Christmas Tree Pull Apart Bread (Gluten-Free)
Prepare this easy Christmas tree pull apart bread with gluten-free pizza dough mix for a quick, cheesy, savory appetizer or snack perfect for the holidays!
Servings 9 -11 servings (2-3 bread balls/person)
Ingredients
Dough
- Gluten-free pizza dough mix 1 lb package such as Delallo pizza dough (see instruction prep note)
Topping/Fillings (see notes for premade topping options)
- 1 cup diced mozzarella cheese not fresh or 6-7 mozzarella sticks, chopped into 1 inch pieces (see notes for substitutions)
- Egg wash 1 egg whisked with 1 Tablespoon water - optional
- 4 Tablespoons melted butter
- 1 teaspoon minced garlic or ½ teaspoon garlic powder
- ½ cup freshly grated Parmesan cheese divided
- 1 Tablespoon chopped basil
- 1 Tablespoon chopped parsley
- Pinch sea salt optional
- Pizza sauce or marinara sauce warmed (for topping and serving)
Instructions
Prep Note - If using Delallo pizza dough, following the directions on the package to make one 9-12 inch pizza and allow 45 minutes for the dough to rise before starting the recipe.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or spray lightly with non-stick spray.
- Prepare the pizza dough according to package or recipe instructions. Once ready, divide the dough into two equal balls for easier rolling.
- On a floured surface, roll each pizza dough ball into a long rectangle. Cut the dough into 30 squares, each approximately 2 inches wide.
- Place a piece of diced mozzarella in the center of each dough square, then gather and pinch the edges together to form a ball. Gently roll the ball between your hands to smooth and seal. Place the seam-side down on the prepared baking sheet.
- Arrange the dough balls in the shape of a Christmas tree, starting with 7 balls at the base, then 6, 5, 4, 3, 2, and finishing with 1 at the top and 2 to 4 at the bottom for the trunk (trunk is optional)
- Brush the dough balls with egg wash for a golden finish (optional) then bake in a preheated oven for 20 to 25 minutes, or until the dough balls are golden brown. Note - Depending on the type of gluten-free pizza dough used, baking times may vary. Check for doneness at 15 minutes, though it may require longer.
- While baking, whisk together the melted butter, garlic, ⅓ cup of the Parmesan, and herbs to create the topping.
- Brush the baked tree bread with the prepared topping. Decorate (garnish) the “tree” with dollops of marinara sauce or pizza sauce,chopped fresh parsley, the remaining parmesan, and optional sea salt.
- Serve right away warm with extra sauce on the side for dipping. Store leftovers in the fridge in an airtight container for up to 3 days.
Notes
Substitutions: For a quick parmesan herb topping, use DeLallo pesto, warmed. Provolone cheese may be substituted for the mozzarella, if desired.
Serving Tip: As the Christmas tree bread cools, it may harden slightly. To refresh it, simply add more topping (like melted butter or garlic butter) and reheat in the oven until warmed through and softened.
Recipe Note: Not all gluten-free pizza dough mixes are created equal for this recipe! We tested King Arthur's mix, but found it too wet to work with—it didn't hold up for shaping or rolling. For best results, you need a pizza dough mix that’s not tacky or sticky and can be easily rolled into a ball. This is why we use Delallo's Gluten-Free Pizza Dough Mix—it’s incredibly versatile.
Freezing Tips Pizza Dough: Shape the dough into a ball and wrap tightly in plastic wrap or place it in a freezer-safe zip-top bag. Freeze for up to 3 months. Freezing in ball form works best with dough that’s not overly tacky. To thaw, move the frozen dough ball to the refrigerator and let it thaw overnight. Once thawed, let the dough rest at room temperature for 30-60 minutes before shaping and using.
Nutrition
Serving: 1pizza ball bread | Calories: 79kcal | Carbohydrates: 5.1g | Protein: 4g | Fat: 4.7g | Saturated Fat: 2.7g | Cholesterol: 19.6mg | Sodium: 211mg | Sugar: 0.1g
