A few days back I made pizza from Cauliflower and it turned out awesome. So I started thinking... what about garlic cheese bread? Oh yeah... it turned out even more awesome. This recipe is going to make you happy if you are grain free or Celiac. I wish I would have known about this recipe back in the days I was trying the Atkins diet! Super Yummy!
Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks
Adapted from Eat. Drink. Smile.
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
*Optional Marinara sauce for dipping
Preheat oven to 450 degrees.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Bread:
Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
Bake at 450 degrees for 15 minutes.
Remove from oven.
Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.
Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!
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This looks SO good! Yum!ReplyDelete
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This looks so delish!!! I can't wait to try it! Thanks for sharingReplyDelete
Oh, man ... I just tried the cauli pizza a few days ago for the first time ... it was stupendous ... now I've got to try your version :-)ReplyDelete
Okay... now you're just showing off! :) How smart are you to make this with cauliflower!! This looks Ammmmmazzzing!!! :)ReplyDelete
This is a wonderful recipe! So healthy and delicious! We love it and RecipeNewZ visitors love it :-) It was very popular on the site, and as such was featured on our new Facebook page http://www.facebook.com/RecipeNewZ. Congrats!ReplyDelete
Posted this on my Facebook and repinned! I can't wait to try it!ReplyDelete
What a lovely recipe!! I want some right now :DReplyDelete
Just made this and the bread got stuck to the sheet.ReplyDelete
Mine too! It stuck to the wax paper. :-( Next time I think I will just try a silpat or spray pam on the pan and the wax paper. From what I could pick off the sheet, it seemed pretty good.Delete
Yes Danielle, you must use parchment paper topped with olive oil.ReplyDelete
I made this bread for dinner today - it was absolutely delicious! I am glad I still have 2 cups of cauliflower for the weekend :-). Thank you so much for sharing this!ReplyDelete
p.s. And my bread did not stick to the paper like Danielle's - everything was perfect.
I am so glad you liked it!ReplyDelete
Has anyone figured out the number of calories in a single serving?ReplyDelete
I made this when I didn't have the right cheese, so I used grated "Mexican" mix, and added chopped green chilis for a yummy chili cheese bread that fulfilled my longing for green chili cheese bagelsReplyDelete
This was my first time using cauliflower as a crust. It turned out OK, but I was wondering something. My crust wasn't very 'firm'. Meaning I couldn't have eaten it without a fork. Is that the norm for cauliflower crust? Or did I do it wrong?ReplyDelete
You may need to cook it a little bit longer. We use our hands to eat it like pizza, but it isn't crisp, just like pizza consistency.ReplyDelete
I did it today, and it was delicious!!!! I spreaded pesto before the cheese. It tastes like real pizza, I loved it!!!! Monica Avila from Maracaibo - VenezuelaReplyDelete
I made the cheese sticks last night and they were good. Ricing the cauliflower didn't work -all that happened was the juice came out through the holes in the ricer. I'm not sure if that means that I cooked them for too long or too short. Instead I chopped up the cauliflower really fine and it worked just the same.ReplyDelete
Hmmm I have some colored cauliflower (purple) wonder how that would work in this recipe? I haven't cooked it yet, I eat it raw but. It tastes the same as white cauliflower just would look weird. LOLReplyDelete
mine also got stuck to the sheet. used olive oil and parchmentReplyDelete
I just used a potato masher lightly to get it to the right consistency and I cooked mine on a pizza stone coated in olive oil...it turned out amazing!!ReplyDelete
I also used already cut up cauliflower in a bag from my grocery store and you can steam it in the microwave for 3-4 minutes and it makes the perfect amount for one pizzaReplyDelete
Christi, this looks out of this WORLD! I can't believe how amazing it looks (and I'm sure it tastes just as good).ReplyDelete
This is a recipe I'm definitely going to try, thanks so much for sharing.
I just made this! By far the best cauliflower crust I have made.ReplyDelete
Thank you Beth and all the other nice comments! It is a staple in our house. I am not sure how some have trouble with it sticking, because it slides right off my parchment. I don't even need a spatula.ReplyDelete
Just made these and they turned out so yummy! The only issue I had was with the bottom of the crust. It didn't get very crisp. However, it did stick together, so I just ate it with a knife and a fork. I wonder if adding a little ground flax or something similar would help...? I will definitely make this again!ReplyDelete
Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures and linked back to you. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!ReplyDelete
u think it would be ok with cheddar cheese..thats the only cheese i got in the house! lolReplyDelete
Hi Desiree, If you like Cheddar then it will be fine. Just richer.ReplyDelete
Does any one know if the bread could be used as a lasagna noodle?ReplyDelete
I have not tried the lasagne noodle. I think it is too sticky to be rolled through a pasta roller, but you may be able to roll it thin with a pastry roller. Let me know if you try it.ReplyDelete
This looks awesome, I never thought to try making Garlic Fingers out of Cauliflower, pizza is one of my favorites.ReplyDelete
Feel free to check out some of my recipes at
try silpat silicon sheetReplyDelete
I made this bread last night for dinner, it was a great hit! So cheesy and garlicy, yummy! I don't have a ricer so I used an immersion blender to puree the cauliflower. A little watery, but baking for longer helped solve that problem! Excellent recipe!ReplyDelete
That looks great but It takes too long. I want to eat it right away ;-) great job on a gluten free idea!ReplyDelete
I'm confused. It says to spread olive oil and top with parchment paper. So, you put the olive oil on the stone and then put parchment on top and then the crust? Or...am I reading that wrong? I would think you put the parchment down on the stone, then olive oil, then the crust. no?ReplyDelete
I only put it on the stone, then put parchment down, but other readers said they had a hard time with it sticking so I said they could add olive oil to the top, but I did not find that necessary at all. It slides right off the parchment for me.
