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.


4.8 from 18 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. Pamela says

    My daughter was recently put on a gluten-free diet. We have struggled to find breads she likes and she hates vegetables. This recipe is delicious and so easy to prepare. She loved them.

  2. Lola says

    I also noticed no almond meal was necessary for the breadsticks but is for the pizza. Is there a reason why? I guess I’m trying to mix both recipes together.

  3. Lola says


    I plan on trying this recipe out tonight. I noticed that this recipe called for 4 eggs where as your pizza crust only called for 1 egg. Is there a reason for the difference?

    • says

      It’s just a different recipe. I have used the same recipe for the cheesy cauliflower breadsticks for pizza many times, works just as great and it holds together nicely.

  4. angie says

    I just made this, and it is fantastic. I think it is a little eggy tasting, but it is very, very good. If I don’t tell the kids what it is, I’m sure they will like it. It really did come out like bread, and would make homemade pizza out of this for sure! Thanks for the recipe.

  5. sara says

    can i steam the cauliflower instead of microwaving? if i want to steam instead of microwave, should i steam it before putting it in the food processor? I steam on the stove- a steamer basket/collander over a couple inches of water, etc.
    this recipe sounds sooo delicious- i can’t wait to try this out today!

    • says

      Yeah I would steam it before and then put it in the food processor. The only thing with microwaving it is that you end up with dry cauliflower, so I’m not sure if you steam if there will be too much water, you might have to squeeze the water out of the cauliflower by putting the riced cauliflower on some paper towels or cheese cloth and squeezing out the water.

  6. maureen says

    This looks and sounds wonderful. I will test it out and hopefully get it right and make it for Passover….when bread is a no no. Thank you….I’ll let you know.

    • says

      Rachel Sams, I am an American and live out of the U.S. now and my daughter lives in France, where I visit frequently. I’ve gotten VERY used to converting measurements to metric by using the conversion devices on line. It’s simple; just google “ounces to grams” or “Fahrenheit to celcius” or “tablespoons to ml” or whatever. Eventually, you’ll get really fast at doing this! Oh, and my laptop is usually in or near the kitchen.

  7. Kris says

    hmmm I must have done something wrong as my crust came out very soggy and too eggy tasting. Like someone commented below, little like omelette… I’ll try again with less eggs and more cheese, I guess… I think I didn’t have enough cheese.

    Someone also commented cauliflower can be used without microwaving/cooking before? I wonder what is the reason for cooking it – does it hold the whole thing together better when it’s cooked? Cause it’s softer?

    Thanks! :)

    • Traci says

      I never cook the cauliflower rice and after you put the cauliflower in the processor you need to extract all the juice out of it squeeze with cheese cloth get it as dry as possible and use one egg per cup of rice and it will come out perfect every time.

  8. Ca says

    1st: + WOW it really came out like bread! I thought I would need more cauliflower because it was sorta wet and was not “dough like” but NOPE it held together perfectly!
    2nd: + I had no parchment paper or pizza stone…I used foil, Pam & a little cornmeal. It did not stick at all and bottom was not soggy.
    3rd: – I love cauliflower but the taste of cauliflower was so overwhelming it was a little disappointing. I think it would be better as pizza dough so sauce and meat and cheese hide some of the overwhelmingness of the cauliflower.

    Maybe I did something wrong that made it such a cauliflower taste? I am excited to use this for pizza dough with pepperoni and mushrooms!

  9. says

    I just made this tonight and it was fantastic! I roasted my cauliflower the oven first, and used just three eggs. It became more bread-like when it cooled. Yum!

  10. Deb says

    Made this tonight using a wand mixer processor attachment.Took some time as others have noted. I used a microwave safe pie plate with plastic wrap as a cover. It came out perfectly. I just punched in 10 minutes and hit start.I used a shredded mixed cheese in the crust and added only about a 1/2 cup on top. It was delicious. The leftovers will be made into pizza tomorrow.Great recipe! Thanks!

  11. Julie says

    Actually I skipped putting the cauliflower in the microwave and just mixed it with egg. Was a different texture, but with the cheese on top, FRIGGIN AWESOME!!!! I also added garlic powder and a pinch of salt to the eggs before adding in the cauliflower.

  12. lindsey says

    Made this the other night. The oregano was a little much, but i enjoyed it. Made it again tonight and used half the oregano. YUM

  13. Alice says

    Do I need to wait for the cauliflower to cool after cooking it in the microwave for 10 mins? Really want to try this! Thank you for sharing!

  14. Preet says

    Hi! I tried this recipe the other day and it turned very tasty. Although, one thing that I noticed was that 4 eggs may have been too many. My mixture seemed quite wet before it was baked, and once baked, the crust was a little too eggy. Almost like a baked omelette texture. Is that actually the texture we’re going for? Or should I try 3 eggs next time? Thanks!

