These gluten free garlic pizza breadsticks are the perfect answer to a takeout craving. Crispy on the outside, tender and cheesy inside, they make an excellent appetizer, snack, or side and come together quickly when you have pizza dough ready.
This version uses a thick, pizzeria-style gluten free crust, an intense garlic butter spread, and a generous layer of cheese that reaches all the way to the edges. If you miss the thick, cheesy breadsticks from your pre-gluten-free days, this recipe will bring back that familiar comfort.
About all that garlic
Garlic is the heart of this recipe, but if fresh cloves aren’t available you can substitute good-quality jarred minced garlic or freeze-dried garlic that has been rehydrated in the melted butter. To rehydrate freeze-dried garlic, stir it into warm melted butter and let it sit a few minutes to soften; a teaspoon of olive oil helps, too.
If you avoid garlic entirely, you can still make fantastic breadsticks by boosting the savory elements: increase the grated Parmigiano-Reggiano or add a small pinch of extra salt to round out the flavors. A sprinkle of dried Italian herbs or a touch of onion powder can also help replace some of the missing aroma.
Which gluten free pizza crust should you make?
I recommend a thick-crust gluten free dough for these breadsticks — it produces the deep, chewy interior and crisp exterior that make pizza breadsticks so satisfying. The thick dough benefits from a long refrigerator rise (about 12 hours) for the best texture, but you can use a shorter rise or a faster recipe if you need them the same day.
If you’re short on time, a yeast-free gluten free pizza crust recipe also works well and delivers a decent result. Likewise, a basic gluten free pizza crust will do the job in a pinch; either will produce tasty breadsticks if handled carefully when shaping and baking.
The method
These breadsticks differ from a pizza pie mainly in how they’re flavored and finished: the dough is brushed with a garlicky butter, then covered with Parmigiano-Reggiano and shredded mozzarella that goes all the way to the edge so every bite is cheesy.
Chilled dough is easier to shape. Work on a well-floured surface, rotate and move the dough frequently to prevent sticking, and use a rolling pin or your hands to form an oval roughly 12 by 15 inches. Transfer the oval to parchment before topping.
Make a garlic paste by mashing minced garlic with kosher salt, mix that into melted butter, and brush the mixture all over the dough. Top with grated Parmigiano-Reggiano and shredded mozzarella to the edges, then slide the crust on parchment onto a hot pizza stone or inverted rimmed baking sheet and bake at 400°F until the crust is golden and the cheese is melted and dotted with brown spots, about 10 minutes. Let the breadstick slab rest briefly, then slice into sticks and serve.
Ingredients and substitutions
This recipe is straightforward; aside from gluten, the next most common allergen is dairy. Below are options and suggestions if you need to adapt the recipe for dietary preferences or restrictions.
Dairy
If your dough recipe uses whey protein isolate in a dedicated gluten free bread flour blend, that is a dairy-derived ingredient. Replacing whey protein with pea or rice protein is possible but requires adjusting liquids and will change dough handling. If you prefer to avoid dairy altogether, choose a naturally dairy-free gluten free pizza dough recipe.
For the brushed butter, a plant-based buttery spread such as a buttery-style margarine works well. Dairy-free hard cheeses have improved substantially in recent years; if you need a non-dairy option, look for firm vegan Parmesan-style alternatives and a good melting vegan mozzarella. Brands vary by region, so try a few to see what melts and flavors best for you.
Gluten Free Garlic Pizza Breadsticks
By Nicole Hunn
Rating: 5 from 10 votes
Prep Time: 20 mins • Cook Time: 10 mins • Rising time: 30 mins (or refrigerate up to 12 hours or up to 5 days) • Yield: 16 sticks
Summary
These gluten free garlic pizza breadsticks deliver a takeout-style experience at home: thick crust, buttery garlic, and gooey cheese reaching every edge.
Ingredients
- 1 recipe gluten free pizza dough
- 4 cloves garlic, peeled and minced
- 1/2 teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, melted (or dairy-free substitute)
- 1 ounce finely grated Parmigiano-Reggiano cheese (or vegan alternative)
- 8 ounces part-skim mozzarella cheese, grated (or vegan mozzarella)
Instructions
- Make the pizza dough according to your chosen recipe.
- Place the dough in a sealed container or bowl in a warm, draft-free spot to rise 1–2 hours, until it shows some lift. Full doubling is not necessary.
- Chill the risen dough in the refrigerator until firmer, about 30 minutes. Alternatively, let the dough rise in the fridge for about 12 hours or up to 5 days for a slow proof.
- Place a pizza stone or an overturned rimmed baking sheet on the bottom rack and preheat the oven to 400°F (200°C).
- On a lightly floured surface, shape the dough into a ball, then pat and roll it into an oval about 12 x 15 inches. Rotate and flour frequently to prevent sticking.
- Transfer the dough to a sheet of unbleached parchment paper.
- Use the flat side of a large knife or the back of a spoon to press the minced garlic and kosher salt into a thick paste. Stir the paste into the melted butter.
- Brush the entire surface of the dough with the garlic butter, right to the edges.
- Sprinkle evenly with the grated Parmigiano-Reggiano, then top with the grated mozzarella, covering to the edge.
- Slide the crust (on the parchment) onto the hot pizza stone or baking sheet. Bake until the crust is browned and the cheese is melted and browned in spots, about 10 minutes, depending on how crisp you like it.
- Let the breadstick slab rest briefly, then slice down the center lengthwise and cut across into sticks (about 8 sticks per side) and serve warm.
If you try these, you’ll find they pair well with a simple marinara for dipping or enjoy them on their own. The combination of garlic butter and melted cheese makes each stick deeply satisfying.
