Introduction

This Gluten-Free Sheet Pan Pizza offers a crispy, cheesy crust that’s perfect for a simple weeknight dinner or a casual gathering. Made with a tender, buttery gluten-free dough and topped with fresh mozzarella and basil, it’s a crowd-pleaser that’s easy to prepare at home.

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 a stand mixer bowl fitted with the flat beater attachment, combine the gluten-free flour, yeast, baking powder, sugar, and cold butter cubes. Mix on low speed until the mixture is unevenly crumbly with some walnut-sized butter chunks remaining, about 2 to 3 minutes.
Step 2: In a small bowl, stir the water and salt until dissolved. Add this to the dry mixture and mix on low speed for about 30 seconds until the dough comes together but remains wet and sticky with smaller butter pieces the size of peas. Let it rest uncovered for 10 minutes to hydrate the flour.
Step 3: Turn the dough onto a lightly gluten-free floured surface and fold it over itself 3 to 4 times, using a bench knife or scraper to help. Add flour as needed to prevent sticking.
Step 4: Shape the dough into a 7″ x 8″ rectangle. Wrap it in plastic or reusable wrap and refrigerate for 30 minutes.
Step 5: Place the chilled dough on parchment and roll out to a 13″ x 18″ rectangle. Trim edges with a bench knife or pizza wheel for straight sides and discard scraps.
Step 6: Transfer the dough on the parchment to a 13″ x 18″ baking sheet by pulling the parchment corners and sliding into the pan.
Step 7: Cover and let the dough rise at room temperature for 1 hour until puffy around the edges. Preheat the oven to 425°F with a rack in the center while it rises.
Step 8: Prepare the garlic-basil oil by combining olive oil, minced basil, lemon juice, garlic, salt, and optional red pepper flakes in a small bowl. Set aside.
Step 9: Parbake the crust on the center rack for 12 to 14 minutes until the surface looks matte and set without much color. Some bubbles are normal. Don’t worry if the dough shrinks slightly.
Step 10: Remove the crust and spread pizza sauce evenly over it, nearly to the edges. Sprinkle grated Parmesan, then shredded mozzarella, followed by cubed fresh mozzarella evenly on top.
Step 11: Return the pizza to the oven and bake for 14 minutes until cheese melts and lightly browns and exposed dough edges turn golden.
Step 12: Slide the pizza out of the pan onto a wire rack or cutting board, remove the parchment, then place the pizza directly on the oven rack. Bake for 4 to 6 minutes more until the sides and bottom crisp and turn golden. Remove and transfer to a rack.
Step 13: Drizzle 1 to 2 tablespoons of the garlic-basil oil and sprinkle additional Parmesan over the top. Let it cool for 3 to 5 minutes before slicing and serving. Reserve leftover oil for another use.

Tips & Variations

Use whole milk mozzarella for a richer, creamier texture.
If you prefer a spicier pizza, increase the red pepper flakes in the garlic-basil oil.
Try adding your favorite toppings like sautéed mushrooms or roasted peppers before the final bake.
For a dairy-free option, substitute the butter with a plant-based alternative and use vegan cheese.

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 make this dough ahead of time?

Yes, the dough can be prepared and refrigerated before rolling out. Just be sure to let it come close to room temperature before shaping and rising it.

Can I use a different gluten-free flour?

This recipe works best with King Arthur Gluten-Free Pizza Flour or a similar blend formulated for baking. Using other flours may change the texture, so adjustments might be needed.

Gluten-Free Sheet Pan Pizza Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Gluten-Free Sheet Pan Pizza recipe features a buttery, tender crust made with King Arthur Gluten-Free Pizza Flour, baked on a large sheet pan for a crispy bottom and perfectly melted cheese topping. It includes a flavorful homemade garlic-basil oil that adds a fresh finish to the pizza. Ideal for those avoiding gluten without sacrificing classic pizza taste.

Author: Lena
Prep Time: 20 minutes
Cook Time: 36 minutes
Total Time: 1 hour 56 minutes
Yield: 1 large sheet pan pizza (about 8 servings) 1x
Category: Dinner
Method: Baking
Cuisine: Italian-American
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 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)

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 the bowl of a stand mixer fitted with the flat beater attachment, combine the gluten-free flour, instant yeast, baking powder, sugar, and cold cubed butter. Mix on low speed until the mixture becomes unevenly crumbly with some larger butter chunks remaining, about 2 to 3 minutes.
Add water and salt: In a small bowl, dissolve salt in water. Add the salted water to the dry mixture and mix on low speed until fully combined, about 30 seconds. The dough will be very wet with smaller butter chunks. Let it rest uncovered for 10 minutes to hydrate.
Fold the dough: Turn the sticky dough onto a lightly gluten-free floured surface and fold it over itself 3 to 4 times to bring it together, using additional flour as needed to prevent sticking.
Shape and chill: Form the dough into a 7″ x 8″ rectangle, wrap it, and refrigerate for 30 minutes to firm up.
Roll dough on parchment: Place chilled dough on a floured piece of parchment and roll it out to a 13″ x 18″ rectangle. Trim edges with a bench knife or pizza wheel, discarding scraps.
Transfer to sheet pan: Move the parchment with dough carefully onto a 13″ x 18″ baking sheet by pulling the parchment corners and sliding it into the pan.
Let dough rise: Cover the 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 until pizza is baked.
Parbake the crust: Place the sheet pan on the center oven rack and bake for 12 to 14 minutes until surface looks matte and set. The crust may form some bubbles and will not brown significantly at this point.
Add toppings: Remove crust from oven. Spread pizza sauce evenly over it, sprinkle grated Parmesan, then layer shredded mozzarella followed by cubed fresh mozzarella evenly.
Bake with toppings: Return pizza to oven center rack and bake for 14 minutes until cheese is melted and lightly browned; exposed dough edges should turn lightly golden.
Crisp pizza base: Remove pizza from pan onto cooling rack using a spatula. Discard parchment, then slide pizza directly onto center oven rack. Bake 4 to 6 minutes more until sides and bottom are golden brown and crisp. Remove from oven and place on wire rack.
Finish and serve: Sprinkle additional Parmesan cheese and drizzle 1 to 2 tablespoons of garlic-basil oil over the top. Let cool slightly 3 to 5 minutes before slicing and serving.
Storage and reheating: Store leftovers in an airtight container in the refrigerator for several days. To reheat, wrap slices in foil and heat in a 350°F oven for about 10 minutes until warmed through.

Notes

Using a bench knife or bowl scraper helps with folding and shaping the sticky gluten-free dough.
Cold butter in the dough creates a tender, flaky crust texture.
Parbaking the crust before adding sauce prevents sogginess.
For best flavor, use fresh basil in the garlic-basil oil and preferably whole milk mozzarella cheese.
The garlic-basil oil can be reserved and used in salads or as a dipping oil for leftover pizza.
Recycle or compost the dough scraps trimmed from the edges to reduce waste.
Make sure to let pizza cool briefly before slicing to prevent topping slide.

Keywords: gluten free pizza, sheet pan pizza, easy pizza dough, dairy pizza, homemade pizza, basil oil pizza, gluten free dinner