Cheesy Garlic Breadsticks

‘Tis the season for soup…and all the things that get dunked in said soup! Although, I’m sure my fellow gluten-free people have noticed that all the great food for soup-dipping contains gluten. Sigh…

Usually with tomato soup I go for a grilled cheese with GF bread for dunking, but wanted to change it up this week since I make my from-scratch tomato soup so often (psst… it’s really, really easy).

For Udi’s Eat, Drink, Be Merry campaign, they sent a box of goodies, including their pizza crust, which I had never tried, and thought would be perfect for some soup-dunkin’ cheesy garlic breadsticks. Jackpot!


This, along with an easy soup, can be a great meal for December dinners and lunches when you’re so busy with everything “holiday,” but you still want to make something delicious! I do not have (human) children (just dogs), but I imagine these would be kid-approved too.


1 Udi’s Gluten Free Pizza Crust (usually found in the bakery section of your store)
3 tbsp olive oil
1/2 tsp garlic powder
1/2  tsp dried basil
salt & pepper
1/2 tsp dried oregano
1/4 cup shredded sharp cheddar
1/4 cup shredded mozzarella
1/4 cup shredded parmesan (will melt better if you buy a whole block and shred yourself)


Preheat oven to 375 degrees. Place pizza crust on a cookie sheet or pizza pan. And be delicate with it when it’s un-baked…I managed to put a crack in it, though it didn’t matter at all for breadsticks.

Mix olive oil, garlic, basil, salt & pepper in a bowl, and brush onto the crust.

Mix all cheese and oregano in a bowl. Spread evenly over the pizza crust.


Bake 5-7 minutes (from fresh) or 10-13 minutes (from frozen), or until the cheese is melted and browned to your liking.

GlutenFreeCheesyBreadsticks-3See what I did? Say no to crack.

Transfer to a cutting board and slice into rectangles half the width of the pizza long by 1.5-2 inches wide.

Dip in your favorite soup!! I was super impressed with how this crust stayed together and held up to dunking. A lot of GF crusts can be crumbly or flimsy, but this made a great crispy, but cheesy breadstick.



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Categories: Gluten-Free, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


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