If you need a last minute dinner idea, this gluten free sheet pan pizza crust is what you are looking for!
It's easy to make and quick too, because it doesn't use yeast and doesn't need any proofing.
In one hour you will be able to enjoy your fluffy sheet pan pizza topped with your favorite toppings and seasonings!
Why you will love this gluten free sheet pan pizza crust? Because it is:
- the dough is simple to prepare, ready in a few minutes
- being yeast free, no proofing time is needed, you make it and bake it right away
- you can top it with all the seasonings and ingredients you enjoyed on traditional pizza
- nice, crispy crust outside with a soft, fluffy pizza base
Ingredients
Here are the ingredients to make gluten free sheet pan pizza dough without yeast:
- a mix of psyllium husk and water, to create a "gel" that will help the gluten free flours to bind and will make the pizza crust nice and soft
- baking powder instead of yeast, as leavening agent
- homemade gluten free flour mix made with brown rice flour, white rice flour, potato starch and millet flour (for a rustic touch)
- water, salt and olive oil
- for the pizza toppings: tomato sauce, herbs and anything you love, from cheese, to pepperoni or grilled vegetables.
In this one I used lactose-free mozzarella, but you can absolutely use a plant-based cheese that melts and all the vegetables you love, for a fully gluten free vegan pizza!
Instructions
So, let's make sheet pan pizza with homemade gluten free dough from scratch:
- in a bowl, mix psyllium husk and water and let rest 4-5 minutes until it becomes gelatinous
- in a large bowl mix well flours, potato starch, baking powder and salt
- add water and the psyllium gel to the dry ingredients and mix them using a fork, incorporating everything as much as possible
- move the dough mix to a lightly floured (with white rice flour) worktop and work the dough with your hands for 4-5 minutes, until you can shape it into a smooth, uniform ball of dough
- generously grease the sheet pan with olive oil
- place the pizza dough on the sheet pan and press it with you hands, spreading it out up to the pan rims
- as soon as the pre-heated oven has reached the right temperature, cover the pizza base with seasoned tomato sauce and all the toppings you love
- place the sheet pan pizza on the lowest oven rack for 12-15 minutes, then move it the middle rack for another 20 minutes, or until the crust is golden (with a spatula carefully lift a corner of the pizza to check that the bottom is nice and golden-brown too)
- enjoy your pizza, adding fresh ingredients like basil or arugula once out of the oven!
More gluten free pizza recipes!
If you are a pizza lover, try these gluten free pizza crusts:
Cooking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Quick Gluten free Sheet Pan Pizza (No Yeast)
Equipment
- kitchen scale
- bowl
- fork
- 11x15 sheet pan (smaller pans will give you thicker pizza bases)
Ingredients
- 5 teaspoons psyllium husk
- 200 grams water (for the psyllium gel)
- 4 teaspoons (homemade) baking powder
- 250 grams gluten free brown rice flour
- 120 grams gluten free white rice flour (+ extra for dusting)
- 100 grams gluten free potato starch
- 30 grams millet flour (or brown rice flour, for a more neutral flavor)
- 1 teaspoon salt
- 230 grams water at room temperature
- 3 tablespoons olive oil
- toppings: tomato sauce, herbs, spices, vegetables, pepperoni, ecc.
Instructions
- Pre-heat the oven at 400 F / 200 C
- In a bowl, mix psyllium husk and water and let rest 4-5 minutes until it becomes gelatinous
- Add flours, potato starch, baking powder and salt to a large bowl and mix well
- Add water and the psyllium gel to the dry ingredients and mix them using a fork, incorporating all the ingredients as much as possible, untile you have a "crumbly" mixture
- Move the dough mix to a lightly floured (with white rice flour) worktop and work the dough with your hands for 4-5 minutes, until you can shape it into a smooth, uniform ball of dough
- Generously grease the sheet pan with the olive oil
- Place the pizza dough on the sheet pan and press it with you hands, spreading it out up to the pan rims
- As soon as the pre-heated oven has reached the baking temperature, cover the pizza base with seasoned tomato sauce and all the toppings you love (do not do this before, or the dough will soak the toppings liquids and won't cook properly)
- Place the sheet pan pizza on the lowest oven rack for 12-15 minutes, then move it to the middle rack for another 20 minutes, or until the crust is golden (with a spatula carefully lift a corner of the pizza to check that the bottom is nice and golden-brown too)
- Enjoy your pizza, adding fresh ingredients like basil or arugula once out of the oven!
- Left over pizza is best enjoyed after re-heating it a couple minutes in the microwave.
Hiroshi says
Hello.
I don't have white rice flour. Could I substitute it with more brown rice flour or some other flour like buckwheat, oat, or sorghum?
Thank you,
Hiroshi
Sweet Sensitive Free says
Hi, you can replace it with brown rice or buckwheat flour (or a mix of them). The dough should come out fine. Buckwheat flour will give the pizza base a rustic flavor, if that's what you like. For a more neutral flavor use only brown rice flour.
Hiroshi says
Thank you so much. A brown rice and buckwheat pizza sounds amazing. I'll let you know how it works out when I try it. 🙂