Gluten-Free Garlic Knots
I recently opened a Facebook message from a mom whose 10-year old son, Andrew, has been eating gluten-free for a year now. She wrote to tell me how he converted the Perfect Pizza Crust recipe in my book, Cooking for Isaiah, into garlic knots. Genius!
“The best part—if you ask me—is definitely that garlic butter. It glistens with guilty pleasure.”
So I asked his mom, Robin, if I could get the recipe, giving Andrew total credit, of course! These garlic knots are just like the ones you’ll find at your local pizza shop, except they’re unbelievably gluten-free. My biggest tip: Don’t skimp on the salt. This basic ingredient brings you that old-school flavor that you no longer have to crave—thanks to Andrew!
Silvana’s gluten-free Perfect Pizza Crust dough (page 122) or your favorite store-bought gluten-free pizza dough
½ cup (1 stick) unsalted butter
2 tablespoons finely chopped garlic
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
2 tablespoons finely chopped fresh parsley
Your favorite homemade or store-bought pizza sauce, for dipping
1. Prepare the pizza dough and let rise.
2. In a small saucepan over low heat, cook the butter and garlic until the butter is melted and the garlic is tender, 3 to 4 minutes. Cover and remove from the heat; keep warm.
3. Preheat the oven to 375º and place a pizza stone, if using, on a rack in the lower third of the oven. Remove the risen dough from the bowl and place on a lightly floured surface. Depending on how small or large you like your garlic knots, take a portion of the dough and gently roll into a “rope” shape. Tie each strip loosely into a knot and place on a parchment-lined baking sheet; sprinkle with salt. Cover and let rise in a warm, draft-free place for about 30 minutes.
4. Bake until golden brown, about 20 minutes. Brush with the warm garlic butter and sprinkle with the parsley. Serve with pizza sauce.
"Just made your breakfast banana crepes in Cooking for Isaiah. AWESOME! Now I'm addicted to them and had to try the corn crepes as well. I'm thinking of using them for enchiladas. You make seriously good food. Thanks!" —Michelle D.