This gluten free pizza garlic bread is a cozy, shareable cross between cheesy garlic bread and a pull-apart pizza loaf. I’ve made this many times for busy weeknights and game-day crowds; it crisps up on the outside, stays soft and chewy inside, and holds up to lots of toppings. If you like seasonal twists and alternative gluten-free loaves, I also tested a fun holiday gluten-free bread that inspired some of the topping ideas here.
Why Make This Recipe
- It tastes like classic garlic bread with melty pizza cheese — comforting and crowd-pleasing.
- It’s naturally gluten-free when you use a reliable 1:1 gluten-free flour, so friends with celiac or gluten sensitivity can enjoy it.
- It’s quick to pull together: about 30 minutes active time and a short rise or rest, so it’s great for weeknights.
- It doubles as an appetizer, side, or main for casual dinners and parties.
- Personal insight: I love this recipe because the combination of oregano, garlic, and a sprinkle of red pepper flakes takes plain garlic bread into pizza territory without extra fuss; a dash of olive oil and proper heat makes all the difference. I also consider egg options carefully — if you’re wondering about eggs in gluten-free dough, I’ve linked a clear explanation below for those who prefer to omit them: eggs in gluten-free dough.
Recipe Overview
Prep time: 20 minutes (plus 20–30 minutes rest)
Cook time: 18–22 minutes at 425°F (220°C)
Total time: 40–55 minutes
Servings: 6–8 slices
Difficulty: Easy–Medium
Method: Make a quick gluten-free dough or use store-bought gluten-free pizza dough; shape into a loaf or pull-apart braid, brush with garlic-herb butter, top with shredded mozzarella and bake at high heat for a golden crust.
My Experience Making This Recipe
I tested this recipe with three different 1:1 gluten-free flours and found that blends with xanthan gum or added psyllium husk gave the best chew. The challenge was balancing hydration — gluten-free dough needs a slightly wetter feel than wheat dough to avoid dryness, so I added an extra tablespoon of olive oil and a short resting time to improve texture.
How to Make Gluten Free Pizza Garlic Bread
Start by mixing 3 cups (360 g) 1:1 gluten-free flour, 1 tablespoon sugar, 2¼ teaspoons active dry yeast, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon dried oregano. Add 1 cup warm water (110°F / 43°C), 2 tablespoons olive oil, and 1 large egg (or 1 tablespoon ground flax + 3 tablespoons water for egg-free). Stir until combined — the dough should be sticky but hold together. Rest 20–30 minutes covered to hydrate the flour and let the yeast activate slightly.
Turn onto a lightly rice-flour–dusted surface and shape into a rectangle; cut into strips and braid or make a pull-apart loaf. Place on a parchment-lined baking sheet. Make garlic butter by mixing 4 tablespoons melted butter (or olive oil for dairy-free), 2 minced garlic cloves, 1 tablespoon chopped parsley, and ½ teaspoon salt. Brush generously, sprinkle 1½ cups shredded mozzarella and ¼ cup grated Parmesan, then bake at 425°F (220°C) for 18–22 minutes until golden and the cheese bubbles. Let rest 5 minutes before slicing.
Equipment tip: use a baking stone or preheated heavy sheet pan for a crisper bottom crust.
Expert Tips for Success
- Hydration: Keep the dough slightly tacky — gluten-free flours absorb differently. Add 1–2 tablespoons more water if it feels dry.
- Resting matters: A 20–30 minute rest after mixing (covered at room temperature) lets the starches bloom and improves elasticity.
- Heat for crust: Bake at 425°F (220°C) on a preheated baking stone or heavy pan for a better crust and more even browning.
- Cheese distribution: For even melt, reserve a few tablespoons of cheese to add halfway through baking so the top browns but still stays gooey. Also, check these tested techniques from my rosemary garlic pull-apart technique experiments for shaping and layering tips.
- Equipment: A bench scraper helps shape sticky gluten-free dough; use parchment to avoid sticking and make cleanup simple.
How to Serve Gluten Free Pizza Garlic Bread
- Serve warm with a small bowl of marinara or spicy arrabbiata for dipping.
- Turn slices into open-faced mini pizzas topped with pepperoni or roasted veggies. I like pairing it with a crisp green salad to cut the richness — for inspiration, these pizza-bread pairings show creative serving ideas.
- For parties, present it on a wooden board and garnish with fresh basil and flaky sea salt for an attractive finish.
- Make it a sandwich base: slice horizontally and layer with cold cuts and arugula for a hearty picnic sandwich.
