10-Minute Lazy Sheet Pan Pizza Tips, FAQ & printable recipe

Tips for success

For an extra-crispy bottom crust, bake the pizza directly on the bottom oven rack for the last 5 minutes of baking. This helps the bottom brown and crisp up.

If you prefer a softer crust, keep it on the middle rack for the entire baking time. You can also sprinkle a little cornmeal on the pan before adding the batter to add a subtle crunch.

If you like a spicy kick, add a pinch of red pepper flakes or a drizzle of hot honey after baking. You can also swap the pepperoni for cooked Italian sausage or use a mix of cheeses for more flavor.

To make it vegetarian, load up with sautéed mushrooms, bell peppers, and red onions. The batter is versatile enough to handle any combination you like.

Variations

• Veggie Supreme: Skip the pepperoni and top the pizza with sautéed mushrooms, bell peppers, red onions, and black olives. Add a sprinkle of dried oregano for extra flavor. This version is colorful, packed with vegetables, and just as satisfying as the classic.
• BBQ Chicken: Swap the pizza sauce for barbecue sauce and top with cooked, shredded chicken, red onions, and a blend of mozzarella and cheddar cheese. After baking, drizzle with a little extra barbecue sauce and sprinkle with fresh cilantro for a smoky, tangy twist.
• Hawaiian: Use pizza sauce, mozzarella, and top with diced ham and pineapple chunks. The sweet and salty combination is a crowd-pleaser. For a touch of heat, add a few slices of jalapeño. This tropical version is perfect for those who love pineapple on pizza.
• Margherita: Spread a thin layer of pizza sauce, then top with fresh mozzarella slices and whole basil leaves. After baking, finish with a drizzle of olive oil and a sprinkle of sea salt. This simple, elegant version highlights the flavors of fresh ingredients.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.

Freezer

Freeze baked pizza squares in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat slices in a toaster oven or regular oven at 350°F (180°C) for 5-7 minutes, or until heated through and crust is crisp.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (180°C) oven for 5-7 minutes, or until heated through and the crust is crisp again.

Microwaving is quicker but will result in a softer crust. For best texture, avoid reheating in the microwave if possible.

The batter can be prepared up to 1 day in advance and stored in the refrigerator. Whisk it briefly before using, as it may separate slightly.

You can also assemble the entire pizza (with toppings) and refrigerate it for up to 4 hours before baking. If baking from cold, add a few extra minutes to the baking time. This makes it a great option for busy weeknights.

Serving ideas

Serve this sheet pan pizza hot out of the oven, cut into squares. It’s perfect for casual dinners, game day snacking, or kids’ parties. Pair it with a simple green salad or some roasted vegetables for a complete meal. The fluffy crust is satisfying on its own, but a side of marinara for dipping is always a hit.

This pizza is also great for meal prep. Cut it into individual portions and pack them for lunch. It tastes delicious cold, making it a convenient grab-and-go option. If you’re serving a crowd, double the recipe and bake in two sheet pans. The leftovers are just as tasty, so don’t be afraid to make extra.

Frequently asked questions

Recipe card

10-Minute Lazy Sheet Pan Pizza

Prep 10 minCook 25 minTotal 35 minServes 8

Ingredients

• 2 large eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices

Instructions

1. In a large mixing bowl, whisk together the eggs, milk, and vegetable oil until well combined and slightly frothy. The mixture should look smooth and emulsified. Whisking thoroughly ensures the fat is evenly distributed, which helps create a tender crumb in the baked crust.
2. Sift in the all-purpose flour, baking powder, and salt. Whisk until the batter is smooth and no lumps remain. The batter will be thin, similar to pancake batter. Do not overmix; just whisk until the flour is fully incorporated.
3. Pour the batter into a lightly greased 9x13-inch sheet pan. Spread it evenly to the edges. Spoon the pizza sauce over the batter and use the back of a spoon to spread it gently. Sprinkle the shredded mozzarella cheese evenly over the sauce, then arrange the pepperoni slices on top.
4. Place the sheet pan in the preheated oven. Bake at 350°F (180°C) for 25 minutes, or until the crust is puffy and golden brown. The cheese should be melted and bubbly, and the edges should look crisp. The crust will rise as it bakes, creating a fluffy texture.
5. Remove the sheet pan from the oven and let the pizza cool in the pan for 5 minutes. This allows the crust to set slightly, making it easier to slice. Use a sharp knife or pizza cutter to cut the pizza into squares. Lift the slices with a spatula and serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

16 g

Carbohydrates

32 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.