Gluten Free Pizza Breadsticks are soft and cheesy, freezer-friendly, and best of all, EASY! Get your gluten free pizza fix in 20 minutes.
“So easy and absolutely incredible! My teenagers, my husband, we all loved them.”
If you’ve had to go gluten free for whatever reason, and have a pulse, I’m willing to bet you’d give your left arm for a hot, chewy, cheesy slice of hand-tossed pizza.
Well today I’m sharing the gluten free equivalent: Gluten Free Pizza Breadsticks! These breadsticks have all the flavor and chewy texture we love(d) about real pizza, in gluten free breadstick form.
They’re also yeast free, ready in under 20 minutes from start to finish, and freezer friendly. Plus they can be cooked in an Air Fryer. I cannot wait for you to sink your teeth into one!
Gluten Free Pizza Breadsticks
Tapioca flour, baking powder, garlic powder and Italian herbs are mixed with shredded cheese, your favorite pizza toppings, eggs, and butter then shaped into breadsticks and baked in the oven OR the Air Fryer. Either way, they don’t take longer than 10 minutes to cook.
If you’ve ever had Brazilian cheese bread, these pizza breadsticks are a riff on those except they’re studded with pizza toppings then shaped into breadsticks for maximum dunkability into warmed marinara sauce or ranch.
Did I mention how fluffy and SOFT these breadsticks are? Just like pizza – and breadsticks for that matter – should be! No more cardboard gluten free pizza or worse, gummy gluten free pizza. Girl bye.
How to Freeze For Later
My kids and I had a blast recipe testing these pizza breadsticks over and over to get them just right.
That said, I froze some and can confirm they reheat beautifully either in the microwave or Air Fryer. Cook and cool the pizza breadsticks then freeze solid on the baking sheet. Transfer to a Ziplock freezer bag then reheat for 1 minute at 50% power in the microwave, or cook for a few minutes in the Air Fryer.
The BEST!!
Try Gluten Free Breakfast Bombs
How to Make this Recipe
Step 1: Mix the dry ingredients.
Start by adding tapioca starch (sometimes labeled tapioca flour) to a large bowl with baking powder, garlic powder, and Italian seasoning.
Tapioca starch has a similar consistency to corn starch in that it will fly everywhere if you’re not careful, so use a whisk to gently stir everything together.
Can I substitute the Tapioca Flour?
The short answer is no.
Tapioca flour is what gives the breakfast bombs their irresistible stretch and chewiness – you wouldn’t achieve the same texture with either a gluten free flour bend, or all-purpose flour.
Furthermore, tapioca flour has different hydration needs, requiring slightly less liquid than all-purpose flour, for example.
TL;DR: do not swap the tapioca flour for something else in this recipe. Most grocery stores carry tapioca flour these days. I’ve used Bob’s Red Mill Tapioca Flour, and Anthony’s Organic Tapioca Flour with great results.
Step 2: Add pizza toppings.
Next add shredded mozzarella or an Italian blend cheese plus chopped pizza toppings (pepperoni, black olives, cooked Italian sausage, etc.) then whisk to combine.
Step 3: Add the wet ingredients.
To the bowl add melted then cooled butter plus whisked eggs. Switch to a wooden spoon then stir everything until combined into somewhat of a thick paste.
The mixture shouldn’t be terribly sticky, and it will “dry” slightly after sitting for a minute or two.
Step 4: Shape then bake.
Scoop 1/4 cup of the dough onto slightly wet hands then roll each portion into a 3-4″ log. Place them onto a parchment paper or silpat-lined baking sheet then cook one of two ways:
Oven Bake Method
Bake the Gluten Free Pizza Breadsticks for 8-10 minutes at 450 degrees or until golden brown, rotating the pan halfway through.
Air Fryer Method
Spray the basket of your Air Fryer VERY WELL with nonstick spray then place the breadsticks inside with 2″ between each one (you’ll need to cook them in batches.)
Air Fry at 390 degrees for 3-4 minutes or until golden brown.
Step 5: Serve immediately.
Dig in IMMEDIATELY for the best, most cheesy and fluffy experience – pizza sauce on the side, of course!
I hope you love these absolutely AMAZING Gluten Free Pizza Breadsticks – enjoy!
More Pizza-Inspired Recipes
- Chicken Crust Caesar Salad Pizza
- Pizza Fries
- Gluten Free Pizza Crust
- Pizza Chicken
- Pizza Pasta Bake
- Pizza Salad
- Mini Pizza Quinoa Bites
Equipment
Ingredients
- 1-1/4 cup tapioca flour/starch
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon heaping Italian seasoning
- 6 oz shredded mozzarella or Italian blend cheese, ~1-1/2 cups
- 1 cup pizza toppings, chopped pepperoni, sliced black olives, Italian sausage, etc.
