Pizza dough is one of the most versatile things in our take-and-bake lineup — and honestly, one of the most underused. Most people grab it, make a pizza on Friday night, and call it a week. But our gluten-free dough is capable of so much more, and I want to share five of my favorite ways to put it to work in your kitchen.
If you’ve ever felt like gluten-free dough is too fussy or limited, this guide is for you. These ideas work because our dough is made specifically to behave well — pressing into shape instead of stretching, holding up under toppings, and crisping beautifully in a hot oven. Let’s dive in.
1. Classic Calzones
The calzone is the obvious starting point — and the one most people skip because they assume it won’t work gluten-free. It absolutely does. Press your dough into a circle, pile half of it with sauce, cheese, and your fillings, then fold and crimp the edges. Brush with olive oil and bake at 450°F for about 20 minutes.
Pro tip: Don’t overstuff. Gluten-free dough doesn’t stretch like regular dough, so a too-full calzone can split during baking. Less is more.
2. Garlic Breadsticks
If you have leftover dough or just want a side for spaghetti night, breadsticks are the easiest win. Press dough into a rectangle, brush with garlic butter, sprinkle with parmesan and herbs, then cut into strips before baking. Twist each strip for fancier presentation.
- Bake at 450°F for 14–16 minutes
- Brush with more garlic butter immediately after baking
- Serve with marinara for dipping
3. Stromboli (a.k.a. Stuffed Pizza Roll)
Stromboli is like a calzone’s bigger, more impressive cousin. Roll your dough into a long rectangle, layer your fillings down the middle (deli meats, cheese, peppers, whatever your family loves), then roll it up like a jelly roll. Score the top, brush with egg wash, and bake until golden and bubbling.
This is the dish to make when you have people coming over and want to look like you know what you’re doing in the kitchen. Slice it warm on a cutting board and watch it disappear.
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Gluten-Free Pizza Dough Ball
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4. Garlic Knots
If breadsticks feel too plain and rolls feel too fancy, garlic knots are right in the middle. Divide your dough into 8–10 small balls, roll each into a rope, then tie into a loose knot. Brush generously with garlic butter and bake at 450°F for about 14 minutes.
These are best served warm, immediately. They reheat OK in an air fryer the next day but truly shine fresh from the oven. Make them on a Saturday afternoon and watch them disappear before dinner.
5. Cinnamon Sugar Twists
This is the surprise one. Yes — you can make a sweet treat with pizza dough! Press dough into a rectangle, brush with melted butter, sprinkle generously with cinnamon sugar, then cut into strips. Twist each strip and bake at 425°F for about 12 minutes. Drizzle with vanilla glaze while warm.
It’s like a cross between a cinnamon roll and a pretzel, and it has become a Saturday morning favorite around our house when we haven’t made it to the bakery yet.
The Common Thread
Every one of these starts with the same dough — thawed overnight, rested at room temp for 3 hours, then pressed (not stretched!) into shape. The technique is the same; only the fillings and shaping change. Once you master the dough, the world opens up.
Want to try these ideas? Grab a dough ball or two from our shop and play around. Tag us on Instagram @awakenbg if you make something delicious — we love seeing what you create.
