Gluten-Free Sheet Pan Pizza
Category: Baked Goods
Servings: 2
Prep Time: 20 minutes
Rest Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 50 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free flour mix | 200g |
| Whole milk | 160g |
| Water | 60g |
| Gluten-free dry yeast | 5g |
| Fine salt | 7g |
| Tomato passata | 150g |
| Mozzarella | 120g |
| Extra virgin olive oil | 20g |
| Fine salt (for seasoning) | to taste |
| Black pepper | to taste |
| Gluten-free flour mix (for dusting) | 20g |
| Extra virgin olive oil (for greasing) | 20g |
Instructions:
-
Prepare the Dough:
Begin by placing the gluten-free flour mix into a large mixing bowl. Gradually add the whole milk at room temperature and then mix in the fine salt. Stir until you achieve a moist, yet firm and smooth dough. It should feel consistent but slightly sticky. -
Let the Dough Rise:
Transfer the dough into a container with a lid thatβs at least twice the height of the dough. Cover it well and allow the dough to rise for about 2 hours, or until it has doubled in size.
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Prepare the Toppings:
While the dough is rising, prepare the pizza toppings. In a separate bowl, combine the tomato passata with a drizzle of olive oil and season with salt and black pepper. Stir to combine and set aside. -
Shape the Dough:
After the dough has risen, you will notice that itβs firm but still a bit sticky, which is normal. Dust your work surface lightly with gluten-free flour and gently turn the dough out onto it. Use a bench scraper or your hands to carefully fold the dough over itself a few times. -
Grease the Baking Pan:
Grease a 20×20 cm baking pan with olive oil, covering both the base and sides. Gently press the dough into the pan, using your fingers to spread it across the surface. Be careful not to stretch the dough too thin, as gluten-free dough is more delicate and can tear. -
Top the Pizza:
Evenly spread the seasoned tomato passata over the dough. Then, allow the pizza to rise again at room temperature for about 2 hours. If the tomato mixture appears to be too dry, you can cover the pan with a clean kitchen towel to prevent it from drying out. -
Add the Mozzarella:
While the dough is rising, cube the mozzarella into small pieces. Once the dough has finished its second rise, scatter the mozzarella cubes evenly across the pizza. -
Bake the Pizza:
Preheat your oven to 200Β°C (400Β°F). Once the pizza is ready to bake, place the pan in the oven and bake for 25 to 30 minutes, or until the edges are golden and the cheese is melted and bubbly. -
Serve and Enjoy:
Remove the pizza from the oven and allow it to cool slightly before slicing. Serve warm, and enjoy your delicious gluten-free pizza straight from the sheet pan!
This gluten-free sheet pan pizza is the perfect way to enjoy a delicious pizza without gluten, packed with flavor from the rich tomato sauce and creamy mozzarella. Whether youβre following a gluten-free diet or simply craving a light, crispy pizza crust, this recipe will quickly become a favorite in your kitchen. Enjoy it as a weeknight meal or serve it at gatherings for a crowd-pleasing treat!
