Rich and I love pizza. Thick pizza, thin pizza, any way we can make it. The party pan pizza is probably our favorite though. It’s packed with toppings and the crust reminds us of deep dish pizza from our childhood.
Whether your serving guests at a party or feeding a large family, this pizza will be a hit. You can make it dairy-free or dairyful, top it however you choose, and make one large pizza or two smaller ones.
We made two pizzas using a quarter-sized sheet pan. Rich made a double pepperoni with a freshly-grated Mozzarella cheese blend and I made a dairy-free pizza with a scratch-made sauce, Italian sausage, and flavorful veggies.
In the recipe below, you will find the dairy-free sauce recipe which you can use on pizza or in a calzone (find that recipe here).
You can mix, form, and parbake the crusts and then freeze for later use or make pizza immediately after parbaking the crusts. We always have frozen party pizza crusts in the freezer so we can enjoy pan pizza whenever the moods strikes us.
If you have any questions about the pizza-making process, please message me here and I will respond within 24 hours.
And, for topping ideas, be sure to check out our Pizza Toppings Matrix, and here is the full recipe for our Homemade Pizza Sauce Recipe.
discover. cook. enjoy.
Don’t miss the recipe video at the bottom of the recipe! And, if you like our videos, please subscribe to our YouTube channel HERE!
Gluten-Free, Dairy-Free Party Pan Pizza 2 Ways
A party pan pizza two ways: dairy free supreme and pepperoni with Mozzarella
Suggested Tools
Stand Mixer
Probe Thermometer
Sheet Pans and Cooling Rack
Precision Scale
Soda Stream
Spatulas
Small Whisks
Glass Measuring Cups
Prep Bowls, 4 inch
Digital Food Scale
#6 Disher
Pizza Stone
Quarter Sheet Pan with Cooling Racks
The Ingredients
Dry: Flour and Starch
- 308 g rice flour, White
- 172 g Tapioca flour
Dry: Supplemental
- 40 g soy milk powder
- 12 g xanthan gum
- 10 g gelatin, unflavored
- 2 g baking powder
- 31 g sugar, granulated
- 11 g kosher salt
Wet Ingredients
- 45 g sunflower oil, Healthy Harvest Brand
- 136 g egg whites , (100%, no fillers) Kirkland brand from Costco
- 8 g distilled white vinegar
Yeast and Water
- 9 g dry active yeast, NOT instant
- 1.75 cups carbonated water, you may need more water than 1.75 cups depending on the area you live
Dairy Free Sauce
- 1/4 cup mayonnaise
- 1 tbsp Pizza Sauce
- 1 tbsp Simple Truth Plant Based Sour Cream
- 1/2 tsp onion powder
- 1/2 tsp Nutritional Yeast Flakes
- 1/4 tsp oregano, dried
- Kosher salt and pepper to taste
Dairy Free Filling Ingredients
- 1 lb Italian sausage, cooked
- 1 medium green pepper, sliced
- 1 medium onion, sliced
- 1/2 cup mushrooms, sliced
- 1/2 cup black olives, sliced
Dairyful Filling Ingredients
- Replace the dairy-free sauce with half Whole Mozzarella and half part-skim Mozzarella. Add pizza
- Pizza sauce
- Pepperoni
The Process
Prepare the Dairy Free Toppings
- Slice the green pepper, mushrooms, and onion and add to a prep bowl. Slice the black olives and add to a prep bowl.
- Add the Italian sausage to a skillet set to medium-high and cook until done. Remove from the pan to a paper towel-lined plate and set aside.
- For the dairy-free sauce, in a small bowl, combine all the sauce ingredients and mix well. Set aside.
Mise en Place for the Dough
- For the baking pan, you can use one full sized sheet pan (the one you most like have now, which is considered a half-sized pan) and make one pizza, or two quarter-sized pans and make two pizzas. You can also make just the crusts and freeze them for later use.
- Prepare for baking by setting out your tools: bowls for measuring, mixer, plastic wrap, sheet pans, carbonated water (or soda stream), 8" round to make circles, whisk, measuring cup, mixer with paddle attachment, non-stick spray, scooper, and spatula.
Prepare and Preheat the Oven
- Rearrange the two racks in the oven so that the top rack is about in the middle. Set your oven to 400 degrees.
The Dry Ingredients
- Set your digital scale to grams and make sure the Tare (clear) after you set the bowl on top of the scale. Measure the rice flour and tapioca into the stand mixer bowl. Measure and add the supplemental ingredients to the same bowl as the flours. I use a small bowl to measure the supplemental ingredients and then add them, one by one, to the mixing bowl.
Measuring the Wet Ingredients
- Measure each of the wet ingredients and then put in a small bowl. You can measure them into one bowl, hitting tare after each ingredient or you can measure each into a separate bowl. If you measure each in separate bowls, combine all the wet ingredients into one bowl when done measure all three.
Measure the Yeast
- Using a small bowl and a kitchen scale set to grams, measure out 8g of dry active yeast. Make sure the Tare (clear) after you set the bowl on top of the scale.
