Gluten-Free Sheet Pan Pizza Recipe

Introduction

This Gluten-Free Sheet Pan Pizza delivers a crisp, flavorful crust topped with a blend of cheeses and fresh basil. It’s perfect for a quick weeknight dinner or a casual weekend treat. With a simple dough and easy assembly, even beginners can enjoy homemade gluten-free pizza.

Ingredients

• 2 1/3 cups (233g) King Arthur Gluten-Free Pizza Flour
• 1 tablespoon instant yeast
• 1 1/4 teaspoons baking powder
• 1 teaspoon granulated sugar
• 6 tablespoons (85g) unsalted butter, cold; cubed into 1/2″ pieces
• 1 cup (227g) water, at room temperature
• 1 1/4 teaspoons table salt
• 2/3 cup (151g) pizza sauce
• 1/4 cup (25g) Parmesan cheese, grated; plus more for sprinkling
• 6 ounces (170g) mozzarella cheese, shredded; preferably whole milk (about 1 1/2 cups)
• 3 ounces (85g) mozzarella cheese, fresh; cubed into 1/4″ pieces (about 3/4 cup)
• 1/4 cup (50g) extra-virgin olive oil
• 2 heaping tablespoons (10g) basil, fresh and minced
• 1/2 to 1 teaspoon lemon juice, to taste
• 1/2 clove garlic
• Pinch of table salt
• Pinch of red pepper flakes, optional

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the flat beater attachment, combine the gluten-free flour, instant yeast, baking powder, sugar, and cubed butter. Mix on low speed until the mixture is unevenly crumbly and the butter breaks down, leaving some chunks about the size of walnuts, about 2 to 3 minutes.
2. Step 2: In a small bowl, stir the water and salt together to dissolve the salt. Add this to the dry mixture and mix on low speed until all ingredients come together, about 30 seconds. The dough will be wet with butter chunks about pea-sized. Let rest uncovered for 10 minutes to hydrate.
3. Step 3: Turn the dough onto a lightly gluten-free floured surface. Fold it over itself 3 to 4 times until cohesive, adding flour as needed to prevent sticking.
4. Step 4: Shape the dough into a 7″ x 8″ rectangle, wrap it in plastic or reusable wrap, and refrigerate for 30 minutes.
5. Step 5: Place the chilled dough on parchment. Roll it out to a 13″ x 18″ rectangle. Trim edges straight with a bench knife or pizza wheel, discarding scraps.
6. Step 6: Transfer the dough on parchment to a 13″ x 18″ baking sheet by pulling the corners of the parchment and sliding it into place.
7. Step 7: Cover and let the dough rise at room temperature for 1 hour until puffy at the edges. Preheat the oven to 425°F during the last 15 minutes of rising.
8. Step 8: Prepare garlic-basil oil by combining olive oil, minced basil, lemon juice, garlic, table salt, and red pepper flakes in a small bowl. Set aside.
9. Step 9: Parbake the pizza crust on the center oven rack for 12-14 minutes until matte and set but not browned. Bubbles may form and dough may shrink slightly.
10. Step 10: Remove crust and place baking sheet on a cooling rack. Spread pizza sauce evenly nearly to edges, sprinkle Parmesan, then distribute shredded and cubed mozzarella evenly on top.
11. Step 11: Bake pizza on center rack for 14 minutes until cheese melts and lightly browns. Exposed dough should turn lightly golden.
12. Step 12: Remove pizza and slide it out of the pan onto a wire rack or cutting board. Remove parchment, then return pizza directly to center oven rack for 4-6 minutes until sides and bottom are golden and crisp. Remove and transfer to wire rack.
13. Step 13: Finish by sprinkling more Parmesan and drizzling 1 to 2 tablespoons of garlic-basil oil over the top. Let cool 3-5 minutes before slicing and serving.

Tips & Variations

• Use fresh, whole milk mozzarella for the best melting texture and flavor.
• If you like a spicy kick, increase the red pepper flakes in the garlic-basil oil.
• To make dairy-free, substitute vegan butter and a plant-based mozzarella alternative.
• For extra crispiness, preheat your baking sheet in the oven before placing the dough on it.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to several days. To reheat, wrap slices in aluminum foil and warm in a 350°F oven for about 10 minutes until heated through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of gluten-free flour?

This recipe works best with King Arthur Gluten-Free Pizza Flour as it balances the ingredients for texture and flavor. Using other blends may affect the dough’s consistency and rise.

Do I need to parbake the crust?

Yes, parbaking helps set the crust so it holds toppings without becoming soggy. It ensures a crisp, sturdy base with a tender interior.

