” (figs) or “Funghi Trifolati” (assorted wild mushrooms) that can push your palate beyond the basics.
In line with the Mile End or downtown vibe, the décor is often modern but laid-back: a smattering of wooden tables, an open view of the dome oven, and an eclectic crowd of hipsters, families, and date-night couples. Perfect for an early dinner before catching a gig at a local club, or a midday pick-me-up if you’re strolling the iconic Mile End bagel shops (fear not, GF bagels exist, but that’s another story!). Keep in mind: peak times can be frenetic, so if you’re extremely coeliac-sensitive, you might prefer a quiet moment when staff can meticulously handle your GF dough. Nonetheless, No.900’s unwavering commitment to honouring Neapolitan tradition, minus the wheat, has garnered them many a grateful GF fan.
3. Bottega Pizzeria: Old-School Little Italy Pride
Location: 65 Rue Saint-Zotique E, Little Italy
A sojourn into Montreal’s Little Italy is practically a rite of passage if you’re a pizza aficionado. Among the cluster of trattorias and espresso bars stands Bottega Pizzeria, a family-run spot that celebrates classic Italian flavours with a dash of Quebec terroir. White-tiled walls, an inviting glow from the wood-fired oven, and the tang of fresh tomatoes greet you upon entering. Bottega might seem firmly traditional at first glance – until you spot that GF crust option discreetly listed on the menu, a subtle nod to modern dietary demands.
Bottega’s GF approach tries to emulate the standard dough’s lightness and airy cornicione, though coeliac diners note that it sometimes skews a bit crisp around the perimeter. That’s not necessarily a downside: if you enjoy a pizza that can handle an avalanche of sauce without going soggy, you’re in luck. Toppings, though rarely flamboyant, reflect high-quality ingredients: imported Italian tomatoes, fior di latte mozzarella, and often local produce like fresh basil grown in Quebec greenhouses. One fan favourite is the Diavola – spicy salami layered on that tangy sauce, with just enough heat to keep you sipping your beverage.
Part of the Bottega experience is soaking up the neighbourhood’s old-school charm. This is a district of intimate cafés, fruit markets, and clusters of Italians chatting spiritedly on corners. Linger for an affogato after your GF pizza, or meander into the nearby Jean-Talon Market to peruse fresh produce, local cheeses, or artisanal goodies. Bottega staff are typically well-versed in allergen issues, though the kitchen environment remains shared. If you’re super sensitive, it’s wise to mention your concerns as soon as you arrive – they’ll do their best to keep your dough separate. The synergy of classic Italian technique and Montreal’s big heart fosters a memorable, belly-warming night out.
4. Pizza Bouquet: Quirky Fusion & Indie Charm
Location: 191 Duluth Ave E, Plateau-Mont-Royal
Ever had a pizza topped with local goat’s cheese, roasted beets, and a swirl of honey-lime sauce? That’s the sort of fearless creativity you can expect at Pizza Bouquet, a small, indie joint perched in the artsy Plateau-Mont-Royal district. With a whimsical name, a casual vibe, and an emphasis on curious flavour combos, the place stands out from more tradition-bound pizzerias. It also caters to the GF crowd by developing a distinctive multi-grain crust that can handle offbeat toppings without crumbling into dust.
Pizza Bouquet’s GF dough often uses ancient grains like teff, sorghum, or amaranth in addition to the usual rice flour, yielding a hearty, robust flavour that pairs well with earthy toppings. That means if you’re craving a “forest floor” effect – mushrooms, thyme, maybe some drizzle of truffle oil – this is your place. Conversely, they do equally well with tangy or sweet combos, like pineapple and jalapeños, or local pears with gorgonzola. The base is mid-thickness, typically crisp at the rim and lightly chewy inside. Because they rely on lesser-known flours, the taste can be more rustic, even slightly nutty, a pleasant shift from standard GF pizza’s often neutral palate.
