Introduction

This gluten-free sheet pan pizza offers a crispy, cheesy delight without the gluten. Easy to make and perfect for a family dinner, it delivers a satisfying crust and rich flavors that everyone will enjoy.

Gluten-Free Sheet Pan Pizza Recipe - Recipe Image

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

Step 1: In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, yeast, baking powder, sugar, and butter. Mix on low speed until the mixture is unevenly crumbly with some larger butter chunks about the size of walnuts remaining, about 2 to 3 minutes.
Step 2: In a small bowl, stir together the water and salt until dissolved. Add this to the dry mixture and mix on low speed for about 30 seconds until combined. Let the sticky dough rest uncovered for 10 minutes to hydrate.
Step 3: Turn the dough onto a lightly floured surface and fold it over itself 3 to 4 times until it comes together, adding flour as needed to prevent sticking.
Step 4: Shape the dough into a 7″ x 8″ rectangle, wrap in plastic or reusable wrap, and refrigerate for 30 minutes.
Step 5: Place chilled dough on lightly floured parchment and roll it to a 13″ x 18″ rectangle. Trim edges for a neat shape, then transfer the dough with parchment to a 13″ x 18″ baking sheet.
Step 6: Cover and let the dough rise at room temperature for 1 hour until puffy around the edges. Preheat oven to 425°F during the last part of rising and prepare garlic-basil oil.
Step 7: To make garlic-basil oil, combine olive oil, minced basil, lemon juice, garlic, salt, and optional red pepper flakes in a small bowl. Set aside.
Step 8: Parbake the crust on the center oven rack for 12 to 14 minutes until matte and set but not browned. Some bubbles may form.
Step 9: Remove crust, spread pizza sauce evenly nearly to edges, sprinkle Parmesan, then layer shredded and cubed mozzarella over the sauce.
Step 10: Bake topped pizza for 14 minutes until cheese melts and is lightly browned, with any exposed dough golden brown.
Step 11: Remove pizza from oven, slide it onto wire rack or cutting board, remove parchment, and bake directly on the oven rack for 4 to 6 minutes until sides and bottom are golden and crisp.
Step 12: Finish by sprinkling extra Parmesan and drizzling 1 to 2 tablespoons of garlic-basil oil over the pizza. Let cool 3 to 5 minutes before slicing.

Tips & Variations

Use whole milk mozzarella for a creamier texture and better melt.
Fresh basil in the oil adds brightness, but dried basil can be used if fresh is unavailable.
For a spicy kick, increase the red pepper flakes or add sliced jalapeños before baking.
Allowing the dough to rest uncovered helps hydrate the gluten-free flour for better texture.

Storage

Store leftover pizza in an airtight container in the refrigerator for several days. To reheat, wrap slices in aluminum foil and heat in a 350°F oven until warm, about 10 minutes. This method helps keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different gluten-free flour for this recipe?

While this recipe is designed for King Arthur Gluten-Free Pizza Flour, you can experiment with other blends. However, results may vary, so it’s best to use a blend formulated for yeast breads for the best texture.

How do I prevent the crust from becoming soggy?

Parbaking the crust before adding toppings ensures it’s set and less likely to soak up sauce. Also, avoid overloading with sauce or wet toppings, and finish baking the pizza directly on the oven rack for a crisp bottom.

Gluten-Free Sheet Pan Pizza Recipe

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★★★★★

4.6 from 149 reviews

This Gluten-Free Sheet Pan Pizza features a tender, buttery crust made with King Arthur Gluten-Free Pizza Flour, topped with rich mozzarella cheeses, Parmesan, vibrant pizza sauce, and a fragrant garlic-basil oil. Baked on a half-sheet pan, this pizza offers a crisp, golden crust with melty cheese and fresh herb flavors, perfect for a comforting and allergen-friendly homemade meal.

Author: Nora
Prep Time: 20 minutes
Cook Time: 36 minutes
Total Time: 1 hour 56 minutes
Yield: 1 sheet pan pizza, about 6 to 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American, Gluten-Free
Diet: Gluten Free

Ingredients

Scale

For the 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

For the Topping:

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)

For the 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

Make the Dough: In a stand mixer bowl fitted with the flat beater, combine flour, yeast, baking powder, sugar, and cold cubed butter. Mix on low for 2-3 minutes until crumbly with walnut-sized butter pieces remaining.
Add Water and Salt: Dissolve salt in room-temperature water. Add to dry mixture and mix on low for 30 seconds until well combined. Dough will be very wet with pea-sized butter chunks. Rest uncovered for 10 minutes to hydrate flour, dough becomes sticky but more cohesive.
Fold Dough: Turn dough onto a lightly gluten-free floured surface. Fold it over itself 3-4 times using hands or a bowl scraper, adding flour as needed to prevent sticking.
Shape and Chill: Form dough into a 7″ x 8″ rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll Out Dough: Place chilled dough on lightly floured parchment and roll into a 13″ x 18″ rectangle. Trim edges with a bench knife or pizza wheel for straight sides, discard scraps.
Transfer to Pan: Using the parchment paper, carefully transfer dough to a 13″ x 18″ half-sheet baking pan by pulling parchment corners and sliding dough into pan.
Let Dough Rise: Cover pan and let dough rise at room temperature for 1 hour until puffy around edges. Meanwhile, preheat oven to 425°F with rack in center.
Prepare Garlic-Basil Oil: In a small bowl, combine olive oil, minced basil, lemon juice, garlic, salt, and optional red pepper flakes. Set aside.
Parbake Crust: Place baking sheet with dough on the center oven rack and bake for 12-14 minutes until surface looks matte and set. Bubbles may form; crust will not brown significantly.
Add Toppings: Remove crust from oven and place on cooling rack. Spread pizza sauce evenly nearly to edges, sprinkle grated Parmesan, then distribute shredded mozzarella followed by cubed fresh mozzarella.
Bake Pizza: Return the topped pizza to center oven rack and bake for 14 minutes until cheese is melted and lightly browned, edges golden.
Crisp Bottom: Remove pizza from oven. Slide pizza out of pan onto wire rack or cutting board, discard parchment, then slide pizza directly onto the center oven rack. Bake 4-6 minutes until crust is golden brown and crisp on the sides and bottom. Transfer to wire rack.
Finish and Serve: Sprinkle additional Parmesan cheese and drizzle 1-2 tablespoons of garlic-basil oil generously over the top. Let cool 3-5 minutes before slicing.
Storage: Store leftovers in airtight container in refrigerator for several days. To reheat, wrap slices in foil and heat at 350°F for about 10 minutes until warmed through.

Notes

Use gluten-free flour to ensure the crust remains gluten-free.
Cold butter in chunks helps create a tender crust with nice texture.
Hydrating the dough with a 10-minute rest is important for better dough cohesion.
Parbaking is essential for a crisp, non-soggy crust under the sauce and cheese.
The garlic-basil oil adds fresh flavor and richness to finish the pizza.
You can adjust the lemon juice in the oil to your taste for brightness.
Store any leftover garlic-basil oil refrigerated and use in salads or as a dip.
Reheating wrapped in foil prevents drying out while crisping the crust.

Keywords: gluten-free pizza, sheet pan pizza, homemade pizza, easy pizza dough, dairy pizza, garlic basil oil, crispy pizza crust