Cauliflower pizza crust recipes are popping up on so many blogs.
We have made it a few times and loved it. Still working on our version of it. Just like cauliflower pizza crust is a low-carb alternative, our broccoli breadsticks are a close competitor, if we do say so ourselves.
Today it is all about broccoli! Another favorite veggie of ours. We thought why can’t we take the same idea as using cauliflower pizza crust and use broccoli as the base. Yes, we know it turns the bread green…but we like that! We like eating green foods 😉
Recipe for a grain-free, gluten-free broccoli breadsticks that are dairy-free and paleo friendly too.
Plus it’s green. Oh, did we say that already?
Now these are not like your typical gluten-filled processed breadsticks. Nope. These breadsticks are better. Promise.
They have great consistency! You can pick it up with your fingers too! Therefore, it makes a great appetizer or side dish to any meal.
We made these into breadsticks but you could leave it as one big crust to make a broccoli pizza crust just like the cauliflower pizza crust idea.
These breadsticks are soft and with a great balance of flavors.
We added in some nutritional yeast to add in more flavor but if you like (or can have) cheese feel free to add in cheese instead. We just can’t handle a lot of dairy and really like nutritional yeast.
Gluten and grain free breadsticks that have no flour but are made from broccoli.
These broccoli-breadsticks can be enjoyed plain. Or jazz them up with dipping in your favorite tomato sauce, pesto, or even just olive oil would be yummy.
We know, we know….sounds crazy! Who wants broccoli in their breadsticks? Promise if you just give it a try you will love it.
We almost forgot to mention how SIMPLE it is to make! Major bonus there!
broccoli breadsticks {grain-free, gluten-free, dairy-free}
A healthy recipe for broccoli breadsticks (grain-free, gluten-free, dairy-free, paleo friendly). No flour breadsticks. A fun way to eat broccoli!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: makes 12-15 breadsticks or one pizza crust 1x
Ingredients
- 1 head of broccoli – chopped to make 4 cups
- 3 tablespoons nutritional yeast (could do some cheese if you would like)
- 1 tablespoon psyllium husk (can be omitted)
- 2 whole eggs (could try a flax-gel for replacement)
- 1/4 teaspoon sea salt
- handful of fresh basil
- 2 tablespoons water
Instructions
- Pre-heat oven to 375° F.
- Have a baking sheet ready to place breadsticks on.
- Remove the some of the broccoli stem. Begin to chop the broccoli into chunks; depending on size broccoli head – you should hopefully get around 4 cups.
- Add the chopped brocoli to a food processor or Vitamix and pulse until the texture is similar to rice.
- Add in your nutritional yeast, psyllium husk, sea salt and basil. Pulse until combined.
- In a bowl place your pulsed broccoli mixture with your eggs and water and stir.
- Spread dough out evenly over baking sheet– can make as thick or thin as you like.
- Bake for about 30-35 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
- Remove the crust from the oven and enjoy.
- **to make vegan with the flax-gel we would suggest adding in some baking powder about 1/2-1 tsp to help lift the breadsticks as the eggs help hold it together but also lift.
Nutrition
- Serving Size: serves 3 - 4
A great healthy veggie snack that can be enjoyed anytime of the day!
Who wants some broccoli breadsticks?
85 comments
These look super tasty! Yum. I’m obsessed with broccoli, even though I have to be careful when I eat it since I’m allergic to mustard greens and they can have cross contamination issues. It’s annoying ha.
Just wanted to add too, I’m loving all your journey posts! It’s great you are finding success and being so open and honest about this journey. I know it’s tough, keep up with it!
thanks Lisa!!! we have to be careful with how much broccoli we eat too, we are realizing 😉
and thanks for the support about your journey! love ya
oh yum! lurve me some broccoli. this is going straight to my pinterest board – thanks, ladies! 🙂
These look amazing! I love how creative this recipe is!
Oh these sound amazing – going to try out a vegan version for sure!!!
Lou let us know how they come out!
these look delicious! I haven’t had broccoli in a long time and just picked some up the other day! I’m going to have to try the flax egg version of this for sure!
thanks Christa! Let us know who it turns out 🙂
Those look awesome, what a great idea to use broccoli like you do cauliflower to make a bread sorta thing! I can’t wait to try them. And maybe I’ll give a broccoli pizza crust a go, too. Thanks for the ideas!
thank you Ruta 🙂
Hi, I think this is great I love anything with broccoli, so glad I came across your blog.
I really want to try this but what could we use in place of nutritional yeast though?
Ah! You guys know I’m obsessed with my cauliflower crust… As I seem to make it every WIAW. Lol! Can’t wait to try this out! I love the sticks idea. Perfect for dipping!
