Gluten Free Garlic Pizza Breadsticks | Great Gluten Free Recipes (2024)

These gluten free garlic pizza breadsticks will satisfy your craving for takeout. They make a great appetizer or side and are ready in minutes!

Gluten Free Garlic Pizza Breadsticks | Great Gluten Free Recipes (1)

This thick pizza crust with tons and tons of cheese and garlic pressed into a gorgeous paste makes pizzeria-style pizza breadsticks that will bring you right back to your pre-GF days. Whether you're missing Pizza Hut (no shame!) or you're just longing to bite into a thick, crispy crust that's smothered in cheese, this recipe is for you.

Gluten Free Garlic Pizza Breadsticks | Great Gluten Free Recipes (2)

About all that garlic

Maybe you're like my brother, who refuses to eat either one because he can't tolerate the way it makes him smell. Don't tell him, but I guarantee you he's eaten garlic and onions, since it's so hard to cook good food without them.

If you don't have fresh garlic, I actually really like freeze-dried garlic or minced garlic in oil from one of those jars. For freeze-dried garlic, just soak it in the melted butter, and maybe add a teaspoon of extra virgin olive oil. It will soften quickly.

If you can't or won't eat garlic, you can of course still make pizzeria style breadsticks like these. I'd use a bit more Parmigiano-Reggiano, since it has a lot of that umami flavor you'll be missing without garlic. You can also add some salt to brighten the flavors.

Gluten Free Garlic Pizza Breadsticks | Great Gluten Free Recipes (3)

Which gluten free pizza crust should you make?

I consider our thick crust pizza dough recipe to be the savior of all things. It does require a bit of planning, since it performs best when it has a 12 hour refrigerator rise. But you can skip that step if you just can't spare the time.

Even though a long, slow refrigerator rise might be unfamiliar , I promise that it's a time-tested way to proof bread dough. And since it can be done up to 5 days ahead of time, you'll have pizza dough at your fingertips at a moment's notice.

If you're in a rush, this recipe would also work great with my yeast free gluten free pizza crust recipe. And of course our basic gluten free pizza crust recipe works in all pizza-type situations.

Gluten Free Garlic Pizza Breadsticks | Great Gluten Free Recipes (4)

The method

The main differences between these gluten free garlic pizza breadsticks and a pizza pie are the lack of cheese, the garlic butter, and the extra cheese that goes alllll the way to the edges of the crust.

The longer the pizza dough has chilled in the refrigerator, the easier it will be to handle. Your shaping technique will also vary a bit based upon the dough recipe you've selected.

The main secret to shaping the dough into is to keep it moving. That way, it doesn't have much of a chance to stick. In the video, I'm shaping the dough on something called a “Bethany pastry board and cover,” and it really helps to prevent sticking.

Once you've rolled the dough into an oval, gently fold it into thirds and transfer it to a sheet of parchment. Brush generously with garlic butter, and top with lots and lots of cheese. Bake at 400°F for barely 10 minutes, slice and serve.

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Ingredients and substitutions

This is such a simple recipe that the only additional allergen I imagine you might face is dairy. It's really important to the recipe, but I'll still provide my suggestions for replacing it.


If you make these breadsticks with the thick crust gluten free pizza recipe from GFOAS Bakes Bread, it's made with gluten free bread flour. That bread flour is necessarily made with whey protein isolate, almost pure dairy protein.

If you'd like to replace whey protein isolate, you can try by using pea protein or rice protein isolate, but you'll need to use a lot more water and the dough won't behave the same. If you're avoiding dairy, I recommend using our basic gluten free pizza dough recipe instead, which is already naturally dairy-free.

The butter that is used to brush the pizza dough can be replaced with Earth Balance buttery sticks. The cheese is harder to replace, but it's not impossible.

The best hard cheese is made by Violife, but it can be difficult to find. In recent years, I've found that Daiya brand cheeses have improved a ton. Miyoko's Kitchen brand is also quite good.

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Gluten Free Garlic Pizza Breadsticks

Prep time:

Cook time:

Yield: About 16 sticks


1 recipe Thick-Crust Gluten Free Pizza Dough (or use this recipe for basic gluten free pizza dough)

4 cloves garlic, peeled and minced

1/2 teaspoon kosher salt

4 tablespoons(56 g) unsalted butter, melted

1 ounce finely grated Parmigiano-Reggiano cheese

8 ounces part-skim mozzarella cheese, grated


  • Make the pizza doughaccording to the recipe instructions. Place the dough in a sealed container or bowl in a warm, draft-free location to rise for 1 to 2 hours or until risen. Full doubling is not necessary. Place the risen dough, still in a sealed container or bowl, in the refrigerator to chill until firmer (about 30 minutes). Alternatively, set the dough to rise in a sealed container in the refrigerator for about 12 hours or up to 5 days.

  • Shape the pizza dough. Place a pizza stone (or overturned rimmed metal baking sheet) on the bottom rack of your oven and preheat the oven to 400°F. On a lightly floured surface, place the pizza dough and sprinkle lightly with more gluten free flour and turn it over with a bench or bowl scraper, and roll the dough into a ball. Sprinkle lightly with flour, and, using well-floured hands and a rolling pin, as necessary, pat and roll out the first piece of dough on a lightly floured surface into an oval shape, about 12 inches x 15 inches. Be sure to rotate the dough and flour it frequently to prevent sticking, as shown in the gluten free pizza shaping video. Transfer the round of dough to a piece of unbleached parchment paper.

