I made a big pot of Old Fashioned Tomato Soup and wanted a cheesy side. These cheese sticks were the perfect healthier option! They’re gluten-free, low carb, super-cheesy, and perfect for dipping in tomato soup! This recipe makes two cheese stick “pizzas.” You can easily halve it to make one.
Line two baking sheets with silpat liners or parchment paper. Divide the mixture in half between the two pans. Shape into pizza crust or rectangles if you’re making cheese sticks. Don’t be worried if it feels soggy. The crust won’t be soggy after baking.
4 cups of riced cauliflower (1 large head of cauliflower)
2 cups of shredded cheese (I used a Tex Mex blend, but cheddar or mozzarella would also work)
3 tsp oregano
4 cloves garlic, minced
salt and pepper to taste
2 cups shredded mozzarella cheese (for topping)
Preheat oven to 425 F degrees. Prepare 2 pizza dishes or 2 large baking sheets with Silpat liners or parchment paper.
Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of Tex Mex cheese,oregano, garlic and salt and pepper. Mix everything together.
Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
Slice and serve.
Recipe from Jo Cooks.