Prepare the Water
- If you are using a Soda Stream for your water:As the warm water is flowing from the facet, put a probe thermometer in the stream and when it reaches a steady 110 degrees, fill your Soda Stream bottle and then carbonate the water using the Soda Stream.Add 1.75 cups of the carbonated water to a 4 cup measuring cup.
- If you are using Club Soda for your water:Add 1.75 cups of Club Soda to a 4 cup measuring cup, preferably glass.Microwave for 3 minutes, then temp the water using a probe thermometer. Heat longer if needed to bring the Club Soda to 110 degrees.
Activate the Yeast
- When you have your 110-degree water ready, begin whisking the water as you add the yeast slowly to the water. Keep whisking until nearly all the yeast has dissolved. You should see foam when you do this. If you do not, your yeast may be out of date or bad.
Time to Mix and Proof (Rise)
- Attach the mixing bowl to the stand mixer, attach the mixer's paddle attachment and raise the bowl into the mixing position. Set to speed 1 for 15 seconds to combine the dry ingredients. Add the wet ingredients while the mixer is still set at speed 1. Now, add the yeast and water slowly. Once it is all added, increase the speed to 2 until all the water is incorporated into the dry ingredients. Increase the speed to 4 and mix for three minutes.
- If the dough appears dry, lower the speed of the mixer and add a bit of water.
- When the mixing is complete, the dough should be soft and silky, similar to frosting. Lower the bowl and remove the paddle attachment. With a wet spatula, scrape the dough from the sides of the bowl. Cover the bowl with plastic wrap and set it on the top of your stove for 20 minutes (oven is on and set to 400 degrees).
Scooping and Forming the Crusts
- If making one pizza, all the dough will be added to the sheet pan. If making two crusts, the dough will be split evenly between the two pans.
- Spray each pan with non-stick spray OR brush liberally with olive oil.
- If making one crust, add all the dough in the mixing bowl to the sheet pan.
- If making two crusts, move the bowl of dough to your work area and turn on your scale, set to grams. Put the quarter sheet pan on top of the scale and tare to zero. Spray the scooper with non-stick spray. Have a bowl of hot water nearby to dip your hands into. Start scooping the dough into the bowl on top of your scale until you reach 550g. If you need to take the dough out of the bowl on the scale, wet your hands before touching the dough. Remove the pan from the scale and repeat the process with the second pan. If you find that you have more or less than 550 g for your second pan, take some from the first pan and add to the second if under 550 g, or add more to the first pan if over 550 g. You don't have to be exact. A bit more, or a bit less dough in each pan will be okay.
- With wet hands, use your fingers to slowly and lightly move the dough around the pan to level and spread it to all corners. The surface of the dough will have indentations from your fingers and that is what you want. If you prefer, you can smooth the top of dough, but don't overwork it. Once the dough is spread to all corners and is as level as you can make it, place on top of the stove and proof for 10 minutes. If making two crusts, put the first formed crust on the stove, form the next one and set the timer for 10 minutes when you put that one on top of the stove.
Parbaking the Crusts
- After the crust(s) have finished the second rise/proof, place them in the 400 degree oven and bake for 15 minutes. Remove the crusts from the oven and let cool for at least 10 minutes. If you are not immediately making a pizza, let cool for 15-20 minutes, remove from the pan and let cool to room temperature. Then freeze the crust(s) for later use.
Topping and Baking the Pizza
- If you are immediately making pizza(s), you can start topping the crust after they have cooled for 10 minutes.
- For the dairy-free pizza, add as much sauce as you like to the crust, cover it entirely. Save some of the sauce to drizzle on the pizza when it comes out of the oven. Then add the Italian sausage and veggies.
- For the dairyful pepperoni pizza, add as much pizza sauce as you like, covering the entire crust. Add a layer of large sliced pepperoni, then the cheese, smaller sliced pepperoni, and a dusting of cheese on the very top.
- Bake each pizza in the oven for 15-20 minutes. The dairy-free pizza will take about 5 minutes less than the pepperoni and cheese pizza.
Final Touches
- Remove the pizza(s) from the oven and let cool about 5 minutes. You can slice and serve from the pan or remove the pizza from the pan before you slice. You will want to use a thin metal spatula to help you get the pizza from the pan. Slice, eat, and enjoy!
- Leftovers can be frozen and then heated in the oven or a toaster oven. This pizza reheats very well.
Video
Notes
Although any certified gluten-free flours and starches will work wonderfully, I recommend Bob's Red Mill: https://www.bobsredmill.com/
Soy Milk Powder can be found in most natural food stores and some grocery stores. If you are not dairy-free, you can replace it with milk powder. Find Soy Milk Powder Here: https://www.nowfoods.com/natural-foods/soy-milk-powder-organic
Find Knox Unflavored Gelatin at your grocery store.
If you have any questions, comments, or concerns when making pizza, send me a message: https://r7p.d98.myftpupload.com/makingpizza/
Nutrition
Serving: 1sliceCalories: 308kcalCarbohydrates: 30gProtein: 8gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 23mgSodium: 663mgPotassium: 152mgFiber: 2gSugar: 3gVitamin A: 51IUVitamin C: 7mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
