Cheesy Cauliflower Breadsticks
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These Cheesy Cauliflower Breadsticks are gluten free, low carb and so delicious! Perfectly crispy, loaded with cheesy goodness, and made with a cauliflower crust, they’re the ideal guilt-free snack. Update your recipe collection with this fan favorite from 2015.
The Only Cheesy Cauliflower Breadsticks Recipe You’ll Ever Need
These Cheesy Cauliflower Breadsticks are a must-try! They’re perfectly crispy, packed with cheesy goodness, and made with a cauliflower crust that’s both gluten-free and low carb. You’ll love how easy they are to make and how every bite bursts with flavor.
I first shared this recipe back in 2015, and it quickly went viral on Pinterest, becoming a fan favorite. Over the years, it’s remained one of the most popular recipes on the blog. Now, I’m excited to update it with fresh new photos and a video to make it even easier for you to enjoy this delicious, guilt-free snack!
First, preheat your oven to 425℉. Roughly chop your cauliflower into florets. Add the florets to your food processor and pulse until they resemble rice. You can also use store-bought cauliflower rice if you can find it. Place the riced cauliflower in a microwavable container and cover with a lid. Microwave for 10 minutes. Let it cool just until there’s no more steam.
Now, transfer the microwaved cauliflower to a large bowl. Add the eggs, 2 cups of mozzarella, oregano, garlic, salt, and pepper. Mix everything together until well combined.
Divide the mixture in two and place each half onto the prepared baking sheets. Shape them into either pizza crusts or rectangles for breadsticks or round pizza crusts.
Bake the crusts for about 25 minutes or until they’re nice and golden. Once the crusts are golden, sprinkle them with the remaining mozzarella cheese. Put them back in the oven for another 5 minutes or until the cheese has melted. Slice the breadsticks and serve them warm.
Frequently Asked Questions
How do I prevent my cauliflower breadsticks from being soggy?
Microwaving the cauliflower helps reduce excess moisture. If you still find it too soggy, strain the cauliflower using a fine mesh strainer or cheese cloth after microwaving to remove any remaining moisture.
Can I use frozen cauliflower rice for this recipe?
Yes, you can use frozen cauliflower rice. Just make sure to thaw it completely and squeeze out any excess moisture before using it in the recipe.
What can I use instead of a food processor to rice the cauliflower?
If you don’t have a food processor, you can use a box grater to rice the cauliflower. Just grate the florets until they resemble rice.
I don’t have a microwave, can I still make cauliflower pizza crust?
Yes, you can steam the cauliflower on the stovetop instead. Just make sure to strain it well afterward to remove as much moisture as possible.
Can I make these breadsticks ahead of time?
Absolutely! You can prepare the crusts ahead of time and store them in the refrigerator for up to 2 days. When you’re ready to serve, add the topping and bake as directed.
Can you taste the cauliflower?
The cauliflower flavor is mild and gets masked by the cheese and seasonings. Most people don’t even realize they’re eating cauliflower!
Expert Tips
- Strain the cauliflower well: If after microwaving you find there’s still moisture in the cauliflower, use a cheese cloth or fine mesh strainer to remove excess moisture. This prevents soggy breadsticks.
- Use fresh garlic: Freshly minced garlic adds a more robust flavor compared to garlic powder.
- Don’t skip the parchment paper: It ensures the breadsticks don’t stick to the baking sheet and makes cleanup easier.
- Pre-bake the crust: Baking the crust before adding toppings ensures it gets crispy and golden.
Storage
Store any leftover breadsticks in an airtight container in the refrigerator for up to 3 days. You can also freeze them: place the cooled breadsticks in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 1 month. Reheat in the oven for best results.
Discover More Cauliflower Recipes
- Cheesy Cauliflower Tots
- Baked Breaded Cauliflower
- Cauliflower Poppers
- Cauliflower Rice
- Instant Pot Mashed Cauliflower
- Cauliflower Au Gratin
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Cheesy Cauliflower Breadsticks
Video
Ingredients
- 4 cups cauliflower (riced, about 1 large head of cauliflower)
- 4 large eggs
- 2 cups mozzarella cheese (I used a Tex Mex blend)
- 3 teaspoons oregano
- 4 cloves garlic (minced)
- salt and pepper (to taste)
- 1 cup mozzarella cheese (or more, for topping)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 425℉. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
- Make sure your cauliflower is roughly chopped into florets. Add the florets to your food processor and pulse until the cauliflower resembles rice.
- Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Let the cauliflower cool just until there’s no more steam coming from it. Place the microwaved cauliflower in a large bowl and add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper. Mix everything together.
- Separate the mixture in two and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
- 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 1 cup mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
- Slice and serve.
Notes
- 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.
- The cauliflower should not be soggy at all after microwaving it. If however, you find that it is soggy, place it on a few paper towels or cheesecloth and squeeze the water out of it.
- The crust can be frozen, already baked, and just thaw it out on the counter or microwave. Or add the cheese and place it back in the oven and bake it for a few minutes until the cheese melts and browns.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Have been making these for the last couple years. Wonderful diabetic friendly snack. The very best.
