These soft pizza pretzels are a game-changer — especially if you’re looking for a gluten-free option that still delivers that pillow-y, chewy pretzel texture. They’re incredibly soft, full of flavor, and made without yeast.
The dough blends almond flour, oat flour, tapioca starch, and thick Greek-style yogurt (dairy-free or regular), plus a few pantry staples and Italian seasoning to create a tender, fluffy bite. Because the balance of these flours is what gives the pretzels their texture, I don’t recommend substituting them.
These are divine dipped in marinara, pesto, or a cheese sauce. They make an ideal snack for game day, the Super Bowl, or a relaxed weekend appetizer. The recipe is easy to double if you’re serving a crowd.
Shaping the pretzels is part of the fun — rolling the dough into logs and forming the classic pretzel shape is therapeutic and forgiving, so don’t worry about perfection. After a couple of tries you’ll find a rhythm and the process will feel natural.
I’m excited for you to try these — they store well and can be made dairy-free by choosing a thick, plain, unsweetened dairy-free Greek-style yogurt and dairy-free shredded mozzarella. If you don’t need them dairy-free, regular Greek yogurt and mozzarella work beautifully. Always use plain, unsweetened yogurt to avoid unwanted sweetness in the dough.
Stick to the ingredient list as written for best results. The combination of almond, oat, and tapioca flours plus yogurt is what creates the soft texture — changing those proportions or flours may alter the dough’s behavior.
Enjoy these soft pizza pretzels and please share how they turn out when you make them!
Gluten Free and Dairy Free Soft Pizza Pretzels (no yeast!)
Author: Mia Zarlengo
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 7 pretzels 1x
Category: Sides, Snacks
Description
Super fluffy gluten-free soft pizza pretzels made without yeast. The dough relies on a mix of gluten-free flours and thick yogurt to achieve a tender, chewy texture and lots of flavor.
Ingredients
Scale
- 1 cup almond flour
- ¼ cup + 2 tbsp oat flour
- ¼ cup tapioca starch (or arrowroot starch)
- 2 tsp baking powder
- 1 tsp sea salt
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- Pinch of red pepper flakes
- Dash of black pepper
- 1 + 1/4 cup plain, unsweetened Greek-style yogurt (dairy-free or regular)
- 1 tbsp honey
- Optional: 1/3 cup roughly chopped sundried tomatoes (preferably packed in olive oil)
For the topping:
- 1 egg, whisked (for egg wash)
- Shredded mozzarella cheese (dairy-free or regular)
Instructions
- In a large bowl, whisk together the almond flour, oat flour, tapioca starch, baking powder, sea salt, basil, oregano, garlic powder, red pepper flakes, and black pepper until evenly combined.
- Fold in the yogurt and honey with a rubber spatula until a cohesive dough forms. If using sundried tomatoes, fold them in now.
- Chill the dough in the refrigerator for 15 minutes to firm up slightly.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly dust a clean work surface with oat flour.
- Turn the chilled dough onto the floured surface. Knead gently and shape into one smooth ball, then divide into 7 equal portions.
- Roll each portion into a log about 8–9 inches long, using extra oat flour as needed to prevent sticking. Fold the ends to form a pretzel shape.
- Arrange the pretzels on the prepared baking sheet. Brush each with the whisked egg and sprinkle shredded mozzarella over the tops.
- Bake for 25–27 minutes, until the cheese is melted and the bottoms are lightly browned. Let cool 5–10 minutes before serving. Serve warm with marinara, pesto, or cheese dip.
Notes
*If using dairy-free yogurt, choose a thick Greek-style plain yogurt (for example, a Greek-style almond or cashew yogurt). Dairy-free yogurts sometimes require a touch more oat flour when rolling the dough if they’re looser in texture.