Real Healthy Pizza Twists (Gluten & Dairy Free)

Best recipe for gluten free pizza twists

Here’s a fun way to eat pizza, without the gluten or dairy.

Parenting is a non-stop, full-time, squeeze-out-every-ounce-of-your-energy type of job. Of course I love it more than anything, and couldn’t imagine life without my 2 little rock stars. Over the years I’ve concluded that sometimes it’s OK to use a bribe to motivate the kiddos. So every week when the kids 1) do their practicing every day (Chloe piano and Andrew guitar) and 2) don’t complain during their lesson then we make a trip to the smoothie shop. The kids enjoy a fruit-only smoothie as a reward for their week of hard work.

Enter the pastry display. The one that we have to walk past and stand in line next to. The one that the kids are constantly putting their hands all over the glass and asking that we buy everything in it. And by everything I mean cinnamon rolls, bagels, muffins, sandwiches and these ooey, gooey pizza twists.

Another fun fact about parenting — it turns you into a broken record. No. No. No. No. No. No. No.

So this week, after another round of no’s at the smoothie counter, I came home and made my own gluten and dairy free version of pizza twists for the kids to enjoy. We had lots of fun and they’ve been eating pizza twists nonstop.

Quick note, to make 12 twists, you’re going to make 2 pizza dough balls. The ingredient list is for one ball, since these need to be made in separate bowls, so just follow the instructions twice. If you only want 6 twists then make 1 ball of dough and divide it into 2 sections when making your rectangles.

Also I think these would freeze well, in an airtight, ziplock bag. So go ahead and make 12 then save some for the day when the pastry display really speaks to you ๐Ÿ˜‰

For the Pizza Dough: Important — you will make 2 pizza dough balls, so your ingredients are double what’s listed below. Mix each dough ball separately, using the amounts listed below a single dough ball.

Real Healthy Pizza Twists (Gluten & Dairy Free)
A Recipe by Diana Keuilian
4.0 from 2 reviews

Serves 12

For the Cheese Spread:

  1. Preheat oven to 375 degrees F. Lightly grease a baking sheet with olive oil.
  2. Remember, you are making 2 batches of the pizza dough, so use these instructions to prepare each batch. In a small bowl combine the honey, yeast and warm water. Mix carefully with a fork. Set aside for 5 minutes, until foamy.
  3. In a medium bowl combine the almond flour, coconut flour, arrowroot starch and salt. Work out the lumps with a fork. Add the egg, olive oil and vinegar to the yeast mixture and mix to combine.
  4. Add the wet ingredients to the dry ones. Mix well and form a ball of dough. Work the dough for about 30 seconds with your hands, smoothing out any lumps. Sprinkle a clean, dry surface with almond flour. Roll out each ball of dough into similarly sized rectangles on prepared surface. Be careful not to press the dough too hard, so that it doesn’t stick.
  5. Place the cashews, lemon juice, water, olive oil, salt, onion powder, paprika, garlic and pepper into a food processor. Blend until creamy. Remove the blade and mix in the olives and green bell pepper.
  6. Spread the cheese spread over one of the dough rectangles. Top with the spaghetti sauce. Carefully place the remaining rectangle dough on top and press down lightly. You may have to transfer the dough in 2 pieces. Slice the dough into 12 strips. Carefully take each strip into your hands and twist it as much as possible, while keeping the layers together. Place onto your prepared baking sheet. Repeat with the remaining 11 strips.
  7. Bake for 12 minutes, or until lightly golden. Serve with a side of pizza sauce for dipping. Enjoy!

Calories: 320     Fat: 19     Carbohydrates: 21     Sodium: 204     Fiber: 4     Protein: 8    


Best gluten dairy free pizza twist recipe

These make a great grab-n-go snack!


  • Tami Jo Eaton June 15, 2013 at 3:42 am

    Thank you for posting this recipe. It looks so yummy. I think my kids will love it! You tease us with the pictures on Facebook, but then you come through with the recipe. Thanks

  • Diana June 15, 2013 at 6:01 am

    You’re welcome Tami Jo ๐Ÿ™‚ Ha, I like to get you guys excited!

  • Phรด mai que July 7, 2013 at 3:09 am

    Your pizza recipe is kind of weird. It looks healthy, though. I really have to try it some time. Thanks for the recipe, Diana!

  • Kelly February 28, 2015 at 9:18 pm

    Tried your recipe, mine look nothing like yours…. I find that the dough is way too wet at first, and it order to roll out, had to add a lot of almond flour, which I think has made them too crumbly. What can I do so they will turn out better next time?

    • Diana March 3, 2015 at 4:54 pm

      Hi Kelly,
      Thanks for sharing. When you first mix your dough up (when it seems really wet) let it sit for a few minutes before you start shaping it. I find that this makes it easier to shape. Gluten and grain free baking is certainly an adventure – and even the slightest modifications to the ingredients can produce a completely different result. I always let people know that it’s really important to make the recipe as written in order to get similar results to what you see in the picture. Hope that helps and that you’re able to find some recipes here to enjoy ๐Ÿ™‚

  • Melanie Palmer August 17, 2015 at 12:50 pm

    These are amazing! And I can’t believe they turned out just like your picture! ๐Ÿ™‚ I was really worried how they’d turn out looking at them before they went in the oven and I was able to twist them despite how wet the twists were. But they look and taste amazing! ๐Ÿ™‚ They are even my dad’s favorite out of the Real Healthy Recipes that I have cooked for him ๐Ÿ˜‰

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