how to choose the best gluten-free pizza


  • always go for gluten-free.
  • always ask for ingredients so you know.
  • gluten-free pizzas should be moderated to once-a-month.
  • everything matters!  meaning all ingredients matter!

summary of top pizzas:

about moderation.

  • as real foodies, we need to have a mindset that we are going to be real foodies first, with approved options 2nd. 
  • WHEN we go for anything, we want to make sure it has the right ingredients.  this means there are a lot of things that are approved based on ingredients.  BUT APPROVED MAY NOT MEAN OPTIMAL.
  • the majority of your food needs to be 100% fresh, real food – traditional fats, a variety of meats, nutrient-dense vegetables ( or Bobar salad), and fresh fruit.   things like approved ice creams, cookies, chips, all you can eat sushi, gluten-free pizzas, etc., are fine on occasion and definitely better than eating crap, but we need to be very careful with these options.
  • when it comes to pizza, we’d say gluten free pizza once a month would be a good treat to shoot for.  at most once every 2 weeks.  because if I have something suboptimal, that’s a day that’s off, and usually it will have residual effects for a day or 2 afterward.


about ingredients.

when choosing a pizza, always ask to look at the ingredients.  the biggest offenders are going to be toxic oils.   brown rice flour isn’t optimal, but it isn’t anywhere near as bad as gluten and toxic oils.  we’re only having this once a month ideally, so we don’t see it being a huge issue.

all other ingredients we have listed below with links and notes.  rankings are good, fine, and suspect.


  • rice flour.  made from white rice, after deshelling and hulling.
  • cultured brown rice flour.  good.  better than brown rice flour because it has been fermented.
  • tapioca flour / starch.  good.
  • dextrose.  good.
  • buckwheat flour.  good.
  • palm oil.  good.  one of our approved fats.



  • potato starch, flour, flake.  suspect.  made from potatoes, the biggest problem here is that more than likely it comes from GMO potatoes. otherwise, it would be perfectly fine.
  • cornstarch.  suspect.  the biggest concern is that is probably GMO.
  • maltodextrin.  suspect.

IF you’re going to eat pizza no matter what, go for gluten-free!  ideally, it would be the approved pizzas below, but gluten-free is better than not gluten-free.

approved gluten-free pizza > un-approved gluten-free pizza > regular pizza

the most approved pizzas

California Pizza Kitchen

the best as far as ingredients go!  we did not have a chance to test this at our party, but we look forward to trying it.

  • no taste rating yet.
  • cauliflower rice, mozzarella cheese, rice flour, tapioca starch, egg whites, rice starch, modified food starch, sugar, yeast, cultured brown rice, garlic powder Italian seasoning, salt.


based on ingredients and taste, our #2 ranked pizza.

  • 4.0 on taste!
  • water, modified rice starch, rice flour, brown rice flour, potato starch, olive oil, potato flour, evaporated cane sugar, fresh yeast, honey, Avicel, salt, calcium propionate.


  • 3.5 on taste!
  • rice flour, tapioca flour, water, potato flour, potato flake, water, yeast, sugar, salt, olive oil.


  • 3.5 on taste!
  • gluten-free wheat starch, dextrose, corn starch, buckwheat flour, rice flour, vegetable fibers, yeast, salt, water.

Pizza Rocks (las vegas)

  • 3.2 on taste.
  • water, white rice flour, potato starch, modified white rice starch, olive oil, sugar, egg, tapioca starch, salt, Italian seasoning, garlic powder, cultured brown rice.


  • 3.75 on taste!
  • extra virgin olive oil, gluten-free pizza blend (brown rice flour, tapioca flour), sea salt, xanthan gum and guar gum, yeast, water.


Whole Foods gluten-free

  • great taste!
  • water, tapioca starch, brown rice flour, vegetable oil blend (canola and olive oil), egg whites, maltodextrin, salt, xanthan gum, yeast, cultured corn syrup solids, enzymes.

Papa John’s / Udi’s Gluten Free

  • 3.75 star taste.
  • water, tapioca starch, brown rice flour, nonGMO vegetable oil (canola or sunflower or safflower), egg whites, evaporated cane juice, tapioca syrup, maltodextrin, salt, xanthan gum, yeast, cultured corn syrup solids, enzymes.

Mark Rich’s

  • 2.8 on taste.
  • bean flour, rice flour, tapioca flour, egg, sugar, yeast, cidar, salt, xanthan gum, canola oil.

Above the Crust (las vegas)

  • 3.6 on taste.
  • water, rice flour, rice starch, potato starch, sugar, tapioca starch, potato flour, canola oil, olive oil, yeast salt, garlic powder, Italian seasoning, cultured brown rice.

Metro Pizza

  • 4.5 on taste.
  • water, brown rice flour, egg white, whey powder, palm oil, yeast, canola/olive oil blend, sugar, salt, cultured brown rice, modified rice starch, tapioca starch.


  • 4.5 on taste!
  • brown rice flour, egg, milk, corto olive oil, yeast, palm oil, sugar, salt.

California Pizza Kitchen

  • 4.5 on taste!
  • water, rice flour, modified rice starch, potato starch, sugar, tapioca starch, canola/olive oil blend, yeast, potato flour, salt, xantham gum, cultured brown rice.

Against The Grain

  • 3.75 on taste.
  • tapioca starch, milk, eggs, canola oil, cheddar cheese, mozzarella cheese, parmasean cheese.


  • no score.
  • water, rice flour, modified rice flour, potato starch, sugar, tapioca starch, potato flour, canola / olive oil blend, yeast, salt, cultured brown rice, xantham gum.


  • no score.
  • water, rice flour, modified rice starch, potato starch, sugar, tapioca starch, potato flour, canola oil, yeast, salt, garlic powder, Italian seasoning, xantham gum, cultured brown rice.

don’t ever take our word for anything!  producers and manufacturers change up their recipes and ingredients all the time.  ALWAYS ASK!

this information is from the heart with an intention to help and heal.  is it useful?  if so, let us know!  even better, share this post!  help us #empowertheplanet!

Paul C. Tijerina

Author Paul C. Tijerina

Paul C. Tijerina | BS MFT CPT NLP | Nutritional Therapist & ATAVIST Life Coach

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