Cheesy Cauliflower Breadsticks

Cheesy Cauliflower Breadsticks – gluten free, low carb, cheesy cauliflower breadsticks! This recipe is a winner and a keeper!


How are you all doing? Ready for a simple recipe that’s gluten free, low carb and really easy to make? I hope you are because this recipe is a winner and a keeper.

I’m really excited to tell you about this recipe. I have made cauliflower pizza crust before but at that time I felt that there were maybe just too many ingredients in the crust. I wanted a different easier version. And I was craving cheesy breadsticks so this is how I ended up making this. I don’t think this recipe could get any simpler. You simply add the cauliflower to your food processor and pulse it a few times until the cauliflower resembles rice then microwave the cauliflower for 10 minutes. You then add eggs and cheese, some spices if preferred and shape it into your crust. That’s it! No squeezing the heck out of it to get all the water out, none of that is required and no worries, you will not end up with a soggy crust. Quite the opposite, you will have a nice firm crust. You just cannot get any easier than this.


I chose to make these breadsticks because I was just craving some cheesy breadsticks, but this recipe makes 2 pizza crusts, so with one I actually made a chicken pizza, which was very simple, just added some pizza sauce, cheese and some roasted chicken I had in the fridge. I didn’t take any pictures because we were starving at the time and we ate the whole thing in a couple minutes.


That’s right, even the hand model loved it. But that’s the beauty of this crust, you can’t really taste the cauliflower and it really does hold together, you don’t have to worry that when you pick up a breadstick or a slice of pizza that it will all fall apart. You see the trick is the eggs and the cheese, that’s what’s holding it all together, so you have nothing to worry about.

From the moment I saw this on I’ve been wanting to try it, but the recipe here is simplified a bit, because I’m all about simple!

Now I can’t leave you guys without a cauliflower joke because that just wouldn’t be me. Every time you feature a vegetable like this, you really should celebrate it with a joke, so here goes:

Q: What do you get if you cross a dog with a daisy?

A: A collie-flower.

By the way you guys, I get all my silly jokes from, they seem to have a joke about everything, so I love the site.


4.6 from 21 reviews
Cheesy Cauliflower Breadsticks
Prep time
Cook time
Total time
Serves: 8
  • 4 cups of riced cauliflower (about 1 large head of cauliflower)
  • 4 eggs
  • 2 cups of mozzarella cheese (I used a Tex Mex blend because that's all I had)
  • 3 tsp oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups mozzarella cheese (for topping)
  1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
  3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella,oregano, garlic and salt and pepper. Mix everything together.
  4. Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
  5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  6. Slice and serve.
If you do not have a microwave, I’d recommend cooking the cauliflower first either in your oven or on the stovetop and then ricing it. Easiest would be to steam it and then ricing it.

Nutritional information based on 1 cup mozzarella cheese for topping. CalorieCount is used for determining nutritional information.

Recipe adapted from Mom, What's for Dinner?
Nutrition Information
Serving size: 99g Calories: 164 Fat: 9.8g Saturated fat: 5.2g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 4.3g Sugar: 1.0g Sodium: 296mg Fiber: 1.1g Protein: 15.6g Cholesterol: 104mg

What you’ll need:



  1. says

    Hi Jo! I just finished my first caulipizza crust and it was a SUCCESS!!!!
    I want to share that I did not have parchment paper but I use stoneware to bake. It worked just fine and the heat transferred nicely. I wish I could send u my picture because it would make you proud. LOL!!! Thank you!!!!

  2. Erik says

    The pizza crust stuck to the parchment paper so I suggest you only tweak that part of the recipe and mention to put cooking spray or nonstick spray to the parchment paper overall though this recipe is extremely versatile and the taste was amazing great for low carb ketonic diet people like myself.Thank you very much for sharing this recipe Jo.

    • Trina says

      This is written at the bottom “If you do not have a microwave, I’d recommend cooking the cauliflower first either in your oven or on the stovetop and then ricing it. Easiest would be to steam it and then ricing it.”

  3. says


    Just made the breadsticks and they were delicious. I stil can’t believe how simple they are to make.
    Two questions: Can I put the the second crust in the fridge to use in a day or two and how do I reheat it?
    Is it possible to make the crust crunchier and drier, although firm I would like the crust have les moist!!!

    I cant wait to try out your other recipes.

    • says

      You can actually freeze the breadsticks or crust, already baked, and just thaw it out on the counter or microwave. My crust was actually pretty crunchy, perhaps bake it a few minutes more, that should make it crispier and crunchier, just don’t burn it of course. LOL

      • says

        Of course if you didn’t want to freeze it, you could wrap the crust with plastic wrap, and just poke a couple holes in the wrap to let it breathe, then place it in the refrigerator for a day or two and when ready, just bake it.

  4. Heidi says

    This looks awesome. Just a quick question. When roving the cauliflower, do you use just the florets and that end of the little stems or do you also use the center stem? Thanks!

  5. says

    Here’s a quick question:
    Do you have to wait for the microwaved cauliflower to cool before adding the eggs and other ingredients? I can’t wait to try this tonight, and don’t want scrambled eggs. :)

  6. Regina says

    ERMAGHERD!!!!!!! I was craving Little Caesars Italian cheesy bread, and, having just had bariatric surgery, I can’t eat bread…. this killed the craving. I’m making the second batch tonight! Served with some low carb marinara, and it’s PERFECT.

    I made it in one disposable lasagna pan (9×13-ish), without parchment paper, and it DID stick, some, but it was still YUMMY!!!!

    Thank you!!!!!!!!!!!!!!!!!

  7. Barbara Petrini says

    I made this today and I have just ONE thing to say: ♫♫♫♫ Sweet mysteries of life at last I’ve found you! ♫♫♫♫

    This is awesome! Thank you.

  8. says

    FANTASTIC!! The very first time I made this, I cut the “pizza” crust into squares for eating with our fingers. It was so good that my sweet hubby spent the entire meal talking about all the different things we could do with it. I’ve since made a pizza from the same recipe with similar Hubby-results. We love it!

    I did do things a bit differently. We are also into fermented foods, so I make my own sourdough starter. I used just one egg, because I included 1/3 cup of sourdough starter and two heaping soup-spoons of flour. I used non-dairy Daiya cheddar and mozzarella shreds (I’m lactose intolerant) and not as much “cheese” as this calls for. It held together very well and the flavor is such that I could sit and eat the whole thing, by myself, all at once.

    OUTSTANDING! Thanks so much for this recipe.

  9. Nicole says

    Definitely held together very well, and was firm and not soggy at all. But basically it’s all egg. Tastes like you’re eating a more solid omelette. I would recommend using only two eggs if you want the consistency to be more like bread.

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