Description
This Gluten-Free Sheet Pan Pizza offers a crispy, golden crust topped with a flavorful blend of pizza and fresh mozzarella cheeses, Parmesan, and a fragrant garlic-basil oil drizzle. Made using King Arthur Gluten-Free Pizza Flour and baked on a half-sheet pan, this recipe provides a simple yet delicious option for those seeking a gluten-free pizza experience with classic Italian flavors and a crispy finish.
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 a stand mixer bowl fitted with a flat beater, combine flour, yeast, baking powder, sugar, and cold butter. Mix on low speed until crumbly and butter chunks are walnut-sized, about 2 to 3 minutes.
- Add water and salt: Stir salt into water. Add to dry ingredients and mix on low speed about 30 seconds until combined. Dough will be very wet with pea-sized butter chunks. Let rest uncovered 10 minutes for flour hydration; dough will become sticky but cohesive.
- Fold the dough: Transfer dough onto lightly gluten-free floured surface; fold over itself 3-4 times using a bench knife or scraper to bring it together. Add flour as needed to prevent sticking.
- Shape and chill: Form dough into a 7″ x 8″ rectangle, wrap in plastic or reusable wrap, refrigerate for 30 minutes.
- Roll out dough: Place chilled dough on lightly floured parchment; roll to a 13″ x 18″ rectangle. Trim edges with bench knife or pizza wheel for straight sides; discard scraps.
- Transfer to pan: Using parchment, slide dough into a 13″ x 18″ baking sheet (half-sheet pan), pulling corners to position smoothly.
- Rise: Cover pan and let dough rise at room temperature 1 hour until puffy around edges. Preheat oven to 425°F with rack in center during last part of rising. Prepare garlic-basil oil meanwhile.
- Make garlic-basil oil: Combine oil, minced basil, lemon juice, garlic, salt, and optional red pepper flakes in small bowl; set aside.
- Parbake crust: Bake crust on center rack 12-14 minutes until surface is matte and set but not browned. Some bubbles may form and dough may shrink slightly.
- Add toppings: Remove crust, place on cooling rack. Evenly spread pizza sauce to edges, sprinkle Parmesan cheese, then shredded mozzarella followed by cubed mozzarella.
- Bake pizza: Return topped pizza to center rack, bake 14 minutes until cheese melts and lightly browned; exposed dough should be golden.
- Crisp crust edges: Remove pizza from pan with spatula, discard parchment. Place pizza directly on oven rack and bake 4-6 minutes until sides and bottom are golden and crisp. Transfer to wire rack.
- Finish with garlic-basil oil: Drizzle 1-2 tablespoons of the garlic-basil oil and sprinkle extra Parmesan over pizza. Let rest 3-5 minutes before slicing and serving.
- Storage: Store leftovers in airtight container refrigerated for several days. Reheat slices wrapped in foil at 350°F oven about 10 minutes.
Notes
- Use King Arthur Gluten-Free Pizza Flour for best texture and rise.
- Butter chunks remain visible in dough to create a tender, flaky texture.
- Letting dough rest after mixing hydrates the flour for better dough cohesion.
- Parbaking stabilizes crust to prevent sogginess from sauce and toppings.
- Final direct baking on oven rack crisps edges and bottom crust nicely.
- Reserve leftover garlic-basil oil for drizzling on salads, vegetables, or bread.
- To reheat, avoid microwave to maintain crust crispness; use oven instead.
- Adjust lemon juice in oil to personal preference for brightness.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: gluten-free pizza, sheet pan pizza, homemade pizza, gluten-free dough, easy pizza recipe, Italian pizza, garlic basil oil
