The Gluten-Free Pizza Fest, Day 2: Top Shelf Pizza

This is my favorite type of pizza. Just simple ingredients: creamy mozzarella, rich tomato sauce, salty parmesan and sweet basil. It’s great. Some call this Pizza Margherita. I call it Top Shelf Pizza, and apparently The Grove does too. The Grove is a restaurant located in Westlake Hills. They have a few gluten-free friendly options, including gluten-free pizza (Gluten-Free Kneads crusts). On rainy days, or days when I’m feeling just plain lazy, I love to call in orders to-go at The Grove. I often order their Top Shelf Pizza. Comforting, simple and delicious.

Top Shelf Pizza

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Makes 2 pizzas


  • 2 gluten-free pizza crusts
  • 1/4- 1/2 cup simple tomato sauce, per pizza
  • fresh mozzarella slices, cover the whole pizza
  • 1/4 cup freshly grated parmesan cheese, per pizza
  • 20 basil leaves, chiffonade, about 10 per pizza.


Pre-heat oven to 425 degrees Fahrenheit. Place pizza crusts on cookie sheet or pizza pan. Top pizza crusts with tomato sauce, mozzarella, parmesan and basil. Bake until cheese is melted and crust is golden brown, about 10 minutes.


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This is the second recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.


  1. Oh my gosh that looks AMAZING!!!!

  2. great blog! check ours out!

  3. Hey Jess! Both of your pizzas look fantastic. Makes me want to have a pizza for breakfast! Pizza Fest is going to blow people’s minds! You are a rock star.

  4. This looks so good! Great Blog. Love reading over your posts.

  5. Instead of sauce, try roasting some sliced tomatoes tossed with olive oil, garlic, and a little salt. (350 for about 20 minutes.) Put the tomatoes on TOP of the cheese. That’s key. Add toppings as you feel like.
    I love the gluten-free kneads pizza. They’re my favorite crust ever.

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