Gluten Free Supreme Pizza

Total time1 hr 5 min

Prep time25 min

Cook time30 min

4.5

(17)

Pizza night shouldn't feel like a compromise, and this loaded sheet-pan pie proves it doesn't have to be. The crust starts with a gluten free flour blend and xanthan gum for structure, gets a boost of flavor from garlic powder, and par-bakes before the toppings go on — a smart step that keeps the base crisp rather than soggy under all that cheese. And there are a lot of toppings: Italian sausage crumbles, pepperoni, green bell pepper, red onion, cremini mushrooms, and black olives all pile onto a quick oregano-and-basil tomato sauce before two full cups of shredded mozzarella blanket the whole thing. The result is bubbly, golden, and genuinely satisfying in a way that frozen alternatives rarely manage. Making the crust from scratch also means you control every ingredient, so there's no second-guessing labels or worrying about shared production lines. It serves four, which makes it a solid weeknight dinner or a weekend crowd-pleaser that nobody at the table will feel left out of.

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Ingredients

4 servings

For the crust

2 cups gluten free flour blend
1 tsp xanthan gum (omit if your blend already contains it)
1 tsp instant yeast
1 tsp sugar
1 tsp fine salt
1 tsp garlic powder
2 tbsp olive oil, plus more for the pan
¾ cup warm water (about 110°f / 43°c)

For the sauce

1 can (15 oz) crushed tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp fine salt
¼ tsp black pepper

For the toppings

½ lb italian sausage, casings removed
2 oz pepperoni slices
½ cup green bell pepper, thinly sliced
½ cup red onion, thinly sliced
½ cup cremini mushrooms, thinly sliced
¼ cup black olives, sliced
2 cups shredded mozzarella cheese
¼ tsp crushed red pepper flakes (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Line a 13×18-inch baking sheet with parchment paper and brush it generously with olive oil.
2
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and garlic powder. Add the 2 tbsp olive oil and warm water, then stir until a soft, slightly sticky dough forms. Let the dough rest for 10 minutes so the flour hydrates fully.

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