Fresh from the Kitchen: Recipes & Food Inspiration
- Preheat the sheet pan in a 450°F oven so the crust cooks evenly, giving a satisfyingly chewy texture and avoiding a soggy middle.
- Customizable topping zones let you make half-and-half pizzas; great for parties and letting kids assemble their own slices.
- Cottage cheese no-yeast dough: blend until smooth, then knead one to two minutes for a quick, high-protein crust without rising.
- Store leftovers airtight up to five days; reheat in the air fryer or oven for crisp crust, finish with basil, parmesan, or garlic herb butter.
My extra-large sheet pan pizza recipe was inspired by my big family, which is full of picky eaters! Everybody wants different toppings, and this method brings a giant pizza to the table–that satisfies every craving–in just about half an hour.
And if you enjoy this recipe, you’ll love my sheet pan pancakes, too!
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❤️ Why You’ll Love this Recipe
Quick and Easy to Make – You don’t need any pizzeria skills or fancy kitchen tools. Instead of a stone, we’re cooking pizza in a sheet pan with satisfyingly chewy results.
Customizable – This quick sheet pan pizza recipe is perfect for parties or family meals where everyone wants something different. You can even let little ones pick and place their own toppings so that everybody is guaranteed to clean their plate!
Easy Sheet Pan Pizza Dough at Home – We’re making a cottage cheese pizza dough, so there’s no yeast, rising, or stretching, just one minute of kneading, and lots of protein–11 grams per slice, to be exact. 😊
👉🏾 I love hosting, so there are plenty more party-sized recipes for you to try next. Get into my BBQ chicken sliders, giant BLT sandwich, flavorful meat pies, and skillet s’mores dip!
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What You’ll Need for this Recipe
Mozzarella Cheese or whichever cheese you like best on your pizza. Whatever kind you grab, I recommend buying a block of cheese and shredding it yourself for the best texture. Pre-shredded cheese from the grocery store is coated with anti-caking agents that can prevent it from melting properly.
Cottage Cheese is the secret to high-protein, no-knead pizza crust! I typically use small-curd, 2-4% milkfat, but any curd size or milkfat works fine.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Size – You can reduce the ingredients easily to create a half or quarter sheet pan pizza recipe or tray bake. I use this full sheet pan for pizza. Here are half-sheet pan and quarter-sheet options.
Toppings – My favorite part about this DIY pizza is that there’s enough space to cater to everyone’s tastes–Neapolitan, veggie, margherita, etc. You’ll see pepperoni, tomato basil, olive, and cheese pictured in this post, but the ideas really are endless!
Sauce – You can use classic pizza sauce, barbecue sauce, pesto, or even alfredo for a white pizza.
How to Make Homemade Pizza in a Sheet Pan
- Step One: Blend the cottage cheese until smooth. (Photos 1 and 2)
- Step Two: Whisk together the dry ingredients, then mix in the cottage cheese until a dough forms. (Photo 3)
- Step Three: Knead the dough for one to two minutes. (Photo 4)
Pro Tip #1
You can use either a food processor or a blender to make the blended cottage cheese. I’ve tried both, and while either works, I find that the food processor is quicker.
- Step Four: Roll out the dough, then place it onto the sheet pan. (Photo 5)
- Step Five: Spread sauce over top, followed by cheese and any desired toppings. (Photos 6-8)
Pro Tip #2
You can make quick work of shredding the mozzarella by using a food processor with the shred disc attachment. That’s my secret for anything cheesy!
- Step Six: Place the pizza into the oven to bake until the dough is golden brown and the cheese is gooey and blistered. Carefully cut into slices while it’s still hot. (Photos 9 and 10)
Pro Tip #3
Brush the crust with melted garlic herb butter for extra razzle dazzle!
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the air fryer or oven for crispy crust.
How to Serve
Temperature: This pizza is best served hot while the cheese is still gooey–but be careful!
Garnishes: Serve it up with your favorite pizza shop finishes, like grated parmesan, chili pepper flakes, fresh basil, or a drizzle of hot honey. This fresh ranch dressing goes SO well with a pepperoni slice!
Occasions: This recipe works for anything from a weeknight dinner to a Game Day watch party. Mix and match the sauces, cheeses, and toppings, and you’ll never run out of easy sheet pan pizza dinner recipes.
More Favorite Sheet Pan Recipes
Looking for other recipes like this? Try these:
I hope you’ll enjoy this pizza on sheet pan hack soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Sheet Pan Pizza for a Crowd
Giant homemade pizza made with chewy, no-yeast dough, so it’s ready to party in about 30 minutes
Prevent your screen from going dark
Instructions
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Preheat oven to 450 degrees Fahrenheit. Line sheet pan with parchment paper, then drizzle, brush, or spray it with olive oil and place the sheet pan in the oven to let it warm up as the oven preheats.*Preheating the pan helps the pizza cook evenly so you don’t end up with a gum line, aka soggy undercooked dough in the middle.
olive oil
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Blend the Cottage Cheese: Add cottage cheese to food processor or blender, and pulse on medium or high speed until smooth, pausing to scrape down the sides of the carafe as needed for even blending. (About one minute total)
4 ½ cups cottage cheese
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Make the Pizza Dough: In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and garlic powder, then stir in the blended cottage cheese to create a uniform dough.*I prefer to whisk the dry ingredients together, then use a silicone spatula or kitchen spoon to mix the dough.
4 ½ cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon fine sea salt, ¾ teaspoon baking soda, ¾ teaspoon garlic powder
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Turn the dough out onto a floured surface and knead for one to two minutes.
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Shape dough into a rectangle, then roll out into a larger rectangle that’s roughly 15 x 18 inches and half an inch thick. Transfer to hot sheet pan. (Alternatively, you can roll out the dough on the sheet pan, but take extra care not to burn yourself.)
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Top and Bake the Pizza: Spread pizza sauce over the crust in an even layer, stopping one to two inches from the edges of the crust, depending on your preference. Sprinkle cheese over top, then add your preferred toppings and transfer to the oven to bake for about 20-25 minutes or until the cheese is melted and the crust is golden brown.
12 ounces pizza sauce, 4 cups mozzarella cheese, toppings of your choice
Notes
You can make quick work of shredding the mozzarella by using a food processor with the shred disc attachment.
Modifications
You can reduce the ingredients easily to create a half or quarter sheet pan pizza recipe or tray bake.
Customize different parts of the pizza with classic pizza sauce, barbecue sauce, pesto, or even alfredo, and different cheeses and toppings.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the air fryer or oven for crisp crust.
Adapted from Cottage Cheese Recipes pizza crust recipe.
Nutrition
Calories: 184kcalCarbohydrates: 21gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 546mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 243IUVitamin C: 1mgCalcium: 191mgIron: 1mg
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