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Our Customers Say


Here's Why People Love Etalia:

Pizza dough ball on a wood background with a rustic paper tag that says Gluten-Free

Food Allergies

Research estimates that 18 million Americans have gluten sensitivity. That’s six times the amount of Americans who have celiac disease.  That doesn’t mean you have to give up your favorite doughy foods - we now have you covered with the best frozen pizza you will ever taste.

How Etalia Helps
Fresh tomotoes, basil, peppers, shallots, garlic, and mushrooms on a wood background next to a chalkboard that says Organic

Organic

Many people turn to organic foods to maintain their most optimal health and reduce their risk of developing chronic diseases.  Great pizza starts with great ingredients.

Our Quality Ingredients
Pizza on a Pizza Peel in a Pizzeria Style Wood Fired Oven

Artisanal Pizzeria Pizza

We are dedicated to traditional pizza dough techniques and processes as those found in artisanal pizzerias (yeast, fermentation, etc.) to craft a superb gluten-free pizza experience for everyone to love.

Our Technique
Woman enjoying bicycling - looking back at family

Healthy, Quick, Tasty

Finally, the tasty family-favorite with clean ingredients you deserve, at the speed life demands. Take back your family pizza night and make more time for the important things in life.

Guilt-Free Pizza
Sliced, baked Margherita Pizza on countertop

One Pizza for ALL

This isn’t just a gluten-free pizza, it’s just a really good pizza. Our pizza is real pizza, made in the traditional way - the same way as those made in an artisanal pizzeria. Who doesn’t want a better tasting and better-for-you pizza. Hello?

Pizza for Everyone
Freshly Baked Veggie Pizza with a Rising Crust on a Pizza Screen in an Oven

Fresh Rising Dough

In baking, leavening is the process that creates air bubbles enabling breads, cakes, and other baked goodies to rise when they go in the oven. As you are probably aware, most gluten-free doughs have zero leavening. Ours reaches beautiful heights of soft, chewy goodness.

Why Our Dough Rises
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