Oh stop it. This is genius! I can not wait to make these for E and I. She loves broccoli, and lives chewy crunchy things so I am sure these would be a hit!!!!
Laury let us know how you like it.
This looks strange but somehow very addictive. I am definitely making this ASAP, and I’ll try the flax gels as an egg replacer and maybe add some garlic, turmeric or smoked paprika (which I am obsessed with at the moment). These are so much better than breadsticks 🙂
Wow! These look amazing!!! I can’t wait to try them! I wonder if nutritional yeast and psyllium husks are paleo? Hmm either way, they look like a hit!!!! 🙂 🙂 love you girls!
Laura that is why we said it is kind of paleo friendly
These look awesome girls!! I can’t wait to try them. I bet it would work as a pizza crust too wouldn’t it??
Brittany ya we think it would work
I can’t tell you how excited I am to try these. And I just bought psyllium husk (for a recipe of yours, I am sure but now can’t remember what!) so this is perfect 🙂
You girls just amaze me!!!!! 😀
these look fab!
So creative! I haven’t heard anything about nutritional yeast in the paleosphere, have you? I do love it though! Thanks for being creative & for sharing your journeys!
Deb no news on it that we have come across, for us it is a personal treat.
Mark sisson had a post on it and he gives it an ok 🙂
Awesome to hear thanks for checking Kyra!
No problem! Here is the link
http://www.marksdailyapple.com/primal-paleo-smoked-salmon-nutritional-yeast-5-hour-energy-drinks-brine-kremelta/
The more I read about it, the more awesome it seems. It contains beta glucans, which boost the immune system. Also it is a complete protein. I would get the non fortified stuff though…. The fortified kind has way too much folate and synthetic folate has been linked to cancer growth. Whole foods sells a non fortified nooch in their whole body section. It’s like 13.99, and sold in a tan colored tub (looks like a coffee can). The other brands are all fortified. Also, excess folate has been linked to anxiety and depression in certain individuals, so I play it safe and buy the good old wfm brand. Even without fortification, it still contains a ton of naturally occurring vit/min
Yay for nooch. 🙂
I’m squealing with excitement over here! These look so so good! I’m a huge fan of cauliflower pizza crust/breadsticks, but have a feeling I’m going to like this version even more. I like my plate colorful, so the green thing is definitely welcomed!
GREAT IDEA! Wish more people would do for the Superbowl parties! 🙂
These looks awesome! I just purchased broccoli yesterday, so it look like it is having a different recipe fate than originally intended 🙂
I will make a vegan version and get back to you about how it works. Just curious, is the purpose of the egg a binder or leavener? This will help me determine the egg replacement. Thanks!!!!!
Also, when you measure the four cups, are they big broccoli pieces (florets roughly chopped) or small?
I would say the broccoli was medium to small chopped, not large pieces. And the two eggs in recipe are for binding the breadsticks together 🙂
These look amazing!
how can you replace the eggs? can you use chia seed gel? or what else would give them the same consistency?? thanks!!
I was staring down some broccoli this morning. This is perfect. You guys are the best (and i have been love love loving following along with the healing journey. you guys are truly the best!) I’m learning so much!
thank you Carrie!!! HUGS xoxo
Bookmarked and everything – they are on my to-do list!
I don’t know if anyone else has tried this with the flax gel or not, but my experience wasn’t great. These were super flat, even with the baking powder. They were soggy despite cooking them for the full term. I turned down the heat of the oven to 250 and tried to dry them out for a while, but that resulted in more of a cracker. Don’t get me wrong – I still ate them. But they don’t look anywhere near as lovely as the ones in your photos. I don’t know that I will be making them again unless I decide to eat eggs again.
Sorry to hear this Kristen, we have had others made it both with a flax gel and chia seed gel and had great results.
Brilliant! These are amazing. I’ve made them three times and I love them. I also love how easy they are to make. Thank you so much for sharing this recipe. What a great way to get more veggies in!
Came across your recipe on pinterest- looks great! Do you know how well these freeze?
I don’t know how well they would freeze, but I think they would freeze well and just reheat in the oven.
I froze some over the holidays when we were traveling and they freeze like any other bread… just thaw them out and you can warm them in the microwave, oven or pot them in the toaster for a minute or so… works great!
so…I made these yesterday. I’m pretty sure that by the end of the day I ate just about the entire batch. They are SO good!!!!!! Will be a staple for sure….Thanks!
awesome Trisha!! we love them too, they don’t last long in our house either 😉
thank you so much for this recipe! i cut some into “breadsticks” and ate the rest as a pizza crust! btw… i used cheese instead of yeast and no husk. 🙂
I am wondering if you sprayed the cookie sheet or lined with parchment paper or neither?
my pan was lined with parchment, but if you lightly oiled it I think it would be fine.
say how about doing these as a raw breadstick, preserve all that great broccoli nutrition?
