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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Shape and Chill: Form dough into a 7″ x 8″ rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Prepare Garlic-Basil Oil: In a small bowl, combine olive oil, minced basil, lemon juice, garlic, salt, and optional red pepper flakes. Set aside.
  9. 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.
  10. 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.
  11. Bake Pizza: Return the topped pizza to center oven rack and bake for 14 minutes until cheese is melted and lightly browned, edges golden.
  12. 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.
  13. 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.
  14. 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

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