Ingredients

Units Scale

2 cups cauliflower, riced
1/2 cup arrowroot starch
1/4 cup coconut flour
3 tbsp nutritional yeast
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 lightly greased 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 to combine. 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 it 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.

Notes

For the gelatin egg substitute – Add 1/4 cup water to a small saucepot and slowly sprinkle in 1 tbsp of gelatin. Use a fork to gently mix 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. Allow the mixture to become liquid. Once liquid, immediately remove from heat. Vigorously whisk the liquid until it becomes frothy. Pour it into the breadstick mixture immediately to swap for an egg.

All nutrition facts are estimated and will vary.

Prep Time: 20
Cook Time: 30
Category: Snacks
Method: Baked
Cuisine: Italian American

Nutrition

Serving Size: 1 serving
Calories: 472
Fat: 18.1g
Carbohydrates: 70.2g
Fiber: 7g
Protein: 9.1g