A grain free, low carb cheesy bread stick??
Pretty amazing right?
There is a secret ingredient you probably know about already or maybe you don’t, either way you must give this recipe a shot before you say, “WHAT IS THAT MADE OF?!”
Once you steam the secret ingredient and add some other seasonings with it, you get something that looks like dough, and spreads easily with your hands to form a rectangle shape.
Baking it produces this nice golden crispy color, but since I’ve made this twice now, you need to do one extra step here. You must then flip this over onto another parchment lined baking sheet to get the bottom just as crispy and browned. Yes tricky, but will produce a better, more “pick-up-able” stick. Drizzle some water on the baking sheet and lay the parchment on it and it will stick to it well. Then place the baking sheet right over this crust once out of the oven and do the flip. Gently peel the parchment off the bottom of the crust which is now the top. Easy peasy and definitely worth it! 🙂
Cutting them into 12 sticks is how I began, but noticed since they are quite long and not typical “bread” sticks, they are flimsy. So I cut those 12 in half and made smaller sticks which were a lot easier to dunk in marinara sauce.
In case you’re wondering how my family reacted to this I’m going to share the truth. Hubby was out of town so he never got any but my sister in law and kiddies all tried them. The look of them is quite appealing and NO ONE, I repeat, NOT ONE of the them asked what was in them and all tried them. The secret ingredient smell is masked by the Parmesan and mozzarella cheeses. You might want to add more than a cup of mozzarella on the top if you’re not watching calories. The comments were good! They thought they were all very tasty, but a bit softer then typical bread sticks. I may work on adapting this a bit more, but would certainly make them again for myself and friends even. I mean you can eat a whole quarter (6 slices) of this for less than 200 calories!
Before creating my own recipe, I browsed through many online and have now made this twice to perfect it. If you’ve seen this type of secret ingredient as a pizza covered in veggies and sauce, I doubt you’ve ever seen pictures of anyone picking it up with their hands because honestly just the cheese alone I put on them was enough. Adding other ingredients and you just better keep it on a plate and eat it with a fork, in my humble opinion.
Much better and easily fooled my kids who all tried them without complaining they tasted weird!
- Serves: 4
- Serving size: 6pieces
- Calories: 189
- Fat: 11g
- Carbohydrates: 5g
- Sugar: 2g
- Sodium: 524mg
- Fiber: 2g
- Protein: 18g
- Cholesterol: 39mg
- 1 head cauliflower, washed, dried or 4 cups chopped
- 1 cup grated Parmesan cheese
- 1/4 cup egg whites or 2 egg whites
- 1 teaspoon Italian seasonings
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup mozzarella cheese, shredded
- Marinara sauce
- Preheat oven to 450 degrees.
- Line 2 baking sheets with parchment paper.
- Cut cauliflower into bite size pieces steam for 20 minutes until just tender. (Can microwave for 7-8 minutes instead).
- Place cauliflower in food processor and pulse until the size of rice.
- Pour riced cauliflower into a large bowl and add Parmesan cheese, egg whites, and seasonings.
- Mix well then spread mixture onto baking sheet in a rectangular 8 by 12 shape. Bake for 30 minutes until browned on top.
- Invert over onto the other baking sheet with parchment paper.
- Bake another 10 minutes until browned.
- Sprinkle mozzarella over the top and broil for 1 minute until melted.
- Let rest 10 minutes. Slice into 24 pieces.