We're very aware and very sensitive to the fact that there are a lot of people who love pizza but are allergic or intolerant to Gluten.
The short story: There will not be a Gluten Free dough recipe in the book, but almost all of the toppings and salads are 100% GF and can be used with store bought GF dough.
The longer story: For our ideal Pizza dough, the forming of Gluten through kneading and resting the dough is a key element that gives our crust the ideal chewiness and open crumb. Even with experimentation, we have not been able to achieve the same results with gluten free flours or recipes. We're not scientists and we're not primarily GF ourselves, so its almost impossible for us to really stand behind a GF dough recipe that we've made. Having said that, there are a lot of great resources for GF doughs and combining your existing knowledge about GF dough with our knowledge that we're sharing in the book about dressing, baking, and serving pies should still prove very rewarding.