Eosinophilic Esophagitis Friendly Classic Garlic Knots
Total time48 min
Prep time20 min
Cook time18 min
4.5(7)
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Learn more →Ingredients
6 servings
For the knots
- 1 lb pizza dough, store-bought or homemade, at room temperature
- 2 tbsp all-purpose flour, for dusting
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
For the garlic butter
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp red pepper flakes
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- ¼ cup grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Lightly flour a clean work surface. Divide the pizza dough into 12 equal pieces, each roughly 1.3 oz (37g). Roll each piece into a rope about 8 inches long, then tie it into a loose knot, tucking both ends underneath. Arrange the knots on the prepared baking sheet, spaced about 1 inch apart.
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