Sheet-Pan Gluten-free Pizza

Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: About 40 minutes
Servings: 6

Ingredients

Crust

• 2 cups cottage cheese

• 2 cups gluten-free flour or all-purpose flour

• 2 tsp baking powder

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp kosher salt

• ¼ tsp black pepper

Garlic Oil

• 3 tbsp olive oil

• ½ tsp garlic powder

Toppings

• ½ cup pizza sauce

• 1 cup shredded mozzarella cheese, or more as desired

• ⅓ cup grated Parmesan cheese

• Your favorite toppings

• Crushed red pepper flakes, optional

Equipment

• 11 × 14-inch baking sheet

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Instructions

1. Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

2. Blend the cottage cheese until completely smooth.

3. In a medium bowl or stand mixer on low speed, combine the blended cottage cheese, flour, baking powder, garlic powder, Italian seasoning, salt, and pepper.

4. Mix until combined, then use your hands to bring the dough together into a ball. The dough will be soft and sticky. Let it rest for 5–10 minutes to allow the flour to absorb some of the moisture.

5. Lightly flour the parchment-lined baking sheet and place the dough on top. Lightly dust the top of the dough with flour, then cover with a second sheet of parchment paper.

6. Roll from the center outward to form a 11 × 14-inch rectangle, about ¼ inch thick.

7. Remove the top sheet of parchment. If the dough sticks, replace the parchment and gently roll that area again.

8. If needed, trim any thin or jagged edges with a pizza cutter to prevent them from burning. Press the scraps back into the dough and smooth the edges.

9. Pre-bake the crust for 10 minutes.

10. Remove from the oven and carefully flip the crust. Peel away the parchment so the previously bottom side is now facing up.

    • If the dough is sticking to the parchment paper, bake another 5-10 minutes

    • You want the edges noticeably golden and the center firm rather than soft/wet.

    • Take it out and let it sit 2–3 minutes. Sometimes it releases more easily as the steam dissipates.

    • Gently work a thin spatula under one edge. If parchment is still pulling crust off with it, stop and bake longer.

    • Once it releases, put a fresh piece of parchment over the top, place another sheet pan/cutting board over it, and flip the whole thing together. Peel the original parchment off slowly and place another on the baking sheet with the crust on top.

11. Return it to the oven with the newly exposed side facing up and continue baking.

12. Mix the olive oil and garlic powder. Lightly brush over the flipped crust, concentrating around the outer edges.

13. Spread the pizza sauce over the crust, leaving a border around the edge. Top with mozzarella, Parmesan, and pepperoni.

14. Bake for 5 minutes, then broil for about 2 minutes, or until the cheese is bubbly and golden and the crust is crisp. Watch closely while broiling.

15. Sprinkle with crushed red pepper flakes, if desired. Slice and serve.

Notes

• Sticky dough is normal. Cottage cheese dough is softer and stickier than traditional pizza dough, especially when using gluten-free flour.

• For easier shaping: Instead of using a rolling pin, lightly flour or oil your fingertips and press the dough from the center outward directly on the parchment.

• If the dough is extremely sticky: Add additional flour 1 tbsp at a time. Avoid adding too much, which can make the crust dense.

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend in place of regular all-purpose flour.