Description
These Garlic Pizza Breadsticks take classic pizza flavors and turn them into a handheld, crispy, buttery snack that everyone asks for seconds of. The gluten-free dough stays crisp on the outside and tender inside, perfectly balancing the chew with a savory garlic-butter topping. Great for game days, potlucks, or as a fun side dish, they deliver all the satisfaction of pizzeria breadsticks without the wheat.
Ingredients
— The Dough —
2 to 2 1/4 cups gluten free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon instant yeast
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon olive oil
3/4 to 1 cup warm water (100–110°F / 38–43°C)
— The Topping —
1 tablespoon olive oil or melted butter (for brushing dough)
1 teaspoon garlic powder (or to taste)
1 cup shredded mozzarella or Parmesan cheese (or a blend)
— The Garlic Butter Finish —
3 tablespoons unsalted butter, melted
2 cloves garlic, fresh minced
1 tablespoon fresh parsley, chopped
Instructions
1. Mix Dough: In a large bowl, combine the gluten free flour, instant yeast, sugar, and salt. Add the olive oil and 3/4 cup of the warm water. Mix until a soft, slightly sticky dough forms. If the dough is too dry, add the remaining 1/4 cup of water a tablespoon at a time. The dough should be hydrated but manageable.
2. Rest: Cover the bowl and let the dough rest for 15–20 minutes to allow the flour to fully hydrate.
3. Preheat & Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Shape: Turn the dough out onto the parchment paper. Roll or press it into a 10×14-inch rectangle.
5. Season: Brush the surface of the dough with 1 tablespoon of olive oil (or melted butter). Sprinkle generously with the garlic powder and the shredded cheese.
6. Cut: Using a pizza cutter or sharp knife, cut the dough rectangle into 8–10 strips. You can leave them flat or gently twist them for a fun shape. Separate them slightly on the baking sheet.
7. Bake: Bake for 12–18 minutes, or until the breadsticks are golden brown and the cheese is bubbly.
8. Finish: While the breadsticks bake, mix the 3 tablespoons of melted butter with the fresh minced garlic and chopped parsley. Immediately after removing the breadsticks from the oven, brush them with this garlic butter mixture.
9. Serve: Serve warm with marinara sauce for dipping.
Notes
Dough Hydration: Gluten-free flour absorbs water differently than wheat flour. Ensure your dough is soft and slightly sticky rather than dry and crumbly for the best texture.
Garlic Tip: Brushing the fresh garlic butter *after* baking prevents the garlic from burning in the hot oven while ensuring a bright, punchy flavor.
Storage: These are best eaten fresh but can be stored in an airtight container in the fridge for 2 days. Reheat in the oven or toaster oven to crisp them back up.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 breadstick
- Calories: 160
- Sugar: 1
- Sodium: 320
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
- Cholesterol: 15