Gluten-Free Sheet Pan Pizza Recipe

Why this Gluten Free Pizza Recipe Works

• Real pizza: This recipe is the real deal. It’s homemade with fresh ingredients and homemade gluten-free crust.

• Anti-inflammatory: The best gluten-free pizza crust recipe is not only part of a gluten-free diet but can also be made dairy-free and vegan (use vegan cheese)! It’s great for those with celiac disease or food sensitivities. Search our library for other anti-inflammatory favorites.
• Crowd pleaser: Who doesn’t love pizza? It’s one of our favorite things to have as a family. 
• Smaller Pizzas. Cut the dough in half and press it out into a circle on a round pizza pan to make two separate pizzas. Or separate the dough into fourths and let everyone in your family make their own personal pizza with their favorite toppings!

Gluten-Free Pizza Crust

This gluten-free pizza crust uses a mixture of a few simple flours to mimic regular pizza crust: gluten-free flour blend, almond flour, and tapioca flour/starch. If you bake gluten-free recipes often, you likely have them all handy, making it a simple and approachable recipe for last-minute dinners.

• Water: You’ll combine water with the sugar and instant yeast before proofing.
• White sugar: Coconut sugar or any of its substitutes will work.
• Dry instant yeast: this is ideal for making the dough quicker. You can use regular active dry yeast (not instant), but will need to let the dough rise longer: double the rest times.
• Gluten-free flour blend: We tested this recipe with Bob’s Red Mill All-Purpose Baking Flour, which does not contain any starches or added xanthan gum.
• Almond flour: We tested this with Bob’s Red Mill Super-Fine Almond Flour (from blanched almonds) and it tasted great. 
• Baking powder: Acts as a leaven for the dough.
• Kosher salt: Kosher salt is best for cooking.
• Tapioca flour: It’s gluten-free and it helps add crispiness to the crust. This is often called tapioca starch. 
• Olive oil: You can use avocado oil as a substitute.

Note: this crust was inspired by this gluten-free pizza crust. It’s been a go-to for our family for years!

Pizza Toppings

• Garlic: Fresh minced garlic is best.
• Basil: Grab fresh basil from the grocery store’s produce section, the farmers market, or your very own garden!
• Olive oil: Enhances the flavor and provides a moisture barrier and a slight crisp.
• Dried oregano: A classic Italian seasoning.
• Chili flakes: Adds a little heat and extra flavor.
• Salt and pepper: Add to taste.
• Pizza sauce: It has a slightly thicker consistency than tomato sauce since it’s made from cooked tomatoes.
• Mozzarella: Fresh, cubed mozzarella is best. Find a dairy-free option to make this recipe dairy-free.
• Pepperoni: Leave the pepperoni off if you’re wanting a vegetarian or vegan pizza.
• Shredded Italian blend cheese: Add as much (or as little) cheese as your heart desires!

Make the Gluten-Free Pizza Crust

Mix the dry ingredients: Add the dry ingredients to the bowl of a stand mixer with the paddle attachment and mix for 1 minute. You can also use the dough hook. This is ideal for mixing dough, however, you can use an electric mixer and a large bowl if you have one on hand. 

Add the wet ingredients: With the mixer running on low speed, slowly pour in the yeast mixture and then the olive oil. Increase the speed to medium-high and beat for 2-3 minutes. Scrape the sides of the bowl using an oiled spatula and form the dough into a ball in the center of the bowl. Cover and rest for 30 minutes.

Note: proofing the yeast is only necessary to ensure the yeast is active. You can skip this step and add the water, sugar, and yeast directly into the dough later if you know it’s new and active.

Pro Tip: All brands of gf flour vary. Use our measurement as a starting point. The amount written in this recipe is what always works for me (we tested this recipe 4 times). If the dough seems too wet, add 1 Tablespoon of gluten-free flour at a time until it reaches the consistency of the photos above.

Bake the Pizza

Partially Bake Crust: Oil a large baking sheet (our favorite is this USA Bakeware sheet pan). You could also line it with parchment paper. Use oiled hands to press the gluten-free dough into the pan in an even layer. Let the dough rise for another 15 minutes then bake in the preheated oven for 10 minutes.

Tip: you can separate it into 2 separate dough balls and make smaller pizzas, or even 4 dough balls and let everyone make their own personal pizza with their favorite toppings. 

Add the toppings: Mix together the garlic, basil, red pepper flakes, salt, and pepper in a small bowl. When the crust is done, cover it with the mixture on top then pour on the pizza sauce. Use the back of a spoon to spread the pizza sauce, spreading the herb mixture as well. Top with the cubed mozzarella, pepperoni, and then the shredded cheese.

Bake: Bake for another 15-17 minutes, until the crust is slightly browned and the cheese is melted and bubbling. Check the pizza and turn the pan as needed for even cooking. Cool slightly, slice, and serve with more fresh basil, parmesan cheese, or red pepper flakes.

Topping Ideas for Gluten-Free Pizza

The best part about this pizza recipe? You can get creative with your toppings and have it any way you like! Here are some fun combos to try:

• Sliced mushrooms, diced green peppers, and pepperoni
• Diced pineapple, cubed ham, and sliced red onion
• Fresh sliced tomatoes and dollops of ricotta cheese
• Proscuitto and burrata cheese
• Crumbled feta, sliced red onion, black olives, and sliced red pepper
• Spinach and artichoke hearts
• Diced buffalo chicken, sliced jalapeno, and Whole30 ranch dressing
• Sundried tomato, garlic, and baby arugula

What to Serve with Gluten-Free Pizza

We have plenty of light, yet filling salads that make the perfect side for this pizza. This strawberry spinach salad and kale salad with goat cheese is another favorite of ours. It’s a light, creamy, and crunchy salad recipe made for summer!

This keto antipasti salad is the traditional first course of an Italian meal and goes perfectly with a pizza dinner.

In the mood to grill? This grilled zucchini salad and grilled peach salad are our favorite recipes to round out any meal and add so much color to your plate. 

Make-Ahead, Freezing and Storing Tips

Make ahead crust: follow the instructions until par-baking the crust. Allow the partially baked crust to cool at room temperature then store in the fridge for up to 3 days. Add toppings and proceed with baking when you’re ready to make and eat it.

Freeze the crust: follow the instructions to par-bake the dough. Allow it to cool, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, top, and bake. 

Pro Tip: make a double batch and freeze the second batch for another week.

Freeze baked Pizza: Follow the instructions to fully bake the pizza, and allow the entire pizza (or leftovers) to cool completely. Wrap it tightly in plastic wrap then aluminum foil. Freeze for up to 2 months. When you’re ready to eat the frozen pizza, bake it directly from frozen at 350°F until heated through and the crust is crispy. 

Store: store leftover pizza in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave, oven, or air fryer until heated through.

More Gluten Free Recipes for Italian Night

We love gluten free recipes and we love pasta, so we especially love when we can have both for dinner. 

This salmon pesto pasta is on regular rotation around here. This slow cooker braised short rib pasta is as comforting as comfort food gets!

This burrata pasta is literally bursting with tomato juices. And these easy gluten-free meatballs are the perfect dinner when you’re craving a hearty Italian meal.