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.
These were amazing Kristin! Thank you for such a creative recipe. I make Brazilian cheese bread regularly but never thought that the foundational recipe could be adjusted to something like this – brilliant!
I do have two comments – they really were best right out of the oven, so next time I will time them so they come out at the same time as I am serving up the meal. I kind of worried they would take longer to cook than stated, but they didn’t!
Second, I use weights (instead of volume) when I make the cheese bread, so because your recipe said 6oz of cheese, I weighed it. It was a huge amount – I think way more than 1.5 cups! So after the fact, I wondered if your 6oz was meant as a volume measure, and not weight??!! I am Canadian, so not sure what your usual convention is here! Ooops!
Regardless, they turned out GREAT – albeit a little cheesy :)
Loved them, and will definitely add to my ‘regulars’ list.
Hi Karine! I’m SO glad you loved these breadsticks!! I use 6oz by volume – our “standard” bags of shredded cheese come in 8oz packages, and I use 3/4 of the bag for this recipe. If there’s a discrepancy between your volume and weight measurement, I’d go with 1-1/2 cups volume next time!
These were beyond amazing! I just can’t get over how good they were… puffy, cheesy, perfect! Such a nice change from thin crispy crust pizza. Great for everyone regardless of if they need to eat GF or not.
I totally agree! I think the tapioca flour might scare off non-GF eaters, but I desperately wish all people would give them a try!!
Hello! The stores around me were out of the tapioca flour so I used Cup4Cup in a pinch. Wow! I am sad that it was chebe like but these transformed into soft pillows of yum!
So glad you were able to make it work with what you had on hand, Amy!
Can any gf flour be substituted for the tapioca flour? Also will this work with all purpose flour as well?
Hi Marie! This type of chewy bread only works with tapioca flour/starch!
These were good, but I feel they needed salt and mine also turned out light looking. Still good but maybe a little salt, we used Turkey pepperoni also so that may have affected the lack of salt.
Hi Sayward! That’s definitely possible – I hope you enjoyed them regardless!
YESSSSSS!!!! These are SO good! I used Hormel Mini pepperonis. They are the perfect size! ( no chopping!) My aunt has made pepperoni rolls as an appetizer for family events for eons. This will make a nice GF stand in for us GF peeps. (Fellow Southwest Ohioans-Use LaRosa’s pizza sauce for dipping!)
So cute!! I’m so glad they were a hit, Jessica!!
Can these be made using regular flour?
Hi Jenna! Tapioca starch is what gives the breadsticks their chewy softness that I don’t think AP flour would replicate!
Did you happen to brush butter or anything on at the end? I didn’t use the pepperoni, so maybe that’s why, but mine just seemed so dry ????
Hi Amy! I don’t brush the tops with butter. Is it possible any of the dry/wet ingredients were mis-measured. The longer they sit the dryer they become so I usually form into breadsticks and put them right into the oven. Does that help?
Absolutely one of the best breadstick recipes I have tried to date! Everyone, GF and not, loved these. As someone who had food allergies hit just last year (gluten and corn), it is refreshing to have found your blog – especially since I’m in the Midwest too!
SO thrilled that it was a hit for ALL, Amber!! Thank you so much for your feedback and recipe rating!
Loved this recipe!! I made it into a pizza using nitrate & nitrite free ham & pineapple. Made homemade pizza sauce & topped with mozzarella and Parmesan cheeses. What an amazing recipe!!
YUM! I love it – thanks so much for the feedback, Gina! I may have to try this for my oldest – he loves pineapple on his pizza. :)
I made these for myself but even my picky boys loved them. They were so easy and quick. Next time it will be a double batch!
Fabulous! Thank you so much for the great feedback!!
Is it possible to use potato starch as a replacement to tapioca starch?
Hi Savanna! In this recipe you need to use tapioca starch to get that light and chewy texture.
I’m guessing if GF isn’t needed, the same ratio of all purpose flour would work just fine?
Hi Whit! This is actually one recipe where you wouldn’t be able to swap out the tapioca flour for AP flour.