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Using my cookbook recipe testers favorite gluten free pizza dough, I made these wonderful soft gluten free breadsticks stuffed with Mozzarella cheese. You have the option to add gluten free pepperoni or other typical pizza toppings. I’ve included an excellent substitute for eggs.
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Gluten Free Cheese Stuffed Breadsticks
Soft, gluten free cheese stuffed breadsticks with the texture of gluten-like pizza dough wrapped around Mozzarella cheese sticks and other favorite pizza toppings like pepperoni.
- 1 recipe New York-Style Pizza Dough
- Additional butter melted for basting
- 12 Mozzarella sticks unwrapped
- Melted butter for basting
Make the dough and any sauce you enjoy on your pizzas such as tomato-based pizza sauce, pesto, or my new favorite, roasted garlic sauce or with Alfredo option.
Allow the dough to rise 35 to 50 minutes or until it stops rising. (I used my dough proofer set to 84°F and it only took 35 minutes. Once the dough cracks open on the top, it’s ready.)
At this point, you may refrigerate overnight. Then, at least two hours before you need to roll out the dough, leave out at room temperature. You can speed up this process by setting it in a proofer for an hour or two set at 90°F.
Place a pizza stone on the center rack of your oven and preheat to 500°F for at least 20 minutes.
Dust a clean, smooth surface with potato starch. Using a 1/4 cup dry measuring cup, scoop it onto the potato starch. Dust the top with potato starch and pat out to an oval shape about 3/4 of an inch longer than the Mozzarella sticks.
Set out a glass or small bowl of water. Using your fingertip, dip it in the water and generously moisten about 1/4-inch of the edge of the dough. Add the Mozzarella stick to one of the edges and roll up, pinching the seam shut. If you can still see the seam, moisten with water and dab some potato starch on top. Transfer to a baking sheet lined with a silicone baking mat or parchment paper until ready to bake. They will begin to rise, but rising is not necessary prior to baking.
At this point, you can freeze the raw stuffed breadsticks on the baking sheet. Once frozen, freeze in 1-gallon zipper storage bags. Then, defrost to room temperature, about 4 hours (I’m guessing. I’ll update this recipe when I defrost my leftovers.) Overnight in the fridge would probably be better.
Meanwhile, when you’re ready to bake your stuffed breadsticks, baste the tops with melted butter. (This makes them soft.) Place the breadsticks directly on the heated pizza stone for 8 minutes, a minimum of 6. Baste with melted butter. You can add dried basil in the butter, if desired. Adding a little honey or egg yolk in the melted butter also aids in browning. However, egg yolk may add a little shine as well.
Remove them from the oven and baste with more melted butter. Serve immediately with your favorite dipping sauce(s). My husband who usually is a tomato-based pizza sauce lover prefers a combination of the dairy-free pesto sauce and roasted garlic Alfredo sauce.
Replace each egg white with 2 tablespoons of liquid from a can of cannellini beans and each egg yolk with 1 tablespoon of fat (butter, refined coconut oil, hydrogenated palm oil).
Replace the butter with refined coconut oil or hydrogenated palm oil. They both act like butter without any added flavor. If you have a favorite dairy-free cheese that melts well, you can make them dairy-free as well. Usually, dairy-free cheese does well when cooked 10 minutes or less. If you enjoy Daiya brand, they make Mozzarella sticks.