‘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…
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.
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.