Then you're probably insulin-sensitive and not particularly gluten-sensitive. I actually recommend an experiment like this on your body every now and again. Sometimes it's good to stress the system a little with some toxins and a huge meal. That being said, I would make an occasion like this once or twice in an entire season max. If you start doing this with any type of regularity, you will suffer the consequences.
95% of takeout pizza sucks, anyway, and is totally not worth it. If you go to an Italian brick oven restaurant that uses cold-fermented sourdough pizza crusts with Caputo '00' flour baked at 1000 degrees F, then I can understand going to town on a pizza margherita with fresh basil and buffalo mozzarella. For Pizza Hut or Joey Shmo's pizza down the road with a 2 large for $14 special, it's almost always not worth it. If I ever really want pizza, which is almost never anymore, I'll make it myself because I've never found a takeout pizza place that'll make pizza half as good as me.