- 1 head cauliflower
- 1 large egg
- 1 1/2 cups shredded mexican cheese blend
- 1 teaspoon Italian herb seasoning
- marinara sauce (for dipping)
- fresh parsley (chopped, garnish, optional)
PER SERVING *
|Calories80Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ashley B. 1 Oct
turned out good but you really really have to remove almost all the water possible out of the cauliflower after the processing.
Rahim 17 Jun
the crust was severely lacking, not good at all!
Diana Wilson 26 Oct 2017
They needed more flavor. I would say a little salt and a lot of garlic. I really don’t think they should be called breadsticks. Not sure what they should be called but breadsticks would not be on my list of names. I think next time I’ll try adding some self-rising flour, salt and mashed garlic. I’ll send another update when I try them again.
Mrs. VC 28 Jul 2016
I've tried it before. Get a cheese cloth and strain the excess water - flour works as well I use coconut flour
Susan R. 11 May 2016
I make the Cauliflower pizza all the time but it took a couple of goes to get it right. To Carol W. Try adding a small amount of flour (any flour you are able to use if not wheat - try chickpea, coconut or quinoa & bake it on baking paper. When cooked flip onto another piece of baking paper and brown it that way. I do this with pizza base - then freeze it for use later.
Carol W. 11 May 2016
I have tried this recipe several times. It has a wonderful taste but can't get it crispy on the bottom. If anyone has suggestions please let me know.