Sheet Pan Pizza

Raise your hand if you love pizza! Meals on a sheet pan are the latest thing nowadays and this Sheet Pan Pizza has that instant wow factor that will delight every pizza lover out there.

A hot, meaty and cheesy slice of this Sheet Pan Pizza will have you reaching back for more until you’re stuffed and on your way to a pizza coma. You won’t be able to tell that the dough is gluten-free because it looks, tastes and bakes exactly like regular pizza. Who needs a pizza stone or a separate tray if you can use a sheet pan instead?

My all-time favorite combo is the classic pepperoni and cheese (with more pepperoni than cheese actually!) and sometimes I like to have a little bit of fun with it and add toppings such as spinach, cilantro, minced garlic and pepper flakes.

If you have any of those custom pizza joints where you live, you’ll notice that a lot of people load up their pizza with every topping available. While that looks cool, I prefer to keep it simple and add just the right amount of toppings so I can still taste and enjoy the crust.

For this recipe, I used the Gluten Free Pizza Crust Mix from Bob’s Red Mill. I’ve been using a lot of their products for the past few years and I was really excited to try out a lot of their gluten-free mixes. In case you don’t know yet, I’m not really a baker (and gluten-free baking is really challenging on top of that!) so having ready to use mixes that are easy to use are a life saver. These remind me of the brownie and cookie boxed mixes I used way back in the day but with better ingredients.

This mix uses a combination of different gluten-free flours to achieve that dough-like texture and consistency. It also includes a packet of yeast to help the dough rise. The texture as I was spreading it out on the sheet pan was so close to regular dough!! I spritz a little olive oil on the edges of the crust to prevent it from burning and then par-baked it for about 10 minutes before I added all my toppings and let if bake completely.

The result? The ultimate comfort food with a nice soft crust that is neither too thick nor too thin and has a little crunch to it. I had my 9-year old pepperoni pizza lovin’ buddy Diego taste test this and he ate a pretty big chunk so this Sheet Pan Pizza is kid-approved as well!

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Sheet Pan Pizza

Course Main Course

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 8

Author Jenny Castaneda

Ingredients

• 1 1/2 cups warm water
• 1 packet yeast included in the mix
• 2 large eggs
• 2 tbsp olive oil
• 1 pack Bob’s Red Mill Gluten-Free Pizza Crust Mix
• 1 cup pizza sauce
• 1 cup baby spinach
• 1/2 cup cilantro chopped
• 6 oz pepperoni
• 2 cups goat cheddar shredded
• 2 tbsp garlic minced
• 1 tsp red pepper flakes

Instructions

1. Preheat oven to 425F.
2. Follow Steps 1-3 of the instructions on the Bob’s Red Mill Gluten-Free Pizza Crust Mix.
3. Line a baking sheet pan with parchment paper.
4. Lightly spray it with olive oil.
5. Place the dough in the middle of the sheet pan and spread it evenly to cover the bottom. Lightly spray the edges with olive oil.
6. Par-bake the crust for 12 minutes.
7. Take it out of the oven and poke holes on the crust with a fork.
8. Top with pizza sauce, half of the goat cheese, baby spinach, cilantro, pepperoni, minced garlic and the remaining goat cheese.
9. Lightly spray the edges of the crust again with olive oil to prevent it from burning.

10. Bake for 15-18 minutes until the cheese is bubbly. 

11. Let cool for 5 minutes before slicing. Top with red pepper flakes before serving.

Thank you to Bobs Red Mill for sponsoring this post! All reviews and opinions are based on my personal view. Check out my other recipe using their products – Pepper Steak, Goat Cheese and Green Chile Cornbread Muffins and Cinnamon Roll Pancakes.