1.   Prepare a batch of grain-free pita dough and use 1/4 of it. Make a dough ball and place on a large sheet of parchment.

2.   Cover the dough with a second sheet of parchment paper and, using a rolling pin, begin near the center and roll outward. Keep rolling in different directions until you have a 1 mm crust

3.   Use a 29 cm (11 1/2 inch) lid to cut out the shape of the pizza base. With the lid in place remove the ragged dough on the exterior of the lid. This diameter will fit nicely inside a standard round pizza pan

4.   Slide the parchment and pizza base onto the pizza pan. Do not remove from parchment

5.   Bake for about 8 minutes at 180 C or 360 F, until lightly baked

6.   Increase oven temperature to 200 C or 400 F

7.   Remove from oven but do not remove from pizza pan. Pour half a cup of the Marinara sauce onto the dough and spread evenly in a thin layer over the entire surface, spreading to the edges

8.   Sprinkle the 2 cups of grated mozzarella evenly over the entire surface

9.   Evenly space 17 slices of pepperoni over the surface

10.   Place into the oven and bake for 10 to 15 minutes. The timing is just a guideline so keep an eye on the pizza so that it does not burn. The time needed will depend on the thickness of the ingredients, and your oven