Low-carb breadsticks made with a cauliflower crust that tastes just like the real deal. Plus, they are easier to make than regular homemade breadsticks.
Few things get me as excited as Pizza Night. Not only do I love eating pizza, but I enjoy the whole process of making it as well. While I have yet to master the throw-your-pizza-up-in-the-air-and-catch-it technique, I am pretty sure I’ve figured out how to make homemade pizza just the way we like it. We are traditionalists when it comes to pizza. A simple pepperoni or Hawaiian pizza made with a thin crust has our names written all over it.
And my Type A personality loves being in control of all aspects of the pizza-making process as well. While my hubby’s side of the pizza usually has just a couple of pieces of shredded cheese because of his lactose sensitivity, mine is loaded with the good stuff. Lots and lots of stringy and melted deliciousness.
Now I don’t like to mess with our beloved pizza recipe (which I will share sometime soon) and am hesitant to trying a new one, but I’d always been intrigued by cauliflower crusts. I happened to be in the mood for a slice of pizza on my day off last week and I couldn’t have asked for a better opportunity to give it a try.
Since I only wanted cheese for my topping, I went a step further and turned my pizza into breadsticks and dipped them in a yummy marinara sauce. You can totally use this recipe as a regular pizza crust and top it with anything your heart desires.
One of the best things about this crust is (besides the fact that you can eat the whole thing by yourself without feeling guilty) is the fact that this homemade version takes less time than making traditional pizza or breadsticks from scratch. There’s no need to wait for the dough to rise and you’ll be able to save some elbow grease since you don’t have to knead nothing.
When I pulled these breadsticks out of the oven I was surprised that some of the edges had turned crispy and brown. Just like regular breadsticks.
I am positive that the unbelievable and pizza-like texture is largely due to extracting as much of the liquid out of the cauliflower as possible. After roasting the cauliflower in the oven it is important that you wring out as much of the liquid as you can. I am talking about the details in the recipe below, but wanted to emphasize that step.
Don’t be like me and wait far too long to make these, friends. You will not be sorry.
These Cheesy Cauliflower Breadsticks have everything you could want and so much more.
- 1 large head cauliflower
- 1/4 cup egg whites or 1 large egg
- 1 1/2 cups shredded Cheddar cheese, divided
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Marinara sauce for dipping
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat liner.
- 1. Wash and clean cauliflower and cut into florets. With the help of a food processor, shred cauliflower until it forms a rice like texture. Be careful not to over process the cauliflower or it turns to mush. It's fine if a couple of bigger chunks remain.
- 2. Put cauliflower into a baking dish (like a casserole dish) and bake uncovered for 20 minutes. Remove from the oven and let stand for 10 minutes or until safe to handle.
- 3. Place roasted cauliflower in the middle of a tea towel, fold it by the ends and form a ball. Now squeeze out as much of the liquid as you can. Approximately 1-1 1/2 cups or until it becomes too hard to squeeze out more.
- 4. Increase oven temperature to 450 degrees F. Place cauliflower along with egg whites, 1/2 cup shredded cheese, Italian seasoning, pepper, and salt in a medium bowl. Stir until well combined.
- 5. Transfer mixture to the prepared baking sheet and shape into a rectangle or circle, about 1/4-inch thick. Place in the oven and bake for 18 minutes. Remove from the oven, sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted and sides start to turn golden and crispy. Cut into breadsticks and serve with marinara sauce.
- Breadsticks are best when enjoyed immediately, but can be kept in the freezer for up to 1 month.