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4.6 from 397 votes

Cheesy Cauliflower Breadsticks

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By: Joanna Cismaru 752 Comments

This post may contain affiliate links. Please read my disclosure policy.

These Cheesy Cauliflower Breadsticks are gluten free, low carb and so delicious! Use this crust for breadsticks or for pizza. This recipe is a winner and a keeper!

Cheesy Cauliflower Breadsticks cut into slices
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.

Let me tell you about this recipe. First of all, I have made cauliflower pizza crust before but at that time I felt that there were maybe just too many ingredients in the crust. However, this time I wanted a different easier version. I was craving cheesy breadsticks so this is how I ended up making this. This recipe could not get any simpler.

How to Make Cheesy Cauliflower Breadsticks

Simply add the cauliflower to your food processor and pulse it a few times until the cauliflower resembles rice. Next, microwave the cauliflower for 10 minutes. 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. In other words, this couldn’t get any easier.

Cheesy Cauliflower Breadsticks process shots

Can You Make Pizza Crust With This Recipe

I chose to make these breadsticks because I was just craving some cheesy breadsticks. However, this recipe makes 2 pizza crusts. With one I made a chicken pizza, and the rest breadsticks. The pizza was very simple, I 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.

Cheesy Cauliflower Breadsticks process shots of the crust

I Don’t Have a Microwave, Can I Still Make Cauliflower Pizza Crust?

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. However, I find it easier to steam the cauliflower and then rice it.

Is the Cauliflower Soggy?

The cauliflower should not be soggy at all after microwaving it. However, if you find that it is soggy, place it on a few paper towels and squeeze the water out of it.

Cheesy Cauliflower Breadsticks

Can You Taste the Cauliflower

Personally, I find that the cauliflower doesn’t really stand out too much and the crust really does hold together. When you pick up a breadstick or a slice of pizza, it will not fall apart!

The eggs and the cheese is what’s holding it all together! Nothing to worry about!

Cheesy Cauliflower Breadsticks with a stick dipped in marinara sauce

Looking for More Cauliflower Recipes? Try These:

  • Cheesy Cauliflower Tots
  • Indian Cauliflower Fried Rice with Chicken and Roasted Chickpeas
  • Cauliflower Poppers 

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.

side view shot of a hand lifting up a cauliflower breadstick
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4.59 from 397 votes

Cheesy Cauliflower Breadsticks

Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Rate Recipe
These Cheesy Cauliflower Breadsticks are gluten free, low carb and so delicious! Use this crust for breadsticks or for pizza. This recipe is a winner and a keeper!
8

Ingredients

  • 4 cups cauliflower (riced, about 1 large head of cauliflower)
  • 4 eggs
  • 2 cups mozzarella cheese (I used a Tex Mex blend)
  • 3 teaspoon 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 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  • Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until 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 mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  • Slice and serve.

Video

Notes

  1. 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.
  2. 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 and squeeze the water out of it.
  3. Nutritional information based on 1 cup mozzarella cheese for topping. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
  4. 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

Serving: 1servingCalories: 174kcal (9%)Carbohydrates: 4g (1%)Protein: 13g (26%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 115mg (38%)Sodium: 310mg (13%)Potassium: 232mg (7%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 410IU (8%)Vitamin C: 26.2mg (32%)Calcium: 245mg (25%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of a hand lifting up a cauliflower breadstick

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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752 Comments
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Sharon
Sharon
Posted: 2 months ago

5 stars
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.

IMG_4257.jpg
1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sharon
Posted: 2 months ago

It looks great, Sharon! Glad you liked it!

0
Reply
Elizabeth L
Elizabeth L
Posted: 5 months ago

5 stars
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!

0
Reply
susan
susan
Posted: 11 months ago

did you use ground or leaf oregano?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  susan
Posted: 11 months ago

It’s dried oregano, you can use fresh too if you want, just finely chop it up first.

0
Reply
susan
susan
Reply to  Joanna Cismaru
Posted: 11 months ago

yes i know it’s dried my question was is it ground or whole leaf, as i have both

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  susan
Posted: 11 months ago

You’ll want to use the ground one.

0
Reply
Carmell Everett
Carmell Everett
Posted: 1 year ago

Is it possible to freeze the prebaked crust ahead of time? If so, how long will it last?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Carmell Everett
Posted: 1 year ago

They would probably last a couple months at least, just make sure to thoroughly pack it.

0
Reply
Jana Petersdorf
Jana Petersdorf
Posted: 1 year ago

Can you use riced cauliflower if I don’t have a food processor?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jana Petersdorf
Posted: 1 year ago

Absolutely!

0
Reply
Flavia Harriott
Flavia Harriott
Posted: 1 year ago

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?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Flavia Harriott
Posted: 1 year ago

We haven’t tried it without the eggs, but you can definitely give it a try. Let us know how it turns out!

0
Reply
K Duran
K Duran
Posted: 1 year ago

5 stars
This recipe is great!
How many servings in this recipe, so I may estimate nutritional info?
Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  K Duran
Posted: 1 year ago

8 servings in the whole recipe, the nutritional info is at the bottom of the recipe card.

0
Reply
sl
sl
Posted: 2 years ago

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

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  sl
Posted: 2 years ago

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.

0
Reply
Michelle Burgoa
Michelle Burgoa
Posted: 2 years ago

5 stars
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 🥰

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Michelle Burgoa
Posted: 2 years ago

The comment is perfect!! I’m so glad you liked it!

0
Reply
H+H
H+H
Posted: 2 years ago

4 stars
We’re not really sure what went wrong, but this turned out more like a frittata than breadsticks. We used shredded cheddar instead of mozzarella, but it seemed like the main issue was that there were too many eggs. It still tasted great, though!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  H+H
Posted: 2 years ago

Might have something to do with the size of the cauliflower!

0
Reply
Leslie Smoot
Leslie Smoot
Reply to  H+H
Posted: 1 year ago

I felt the same way! So now I make it with half the eggs (1 egg for 1/2 recipe) and it holds together and is much less egg-y. I love it this way.

0
Reply
Heidi
Heidi
Posted: 2 years ago

5 stars
I make this often and it’s a hit every time. Even with hubby who isn’t a big veggie eater.

0
Reply
Melanie Z
Melanie Z
Posted: 2 years ago

5 stars
This recipe is the BOMB! I can’t believe I waited so long to make it!! I can’t believe it’s carb free. So happy it’s the fall season – this recipe will be on repeat in my home for the next 6 months!

0
Reply
Emma
Emma
Posted: 2 years ago

5 stars
This was so delicious, my picky kids both ate it and asked for more. Neither of them had a clue it was cauliflower! A++ will definitely make again, and I’ll use it for pizza bases as well.

0
Reply
Kristin Buford
Kristin Buford
Posted: 2 years ago

Can you use frozen cauliflower rice for this recipe?

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kristin Buford
Posted: 2 years ago

You can, you just might have to squeeze some excess water from it.

0
Reply
Theresa
Theresa
Posted: 2 years ago

This is the best! I used one pan with parchment paper and the other just oiled, USE PARCHMENT PAPER! 😉 Super good. I cannot have mozzerella so I used Monteray Jack and pepper jack for topping. Made a super simple marinera with Roma tomatoes. EXCELLENT, family loved it too without knowing it was Cauliflower. SCD Diet Compliant the way I made ::) Thank you for the recipie!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Theresa
Posted: 2 years ago

My pleasure, so glad you liked it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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