This Gluten-Free Sheet Pan Pizza is made with soft, fluffy gluten-free dough, a rich pizza sauce, melty cheese, and all your favorite toppings! Baked until golden brown, it’s a fun, family-friendly meal that’s so tasty no one even realizes it’s gluten-free.
This post is sponsored by our friends at DeLallo and their gluten-free pizza dough mix. Thank you for supporting the brands that help us create delicious gluten-free recipes like this one for you! Full disclosure and privacy terms here.
Pizza night should be easy and inclusive, right? But if I’m being honest, sometimes it’s hard to meet everyone’s dietary needs—gluten-free for me, dairy-free and vegetarian for someone else, and then there’s the “extra cheese and meat” crew. Let alone everyone’s topping preferences! So I set out to simplify things, and this EASY SHEET-PAN PIZZA was born.
It’s allergy-friendly, crowd-approved, and totally customizable—without sacrificing taste or texture. And the crust? Ohhh, the crust. It’s soft, slightly chewy, and basically melts in your mouth. I use my favorite gluten-free dough mix (thanks to DeLallo!) and I have to say—I’ve been genuinely obsessed with this mix for a while now, and it delivers every single time.
No one feels left out. No one misses the gluten. And cleanup? One pan. Done. Trust me—this is about to become your go-to pizza night staple.
Helpful Tips Before You Begin
- For this recipe, you can make either a thick or a thin crust, depending on your pan and preference. One full mix yields a thicker crust in a 9×13-inch sheet pan, or a thinner crust on a larger 18x 13 sheet pan.
- Prefer a thinner crust in a 9×13? Just use half the dough and save the rest for a personal pizza or another round later. The leftover dough keeps well. Just wrap and refrigerate or freeze it for your next pizza night!
- Customizing the toppings – If everyone wants something different (sauce, cheese, toppings), mentally divide the pre-baked dough into 2–3 sections. Add different toppings to each section—no need to cut the dough. Once baked, each section yields about 2–3 slices, giving you plenty of variety in one pan.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this gluten-free sheet pan pizza recipe. Please be sure to scroll down to the recipe card below for the complete details!
- Pizza Dough or Pizza Dough Mix– We love to use DeLallo’s gluten-free pizza dough kit for a quick, easy option, but homemade pizza crust will also work.
Pro-Tip: Pick up an extra dough kit, and make cinnamon sugar dessert pizza for dessert, too!
- Delallo Extra Virgin Olive Oil – Any neutral oil will work, but I find extra virgin olive oil is best. It adds a subtle, rich flavor and helps create a softer, more tender crust while locking in moisture so that the dough bakes up nicely.
- DeLallo pizza sauce – Feel free to substitute our nightshade-free tomato sauce if needed. Or, use cilantro pesto, DeLallo Italian pesto, or dairy-free alfredo sauce for a fun twist.
- Shredded Cheese – Use any regular or dairy-free shredded cheese you like best, such as mozzarella cheese, Parmesan cheese, or goat cheese.
- Toppings – I love to include veggies, DeLallo sun-dried tomatoes, prosciutto, shredded chicken, olives, and fresh basil leaves, but anything goes. Add pepperoni, red onions, garlic, red pepper flakes, sausage, pepperoni, or even pineapple!
The Best Gluten-Free Pizza Dough Mix
Delallo’s gluten-free pizza dough (made in Italy) is perfect for sheet pan pizza! It’s made with non-GMO ingredients, including chickpea and white rice flours, and has a texture and flavor close to traditional pizza.
The pizza kit includes a separate yeast packet for better texture control. So, all you have to do is add warm water and optional oil. No eggs required.
Bonus: it rises in under an hour (way faster than most recipes!)
How to Make Gluten-Free Sheet Pan Pizza
- Prepare the dough. Follow the instructions how to make DeLallo homemade pizza dough, or follow the package instructions. Once combined, cover and let the dough rise in a warm place.
Note: If the dough is made ahead, bring it to room temperature on the counter before stretching. Cold dough is stiff and tears easily!