Why would you put olive oil UNDER the parchment paper? Just curious. I have a pizza stone, so I would do it the way you did. I just don't understand the need for the oil.ReplyDelete
It keeps the parchment paper from sliding. If there is not an edge on your baking pan, stone or sheet, a little oil will secure the parchment so that it does not slide off.ReplyDelete
Hey, I saw someone asked for calorie information. I looked up the ingredients and here's a estimated break down.ReplyDelete
Cauliflower: 30 (for a cup)
Total estimated: 762.5 calories
I cut out the Parmesan and brought it down to about 440 calories. Overall, great recipe!!
We had this for dinner tonight and it was great! We added fresh basil from the garden to the cheese on top!ReplyDelete
I'd just like to comment on the other reviewers who said that their bread stuck to the paper. Mine did as well, even though I coated it with olive oil. It really bothered me because it's happened before. Well, it turns out that i was using WAX paper instead of parchment paper! I always thought they were the same thing but it turns out wax paper is completely unsuitable for use in the oven. I feel pretty stupid! So maybe some other people thought the same as me.ReplyDelete
After reading the posts here about sticking, I checked out another similar recipe and she turns her "bread" over. I also wanted to have this done ahead with only the topping at the last minute, so here is my twist. I cooked the bread on olive oiled parchment for about 20 minutes. I took it out, put another sheet of parchment over the top (no oil this time), put another baking sheet on top (right side up - bottom was on the top parchment paper). I flipped the entire thing over, layed the original baking sheet back on the counter and slid the bread and 2 sheets of parchment paper back onto the original baking sheet. I slowly peeled off the new top parchment paper. I scraped the sticky bits off, patching the spots they pulled from (the center was a bit sticky). I put it back into the oven for 10 minutes (the corners got too dark and I will "shield" them the next time). I cooled it on a rack and when I was ready for it, I topped it, and broiled it for about 5 minutes. Worked great!!ReplyDelete
This looks amazing!! Does anyone gave any idea how to get the "crust" to stick together without any cheese? :/ My husband and I are on a very strict anti-candida diet and cheese of all types (even soy, etc) are out! Would love any ideas!ReplyDelete
Beautiful blog! First time visiting, but from the look of your blog, I'll be back! :)
OMG...This is the best recipe!!...followed the recipe exactly. I used the pizza stone that Pampered Chef sells, and I put a little olive oil on the pizza stone and then put a piece of parchment paper over that. I bought the individual bags of cauliflower at Ralphs and microwaved it in the bag for 5 minutes, drained it and the mashed it with a potato masher, and then added the rest of the ingredients. I baked it for 20 mins so it was crusty on the edges...YUM...You can pick it up like pizza....absolutely the best, and doing low carb it fits right in. My 15 year old daughter even chowed it down, didn't know it was cauliflower, and she hates veggies. Don't be hesitant to try it....it will definitely be a keeper in your recipe box.....Dena from Murrieta, California.ReplyDelete
I made this just now, and it's really good but next time will make a couple changes. My rectangle was about 8x10 which is perfect in 16min on a piece of parchment on my stone (sealed on stone with oil like suggested). But I would use italian seasoning mix or my Tastefully Simple Italian Garlic Bread Seasoning (which i used with the garlic buttery topping) in the crust-instead of just oregano & garlic. Also for the topping, i'd use shredded parm and shredded mozz-not grated parm like i used in the crust. The shredded mozz melted much better-like in your pic :)ReplyDelete
i am in love with this recipe! only problem is i don't have a pizza stone...any suggestions?ReplyDelete
HI Sommer! You can use a baking sheet with parchment paper, not a problem!ReplyDelete
Cooking spray on a cookie sheet---no stick! :)ReplyDelete
Cooking spray on a cookie sheet---no stick! It.was.ah.may.zing!ReplyDelete
Awesome! So glad you liked it, and it is good for my readers to know it works just as well on a baking sheet with cooking spray.Delete
Thanks so much!
