Rizzo's Italian Gluten Free Pizza!

Prep Time

30 - 45 minutes

Prep Notes

The base of this recipe is Pamela's Gluten-Free Bread Mix

When we went gluten-free I was obsessed to find gluten free solutions to create truly delicious, wonderful gluten-free bread & pizza. I have bought all the gluten free flours individually, and mixed them myself, but Pamela's gluten-free flour works well in many recipes. 

Here is a great price to order Pamela's Gluten-Free Bread Mix at Amazon.

I use MCT Oil in this recipe - this is a healthy oil that works well in salad dressings, and baked in cookies, muffins and baked breads. 

(We bought Pamela's Gluten-Free Pizza Mix - but we DO NOT LIKE IT for pizza - the pizza crust becomes mushy inside.)

There are a few extra steps creating this delicious gluten-free pizza crust - but it is worth it! 

Don't be put off when you read these extra steps - it is a lot easier than it may seem at first. 

Tip:    Prepare toppings & sauce and have them warm & ready to top your pizza as soon as the crust is ready.

Cooking Time

30 - 45 minutes


One large pizza; 10 - 12 slices OR two medium pizzas


Pizza Sauce:

Fresh herbs add extra nutrition and taste amazing - but if you don't have fresh - use dried.

  • 1 15 oz can organic tomato sauce
  • 2 teaspoons minced garlic
  • 1/4 cup minced fresh basil (or 2 tablespoons dried)
  • 1/4 cup minced fresh oregano (or 2 tablespoons dried)
  • 1/4 cup minced fresh parsley (or 2 tablespoons dried)
  • 1/2 teaspoon pink salt


  • 3 1/2 cups Pamela's Gluten Free BREAD mix
  • 1/4 teaspoon pink salt
  • 2 1/4 teaspoons active dry yeast
  • 2 eggs
  • 1/3 cup MCT oil
  • 3/4 - 1 cup warm filtered water.

Tools - parchment paper and pizza stone


Use your favorite toppings. We use:

Mushrooms, black olives, bell peppers, onions, chopped spinach, organic mozzarella cheese, and asagio cheese.


Pizza Crust:

1)   In a 2 cup liquid measuring cup, measure 1/3 cup MCT Oil, and two eggs and whisk until thoroughly combined.

2)   Add warm, filtered water up to the 2-cup measuring line - plus 2 tablespoons. Unless you are at high elevation, then keep to a total of 2 cups liquid. 

3)   Pour liquid into mixing bowl of a HEAVY DUTY mixer - using the whisk attachment, not the hook. Add Pamela's Bread Mix, salt and yeast and mix for 3 minutes on medium high. Dough will be very thick & sticky. 

4)   Lightly grease a large mixing bowl with coconut oil and transfer dough to bowl and cover with plastic wrap and let rest 60 - 90 minutes. 

Dough will rise somewhat, but it will not double in size. Crust will rise in the oven as it bakes.

Pizza Sauce:

While dough is resting & rising prepare sauce & your favorite toppings. 

1)   For sauce - add all ingredients in medium size sauce pan, cover and let simmer while you wait for the crust to be ready to top & bake.

Vegetable toppings: We've found with gluten-free bread crust it tends to become mushy if toppings are too wet. Also, because you are finishing this pizza off under the broiler - it's best to cut vegetables in small uniform sizes so they cook evenly. Also, if using mushrooms, there is a lot of moisture in mushrooms so saute them slightly first. 

Suggestion: Saute mushrooms & veggies together until softened, but not cooked through, before topping your pizza..  

Crust Preparation

This dough will make one LARGE family size pizza - 14 inch diameter. 

OR - two medium size pizzas. 

This pizza dough keeps well in an air tight container in the refrigerator for up to 5 days. In fact, this dough does very well chilled for an hour after it rests and raises for 2 hours covered on the counter.

1)     Preheat oven & pizza stone on middle rack to 500 degrees. 

For single large pizza: Slice off two large pieces of parchment paper and place dough in between both sheets. Use a rolling pin, gently roll dough into the desired size for your crust. 

For two medium pizzas: Separate dough in half  and cook each pizza separately, OR save remaining dough in an airtight container for up to five days.

Tip: The thinner you roll dough, the thinner the crust will become. Do not be concerned with the dough sticking to the parchment paper - it will come off easily once the crust is baked.

2)     Place the parchment sealed dough directly on top of the hot pizza stone and bake for 8 minutes. 

Carefully remove crust from the oven and place onto a pizza pan or cookie sheet and remove the parchment paper.

CAREFULLY TURN CRUST OVER so that the browned side is on top.

3)     Turn Oven onto BROIL - Keep rack in center position: 

Add your sauce and toppings and slide prepared pizza back onto the pizza stone - with the oven now set on broil; cook pizza until topping is cooked and cheese is melted approximately 3 - 4 minutes.

Carefully remove pizza onto a pizza pan or cookie sheet, slice and serve!


This is Michele's recipe - through much trial & error with gluten free flours.