The corner of Duluth and the surrounding blocks embody the Plateau’s bohemian soul: colourful row houses, street art at every turn, and passersby strolling with guitars slung over shoulders. Stepping into Pizza Bouquet, you’ll see an intimate setup: a handful of tables, maybe a small open kitchen, and local artwork on the walls. Service can be laid-back, so if you’re in a hurry, mention it. But the communal ethos typically extends to allergen requests: staff appear eager to reassure that separate utensils, cutting boards, and pans are used for GF pies. After your meal, you can wander through the Plateau, absorbing its youthful energy, or stretch your legs in the nearby Parc La Fontaine. It’s the perfect trifecta: edgy urban culture, comforting GF pizza, and a stroll under the maple trees.
5. Arte & Farina: Italian Artistry in the Downtown Core
Location: 150 Rue Sainte-Catherine O, Downtown
On the bustling thoroughfare of Sainte-Catherine, surrounded by theatres, shops, and office buildings, Arte & Farina stands as a beacon of Italian gastronomic art. The name itself references the “art and flour” that go into artisanal dough – a telling statement about how seriously they take their craft. As downtown foot traffic and hustle swirl outside, inside you’ll find a polished counter displaying slices and a menu that covers fresh pasta, paninis, and, crucially for us, GF pizza crust.
Arte & Farina’s approach to GF emphasises small-batch dough that rests for at least 24 hours, coaxing out complex flavours. Rice flour, corn flour, and a pinch of guar gum unite to produce a subtle tang reminiscent of sourdough, yet mild enough not to overshadow toppings. Because it’s cooked in a high-temperature oven for a short blast, the edges typically crisp up nicely. Popular picks include the Caprese (fresh tomatoes, buffalo mozzarella, basil) or the Boscaiola (mushrooms, ham, mozzarella, sometimes a drizzle of truffle oil). Watch out if you’re big on spice – the Diavola can be quite fiery, with hot salami that might leave your taste buds sizzling.
Between the glass façade, modern decor, and the swirl of passersby, you get a sense of Montreal’s downtown energy. Students from nearby universities pop in for quick slices, while professionals might hold casual meetings over lunch. If you’re heading to a show at Place des Arts or plan to explore the Underground City, this is a strategic pit stop. The staff typically mention cross-contact disclaimers, particularly at peak hours when wheat flour may swirl around the prep area. But the management invests in separate baking trays and distinct utensils for GF orders. The courtesy extends to dessert as well: sometimes you’ll find a GF tiramisu or flourless chocolate cake, providing a sweet coda to your meal.
6. Magpie: Wine Bar Meets Pizza Paradise
Location: 16 Rue Maguire, Plateau-Mont-Royal
Tucked off the main drag in the Plateau, Magpie is part wine bar, part pizza parlour, and 100% cosy hideaway. The place exudes a subdued glow come evening, with candlelit tables and racks of curated bottles lining the walls. Although it’s less mainstream than some of the city-centre chains, Magpie has garnered a loyal following for its luscious dough, imaginative toppings, and the swirling synergy of wine pairing. For GF diners, the kitchen introduced a wheat-free crust in recent years, enabling you to join the pizza-wine lovefest without the dreaded gluten hangover.
Magpie’s GF crust tends to be moderately thick, leaning towards a more robust, bready texture. If you’re partial to a substantial base that can handle layers of sauce and cheese, this might be your jam. Toppings often rotate seasonally: perhaps grilled zucchini with local goat’s cheese and fresh herbs in the summer, or a winter special featuring confit onions and raclette (yes, Swiss influences can appear in Montreal pizzas). The star might be their organic tomato sauce, which has a sweet-tart complexity from slow-cooked tomatoes and olive oil.
The staff here pride themselves on guiding guests through the perfect bottle or glass to match the chosen pizza. Want something crisp to counter a spicy salami? They might suggest a high-acid white from Quebec’s emerging vineyard scene. Prefer a classic Italian red? They have Barbera or Primitivo for your tangy marinara base. Because of the intimate setting, coeliac customers often find it easier to discuss cross-contact issues and watch staff handle dough with special care. After your meal, linger a bit over dessert or step outside to amble through the Plateau’s tranquil, tree-lined side streets. Magpie exemplifies that GF pizza can be more than a casual snack; it can be an event melding good food, conversation, and a swirl of vinous delight.