- 2 eggs, whisked
- 1/4 cup butter, melted then slightly cooled
- warmed marinara or pizza sauce for dipping
Directions
- Preheat oven to 450 degrees then line a baking sheet with parchment paper or a silpat and set aside.
- Add tapioca flour, baking powder, garlic powder, and Italian seasoning to a large bowl then whisk slowly to combine. Add cheese and pizza toppings then whisk to combine. Add eggs and butter then switch to a wooden spoon and stir until mixture is thoroughly combined. Mixture will be slightly sticky but shouldn’t be impossible to work with – it will become less sticky after sitting for a couple minutes.
- Lightly wet hands then scoop 1/4 cup dough into your hands and roll into a 3-4″ log. Place onto prepared baking sheet then bake for 8-10 minutes, or until golden brown, rotating the pan halfway through. Serve with marinara or pizza sauce for dipping.
To cook using an AirFryer:
- Preheat to 390 degrees (or the closest setting to 390 degrees on your model of Air Fryer) then spray the basket very well with nonstick spray. Add pizza sticks to basket 2" apart (will need to cook in batches) then cook for 3-5 minutes or until golden brown. Serve immediately.
Notes
- I recommend Bob’s Red Mill Gluten Free Tapioca Flour.
- Tapioca starch is what gives the breadsticks their soft and stretchy texture so do not swap it out for a different starch, gluten-free baking flour blend, or all-purpose flour. The breadsticks will not turn out.
- To freeze: freeze the cooked then cooled Pizza Breadsticks on a baking sheet until frozen solid then transfer to a Ziplock freezer bag for up to 3 months.
- To reheat using the microwave: place frozen pizza breadsticks on a plate then cover with a paper towel. Microwave on 50% power for one minute or until heated through.
- To reheat using an Air Fryer: spray the basket very well with nonstick spray then cook for 2-3 minutes at 390 degrees or until heated through.
- Slightly adapted from Gluten Free Gobsmacked
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
In the words of my eight-year-old son, “These taste like pizza, one better!”
Have you tried making these with fresh mozzarella? Would it work?
Have you tried using fresh mozzarella in this recipe? Do you have any thoughts on this if you haven’t?
These are SO good. Seriously the best gluten free pizza item I have ever tasted!!
Gluten Free Pizza Breadsticks is very tasty. I was made this last night. I am very happy with dish. I like pizza but this pizza is very tasty of others. Thanks to tell us this type of pizza.
These are one of my family’s favorite things ever! We keep supplies on hand and they are a quick meal or snack.
We are in heaven! My Celiac son has been craving deep dish pizza. After I made the breadsticks the first time, he asked if I thought I could use the dough for an actual pizza. So I tried: left out the pizza toppings. Wet my hands to help spread the dough to about an 8” circle. Baked without toppings for same amount of time as breadsticks (maybe slightly longer). Topped with toppings and baked until cheese was melted and starting to bubble. OMG he was a happy boy!!!
YAY!! So glad to hear this!! Thanks so much for the great feedback!
I’ve made your Gluten Free Pizza Breadsticks several times now and I’m impressed every time I make them. They are simple and sooooooo good. Thank you for sharing such a great recipe!!
Yum! I got all the ingredients yesterday and woke up today thinking about these. I decided that pre-celiac me used to have leftover pizza for breakfast, so why not? They were really good. I made mine a bit shorter to make a better fit in the air fryer. After some of my first batch got stuck in the grating, I used parchment paper which worked well.
These are amazing! Easy to throw together and the whole family loves them. I’m making them for the third time today!
I made these to serve with beef stew so I left out the pizza toppings except I did include cheese. They were fantastic. The dough was easy to handle too. I might try making them longer and thinner to serve as an appetizer. Great recipe!!
I’ve never left a review, but with a daughter who is newly diagnosed Celiac, I’m desperate to find options that she loved and that everyone else likes too. This was a HUGE hit. Better then regular breadsticks. I will be making these all the time! Thank you thank you thank you for all the recipes. You are a lifesaver!!!!
I’ve been GF for 4 years and make the brazilian cheesy breads all the time so had to try this recipe! They turned out so tasty. Can’t wait to make them again! I halved the garlic powder and used garlic salt for the other half. And I get my tapioca starch from an Asian market- so much cheaper than big name brands ($1 vs $5) and works just as well! Thank you for the recipe!!