Sheet Pan Pizza

4.94 from 47 votes

Easy to make, this crispy sheet pan pizza is loaded with fresh and flavorful toppings. An effortless way to enjoy a homemade pizza!

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This homemade sheet pan pizza recipe is so quick and easy to make, and is perfect for a Friday night in. Made with a my vegan pizza dough, and topped with fresh ingredients, everyone will love this family favorite deep dish style pizza recipe.

Sheet pan pizza with slice being pulled away

Ingredients and substitutions

  • Pizza dough: I used my pizza dough for this recipe which is super quick and easy to make, but you can use a store bought dough if you prefer.
  • Olive oil: Oil is needed to stop the pizza dough from sticking to the sheet pan, and also to keep the dough nice and moist and get that crispy crust. I find that olive oil works best for this.
  • Pizza sauce: Use your favorite store bought pizza sauce, I like to use a sugar free one.
  • Mozzarella Cheese: For that gooey melted topping. I like to use shredded so that I can get an even coverage.
  • Toppings: Cherry tomatoes and basil and anything else you’d like.
Ingredients to make the recipe

How to make sheet pan pizza

  • Place the pizza dough into an oiled sheet pan and drizzle over the olive oil.
  • Spread the sauce on top, leaving the edges bare so that the sauce doesn’t drip over.
  • Add the cheese, tomatoes and chopped basil and any other toppings you’d like.
3 image collage for how to make the sheet pan pizza
  • Bake until the crust is golden and the cheese has melted.
  • Top with fresh basil and crushed red pepper flakes to serve.
Sheet pan pizza when it comes out of the oven

Tips for making homemade pizza

  1. Rotate the pizza halfway through cooking. This is not necessary, but it really helps to make sure all the edges are equally golden brown.
  2. Make your own pizza dough. My recipe is naturally vegan, easy to make and takes this sheet pan pizza to another level.
  3. Use mozzarella cheese from the block. Pre-grated cheese has preservatives like potato starch that helps to keep the shredded cheese from clumping together. But this also means that they don’t melt as well together when cooked. Grating cheese yourself from the block will give you the best cheesy pizza pulls!
  4. Mix up your toppings! I went with classic basil and tomato toppings, but you can easily add your own favorites. Add cooked shredded chicken, pineapple, olives…the choice is yours!

Frequently asked questions

Do you have to grease the baking sheet?

Yes, you must! Not only does it prevent the dough from sticking to the sheet pan, but it also helps to transfer the heat evenly so that the bottom of the pizza won’t burn. It helps to create a wonderfully crispy crust.

Can you make it ahead of time?

This pizza is best enjoyed straight out of the oven, but if you have leftovers they will keep in the fridge, in an airtight container, for 3 days. Reheat the pizza at 500F for 5 minutes to get the crust nice and crispy again.

The pizza dough can be made up to 3 days ahead of time and it is also freezer friendly.

Can you make it vegan?

If you use my homemade pizza dough, then the base of this is vegan. You can then easily swap the mozzarella for your favorite plant based cheese and you are good to go!

Pizza resting on wooden board, sliced into 12 pieces

When you are craving pizza, but want to skip the takeout, this is a great option that will keep everyone happy! Way healthier and so quick and simple to make, it’s a fuss free way to make your favorite treat!

More pizza recipes to try:

If you’ve tried this healthy-ish feel good Sheet Pan Pizza recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Sheet Pan Pizza

Easy to make, this crispy sheet pan pizza is loaded with fresh and flavorful toppings. An effortless way to enjoy a homemade pizza!
4.9 from 47 votes
Servings 6 servings
Course Main Course
Calories 219
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • ½ pound pizza dough
  • 3 tablespoon olive oil divided
  • ½ cup pizza sauce
  • 1 cup mozzarella cheese
  • 4-5 cherry tomatoes sliced
  • ½ cup chopped basil plus more for serving


  • Allow the dough to sit for 20 minutes covered at room temperature. Then roll out the dough to approximately 9 x 13 inches – the size of a quarter sheet pan.
  • Preheat the oven to 500°F and position the oven rack in the upper ⅓ position.
  • Add 2 tablespoons olive oil to the sheet plan, and gently press the dough into the oiled pan. Drizzle the remaining olive oil over the dough. Spread the sauce on top, then add the mozzarella cheese, cherry tomatoes and basil.
  • Bake the pizza into the preheated oven for 10-12 minutes, until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes, if desired.


Storage: This pizza is best served straight out of the oven, but leftovers can be stored in an airtight container for up to 3 days.


Calories: 219kcal, Carbohydrates: 20g, Protein: 8g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 499mg, Potassium: 119mg, Fiber: 1g, Sugar: 4g, Vitamin A: 389IU, Vitamin C: 5mg, Calcium: 102mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Sheet pan pizza with slice being pulled away

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Recipe Rating


  1. I just made this pizza exa try as directed.
    I used 1 and 1/2 prepared pizza dough from grocery store., jarred sauce that I heated, sauted o ions and artichokes, pepperoni and salami and sliced mozzarella and grated mozzarella cheeses.
    I let the dough sit out for 2 hours. It only rose a little bit.
    Layered and cooked it exactly try as directed.
    Toppings were good but the crust was kind of soft and not like bread as it baked.
    Will make it using my pizza stone next time.

    1. You could try switching the type of pizza dough used too! Love the sound of all of those toppings!

  2. I made this recipe and it was delicious! I used pillsbury pizza dough thin crust. It was perfect everywhere but the middle, it got soggy. Any suggestions?

    Love your recipes!

    1. Thank you, Mandy! You could try cooking it for longer, rotating the pizza halfway through cooking to make sure all the edges are equally golden brown, and make sure to grease the baking sheet because it helps to transfer the heat evenly so that the bottom of the pizza won’t burn and create a wonderfully crispy crust.

  3. If I make this using your pizza dough recipe, should I use the whole dough or split it in half as instructed in the dough recipe? Thank you!

    1. You could make the recipe and weight it out, so you only use ½ pound pizza dough. But if you like a thicker or thinner dough, you could use more or less, respectively.

  4. Problem: I’m using store bought pizza dough. I let it sit for 20-30min. When I roll it out and place it on the pan sheet it shrinks back into a small odd shape. I pull and stretch it out and seems to retract into a sad, small shape. What does this mean? Does this mean it need flour, more time to sit, more olive oil?

    P.S. Thank you and I love your site.

    1. Hi! Sorry for the late reply, but that often happens with store bought dough and especially in colder weather. Keep it out a little longer and try stretching it my hand (like a pizza shop hehe) and it will make the dough more stretchy and pliable. Hope that helps!

  5. Hi! Going to make this later, but could only find one pound dough at the store. Should I just use half? Or is there a way to use all the dough?
    Thank you!!

  6. My house smells like a pizza parlor and I’m loving it! I followed your pizza dough recipe and it was so easy! Wow, the pizza was so delicious! I added peppers, olives, onions, tomatoes and chicken sausage and the dough didn’t get soggy, held up firm! I will definitely be making again! Thanks for another 5 star recipe that my family really enjoys!!!

  7. Sooo yummy, I following you since a saw your recipes on Instagram, and this one not is the first one that a made before.

  8. I love how your articles are easy to read and straight to the point. Thank you for posting your recipes this way!:)