    • says

      If you found it too eggy perhaps you should use 3 eggs instead, but you need the eggs to bind the mixture, otherwise it will fall apart.

    • Courtney says

      I know this is late, but I just used 3 eggs tonight (first time making this AMAZING! recipe) and it was good. Still a little soggy on the bottom, but honestly was still good!

  15. Allison says

    Made this tonight even though my husband was a little leary. It came out better than I expected. The texture, the taste, it made me think of pizza. So good and so easy!
    Thank you!

    • says

      Parchment paper or a silpat, whatever you have, but you should use something, it makes it easier for removing the breadsticks. If you don’t have either, I would spray the baking sheet generously with cooking spray, or maybe butter it.

  16. Petra Hayden says

    Made these tonight following the recipe exactly. They were delicious and a great substitute for bread. My son even ate them and he’s very fussy. Thanks for a great recipe.

  17. Adrienne says

    This is amazing!!!! Who would have known! I thought I had given up pizza and breadsticks except for the Super Bowl and now I can have them more often. Thank you for sharing this!!!!

  18. Ashley says

    This recipe sounds awesome! However, I don’t have a microwave. Any suggestions for another way to cook the cauliflower?

    • says

      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.

    • says

      Sorry I do not, I no longer follow the weight watchers program, but if you do, I provided the nutritional information so you should just have to plug it in to their calculator.

  19. MARY SMITH says


    • says

      Yeah, I think that would work, the purpose of the eggs is really to bind the cauliflower together so that it ends up like a dough, so egg whites should be good enough for that.

  20. Atalie says

    Thanks for sharing this! I’m looking forward to trying it! I don’t have a food processor, is it ok to use a blender instead?

    • says

      I don’t know if a blender would work as well, at least mine always gets stuck if I don’t have enough liquid. You can try it though.

    • janet s says

      My food processor is big & bulky, so I looked for something else when I did another riced cauliflower recipe – I have one of those hand-held choppers that has a spring-loaded chopper that you push down on – – it takes longer because you can only do a little bit at a time, but it’s a lot easier to clean up after!

      • Laura says

        Thanks very much! I’m on a strict low-carb diet and these recipes look scrumptious! Any chance you can start adding the nutritional info routinely? There’s a bunch of your recipes with cauliflower I’m dying to try! Thanks so much for posting them! Take care.

        • says

          You’re welcome Laura. Usually I only add the calories on the healthier recipes, however I basically just plug in the ingredients in Calorie count, so anyone can do that to determine calories per serving on any recipe. Hope this helps. :)

  21. Mike says

    When placing the cauliflower in the microwave the instructions state to cover. Does it need to be covered like a Tupperware or loosely covered?

  22. Diana says

    made this last night… Topped pizza crust with thinly sliced steak. Spinach, bruschetta sauce and a little more cheese. YUMMY!

    • says

      You can bake it and freeze it, you just need to wrap it in plastic wrap tightly and then just thaw it out, or microwave them.

    • says

      If you don’t have a microwave, I’d recommend cooking the cauliflower first either in your oven or on the stovetop and then ricing it. Easiest would probably be to steam it.

      • Gale says

        This is fabulous!!! I do not use a microwave but didn’t want to steam because of the added moisture. Try roasting the cauliflower with a little olive oil and then grating it when it cools a little. (I don’t have a food processor either) The roasting adds great flavor. Yum.

    • Kris says

      Hello, Could you please tell me if you tried the recipe without the microwave and what you did instead? We don’t use a microwave either. :) Thanks so much! K

  23. Jodi aime says

    This recipe was awesome! I can’t wait to keep trying new combinations on top of the “crust”! The kids loved it too. Thanks for sharing. I have shared it with many friends already!

  24. Ashley Messner says

    I actually steamed the cauliflower first, then processed. My only mistake was forgetting to squeeze the water out of it first. Next time these will be perfect, and they’re quite delicious. Off to the grocery store for more cauliflower. Only question I guess I have is whether or not you think this would freeze well?

  25. leslie says

    To everyone saying it came out soggy- I have made cauliflower pizza crust and bread sticks many times, and the key to it having a crust-like texture is squeezing as much moisture as possible out of the riced cauliflower after its cooked. Let it sit a few minutes to cool down and then put it in a clean dish towel/linen and squeeze it over the sink to really dry it out. Then add your other ingredients. This really makes a huge difference.

  26. Twilson says

    Mine did not come out well..they were not cheesy…It seemed like the 10 minutes made the cauliflower shrivel away. I will try again. I want this to be right so badly

  27. jenny says

    I don’t have a food processor :( is there another method I could substitute? Would using a blender work? These look amazing!

  28. says

    My mouth is watering right now, this is such a delicious meal. :) What kind of cheese goes well with this recipe beside mozzarella? I’m very curious.

