Cauliflower Crust Garlic “Breadsticks”
Prep time: 
Cook time: 
Total time: 
Yield: 2 to 4 servings
  • Cooking spray
  • ¼ of a large fresh head of cauliflower (about 5½ oz/160 g)
  • 1 teaspoon olive oil
  • 2 cloves garlic, grated or minced
  • 1 large egg, lightly beaten
  • 4 oz (115 g) mozzarella cheese, freshly grated and divided (low-fat cheese is fine)
  • ½ teaspoon dried Italian herb seasoning, divided
  • 1 pinch each salt and pepper
  • Marinara sauce, for serving (optional)
  1. Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.
  2. To “rice” the cauliflower, grate it on a cheese grater; you should have about 1½ cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly.
  3. While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly; cool slightly.
  4. To the bowl with the softened cauliflower, add the garlic, egg, ¾ of the cheese (reserving ¼ for topping later), ¼ teaspoon of the dried Italian herb seasoning (reserving ¼ teaspoon for topping later), and a pinch of salt and pepper. Stir to combine, and then spread in the prepared loaf pan.
  5. Bake until the loaf is set and starting to turn golden, about 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.
  6. Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the remaining ¼ of the cheese on top, along with the remaining ¼ teaspoon dried Italian herb seasoning.
  7. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (Note that if you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)
Nutrition Information for This Recipe: After receiving many emails asking about the nutrition info for this recipe, I calculated it using the values on the USDA’s National Nutrient Database for Standard Reference. However, please note that I am not a nutritionist and I cannot guarantee the accuracy of the nutritional information given. Also, please note that I calculated the nutritional information without the dried Italian herb seasoning, salt, pepper, cooking spray, and marinara sauce. Lastly, I calculated the recipe using low-fat mozzarella cheese.

Nutrition info for 1 serving (1/4 of recipe): 58.25 calories, 4.16g protein, 3.56g fat, 2.79g carbs, 0.83g fiber, 0.91g sugar
Recipe by An Edible Mosaic™ at