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Gluten-Free Sheet Pan Pizza Recipe

★★★★★

4.6 from 132 reviews
  • Author: Aiden
  • Total Time: 1 hour 56 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

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.

Ingredients

Scale

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

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

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Find it online: https://tastyplatesspot.com/gluten-free-sheet-pan-pizza-recipe/