These cauliflower breadsticks are perfect for snacking and dipping! They’re paleo, AIP, dairy free, gluten free, and nut free.
Guys. Breadsticks. Breadsticks are life. Well, breadsticks were life. I used to order from pizza places just so I could get breadsticks sometimes. Some well seasoned, cheesy, soft yet crispy breadsticks dipped in marinara sauce are just so good! Breadsticks are one of the things that I miss most!
There are a lot of recipes out there for gluten-free cauliflower breadsticks made with lots of cheese. It helps to hold the breadsticks together and makes it taste like pizza. But what about those of us who are dairy free? We still want gluten and dairy free breadsticks!
That’s why I made these! These cauliflower breadsticks are dairy free, grain free, nut free, and easy to make egg-free and AIP. They’re perfect for dipping in nightshade free marinara sauce, serving as an appetizer on Italian night, and a great super bowl snack!
The Ingredient’s You’ll Need for the Cauliflower Breadsticks
Riced cauliflower
I always buy cauliflower pre-riced and frozen from Whole Foods or Trader Joes for convenience. However, you can easily rice your own cauliflower by adding florets to the food processor.
Arrowroot starch and coconut flour
Though I prefer arrowroot starch here, you can use tapioca as well. I would not suggest swapping the coconut flour.
Nutritional yeast
This helps make the breadsticks taste cheesy!
Olive oil
You can likely use avocado oil but olive oil has a much better flavor here.
Egg (or a gelatin egg)
If you’re egg free, you can use a gelatin egg substitute. You’ll find the instructions in the recipe.
Basil, oregano, garlic, and parsley
For flavor!
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PrintCauliflower Breadsticks (Paleo, AIP, Gluten & Dairy Free)
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 3 servings 1x
Print Recipe
Pin RecipeIngredients
- 2 cups cauliflower, riced
- 1/2 cup arrowroot starch
- 1/4 cup coconut flour
- 3 tbsp nutritional yeastÂ
- 2 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp sea salt
- 1/4 tsp baking soda
- 3 tbsp olive oil
- 2 tsp apple cider vinegar
- 1 egg (substitute gelatin egg for AIP, see notes)
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Add the riced cauliflower to a medium pot and cover with water. Bring to a simmer and cover for 7 minutes to steam the cauliflower. Remove the lid, strain the excess water and allow the cauliflower to cool before using a cheesecloth or nut milk bag to remove all water from the cauliflower.
- Combine the dry ingredients in a large mixing bowl and mix well.
- Add the riced cauliflower and stir.
- Incorporate the olive oil, apple cider vinegar and egg (or gelatin egg) and stir until a dough forms.
- Flatten the dough on the baking sheet and form into a large rectangle.
- Bake in the preheated oven for 15-20 minutes or until lightly golden brown and crispy.
- Remove from the oven and use a pizza roller to slice into 14-16 slices. Serve warm with tomato sauce or nightshade free marinara.Â
Notes
For the gelatin egg substitute – Add 1/4 cup water to a small sauce pot and slowly sprinkle in 1 tbsp of gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour it into the breadstick mixture immediately to swap for an egg.
All nutritional information is an estimation and not exact.
The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting. Thank you so much!!
- Category: Snacks
- Method: Baked
- Cuisine: Italian American
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Small edit suggestion- At the end of the gelatin egg instructions you say to add it to the crab cake rather than the cauliflower breadstick dough. 🙂
These look yummy, btw!
Thank you!!
These look terrific! Sorry to be a pain but any chance you have a substitute for egg/gelatin egg if you’re vegan?
You can try to do a chia egg 🙂
I cant find nutritional yeast. What can I substitute? Doesn’t have to be dairy free….
I buy nutritional yeast online. Not sure of what a good sub would be as it is fairly important for the structure. You can try to use some shredded cheese instead!
Thanks for your recipes. They are changing my life. Because of your suggestions, I am adding new items to the list of things I can eat without triggering an attack. The doughnut holes are fantastic. On the subject of bread, is there a store bought bread that is okay for Hashimoto’s? I found one that I can tolerate if I don’t eat too much. It is tapioca based. Thanks for all your information and recipes. Hashimoto’s has been relentless…fatigue, gastric distress, hair like straw and falling out, five iron infusions when ferritin crashed, stem cell infusion, and wildly fluctuating thyroid numbers. You site is the best I’ve found, one not driven solely by a desire to sell products. Thanks again! Merle Temple
Thank you so much, Merle! I don’t know of a storebought bread that I love… a lot of them have weird ingredients, but I honestly haven’t really looked in quite some time. I’m going to be trying to do a gluten free sourdough to add to the blog in the coming months 🙂
I can’t wait to try these! I have recently developed a sensitivity to almonds and so many gluten-free recipes use almond flour. I’m excited to give this one a try! Thank you!
★★★★★
Thanks so much, Maggie!! Hope you love it!
I tried making these the other night, but for some reason they never properly cooked. I ended up leaving them in the oven for over an hour (and they were still a bit wet in the middle). Perhaps I didn’t squeeze out all the water from the cauliflower or I made the dough too thick. I wasn’t sure how thin they should be. I will definitely have to try again. But despite all that, they tasted amazing. It really reminded me of breadsticks from a specific chain pizza place. Thanks for creating such a great recipe.
Glad it tasted good, Gina! Yes, I would try to squeeze out the cauliflower more. It releases a lot of moisture, so it’s best to really ring it out like crazy!