Name: Gluten-Free Sheet Pan Pizza Recipe
Prep time: 20 min
Cook time: 36 min
Total time: 2 h 10 min
Cuisine: Italian
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)

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Introduction

This Gluten-Free Sheet Pan Pizza delivers a crispy, golden crust topped with a flavorful blend of mozzarella and Parmesan cheeses, fresh basil, and a garlic-infused olive oil drizzle. It’s an easy, satisfying meal perfect for those seeking a delicious gluten-free option without sacrificing taste or texture.

The image shows square cheese pizzas with a thin crust arranged on a white paper over a wooden board. Each slice has a golden-brown cheese layer with melted, slightly browned spots and small green herb bits on top. Two slices are placed on small black plates, one of which has a bite taken out of it. Next to the plates are two glasses with a light-colored drink. A white bowl with a green herb and oil mixture sits nearby with a spoon inside. The surface beneath everything is a white marbled texture, and a red and white checkered cloth peeks from the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

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, combine the gluten-free flour, instant yeast, baking powder, sugar, and cold cubed butter. Mix on low speed until the mixture is unevenly crumbly with some larger chunks of butter remaining, about 2 to 3 minutes.
Step 2: In a small bowl, stir together the water and salt until dissolved. Add to the dry mixture and mix on low speed for about 30 seconds until well combined. The dough will be wet and sticky with butter chunks roughly pea-sized. Let 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 using a bench knife or scraper, adding flour as needed to prevent sticking, until the dough is cohesive.
Step 4: Shape the dough into a 7″ x 8″ rectangle. Wrap tightly and refrigerate for 30 minutes.
Step 5: Place chilled dough on parchment paper lightly dusted with gluten-free flour. Roll it out to a 13″ x 18″ rectangle. Trim edges for a neat shape and discard scraps.
Step 6: Transfer the dough with parchment onto 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 oven to 425°F and position a rack in the center while dough rises.
Step 8: Prepare the garlic-basil oil by mixing olive oil, minced basil, lemon juice, garlic, salt, and 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. It may form bubbles and will not brown much yet.
Step 10: Remove crust and place on a cooling rack. Evenly spread pizza sauce over the crust almost to the edges. Sprinkle Parmesan cheese, then distribute shredded mozzarella followed by cubed mozzarella.
Step 11: Bake the topped pizza for 14 minutes until cheese is melted and lightly browned. The exposed crust edges should start to turn golden.
Step 12: Remove pizza from oven. Use a bench knife or offset spatula to slide pizza off the pan onto a wire rack or cutting board. Remove parchment. Slide the pizza directly onto the oven rack and bake 4 to 6 minutes until the crust edges and bottom are golden and crisp.
Step 13: Take the pizza out and sprinkle extra Parmesan. Generously drizzle 1 to 2 tablespoons of the garlic-basil oil on top. Let cool 3 to 5 minutes before slicing and serving.

Tips & Variations

Use whole milk mozzarella for a richer, creamier melt. For a lighter pizza, mix part skim mozzarella.
Fresh basil adds brightness; substitute with dried basil if needed but use less as it’s more potent.
Try adding your favorite gluten-free toppings like sautéed mushrooms, olives, or roasted veggies before baking.
To avoid soggy crust, ensure the sauce is not too watery and avoid piling toppings excessively.

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 crust is crisp.

How to Serve

The image shows several square pizza slices laid out on a white marbled surface. Each slice has three visible layers: the bottom layer is a golden-brown thin crust with slightly crispy edges, the middle layer is a bright red tomato sauce spread evenly but thinly, and the top layer features melted, bubbly cheese with some browned spots, sprinkled with chopped green basil leaves. Tiny pools of oil and some grated cheese bits are scattered nearby on the surface. The overall color scheme includes warm golden, red, and green tones on a clean, white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza dough without a stand mixer?

Yes, you can mix the ingredients by hand using a sturdy spoon or spatula. The dough will be sticky, so folding it on a floured surface helps to bring it together better.

What if I don’t have gluten-free pizza flour?

You can use a high-quality gluten-free all-purpose flour blend that is suitable for baking, but the King Arthur Gluten-Free Pizza Flour is specially formulated for best texture in this recipe.