Pull Apart Gluten Free Garlic Knots

subheading: FOR THE PIZZA DOUGH:

2 cups ( 280 g) all purpose gluten free flour blend (Better Batter highly recommended; please click thru for appropriate blends)

1 teaspoon xanthan gum omit if your blend already contains it

⅓ cup ( 36 g) tapioca starch/flour plus more for sprinkling

2 teaspoons ( 6 g) instant yeast

1 ½ teaspoons ( 6 g) granulated sugar

1 teaspoon kosher salt

1 cup ( 8 ounces) warm water (about 95°F)

2 tablespoons ( 28 g) extra virgin olive oil

subheading: FOR THE GARLIC KNOTS:

6 ounces thick-cut bacon diced (See Recipe Notes)

4 tablespoons ( 56 g) extra-virgin olive oil plus more for drizzling

6 cloves garlic peeled and minced

½ teaspoon kosher salt

2 tablespoons dried oregano crushed between your palm and forefinger

1 tablespoon dried basil

1 ounce finely grated Parmigiano-Reggiano cheese

Tomato Sauce for serving

Directions at glutenfreeonashoestring.com

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