Garlic Knots from Pizza Crust
Strips of pizza crust rolled, tied and baked, then brushed with garlic butter coming out of the oven. Ten minutes of work for the thing everyone reaches for first.
- Prep
- 12 min
- Cook
- 14 min
- Total
- 26 min
- Serves
- 4
Ingredients
About 10 knots from one crust.
- ThinSlim 1 ThinSlim Foods Zero Net Carb Pizza Crust, 8oz Thick Crust
- 4 tbsp unsalted butter
- 3 garlic cloves, grated
- 2 tbsp chopped flat leaf parsley
- 1/3 cup finely grated Parmesan
- 1/4 tsp kosher salt
- 1 tbsp olive oil
- Warm marinara, to serve
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Pizza Crust, 8oz Thick Crust
$10.49
- Per
- 1/4 crust (56.7g)
- Calories
- 90
- Net carbs
- 0g
- Protein
- 14g
- Fiber
- 14g
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Method
- Heat the oven to 400F and line a sheet pan with parchment.
- Cut the crust into strips about 3/4 inch wide and 6 inches long with a pizza wheel or a sharp knife.
- Warm each strip for 10 seconds in the microwave or 30 seconds in a low oven so it bends instead of cracking, then tie it in a loose single knot and tuck the ends underneath.
- Set the knots on the pan with an inch between them and brush the tops with the olive oil.
- Bake 12 to 14 minutes, until the knots are firm and golden brown at the ridges.
- While they bake, melt the butter with the garlic and salt over low heat and cook 2 minutes, just until the garlic smells sweet and loses its raw edge.
- Brush the hot knots with the garlic butter, scatter the Parmesan and parsley over them and serve with warm marinara.
Tips
Warm the strips before tying. Cold, this crust snaps rather than bends, and you end up with broken sticks instead of knots. Ten seconds of heat is all it takes.
Garlic butter goes on after baking, not before. Brushed on raw, the garlic burns in fourteen minutes and turns bitter, and the butter soaks in rather than sitting on top where you taste it.
Broken strips are still worth baking. Call them breadsticks, brush them the same way and nobody will care.
They are best within twenty minutes of the oven. Reheat at 375F for 5 minutes rather than in the microwave, which makes them soft.
Garlic butter goes on after baking, not before. Brushed on raw, the garlic burns in fourteen minutes and turns bitter, and the butter soaks in rather than sitting on top where you taste it.
Broken strips are still worth baking. Call them breadsticks, brush them the same way and nobody will care.
They are best within twenty minutes of the oven. Reheat at 375F for 5 minutes rather than in the microwave, which makes them soft.