Cheezy Cauliflower Breadsticks (Vegan & GF)

Today's blog post was supposed to be about homemade popsicles. 

However... last night I had a dream about pizza. I won't go into detail about it, because having to listen to other people try and explain their dreams is an actual nightmare, and I refuse to do that to you. But yeah, I dreamt about pizza.

Then I woke up to grey, gloomy, stormy weather (which is my fave, btw). It's also super chilly today and basically, I wasn't feeling sharing a bright, warm-weather, frozen treat. And well, pizza was on my mind. Sooooooo..... HERE WE ARE! Blogging. In real time. 

I just finished up eating these cauliflower breadsticks for my lunch. My fingers are still a little greasy and my kitchen is still a LOT messy.

But yes, okay, on to more info about these breadsticks made from cauliflower! They really do taste like breadsticks. The consistency is slightly different, I mean hello it's cauliflower not bread. But it's not bad different, it still tastes like a bread. It's still delicious. And um, WAY healthier for you. 


I also made my own marinara dipping sauce. It's super simple and if you want to make your own just simply mix a can of pureed tomatoes, a bit of coconut sugar, s&p, oregano, and garlic powder in a saucepan. Let it sit over low heat while the breadsticks cook!

Happy Friday! I hope you have a lovely weekend with friends & family! Don't forget to check back on Monday for those popsicles I was telling you about ;)

I still haven't had my coffee yet and it's two o'clock in the afternoon, so I'm gonna go get on that. Signing off. 

xo - cort

p.s - if you're into swapping out carbs for cauliflower, check out these other recipes:

Cauliflower Fried Rice

Roasted Cauliflower Tacos 

Chunky Garlic Cauliflower "Mashed Potatoes"

print recipe
Cheezy Cauliflower Breadsticks (Vegan & GF)
  • 1 head cauliflower, cut into florets
  • 3/4 cup gluten-free flour, ex/ rice flour, coconut flour, etc.
  • 3/4 cup filtered water
  • 1/4 cup chia seeds
  • 3 teaspoons dried oregano
  • to taste, salt and pepper
  • 4 ounces (half a package) vegan mozzerela (or cheese of choice - I used "Follow Your Heart" brand)
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. 2. Combine chia seeds and water. Place in the fridge for 20 minutes to make a thick gel-like substance. This will act as an "egg" to hold the crust together. 3. Chop cauliflower into small florets. Add to a food processor and chop until the cauliflower looks like very small rice grains. You should have about 3 cups worth of chopped cauliflower. Pour the chopped cauliflower into a large bowl. 4. Stir flour into the chopped cauliflower. Also stir in oregano and salt and pepper. Push the mixture to the sides of the bowl to create a well. 5. After the chia seed mixture has sat for 20 minutes and has a very gel-like substance, pour it into the well of the bowl. Use your hands to combine all ingredients. It will start to form a fluffy ball. 6. Transfer the dough to the baking sheet. Use your hands to form a crust. For breadsticks I like to create a rectangle shape. Bake for 25 minutes until the crust is golden. 7. Remove from the oven and evenly sprinkle the crust with cheese. Return to the oven a bake for 5-10 minutes until the cheese melts to your desired consistency. 8. Let the breadsticks sit for 5 minutes to become a stable consistency. Sprinkle with fresh cilantro, dried oregano, and chili flakes. I like to cut my breadsticks into long, skinny rectangles. Enjoy!
Prep time: Cook time: Total time: Yield: 6 servings