These delicious Gluten-Free Pizza Bread Stick “Bones” are the savory and spooky answer to Halloween sweets overload! Bread sticks in disguise, these yummy gluten free pizza bones are delicious any time of year if you skip the shaping into bones, and leave them as ordinary cheesy bread sticks.
Wait, did I just say “ordinary”? These are definitely EXTRA-ordinary gluten free cheesy bread sticks. Don’t let the bones fool ya!
Dip in your favorite sauce, top with your favorite cheese or other meat and vegetable toppings if you like — whatever suits your taste will look great on these bread bones!
Get creative and you’ll be surprised how much fun you can have making and enjoying bones!
And to make things even easier, just use my gfJules™ Gluten-Free Pizza Crust Mix, to take any worrying or guess-work out of the equation! One full mix makes 10 cheesy gluten free bread sticks, whether you shape them into bones or not!
The inside of these gluten free pizza bread sticks is so amazing and fluffy, so full of Italian flavor, you’re definitely going to want to make them year-round. Just the smell of them baking brings everyone in my house out of their rooms and into the kitchen hungry!
Gluten Free Cheesy Bread Stick Bones for Halloween
Gluten Free Pizza Bread Stick “Bones” Recipe for Halloween
These scrumptious cheesy gluten free bread sticks are even more fun when you shape them into "bones" for Halloween!
Ingredients
- 1/2 mix gfJules™ Gluten Free Pizza Crust Mix (measure out 1 2/3 cup of mix); double ingredients to add if using whole mix
OR DRY INGREDIENTS FROM SCRATCH
- 1 1/2 cups (203 grams) gfJules™ All-Purpose Gluten-Free Flour
- 3 Tbs. milk powder (dairy or non-dairy like dry coconut milk) OR almond meal
- 1/4 tsp. oregano (optional)
- Pinch or two of garlic powder (optional)
- 1/2 tsp. salt
PLUS
- 2 egg whites or egg substitute like 4 Tbs. aquafaba, room temperature
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. apple cider vinegar
- ½ cup warm water
- 2 1/4 tsp. rapid rise yeast, gluten-free (1 packet included with mix)
- 1/2 – 1 cup shredded cheese (dairy or non-dairy)
- additional olive oil
- pizza sauce & toppings of choice (optional)
Instructions
Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
If mixing from scratch, whisk together dry ingredients except yeast; set aside.
In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water.
Using a stand mixer (preferably), slowly add in the dry ingredient mix plus quick rise yeast (or 1/2 gfJules™ Gluten Free Pizza Crust Mix OR dry ingredient blend from ingredient list). Gradually add remaining liquid to get a firm but very sticky dough that can still be spread. Once integrated, beat on high for an additional 2-3 minutes. Lastly, stir in the shredded cheese.
Prepare pizza pan or baking sheets by lining with parchment and spraying lightly with cooking oil. Spoon 5 lines of dough out onto the pan and liberally oil your hands with olive oil to shape the bones (dough will be sticky, so make sure to have lots of oil on your hands!). OR Liberally dust a sheet of parchment paper or a silicone baking mat with gfJules™ All-Purpose Gluten Free Flour. Dust your hands and rolling pin, as well. Spoon 5 balls of dough out one at a time and roll each into bone shapes. Make sure to emphasize the shape, as once each "bone" rises and bakes, the shape will be somewhat less obvious.
Cover with parchment and let them rise 15-20 minutes in a warm spot like a warming drawer or oven preheated to 200º F and turned off.
Preheat the oven to 375° F (static). After the bones have risen, bake for approximately 15 minutes. The cooking time will vary depending on the size of your bones, but they should have risen nicely by this time, and just begun to slightly brown. A toothpick inserted should come out clean or with dry crumbs.
For even cheesier bones, sprinkle with more shredded cheese. For pizza bones, slice each bone in half and spread sauce and add toppings. Cook an additional 5 minutes, or until the cheese is bubbly, if using.
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