Storage and Reheating Guide
Store leftover garlic bread in an airtight container or wrapped tightly in foil at room temperature for up to 24 hours to avoid sogginess. Refrigerate up to 3 days in a sealed container; reheat in a 350°F (175°C) oven on a baking sheet for 8–10 minutes until warmed through and the crust crisps. For freezing, wrap tightly in plastic then foil and freeze up to 2 months; reheat from frozen at 350°F (175°C) for 20–25 minutes. Avoid microwaving whole slices — it softens the crust; if you must microwave, do 20–30 seconds and then crisp in a hot oven or toaster oven.
Recipe Variations
- Dairy-free: Use vegan butter and dairy-free shredded mozzarella; bake slightly longer to achieve browning.
- Egg-free / vegan dough: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water and add 1 teaspoon psyllium husk for structure.
- Stuffed version: Tuck small cubes of cooked pepperoni or roasted peppers into the folds before baking for stuffed pizza bread.
- Herb-forward: Swap oregano for fresh rosemary and a lemon zest finish for a bright, savory twist inspired by pull-apart breads; for shaping and herb layering ideas, check tested cheesy garlic breadsticks techniques.
Nutritional Highlights
- This recipe provides a good source of carbohydrates and protein when topped with cheese; adjust portion size to manage calories per serving.
- Use whole-ingredient gluten-free blends and olive oil to keep it nutritious and avoid highly processed flours.
- Allergen note: Contains dairy and egg in the base recipe; multiple variations above remove dairy and/or eggs. If you have celiac disease, confirm that all packaged ingredients are certified gluten-free. Aim for 1–2 slices per person as a reasonable portion alongside a salad or protein.
Troubleshooting Common Issues
- Problem: Dough is crumbly and won’t hold together. Solution: Add 1–2 tablespoons warm water and let it rest covered for 20–30 minutes; that hydrates the flours and improves cohesion.
- Problem: Bottom stays soggy. Solution: Preheat a baking stone or heavy pan and bake on the lowest rack; also avoid overly wet toppings.
- Problem: Cheese burns before the loaf is done. Solution: Tent with foil for the last 5–8 minutes of baking or add some cheese halfway through the bake so it melts without over-browning.
Frequently Asked Questions
Q: Can I use a store-bought gluten-free pizza dough instead of making my own?
A: Yes — store-bought gluten-free dough works well and saves time. Look for dough labeled “1:1” or that contains xanthan or psyllium for better texture. Adjust bake time as directed on the package and still brush with garlic butter for flavor.
Q: How do I get a chewier texture without gluten?
A: Use a gluten-free blend with xanthan gum or add 1 teaspoon psyllium husk per 3 cups flour. Slightly higher hydration and a short rest help starches absorb moisture and create a chewier crumb.
Q: Can I make this ahead and reheat for a party?
A: Yes. Bake fully, cool, then freeze or refrigerate. Reheat in a 350°F (175°C) oven for 8–15 minutes from refrigerated, or 20–25 minutes from frozen. Finish under the broiler 30–60 seconds if you want extra top browning.
Q: Is there a good gluten-free flour brand you recommend?
A: I recommend reliable 1:1 blends like those from reputable brands that list a mix of rice, potato, and tapioca starches and include xanthan gum. If yours doesn’t include binding agents, add ¼–½ teaspoon xanthan gum per cup or 1 teaspoon psyllium husk per 3 cups for structure.
Gluten Free Pizza Garlic Bread
- Total Time: 42 minutes
- Yield: 6–8 slices 1x
- Diet: Gluten Free
Description
A cozy, shareable cross between cheesy garlic bread and a pull-apart pizza loaf, perfect for busy weeknights and game-day crowds.
Ingredients
- 3 cups (360 g) 1:1 gluten-free flour
- 1 tablespoon sugar
- 2¼ teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup warm water (110°F / 43°C)
- 2 tablespoons olive oil
- 1 large egg (or 1 tablespoon ground flax + 3 tablespoons water for egg-free)
- 4 tablespoons melted butter (or olive oil for dairy-free)
- 2 minced garlic cloves
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- 1½ cups shredded mozzarella
- ¼ cup grated Parmesan
Instructions
- Mix the gluten-free flour, sugar, yeast, salt, garlic powder, and oregano in a bowl.
- Add the warm water, olive oil, and egg (or flax mixture), and stir until combined.
- Rest the dough for 20-30 minutes to hydrate the flour.
- Turn the dough onto a rice-flour-dusted surface and shape it into a rectangle; cut into strips to braid or make a pull-apart loaf.
- Prepare garlic butter by mixing melted butter with minced garlic, parsley, and salt.
- Brush the garlic butter mixture generously over the shaped dough.
- Sprinkle the shredded mozzarella and grated Parmesan on top.
- Bake at 425°F (220°C) for 18-22 minutes until golden and bubbly.
- Let rest for 5 minutes before slicing.
Notes
Serve warm with marinara sauce for dipping or turn slices into open-faced mini pizzas.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg