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Using cauliflower to make pizza dough and cauliflower breadsticks is a great low-carb and gluten-free idea! Use this same recipe for your pizza crust.

Cauliflower Breadsticks

Use this recipe to make low-carb and veggie filled bread sticks. You can use this recipe to make a pizza crust also.
Course Side Dish
Cuisine Vegetable
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings


  • 1 cup riced cauliflower You'll cook this after you process in the food processor.
  • 1/2 cup grated
  • 1 large egg Beaten
  • 1 tsp Italian Seasoning
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 cup shredded mozzarella for topping, optional
  • pizza or marinara sauce for dipping, optional (homemade is best!)


  1. The best way to rice the cauliflower is to cut it up into small chunks. Next, process them in the food processor until it starts to really look like rice. Just make sure not to process it into mush.
  2. Next, microwave microwave in a bowl for 5-8 minutes, until it's soft almost like dough. Don't add water here; the cauliflower holds enough water on it's own.
  3. Preheat oven to 450 degrees. Grease your baking sheet with olive oil or cooking spray.
  4. Place cooked cauliflower in a fine, mesh strainer to drain as much as possible. You can press out the water in this step also.
  5. Take the drained cauliflower and put it ina clean dish towel and wrap it up! Here you'll squeeze until you get all the excess water out, or as much as you can. You really want to make sure you get as much water out as possible or it'll be too soggy when cooked.
  6. In a large bowl, combine the cauliflower, egg, and parmesan. Once that's nice and mixed you can in your salt, Italian season and minced garlic. Mix it up until it's all one mix mixture.
  7. Place your dough on the greased pan a roll out into a square size. About 8 x 8. You can then brush with some olive oil and top with a little parmesan cheese, if you want.
  8. Bake for 15 minutes. If it comes out too soggy, you can bake for an additional 15 minutes until it take on a more bread like consistency. You can also broil for some nice brown on top. Cut into bread stick sized pieces and enjoy!

Recipe Notes

NOTES: One large head of cauliflower will make about 3 cups of riced cauliflower. Use immediately or store in fridge for up to 3 days.