Gluten-Free Baked Ziti Pizza


  • For the Dough:
  • 3/4 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 cups gluten-free flour blend that includes xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • For the Pizza:
  • 1/2 a box of Banza chickpea pasta, cooked
  • 1/2 cup ricotta cheese
  • 1 cup pizza sauce or marinara sauce, I use Jersey Italian Gravy, divided
  • 1 1/2 cup shredded mozzarella cheese, divided
  • 1/8 cup parmesan cheese
  • Salt, red pepper flakes, garlic powder and onion powder.

YIELD: 1 - 6 slice pizza

Nutrition Information:

  • Per Slice
  • Calories - 289cal
  • Total Fat - 9.1g
  • Carbohydrates - 39.6g
  • Dietary Fiber - 6.6g
  • Total Sugars - 6g
  • Protein - 17g


Place a pizza stone in the oven and preheat to 450°F.

Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.

In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.

Mix on low speed for 1 minute.

Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.

Leaving the dough on the parchments paper, and putting the entire thing on the pizza stone, par-bake for 8-10 minutes.

While the dough is par-cooking, combine 1/2 cup of tomato sauce, pasta and a 1/2 cup of mozzarella. Set aside.

Remove dough and parchment from oven, top with the remaining 1/2 cup of tomato sauce, pasta and ricotta mixture, remaining 1 cup of mozzarella cheese and parmesan cheese. Season to taste.

Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.

Remove from oven, slice and enjoy.

This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.

I had a ton of leftover Banza chickpea pasta in the fridge and knew exactly what to do with it, make a gluten-free version of my brother-in-law’s favorite, baked ziti pizza. Say what? Yup, you heard that right Gluten-Free Baked Ziti Pizza.

This carb-tactic beauty was everything I thought it would be, cheesy, melty, warm and delicious. I was able to squeeze 2 slices of this pie into my meal plan last week, it was tight, but I made it work. I am so glad that I did.

I never knew that putting pasta on pizza was even a thing until my brother-in-law introduced it to me. Am I the only one that was in the dark for years, or is this new for you as well?

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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