- Preheat. After the dough is done rising, preheat your oven to 450°F. Then, drizzle oil in a jelly roll pan or rimmed baking sheet, making sure to get every corner. For a crispier crust, place the pan in the oven while it preheats.
- Stretch the dough. After rising, shape the dough into a ball with floured hands. Then oil your hands, and gently press and stretch the dough into the pan, working it into the corners.
Tip – If you find the dough is not stretching after rising, let it rise again (as a ball) for 20 minutes. This makes stretching easier and prevents tears.
- Par-Bake. Transfer the crust to the oven, and bake just until it begins to bubble and turn golden brown.
- Layer. Spread the sauce evenly over the crust, sprinkle cheese on top, and add your desired toppings in sections, if needed. Don’t overload! Too much sauce or too many toppings can lead to a soggy crust. Keep things balanced.
- Bake again. Return the pizza to the oven, and bake just long enough for the cheese to melt and bubble and the crust to turn nice and golden.
Note: If you’re preparing the pizza in two sheet pans, increase the baking time by an additional 5-10 minutes or until the cheese is bubbly and the crust is golden.
- Serve. Cool slightly, slice, and enjoy!
Storage
Once cool, you can transfer your sheet pan pizza to an airtight container and store it in the refrigerator for up to 4 days. For best results, reheat leftover pizza in the oven or the air fryer at 350°F just until warmed through and crispy.
Freezer-friendly:
Baked pizza slices also freeze well! Let them cool, then wrap tightly in parchment and foil or store in a freezer-safe container for up to 1 month. Reheat directly from frozen in the oven or toaster oven. Microwave works too, but the crust won’t be as crisp—it’ll be softer and less fluffy than oven or air fryer reheating.
More of Our Favorite
Gluten-Free Pizza Recipes
Gluten-Free Sheet Pan Pizza Recipe
- Total Time: 1 hour 30 minutes
- Yield: 8–12 servings (depending on crust thickness) 1x
- Diet: Gluten Free
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)
- ½ to ¾ cup DeLallo pizza sauce (or nightshade-free alternative, mentioned in blog) and/or pesto
- 1–1 ½ 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
- Trans Fat:
- Carbohydrates: 27.2 g
- Fiber: 1.1 g
- Protein: 5 g
- Cholesterol: 37.8 mg
Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!
In Australia we don’t have De Lallo GF pizza dough or anything that’s a GF mix to make oneself, only GF pizza dough already mixed & rolled to bake, which are pretty horrible, hard, tough & dry! Do you have a recipe for the dough for one to make oneself using GF flour which turns out nice please?
Hi Nola! You could try making this recipe with my no yeast pizza crust recipe. Do you have a gluten-free flour mix without xanthan gum? If not, you can make your own using my homemade GF flour mix linked in the recipe card. Let me know if you try it!
https://www.cottercrunch.com/no-yeast-pizza-dough/
Can you freeze the dough before it rises?
Hi Janet!
Yes, you can freeze pizza dough mix before it rises—just depends on the stage!
– If it’s just the dry mix? Totally freezer-friendly. Just store it in an airtight container or bag to keep moisture out.
– If you already mixed the dry mix with water/yeast but it has not risen, you can freeze it, though I usually freeze after the first rise. Letting it rise once before freezing helps with texture and flavor, especially for gluten-free doughs.
Either way, lightly oil the dough, wrap it well, and freeze. Thaw overnight in the fridge, bring to room temp, and let it rise before baking. It probably won’t rise as much after being frozen, but it will still rise. I would give it at least 45 min to a hour. Let me know if you try it!
I made pizza last week using DeLallo’s gluten-free pizza dough, and I was very surprised that my husband liked it since it was gluten-free. The pizza was delicious, and the crust had such a good taste.
I will definitely make it again.
I’m so happy you gave the gf pizza mix a try! It really is so easy, isn’t it? And that’s a big win if your husband liked it—especially since he’s not gluten-free. Thanks so much for taking the time to share your feedback and rate the recipe. It truly means a lot!