Gluten-Free Sheet Pan Pizza Recipe

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★★★★★

4.6 from 132 reviews

• Author: Aiden
• Total Time: 1 hour 56 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This Gluten-Free Sheet Pan Pizza offers a crisp, golden crust made without traditional wheat flour, topped with a rich blend of mozzarella cheeses, Parmesan, and a bright tomato sauce. Enhanced with a flavorful garlic-basil oil drizzle, this easy-to-make recipe uses a sheet pan for a perfectly thin, rectangular pizza that’s great for gatherings or a family dinner. The dough combines gluten-free flour with buttery richness resulting in a tender yet sturdy base ready to be parbaked and loaded with toppings before a final bake to melty perfection.

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Ingredients

Scale 1x2x3x

Dough

• 2 1/3 cups (233g) King Arthur Gluten-Free Pizza Flour
• 1 tablespoon instant yeast
• 1 1/4 teaspoons baking powder
• 1 teaspoon granulated sugar
• 6 tablespoons (85g) unsalted butter, cold; cubed into 1/2″ pieces
• 1 cup (227g) water, at room temperature
• 1 1/4 teaspoons table salt

Toppings

• 2/3 cup (151g) pizza sauce
• 1/4 cup (25g) Parmesan cheese, grated; plus more for sprinkling
• 6 ounces (170g) mozzarella cheese, shredded; preferably whole milk (about 1 1/2 cups)
• 3 ounces (85g) mozzarella cheese, fresh; cubed into 1/4″ pieces (about 3/4 cup)

Garlic-Basil Oil

• 1/4 cup (50g) extra-virgin olive oil
• 2 heaping tablespoons (10g) basil, fresh and minced
• 1/2 to 1 teaspoon lemon juice, to taste
• 1/2 clove garlic
• pinch of table salt
• pinch of red pepper flakes, optional

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Instructions

1. Make the dough: In a stand mixer bowl fitted with the flat beater, combine gluten-free flour, yeast, baking powder, sugar, and cold butter. Mix on low speed until crumbly and butter is broken down to walnut-sized pieces, about 2-3 minutes.
2. Add water and salt: Stir salt into room temperature water until dissolved. Add water mixture to dry ingredients and mix on low speed for about 30 seconds until combined. The dough will be very wet with pea-sized butter chunks. Let rest uncovered for 10 minutes to hydrate.
3. Fold the dough: Turn dough onto a lightly floured gluten-free surface and fold it over itself 3-4 times to bring it together, dusting with extra flour as needed to prevent sticking.
4. Shape and chill: Form the dough into a 7″ x 8″ rectangle, wrap in plastic or reusable wrap, and refrigerate for 30 minutes.
5. Roll out dough: Place chilled dough on lightly floured parchment and roll to a 13″ x 18″ rectangle. Trim edges for neatness and discard scraps.
6. Transfer to pan: Using the parchment, transfer the dough rectangle to a 13″ x 18″ baking sheet (half-sheet pan) by gently pulling corners and sliding the parchment into the pan.
7. Rise: Cover and let dough rise at room temperature for 1 hour until edges are visibly puffy. Meanwhile, preheat the oven to 425°F with a rack in the center and prepare garlic-basil oil.
8. Prepare garlic-basil oil: Combine extra-virgin olive oil, fresh minced basil, lemon juice, garlic, salt, and optional red pepper flakes in a small bowl and set aside until pizza is baked.
9. Parbake crust: Place sheet pan with crust on center rack and bake 12-14 minutes until surface looks matte and set with some bubbles, but not browned. Dough might shrink slightly, which is normal.
10. Apply toppings: Remove crust from oven and cool on rack. Evenly spread pizza sauce nearly to edges, sprinkle Parmesan, then layer shredded mozzarella followed by cubed mozzarella.
11. Bake pizza: Return pizza to center oven rack and bake 14 minutes until cheese is melted and lightly browned; exposed dough should be golden.
12. Crisp bottom and edges: Remove pizza from pan using a spatula, transfer to wire rack or cutting board, remove parchment, then slide pizza directly onto oven rack. Bake 4-6 minutes until sides and bottom are golden brown and crisp. Remove and transfer to wire rack.
13. Finish and serve: Drizzle 1-2 tablespoons of garlic-basil oil and sprinkle additional Parmesan over pizza. Let cool 3-5 minutes before slicing and serving.
14. Storage: Store leftovers in an airtight container in the refrigerator. Reheat wrapped in foil at 350°F for about 10 minutes until warmed.

Notes

• Ensure all surfaces and utensils are lightly floured with gluten-free flour to prevent sticking.
• Parbaking the crust helps set its structure before adding wet toppings to prevent sogginess.
• Using a bench knife or pizza wheel helps achieve straight edges for a clean appearance.
• Reserved garlic-basil oil can be used as a flavorful drizzle for salads, veggies, or other dishes.
• Reheating the pizza in the oven wrapped in foil preserves crust texture better than microwaving.

• Prep Time: 20 minutes
• Cook Time: 36 minutes
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Keywords: gluten free pizza, sheet pan pizza, easy pizza recipe, dairy cheese pizza, homemade pizza crust, baking pizza, gluten free dough, pizza with garlic basil oil