  • Prepare the pizza.Using the flat side of a large knife, press the minced garlic and kosher salt together firmly to form a thick paste. Add the garlic paste to the melted butter, and mix to combine. Using a pastry brush, brush the entire surface of the pizza doughwith the entire garlic butter mixture, all the way to the edges of the dough. Sprinkle evenly with the grated Parmigiano-Reggiano cheese, followed by the grated mozzarella cheese, all the way to the edge of the dough.

  • Bake the pizza.Place thecrust, still on the parchment paper, on the hot pizza stone. Bake until the crust is browned and the cheese is melted and browned in spots (about 10 minutes, but time will vary depending upon how crisp you’d like the crust). Allow to set briefly before slicing down the length in the center and then across into sticks, 8 sticks per side, and serving.

  • Adapted from Baked By Rachel. Originally published on the blog in 2014. Some photos, video, and some text new. Recipe unchanged.

Gluten Free Garlic Pizza Breadsticks | Great Gluten Free Recipes (2024)


How does gluten free flour affect pizza dough? ›

In the same way that gluten affects the rise of your dough, it also influences the elasticity of your dough. Gluten free dough is often less stretchy that traditional pizza dough and because of this, it's important that your press your dough to stretch it out instead of rolling it.

Why is my gluten free pizza dough runny? ›

Why is my pizza dough wet or sticky? Gluten free dough naturally needs more liquid than it's regular counterpart. As you mix the dough, you might find that it looks wet and sticky. This is where the magic of psyllium husk comes in.

What is most gluten free pizza crust made of? ›

In most cases, gluten free pizza is made with a combination of gluten free flours and starches like rice flour, almond flour, potato starch, and tapioca starch. These are combined with wet ingredients like oil and flavorings like sugar and salt. Some recipes also use yeast to give the dough some rise.

What helps gluten free dough rise? ›

Eggs are natural leaveners that help boost the rise and volume of bread. Eggs also add moisture, flavor, and protein to gluten-free bread recipes. If you select a gluten-free bread recipe that includes eggs, you have a better chance that the resulting bread will have good color, more volume, and softer texture.

Why is my gluten-free pizza dough not rising? ›

Use a little more liquid in the dough. Gluten-free dough may be dry and crumbly, so adding more liquid can help it rise by creating steam as the dough bakes. Let the dough rest for a longer period.

How do you activate gluten in pizza dough? ›

Kneading your pizza dough helps build up gluten. If your pizza dough has not been kneaded for long enough, it may not have had the chance to build up a strong gluten network. When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten.

What is a substitute for xanthan gum in pizza dough? ›

Arrowroot starch: You can also swap in cornstarch. This helps to bind our dough a bit more, and simulates what xanthan gum would do without needing to use xanthan gum. Sea salt: For flavor! Psyllium husk powder: I recommend using psyllium husk powder over rough husk.

Does gluten free flour need more liquid? ›

Gluten-free flours absorb more liquid.

You might notice a different ratio of ingredients in gluten-free recipes. Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters.

What is Papa John's gluten-free crust made of? ›

Although the dough is gluten-free (it's made of quinoa, sorghum, teff, and amaranth), the chain "doesn't recommend" the pizza for those who have celiac disease or are gluten intolerant.

What is Papa Murphy's gluten free pizza crust made of? ›

Our GF crust contains the following ingredients: Water, Tapioca Starch, Brown Rice Flour, Non-Gmo Canola Oil, Egg Whites, Dried Cane Syrup, Tapioca Syrup, Tapioca Maltodextrin, Salt, Xanthan Gum, Yeast, Cultured Corn Syrup Solids And Citric Acid (Natural Mold Inhibitor), Enzymes.

Why is Papa John's gluten free pizza not recommended for celiac? › Sponsor (A12): An official statement from the company reads in part: "Papa John's employs procedures to prevent contact with gluten…it is possible that a pizza with gluten-free crust could be exposed to gluten during the in-store, pizza-making process.

How do you thicken gluten free dough? ›

And that's because xanthan gum can be used in two ways: as a thickening and stabilising agent (to thicken sauces and stabilise emulsions) or as a binder in gluten free baking. Now, when you want to use a substitute for its thickening action, cornstarch is definitely a good option.

What makes gluten-free flour stretchy? ›

Our Gluten-Free Flour Blend

It relies on brown rice and white rice flour for structure, potato starch for lightness and lift, tapioca starch for stretch and binding, and cassava flour for its mild flavor and ability to absorb liquid. Xanthan gum is also included in a very small amount to provide more stretch.

What deflate the dough to relax the gluten? ›

To relax the gluten and make the dough easier to shape, place a cloth or bowl over it and allow it to rest for 10 to 15 minutes after punching. Some bread doughs are more elastic than others and if you find a recipe that is difficult to form into the shape you want, this trick may help.

Does gluten free pizza dough taste different? ›

But for those who have a choice, there are still plenty of reasons to go gluten-free. While gluten-free pizzas tend to have less flavorful crusts, they can be crispier and have a lovely texture. Some gluten-free pizzas are also good for specific diets, such as high-protein or high-fiber diets.

How does gluten free flour effect baking? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Does gluten free flour affect baking? ›

Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

What happens when you add yeast to gluten free flour? ›

In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries. It's not so much the yeast you have to worry about when sticking to a gluten-free diet.


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