Description
Made with gluten-free crust, a rich tomato sauce, melty cheese, and lots of toppings, this gluten-free sheet pan pizza recipe is an easy, family-friendly dinner!
Ingredients
Ingredients (see notes for sheet pan sizes)
- 1 package (about 1 lb - includes yeast) DeLallo Gluten-Free Pizza Dough Kit
- 1 Tablespoon Delallo extra virgin olive oil (plus more for greasing)
- 1/2 to 3/4 cup DeLallo pizza sauce (or nightshade-free alternative, mentioned in blog) and/or pesto
- 1-1 1/2 cups shredded cheese of choice (regular or dairy-free) (use about 2 cups for 2 pans)
- Favorite toppings: veggies, DeLallo sun-dried tomatoes, prosciutto, chicken, olives, fresh basil, etc.
Instructions
- Prepare the dough as directed on the package or website. Mix the dry ingredients (gluten-free flour mix and yeast) with warm water and olive oil. Cover and let it rise in a warm place.
- Once the dough is done rising, preheat the oven to 450°F. Drizzle 2 tablespoons of olive oil in a jelly roll pan or rimmed baking sheet. For a crispier crust, place the pan in the oven for a few minutes while it preheats.
- With oiled hands, gently press and stretch the dough into the pan, working it into the corners. Do so carefully if you’ve preheated the pan. Let it rest for 10 minutes to hydrate the dough (see notes). Then, stretch again into corners, if needed.
- Bake the crust for 8–10 minutes, just until it begins to set and starts to turn golden.
- Spread the sauce over the crust, sprinkle with cheese, and add desired toppings. Tip: If people prefer different toppings, divide the base into 2-3 sections and customize each one. Each section will make about 2–3 pieces — perfect for variety!
- Return to the oven and bake for another 12–15 minutes, until the cheese is bubbly and the crust is golden. *If you’re preparing the pizza in two sheet pans, increase the baking time an additional 5-10 minutes or until the cheese is bubbly and the crust is golden.
- Let cool slightly, then slice and enjoy!
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Sheet Pan Sizes for Thick or Thin crust: 1 pound pizza mix in a 9.5 x13 sheet pan pizza will create a thicker crust. 1 pound pizza mix in a larger sheet pan (18 x 13) will create a thinner crust. You can still use one 9.5 x13 sheet pan if you prefer a thinner crust — just use half the dough and save the remaining dough for a small personal pizza or another sheet pan pizza later. Wrap and refrigerate or freeze the extra dough for future pizza night
Dough Tips – If you find the dough is not stretching after rising, let it rise again (as a ball) for 20 minutes — this makes stretching easier.
Make Ahead Tips – After the dough rises, store dough in an airtight container with a drizzle of olive oil for up to 2 days. Let sit at room temp 30 mins before baking so you don’t tear the dough when stretching it in the pan.
Par-bake Tips – Bake crust without toppings at 425ºF for 8–10 min. Cool completely, then refrigerate or freeze. When ready, add toppings and bake until bubbly and golden.
Freezing Tips – Let slices cool, then wrap in parchment and foil or place in a freezer-safe container. Freeze for up to 1 month. Reheat from frozen at 375ºF until warmed through and crispy.
- Prep Time: 15 minutes
- Rest Time: 55 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice with pizza sauce and cheese
- Calories: 231
- Sugar: 2.3 g
- Sodium: 304.3 mg
- Fat: 11.2 g
- Saturated Fat: 5.6 g
- Carbohydrates: 27.2 g
- Fiber: 1.1 g
- Protein: 5 g
- Cholesterol: 37.8 mg
