Gluten-Free Pizza Crust (Sheet Pan Style)

Gluten free pizza crust made with yeast and olive oil, baked on a sheet pan for a golden, sturdy base. This easy homemade pizza dough uses a gluten free flour blend with binder and works well for weeknight dinners, family meals, and customizable toppings. A reliable gluten free pizza recipe with crisp edges, soft center, and consistent results every time.

This gluten-free pizza crust bakes up golden, sturdy, and tender, making it perfect for loading with your favorite sauces and toppings. Made with a gluten-free flour blend that includes a binder, this easy dough rises beautifully and is baked on a sheet pan for consistent results every time.

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Ingredients

Pizza Crust

• 2½ cups gluten-free baking flour blend with binder
• 1 (7 g) packet instant or quick-rise yeast
• 1 tablespoon aluminum-free baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1½ cups warm water (about 110°F / 43°C)
• 1/2 cup extra virgin olive oil

Toppings

• Gluten-free pizza sauce
• 8 oz shredded pizza-blend cheese
• Toppings of choice: pepperoni, cooked Italian sausage, sliced black olives, green peppers, onions, mushrooms, etc.

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Instructions

1. Move the oven rack to the bottom position. Preheat the oven to 100°F using the proofing or warming setting. If unavailable, heat to 100°F, then turn the oven off.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), combine the gluten-free flour blend, yeast, baking powder, sugar, and salt on low speed until mixed.
3. Microwave the water for 50–55 seconds, stir, and check that it reaches about 110°F. Pour the warm water into the dry ingredients and beat on medium speed until combined.
4. Let the dough rest for 1 minute. Add the olive oil and mix on low speed until incorporated, then increase to medium and beat for 1 minute. The dough will be thick and sticky. Scrape down the sides and stir well with a spatula.
5. Cover the bowl with a clean kitchen towel and place it in the warm oven. Let the dough rise for 30 minutes.
6. Remove the dough from the oven. Move the rack to the center position and preheat the oven to 425°F.
7. Line a rimmed half-sheet pan with parchment paper. Transfer the dough to the center of the pan. Spray your hands and the dough with nonstick spray, then gently press and spread the dough evenly to the edges.
8. Bake the crust for 13–15 minutes, or until evenly golden. Do not underbake.
9. Spread pizza sauce over the crust, add shredded cheese, and top as desired.
10. Return to the oven and bake for 10–12 minutes, or until the cheese is melted and lightly browned and toppings are heated through.
11. Slice into squares and serve hot.

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Tips

• Always use a gluten-free flour blend that contains a binder such as xanthan gum for structure.
• The dough should be sticky; avoid adding extra flour.
• Greasing your hands well makes spreading the dough much easier.

Variations and Substitutions

• Thin crust: Spread the dough slightly thinner and reduce the first bake time by 1–2 minutes.
• Dairy-free: Use dairy-free shredded cheese.
• Herb crust: Mix Italian seasoning or garlic powder into the dough for extra flavor.
• Veggie crust: Top with roasted vegetables for a plant-forward option.

FAQs

Can I make the dough ahead of time?
Yes, prepare and rise the dough, then refrigerate it for up to 24 hours. Bring to room temperature before baking.

Can I freeze the crust?
Yes. Par-bake the crust, cool completely, then freeze. Add toppings and bake directly from frozen.

Why is my dough so sticky?
Gluten-free dough is naturally wetter than traditional dough. This is normal and necessary for proper texture.

Serving Suggestions

• Serve with a fresh green salad or gluten-free garlic bread.
• Cut into squares for parties or game nights.
• Pair with a simple tomato or vegetable soup.

Why You’ll Love This Recipe

• Reliable gluten-free pizza crust with great structure
• Easy sheet-pan method, no shaping skills needed
• Perfect base for any toppings
• Crispy edges with a soft, tender center