Cheesy Cauliflower Breadsticks
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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
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Cheesy Cauliflower Breadsticks
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 8
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!
Ingredients
- 4 cups cauliflower riced, about 1 large head of cauliflower
- 4 eggs
- 2 cups mozzarella cheese I used a Tex Mex blend
- 3 tsp oregano
- 4 cloves garlic minced
- salt and pepper to taste
- 1 cup mozzarella cheese or more, for topping
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
Recipe 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.
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Nutrition Information:
Serving: 99gCalories: 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%)
IF I WANT TO USE AS PIZZA CRUST COULD I MAKE IT MAYBE THE DAY BEFORE & REFRIGERATE UNTIL READY TO USE THEN TOP AND RE-BAKE
Yes you could do that.
So I just made this and I’m eating it as I type. I just couldn’t wait to tell you how amazing this is! I made both the breadsticks and pizza out of the two parts and they are both absolutely delicious!!! I was a bit nervous trying these based on the comments about it being soggy but I’m so glad I did! I don’t know if people are expecting it to be exactly like maybe a Pizza Hut crunchy crust but while it wasn’t like that it definitely wasn’t soggy either! I thought that it was a nice moist crust! I will most definitely be making this often! Thank you so much for sharing
So glad you liked this, Nikki, and thank you so much for letting me know!
So is one stick considered 4 carbs? I’m on strict 50 carbs and under a day. So I want to make sure. Thank you!
The nutritional information is for about 3 sticks, but it depends on how big you cut them.
Just made these cheesy cauliflower bread sticks and it was awesome! Amazed how easy and quick it was. Definitely a winner! My hubby wants to know when I’m making these again 🙂
Glad you liked them, Michelle!
Could I use a blender …since I don’t have a processor
I guess it depends on the blender you have, just keep an eye on it because you don’t want it to turn into a paste.
I tried making this last night and the flavor was delicious! I absolutely loved it!
Any suggestions as to how to make the “bread sticks” more firm? They weren’t soggy but rather floppy….Is that just the way it is or has anyone had any luck making them stiff? I even extended the cook time and increased the temp a little.
I just made these tonight and had the same problem (cook @400 for about 25 mins). I’m going to make them at work tomorrow and plan to cook for 20 mins, then flip them over. I plan to test them at 10 mins, then 20, but I think it will need the full 20. If this doesn’t work, I plan to test another batch, but wring out the cauliflower to remove the excess water given off in microwave. The drier dough should make it come out more crisp, just trying the lazy way the 1st time! I’ll update my findings!
Looks amazing. My kids love both cheese and cauliflowers. Think this is gonna be a treat for them 🙂
Thanks for the recipe.
Sincerely Alexander.
I accidentally forgot the step of zapping it in microwave . I just mixed the rice with 2 large eggs some cream cheese, and mozzarella with garlic powder and salt and pepper and have it on the oven now
I just checked it and cut a piece off its still a bit soggy, but the taste and tesxsure is so good. Kinda like the mash potatoes. I’m letting it stay a little longer. But I’m in love with this.
Mines baking, hard to have patience….so anxious to try it!!!!!
If you use frozen riced cauliflower you do need to squeeze the water out first.
I think this is my favourite low carb “bread”. Will make a great pizza crust. My picky eater was more than happy to eat this & came back for more. I made one large piece and after the initial cooking time, I flipped it over and cut it into cracker size pieces, sprinkled with a bit more cheese and put it back in the oven for a little bit longer. Yummy. Thank of for the recipe, will definitely make this often.
So glad this recipe is working for you and a great option for lowering your carb intake.
I just made this. I did drain my cauliflower on some paper towels after it came out of the microwave. I followed the recipe and it did look really wet when I put it on the pan. I patted it thin and cooked it at 425F for 15 minutes and then cooked it at 450F for 10 minutes. It is perfect. Not mushy or wet at all.
I just made these tonight and they were wonderful! I followed the recipe exactly as written. Even my niece who doesn’t like cauliflower enjoyed this. Next time I will switch up the toppings to add variety because this recipe is definitely one that I will make again and again ?
So glad you liked this!
Do you think I could make this recipe with frozen cauliflower rice from Trader Joe’s?
Yeah it should work just fine, the only thing since it’s frozen, you might need to squeeze the water from it.
Btw, is this WHOLE recipe 8 servings, or is one of the two that the recipe makes 8 servings?
The whole recipe is 8 servings.
I enjoyed these immensely I would like to say do not use extra large eggs too much egg but if you use 2 medium eggs it will be yummy. Thank you for the recipe it really surprised me.
Made this exactly, but made one large oval, putting a small flute around oval. I think the oval was about 1/2″ thick. I didn’t have any extra liquid from cauliflower after microwaving. This will definitely be my pizza crust. I can’t get over how delicious this is. Thanks for the recipe.
That is a great idea Liz. Thanks for posting your comment and trying out our recipes.
I’m so glad I ran across this recipe! I will be making this several times a week. The only modifications I made was that I put more garlic and oregano and added some sautéed onions cooked in coconut oils. This is a great alternative to doughy carb loaded bread!
Awesome. Thanks for commenting and being a part of the Jo Cooks community