America has had a love affair with pizza since the first bite. Sure, pizza is of Italian origin, but America has embraced it and made it hers. Thin crust, thick crust, with or without sauce, with or without cheese – pizza is the comfort food that most Americans turn to. Look to these North Bay eateries for some of the most creative pizzas your taste buds will ever have the pleasure of meeting.

Lo Coco’s
631 Del Ganado Road
San Rafael, CA 94903
(415) 472-3323
www.lococosterralinda.comIn 1971, the Sicilian-born Lo Coco brothers made California their home and opened their authentic Italian pizzeria. This excellent family owned and operated restaurant has been a Marin County tradition ever since. Try the fresh eggplant or zucchini pizzas with roasted garlic and fresh tomato or pesto with garlic and fresh tomato. All options are unique and delicious.

Mulberry Street Pizzeria
101 Smith Ranch Road, Suite C
San Rafael, CA 94903
(415) 472-7272
www.mulberry-street-pizzeria.comSince 1986, Mulberry Street Pizzeria has been offering up outstanding pizza. Why else would it have been voted the “Best Pizza in Marin” by Pacific Sun readers four different years? It even won the Food Network Pizza Battle. Although Mulberry Street Pizzeria does have a good menu of pre-designed pizzas like its clam and roasted garlic, mushroom lovers and pesto, it specializes in letting you be the designer.  Choose from the extensive list of fresh ingredients and let your creative juices flow. Special dietary needs? No problem. This spot offers white and whole wheat crust and gluten-free crust, fresh whole milk mozzarella, non-dairy cheese and there is no added salt in the sauce.

Boca Pizzeria
Pacheco Plaza In Novato
454 Ignacio Blvd.
Novato, CA 94949
(415) 883-2302
www.bocapizzeria.comBoca not only offers up good pizza it is committed to spotlighting the bounty of fresh seasonal Northern California products produced by small local farms. And a special bonus, it features local hand-crafted beers and wines. Its pizzas are cooked in a wood-burning oven and Boca makes its own mozzarella fresh daily. You can build your own pizza choosing from an impressive array of ingredients like the fresh mozzarella, sausage, mushrooms, chicken, tomatoes and much more.

Rosso Pizzeria & Mozzarella Bar
Creekside Center
53 Montgomery Drive
Santa Rosa, CA 95404
(707) 544-3221
www.rossopizzeria.comRosso combines the old world concept of slow cooking with the finest products of local Sonoma County farmers to bring you superb pizza baked in a traditional Tuscan wood-burning oven. There’s always something new and exciting. One past pizza was roasted pork and caramelized peaches with fresh mozzarella and caramelized cipollini onions. Be sure to give the funghi di limone pie a try: “white base, oven roasted mixed mushrooms, taleggio and fontina cheese and shaved artichokes finished with lemon oil and fresh thyme.” Or go for the moto guzzi:white sauce, house smoked mozzarella, Caggiano spicy Italian sausage, slow roasted sweet onions and Swiss chard drizzled with smoked olive oil.” Ever hear of a meatball pizza? Rosso has it.

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Union Hotel – Occidental
3731 Main St.
Occidental, CA 95465
(707) 874-3555
www.unionhoteloccidental.comThe Union Hotel in Occidental may not sport the most creative pizza menu north of the Golden Gate, but it is a truly fun place to go. Occidental is a quaint destination village in western Sonoma County, well worth a Sunday drive. After exploring the boutique shops, treat yourself to a relaxing and enjoyable meal in the patio garden of the Union Hotel which has been in the Gonnella family since 1897. The Union Hotel is an old fashioned family-style Italian restaurant, and although the pizza may not fall into what is deemed “designer pizza,” it is still delicious. Excellent crust and fresh ingredients are served in charming surroundings whether you sit inside or in the beautiful patio garden.  A few standout pies include the buon gusto (grilled chicken, sun dried tomatoes, sautéed mushrooms and creamy garlic sauce) and the garlic gold (delectable cheeses, Italian sausage, caramelized onions and sautéed mushrooms dripping in garlic sauce).

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Geraldine Duncann is a freelance writer covering all things San Francisco. Her work can be found on