Gluten-Free Valentine’s Day Heart-Shaped Pizza Recipe

 Prepare a batch of Gluten-Free Pizza Crusts ahead of time and making homemade gluten-free pizza becomes the ultimate gluten-free fast food.

Gluten Free Hugs and Kisses Pepperoni Pizza

Kids will love this recipe for heart-shaped Gluten-Free Pepperoni Pizza. Pepperoni “hugs and kisses” spread delicious gluten-free love!

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes


  • 1 recipe parbaked (partially pre-baked) gluten free pizza crust (recipe below)
  • 6 tablespoons olive oil
  • 1 can Muir Glen organic pizza sauce OR your favorite gluten-free pizza sauce
  • 2 teaspoons gluten-free Italian blend herbs OR dried oregano
  • 4 -6 ounces fresh grated mozzarella cheese
  • 4 ounces gluten-free pepperoni OR hard salami



Recipe for Parbaked Gluten-Free Pizza Crusts

Preheat oven to 450°F / 232°C
  • If you have a pizza stone place it in oven to preheat. Or use a baking sheet lined with parchment paper or a round pizza pan.
  • Servings- One recipe of gluten free pizza crust makes 1 large, 2 medium or 3 to 4 small pizzas.
  1. Prepare one recipe of gluten-free pizza dough. Shape dough into heart shapes in desired sizes. Parbake according to recipe directions.
  2. Brush each pizza crust with olive oil.
  3. Evenly spoon pizza sauce on pizza.
  4. Sprinkle cheese and herbs on pizza.
  5. Cut pepperoni in the shape of the letters O and X (hugs and kisses) and place evenly on the prepared pizzas.
  6. Bake in preheated oven for about 12 minutes or until cheese is bubbly and crust is golden brown.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Author Information: Teri Gruss, MS Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website and was a founding member and moderator of, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.

About Teri Gruss, MS

Teri Gruss, MS

One comment

  1. I tried making this for my husband tonight but it was a fail. I followed the directions for making the dough but all I ended up with was a dry bowl of marbles. It would not come together into a pliable dough. Going to have to come up with an alternate Valentine dinner. I just wish I knew why it didn’t work out.

Leave a Reply

Your email address will not be published. Required fields are marked *