  29. Molli says

    I just made this and they not only look like bread-sticks, they TASTE like breadsticks! We dipped them in organic pizza sauce and ate the whole thing. They were very “batter-like” before baking and I was worried they wouldn’t be firm enough but they were. I think I would add a bit more than the 4 cups of cauliflower next time because after the 10 minutes in the microwave it really gets small. Next time will be tomorrow as these are fantastic!

  30. Anissa says

    The bottom of mine did not cook and I therefore was unable to lift it off parchment. It also was breaking apart when I tried to separate from parchment. Did I make it too thin? Flavor was good, but could not be held like a breadstick. Any suggestions?

  31. Jenn says

    I tried microwaving the cauliflower after sticking it in the food processor and it shrunk immensely and was even a little burnt? Is there something I’m not doing right? I did a new batch and cooked for less time and when I put the egg in, it was super thin. Any ideas/suggestions?

  32. kasha says

    AWESOMEEEEEEEEEE After 1st side was done I flipped it over and baked then added get this (BACON JAM W/FIRE ROASTED TOMATOES) Soooooooooo Good AND FOR ADULTS FOR SURE. LUV YOUR RECIPES TKS Endles topings to use for the breadsticks.

  33. Stephanie Gilbert says

    Thanks for posting the recipe! I tried it tonight and it tastes great! I was hoping the crust would be more tough/crunchy. Should I have baked it longer?

    Thanks again!:)

    • says

      Probably, that always helps. Did it break apart on you though? It shouldn’t, it should hold together quite well.

  34. kim says

    I made this tonight. It is very yummy! I made part of it with cheese an saving the other plain crust for pizza tomorrow night. I am so excited because I am gluten free and I can now have pizza that i crave all the time. Great job!

  35. Julie says

    I can’t wait to make this for my gluten free 5 year old and myself. I’ll repost when it’s done!

  36. Kathleen says

    Your food looks so good! I am so happy I found this site. I can’t wait to start making everything!

  37. Robbie says

    Does the cauliflower crust hold up as a solid? I’d imagine it would be pretty fragile, but that looks super delicious! I’d love to try this with all sorts of pizza topings!

  38. marianne says

    So I recently switched to a low carb diet and I’m super excited to try this recipe! My husband is not low carb and he is dairy free so there will probably several servings left. I’m wondering if you know how well the leftovers reheat?

    • says

      Pretty good, I made a pizza with this crust and we didn’t eat it right away because we had to go somewhere. When we came back I reheated it and it was still wonderful. :)

  39. Kristen says

    This looks delicious! Thanks for posting this. I don’t have a food processor, do you think a blender would do the job?

  40. REE says

    HI JO,

  41. Carrie says

    Ooh! I’m excited to try this out. I’m not really down with using the microwave, though. I’m thinking of steaming or boiling the cauliflower until tender and then putting it through a ricer. Do you think that will work?

  42. alli says

    love this recipe!! but i don’t have a microwave in my apartment – what can i do to substitute this step?? thank you!

  43. Faith Young says

    I made this tonight for the fam. I made the cheesy bread and the pizza. It was amazing. Everyone really loved it, even my mother who hates cauliflower ( ssshhhh) I didn’t tell her it was. I try to incorporate healthy things into my family’s diet and this is a great way. Thank you sooo much :)

  44. Flo Bird says

    I made these tonight and my family and I thought they were amazing!

    One of my friends came over for dinner and loved it too! I added thin slices of mushrooms and zucchini before baking. Next time I will do it with pizza sauce and make it like a pizza.

    Thank you for posting it Jo. I am really enjoying your recipes!

  45. says

    From the looks of this, I never would have though that this wasn’t bread. Cauliflower is so amazing in it’s ability to allow us to eat a whole bunch of ooey-gooey cheese and feel like we did something healthy. Love it. Pinned! = )

  46. Julianne Trimble says

    You would not know that you used califlower to make the bread sticks that looks amazing I know my grandkids will love it ! Thanks Jo

  47. Lorrie Jo says

    I don’t microwave, but I’d like to cook the cauliflower on the stove. What is the consistency supposed to be when it’s done?

    • says

      Not too mushy, I would cook it the same, cover it up and cook for 5 to 10 minutes. You want to be able to stick a fork in it, but you don’t want it to fall apart.

      • katrina Haworth-jett says

        I would use a steaming basket if you have one, and then you doent need to worry so much about getting mushy/watery.

  48. says

    This looks sooooooooooo delicious! I used to work at Domino’s when I was in high school and used to make cheesy bread there for myself loaded with bacon and tons of cheese. This brings me right back to that — except of course way healthier! : )
    Love the joke again! So glad you added in where you’re getting these jokes — might have to use that site myself : )

  49. says

    Wow, nicely done. Looks delicious. But more importantly you did a good job of making the recipe easier. I am really glad I happened on your site. This is the 3rd time I have checked it out and I have enjoyed what I found.

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