I have tried the cauliflower pizza crust and fell in love with it, but now I here is another variation of that recipe. I enjoyed the taste of these breads sticks just as much as the cauliflower pizza crust. They reminded me a lot like cheese sticks. The bread did not turn out mushy to me at all, but it may be because I flipped it after 30 minutes, cooked it a little longer, then added more cheese. I loved how these came out, especially dipped in marinara sauce. Yummy! Enjoy! I wanted to add that after learning we are allowed up to 2 oz of extra protein, I increased the total cheese from 3.5 oz to 4 oz. Just add 2.5 oz of cheese for the inside of the bread and 1 oz for the top if you want the old recipe.
Place a piece of parchment paper inside a loaf pan with the sides sticking up a bit. Spray the parchment lightly with cooking spray. Pour mixture into pan and spread . The mixture does not have to reach the entire pan. If I were to spread it inside the entire pan, the bread sticks would be too thin. Bake at 350 degrees for 30 minutes.
After, bread sticks are set, lift the parchment paper by the sides and remove from loaf pan and place on a cookie sheet. Gently use a spatula to lift all edges of the bread off the parchment so that you are able to flip it easily.
This is what mine looked like after it was flipped. After flipping, I changed the temperature to 450 degrees and baked for another 10 minutes.
Then cut bread into sections to resemble bread sticks.
Sprinkle garlic salt, Italian seasonings, and cheese over the top. Bake at 450 degrees until cheese is melted, about 10 - 15 minutes.
Bread sticks that are totally on plan! Serve with marinara sauce.
Cauliflower Bread Sticks
Slightly adapted from The Examiner
1 cup raw grated cauliflower or 100 grams (2 Greens)
1/4 cup egg substitute * You are allowed up to 2 oz of additional protein per Nutrition Support on occasion
1 cup or 4 oz shredded reduced fat mozzarella cheese, divided (1 Lean)
Garlic salt and Italian seasonings, to taste (Optional)
1/2 cup Italian diced tomatoes - less than 5 g of carbs per serving (1 Green)
1/4 cup Walden Farms Marinara Sauce (2 condiments) You would still need 1 more Green
1/4 cup Rao's Pasta Sauce (1 Green)
Puree Italian diced tomatoes in a small chopper. Set aside.
Preheat oven to 350. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined. Line a 9 x5 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan). Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.
Makes 1 ServingClick Here to Print
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