I love this recipe! I added goat cheese and sundried tomatoes on top then sprayed it with a little olive oil. Absolutely delicious! And it's low carb!ReplyDelete
Daughter posted this recipe and told me she was in trouble ow...apparently she wants to eat the whole thing. So I decided to make it...just see how good could this cauliflower crust bread be??? You see I don't really like those cheesy breadsticks from the pizzaria. However.....this was fast and absolutely fantastic! Yeah even the picky husband stuffed himself....lol! Thanks for the recipe. I've passed it to several gluten free friends of mine...with e raves of course.ReplyDelete
That is so great! Thank you for taking the time to come back and tell me!ReplyDelete
It was a great recipe but my family felt it could of used a lot less garlic, no butter needed (as that just makes it greasier), and deff could add more cauliflowerReplyDelete
I am glad you liked it. Less or not butter is definitely a healthier option, but in this house we all agree you can never have too much garlic!ReplyDelete
I made these tonight and my family LOVED them. Fantastic!! I changed the cheese topping to an Italian blend and fresh grated Romano but otherwise made no changes. My 12-year old step-daughter is demanding them again! I mentione dyou on my blog..thanks so much!ReplyDelete
Awesome! I am so happy you liked them. I love that even the kids love this healthy alternative! Thank you for the mention! I gotta check out your blog.ReplyDelete
These are amazing!!! Definitely less butter, and do a flip to get the other side brown before you top with cheese. Love love love!! My 10 year old son had no idea it was cauliflower ;) This is a keeper!ReplyDelete
If you have a blender(better yet is a Ninja), put your chunks of RAW cauliflower into the blender, fill with water to cover. Pulse until it looks like rice. Strain out the water and nuke to cook. Or you can use it raw for this recipe. Make sure to squeeze out as much water as possible before using the riced cauliflower in this recipe. Use a tea towel to wring out water. Perfect riced cauliflower every time!ReplyDelete
I give instructions in the recipe on how to rice it. If you don't have a ricer, you can use a grater. I don't know of a place that sells it riced,ReplyDelete
This looks amazing.ReplyDelete
Are you sure you only used one cup of cauliflower? I'm making this now, and my 1 cup seemed a lot less than yours.ReplyDelete
Where can you get riced cauliflower?ReplyDelete
Yes, only one cup of riced cauliflower!ReplyDelete
this is a wonderful recipe, thanks for being so innovative.ReplyDelete
FYI people! I see a lot of people talking about it sticking to wax paper. YOU DON'T USE WAX Paper!!! Use parchment. It specifically says PARCHMENT not WAX!ReplyDelete
Hi :) So I have an app (who doesn't), My Fitness Pal, it helps me calculate the calories per serving. I know someone already posted the calorie information, but I doubt most people eat the entire batch to themselves (although it would certainly be easy). My count totaled at 833 calories; however that breaks down to only 69 calories per piece (if you cut 12, which I got easily) and for anyone who has tried to eat french/garlic bread (about 160 calories if you are careful) while counting calories, this recipe is a dream come true!! And I had no problems with it sticking...ReplyDelete
Really good. Just made it. Very easy. Use parchment exactly as in the recipe. Did not stick.ReplyDelete
I made this for lunch today. It was really yummy. I cut 2/3 of the parmesan and the butter to cut down on calories. My two toddlers even enjoyed it and asked for seconds! Great recipe, thanks!ReplyDelete
You are so very welcome! So glad you liked it!ReplyDelete
has anyone ever figured out how many points this would be with weight watchers plus?ReplyDelete
Hello. To those with sticking problems. Check and make sure you have put your crust on the waxed side of the parchment paper. Enjoy.ReplyDelete
made this for dinner- even the16 yr old who doesn't like cauliflower was impressed!ReplyDelete
Thank you for the wonderful recipe. I followed as written, but baked it on a greased cookie sheet. Garlic, cheese, butter...what's not to love?!ReplyDelete
How many servings does this make?ReplyDelete
Hi! It makes 12 breadsticks!ReplyDelete
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Olive oil has a low smoke temp. Has anyone had issues using it at such a high temp?ReplyDelete
Trying this right now from my Pinterest where I pinned it.ReplyDelete
Of course if I like this, I will be reblogging it.. ;)
Apparently I'm not "most people"ReplyDelete
I feel a little guilty right now. Does anyone know what the official carb count on this is?
Hei, Thank you so much for a great idea!!! Made it with broccoli, bacause that's what I had at hand. And it came out superb!!!ReplyDelete
Thanks again for the idea! I made it with broccoli, here's how it turned out http://pinterest.com/pin/163325923958860179/ReplyDelete
This was delicious! Thanks for sharing!ReplyDelete
There is only ONE thing I wish was a little different- mine wasn't as crispy as I would like, it wasn't soggy, I would just prefer it a little crispier, any ideas?
Hi can this be frozen once cooked?ReplyDelete
Yes it does freeze well. I just recommend you bring it to room temperature before you cook it.ReplyDelete
I broiled mine for a couple minutes after baking and it crisped up perfectly. It looked like it could have been delivered by Pizza Hut and tasted even better.ReplyDelete
Thank you so much for sharing this recipe! Love your gluten-free recipes! I did a little tweak on this one...using olive oil instead of the butter, fresh garlic instead of garlic salt, and much much less cheese...topped with mushrooms, red peppers, fresh spinach, red onion. (Not exactly "Cheesy Garlic Bread" then...but still major yum!) Thank you again!ReplyDelete