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Gluten-Free Sheet Pan Pizza Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Shape and chill: Form the dough into a 7″ x 8″ rectangle, wrap it, and refrigerate for 30 minutes to firm up.
  5. 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.
  6. 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.
  7. 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.
  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 until pizza is baked.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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

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