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Carol Kicinski
Pizza breadsticks are a quick, gluten-free snack for the whole family.

Kid-friendly and gluten free pizza breadsticks

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    Getting kids to eat can sometimes be a hassle, especially when they are on a gluten-free diet. But here is what I know – kids love to eat anything that can be dunked into something else and they will almost always eat pizza.
   This is a super easy, gluten-free recipe for pizza breadsticks. They can be used as an appetizer or main dish and can even be packed into a lunch box if the kiddos have a way to reheat them briefly in a microwave.
   I made these using my family’s favorite pizza combo – pepperoni and cheese – but you could customize this recipe in a number of ways. For dairy-free just add shredded dairy-free cheese or you can omit it altogether. You could also leave out pepperoni and substitute with chopped sun dried tomatoes and some basil for a margherita version.
   For this recipe I started with a box of gluten-free breadstick mix and simply added in some dried Italian seasoning, shredded mozzarella cheese and chopped pepperoni. For an extra cheesy finish, I brushed them with olive oil and shredded parmesan
Gluten-Free Pizza Breadsticks
Makes 12 breadsticks
For the breadsticks:
1 (7.5-ounce) box gluten-free breadstick mix
2 tablespoons olive oil (1 teaspoon for brushing)
1 cup shredded mozzarella cheese (or dairy-free)
3 ounces pepperoni, diced into ¼ inch pieces
1 teaspoon dry Italian seasoning
2 large eggs
¼ cup water
¼ cup shredded parmesan cheese (or dairy-free)

For the sauce:
1 (6 ounce) can tomato paste
6 ounces water
1 tablespoon olive oil
2 teaspoons dry Italian seasoning
½ teaspoon garlic powder
1 teaspoon kosher or fine sea salt
½ teaspoon black pepper
Crushed red pepper flakes, to taste
Sugar, honey or sweetener, to taste

For the breadsticks:
   Preheat oven to 375 degrees. Line the baking sheet with parchment paper or silicon baking mat
   Combine breadstick mix, 2 tablespoons olive oil, shredded cheese, diced pepperoni, Italian seasoning, eggs and water in a mixing bowl. Stir with a fork – it will not get smooth until you knead it.
   Dump contents of the bowl onto a clean work surface and knead until dough comes together and is smooth. Divide dough into 12 equal pieces and roll into logs about 4 ½ inches long. If the pepperoni sticks out too much, just push them back into dough.
   Place the breadsticks on prepared baking sheet, brush with olive oil and sprinkle parmesan on top.
   Bake for 25 minutes or until golden brown. Serve warm with the sauce for dipping.

For the sauce:
   Combine all ingredients in a small saucepan. Whisk to combine and heat until warm. Let sit while breadsticks are baking. Serve the sauce warm and on the side for dipping.
before baking.
   The dipping sauce takes about a minute and a half to make. I used dried garlic and herbs in the sauce because I think they give it an all-day simmered flavor without having to actually simmer
all day.
   Of course, I don’t recommend serving pizza in any form every night for dinner, but the occasional pizza night is fun and it gets those kids (even the picky ones) running to the table.