Why Montreal’s GF Pizza Scene Thrives
So how does Montreal sustain such a dynamic gluten-free pizza culture? The city’s cultural mosaic, for one, fosters openness to new ideas and dietary innovations. Local pizzerias reflect the Franco-Italian synergy in everything from sauce style to cheese selection. Meanwhile, Montreal’s emphasis on artisanal, small-scale production dovetails neatly with the quest for GF flours that replicate the elasticity of wheat. The push towards quality also helps: you rarely see big, generic chains dominating the pizza market here. Instead, smaller or mid-sized operations strive for a curated menu, investing in staff education about allergen handling to ensure you can dine with peace of mind.
Furthermore, Montreal’s climate – cold winters, humid summers – encourages a hearty approach to comfort food. Pizza, loaded with cheese and sauce, suits any season, but particularly those long, crisp evenings when you just want to cosy up in a corner booth. For travellers, the city’s bilingual environment can also feel more inclusive. Whether you speak English or French (or both), you’ll find staff that can talk about cross-contamination or the intricacies of GF dough. Meanwhile, local knowledge accumulates fast in vibrant online communities, from social media groups to restaurant apps, helping coeliac individuals pinpoint the most reliable pizza stops.
Tips for Navigating GF Pizza in Montreal
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Call Ahead: Some pizzerias produce GF dough in limited batches. To avoid heartbreak, phone before you head out, especially at smaller venues like Pizza Bouquet or Magpie.
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Ask About Prep: If cross-contamination is a serious risk for you, mention coeliac disease to the server or manager. They’ll typically accommodate by using separate utensils, pans, or a portion of the oven that’s less exposed to wheat flour.
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Off-Peak Visits: In a city as bustling as Montreal, hitting peak dining times can mean staff are slammed, increasing slip-ups. Aim for a late lunch or early dinner if you want to be extra cautious.
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Explore Neighbourhoods: Don’t limit yourself to downtown. Spots like Mile End, Little Italy, and the Plateau host some of the coolest pizza innovations. In fact, half the fun is discovering a side street joint that might become your new favourite.
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Try Local Toppings: Quebec cheese is an art form in its own right. If you see items referencing Oka, Cheddar de l’Isle, or goat’s cheese from local dairies, experiment! It’s an easy way to connect with the province’s terroir.
Conclusion: Savour and Embrace Gluten-Free Pizza in Montreal
Montreal’s gastronomic world extends beyond poutine and smoked meat—though those remain iconic to the city’s identity. When it comes to pizza, the city embraces la dolce vita, layering Italian tradition with a distinctly Québécois flair. The fact that you, as a gluten-free diner, can partake in that synergy is a testament to how far local pizzerias have evolved. Crisp edges, molten cheese, luscious sauces, and robust dough that stands firm under your toppings – all are feasible, wheat or no wheat.
As you roam from downtown’s Il Focolaio to the artisanal wonders of Pizza Bouquet, you’ll realise that each establishment weaves its own story, reflecting the multicultural tapestry that makes Montreal so special. Some rely on family recipes, kneading old-school heritage into their GF dough. Others tinker with new flours, bridging local grains and international trends to produce a crust that reinvents the norm. Regardless of the approach, the important through-line is this: you deserve a slice that brims with flavour and joie de vivre. And in 2025, that slice is more accessible than ever in Montreal.
So go forth, roam the cobblestone lanes of Old Port, conquer the shops along Sainte-Catherine, scale Mont-Royal for panoramic city views, and refuel with an exquisite GF pizza that resonates with the city’s joie de vivre. Because here, at the crossroads of French elegance and North American grit, “pizza night” is no longer an exclusive wheat-lovers’ club. It’s a welcoming table where everyone can share in the warmth of wood-fired ovens, the tang of fresh tomato sauce, and the communal spirit that arises whenever people gather over a meal—truly capturing the essence of Montreal. Enjoy every last bite. Bon appétit et bonne chance!
