Cheesy Cauliflower Breadsticks
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!
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.
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.
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.
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!
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.
Cheesy Cauliflower Breadsticks
Video
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℉. 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.
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 and squeeze the water out of it.
- 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.
- 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.
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 š 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 š
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!!! Iāve been super hesitant to make this but it came out so good! My husband and I were shocked that itās 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 š„°
The comment is perfect!! I’m so glad you liked it!
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!
Might have something to do with the size of the cauliflower!
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.
I make this often and itās a hit every time. Even with hubby who isnāt a big veggie eater.