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!

Gluten-Free Garlic Knots


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 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.


  1. Robin on April 29, 2011 at 7:20 am

    I love it! Can’t wait to see Andrew’s face when he sees this. Thank you!

  2. Becky on April 29, 2011 at 11:44 am

    Oh wow! Those look fantastic.

  3. Melissa on April 29, 2011 at 11:49 am

    Oh my!! Thank you Andrew 🙂 this just made my day!! And I bet this would be a great pretzel too, better than the gluten fille ones at the mall 🙂

    Thank you all for sharing! Can’t wait to try!!

  4. Tara on April 30, 2011 at 11:37 pm

    Andrew sounds like a future Top Chef! What a great idea – can’t wait to try this recipe out!

  5. InTolerantChef on May 5, 2011 at 5:36 am

    Oooh I love garlic!

  6. Barb on May 5, 2011 at 3:57 pm

    These sound wonderful but I also need to be dairy free so can I use olive oil for the butter? Has anyone tried it this way? Thanks for sharing your idea Andrew & Robin.

    • Anonymous on August 14, 2016 at 11:52 pm

      Try butter-flavored palm oil shortening – it is the only thing my family uses as a substitute! Also, you could try Earth Balance, which I’m sure would work just as well.

  7. Iris on May 10, 2011 at 10:18 am

    Yum! I miss garlic knots… I used to eat them all the time when I first moved to NYC.

    Barb, I don’t see why olive oil wouldn’t work. The flavor would be different, but I think it would still taste great. If you wanted a hint of sweetness that butter gives it, maybe do mostly grapeseed oil (since it has a mild flavor) and then a few tablespoons of coconut oil? Silvana, what do you think?

  8. Silvana on May 10, 2011 at 10:24 am

    I totally agree that olive oil would be great. I would go olive oil 100% of the way. After all, it’s Italian!

  9. Melissa on June 16, 2011 at 2:21 pm

    Love this. I’m going to try it with pesto and parmesan, too.

  10. Joy on March 13, 2015 at 4:37 pm

    I would like to make these dairy free also. Would you be able to replace butter with Earth Balance?