Glass and ceramic are very poor conductors of heat. If you put the pan directly on the cookie sheet, the glass still might not transfer enough heat for a nicely colored crust. Even if the bottom of the crust does get sufficient heat, the sides will still be raw, since they aren't directly contacting the cookie sheet.
If you're able to remove the cookie sheet completely, the radiating heat from the element below travels right through the glass and produces a good crust. This won't work for opaque ceramic, though.
The easiest solution of all is an aluminum pan.
No matter what the pan, the outer edge of the crust always has a tendency to cook faster than the bottom/top so don't forget to protect it with foil or the liners you can buy.