My family loved it! My 7 year old is usually pretty suspicious of me sneaking in veggies, but he didn’t even question this one. Lots of flavor, but came out soggier than I had hoped. The top and edges were getting pretty brown, so I was hesitant to let it bake longer, but i may try next time. I also wonder if a lower temperature for longer time may help dry it out, without burning the outside?
If they turned out a bit soggier than expected, adjusting the temperature lower and baking them for a longer time could help dry them out without burning the outside.
I tried the recipe. The taste was great. Just like Italian cheese bread flavor but my texture was very grainy. It seemed like an issue with binding. It also stuck to my parchment paper. The mixture was to the edge of my pan. I’m a terrible baker so it could be me. I’m the only one interested in creative, low carb options so I’m not sure if I’ll try again.
Hi there! It’s possible the cauliflower wasn’t dried out enough so there might have been too much moisture in the dough causing it to stick to the parchment paper. You can also do a couple things:
Before laying down your cauliflower dough, spray the parchment paper with a good amount of non-stick cooking spray or lightly brush it with oil. You can also use a silicone mat, because they are inherently non-stick and are a great alternative to parchment paper.
I squeezed out a lot of water and cooked it a really long time but once the cheese was added, unfortunately the crust got floppy and soft, I don’t think there’s any way to make it totally crispy, but the taste was good.
I’m glad to hear you enjoyed the taste! To achieve a crispier base, you could try baking the cauliflower crust a bit longer before adding the cheese, ensuring it’s thoroughly dry. Some people also find that adding a bit of almond flour or coconut flour can help absorb excess moisture and result in a firmer, crispier crust. Keep experimenting to find what works best for you!
Made this full recipe for a group of 7 women, and my husband finished the few pieces left over. All loved it! I added extra Garlic and Cayenne to spice it up, then added Parmesan to the topping. I served it with a spicy thickened bruschetta sauce. I will be doing this one again!
So glad you liked it!
I plan on making a variation of this soon! My husband and I are on a very restrictive diet, not allowing us to have cheese 🙁 But I have been craaaaving anything that is remotely similar to bread. We can have anything from the Walden Farms brand, and they have an ‘alfredo sauce’ that I just ordered online. We can also have egg, egg whites, and cottage cheese. That is the extent of our dairy options. I’m not a fan of cottage cheese, so I think I may try this with the egg whites and alfredo! It could end up horrible, or maybe good! I’ll let you know 🙂
I made exactly half of the recipe (cutting everything in half) to try it out and it came out great–this will be making an appearance at an upcoming party. I didn’t even add the extra cheese on top (although I might next time). It was just delicious as a baked ‘bread’ cut into cracker sizes. For a twist, I used a shredded mix of cheeses rather than only mozzarella.
It looks great, Sharon! Glad you liked it!
I made this last night using frozen roasted garlic riced cauliflower. I was terrified by how wet the mixture was after microwaving so I did the paper towel thing you stated. I’m one of those people that don’t really like cauliflower but since starting keto, I need to find a way to use it all while curbing my cravings for things like cheesy bread. Your recipe was perfect. Came out just like the picture, even my fiance had no idea it was cauliflower! I used mozzarella and Colby jack on top and even added some extra garlic butter right before adding the cheese on top. So good. You’ve converted me into a cauliflower believer. I’m going to make this every week. Thank you!
did you use ground or leaf oregano?
It’s dried oregano, you can use fresh too if you want, just finely chop it up first.
yes i know it’s dried my question was is it ground or whole leaf, as i have both
You’ll want to use the ground one.
Is it possible to freeze the prebaked crust ahead of time? If so, how long will it last?
They would probably last a couple months at least, just make sure to thoroughly pack it.
Can you use riced cauliflower if I don’t have a food processor?
Absolutely!
I really would like to make this recipe but without the eggs. I know the eggs helps to hold it together. Would using an egg alternative that yield favorable results?
We haven’t tried it without the eggs, but you can definitely give it a try. Let us know how it turns out!
This recipe is great!
How many servings in this recipe, so I may estimate nutritional info?
Thank you.
8 servings in the whole recipe, the nutritional info is at the bottom of the recipe card.
how many serving for nutrition info listed ? I am diabetic and must cover carbs with insulin. sounds so yummy can’t wait to make it. thanks
The nutritional information is listed for serving: 99g. The nutritional information is based on 1 cup mozzarella cheese for topping. It’s a rough estimate and can vary greatly based on products used, so it would depend on multiple factors. Ie size, ingredients etc.
ABSOLUTELY DELICIOUS!!! Oh my goodness the things we can do with cauliflower!!! I’ve been super hesitant to make this but it came out so good! My husband and I were shocked that it’s cauliflower. Thank you so so much sharing your recipe and for making it super easy to make. I wish I could share a picture to show you but I think enthusiasm in my comment is enough 🥰
The comment is perfect!! I’m so glad you liked it!