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.
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.