Just tried these today, so good! I omitted the psyllium husk, and I added 1/4 cup of shredded fresh parmesan cheese in addition to the nutritional yeast. I think even my veggie-despising husband will enjoy them, especially dipped in a little marinara! Next time, I think I’ll sprinkle the parm on the top so it gets a crispy crust.
sounds great!!!
These are amazing! I ate them watching a movie with my family the other night and felt bad for a split second for eating carbs. Then I remembered they were just broccoli and eggs 🙂 Definitely keeping these on hand, thank you so much 🙂
so glad to hear it Katie 🙂 enjoy!!!
I have a question about the nutritional yeast. Did you use the flakes or powder? I have to order most things online because I live in a very rural area and none of the grocery stores around here carry nutritional yeast or psyllium husk so I wanted to know exactly what to use. Thanks so much.
Kelly
Nutritional yeast is the flakes. And the psyllium husk is always the flakes. Hope this helps.
Awesome!! Thanks. I’ll let you know how my hubby likes them.
WOW!!! My family loved them! They are great with things like pasta sauces and stews. Thanks so much. One more question, are there any other veggies that could be used with this recipe to tame the flavor so I could use it as sandwich bread? Thanks again for all your help.
use our plantain bread to be the best sandwich bread http://purelytwins.com/2013/10/01/grain-free-paleo-gluten-free-plantain-bread/ we enjoy this all the time!!
and so happy to hear that everyone loved these!!! yay!
omgomgomgomg this looks so good. I would totally replace a pizza crust with it!
I made these tonight and they did not work at all. About how many cups of Broccoli do you actually use once it has been put in processor? How many cups does the 4 cups make after it is chopped? I was very disappointed it didn’t work so any advice would be awesome! Thanks 🙂
Sorry it did not work that well for you. Did you use eggs? They are not finely chopped, just chopped.
Just made this recipe! So, so good! I think I might be making another batch today…
wahoo!! so happy to hear this!!
Hi there! What about another veggie for variety???anyone try kale????
we’ve done with plantains with brussel sprouts http://purelytwins.com/2013/11/13/grain-free-plantain-brussel-sprouts-breadsticks/
we’ve not tried it yet with other veggies
I made a cheese fondue and served these as a starter at lunch (with regular breadsticks and crudites)- went down very well at lunch!
Amy awesome! sounded like a great combo
Thank you for this creative and amazing recipe…I’m totally addicted to it in a breadstick or pizza crust version. Lately I’ve also baked it a lot using juice pulp: carrot + cinnamon spread with almond butter, cabbage + carrot to make toast or sandwiches…http://lesnectarsdemaya.over-blog.com/article-pain-plat-a-la-pulpe-de-legumes-124071947.html
Would ground flax be a good substitute for psyllium husk? or not because of the way it absorbs water?
You can give it a shot Sara, not sure how it will turn out. It might them softer.
I left it out and sprinkled just a little bit of coconut flour into it (seemed a tad wet, I don’t have psyllium). They turned out wonderful and delicious!!
Thanks so much for an easy packable grain free idea that isn’t high in carbs or fat! I have a sensitive stomach and these are perfect for me to take to a training camp this weekend 🙂
Sara so glad you enjoyed the recipe!!
I am going to try these with a flax gel/no eggs and see how they come out!
Made this last weekend (subbing in fresh thyme and chives for basil since i didn’t have any fresh). It turned out delicious and the perfect texture for bread. I got three turkey sandwiches out of it. Will definitely make again!
Oh my yumminess!! I just stumbled upon this recipe on your blog. It was so easy and yummy, easier and faster than cauliflower crust. I made mine with flax/chia eggs and added garlic. For some reason basil and broccoli need garlic! 🙂 My second batch is in the oven because I’m quickly eating this first one. I haven’t had pizza in awhile so…just added sauce and almond cheese. Of course after I ate the crunchy edges! Thanks for all your great info! Can’t wait to try more recipes.
Blessings to you both!
Keri so glad you found us and enjoying this recipe!! yay!! hugs
Wow, these are fantastic. I replace the eggs with chia gel and top with additional nutritional yeast. They are great for breakfast. The broccoli can be replaced or mixed with zucchini and/or carrots.
yay!! enjoy them 🙂
I just tried to make these and I was really dissapointed. I was so excited about them and they just didn’t go crispy. I followed the recipe to a t, and it didn’t work. They started to burn so I took them out of the oven and they were just mushy and tasted like a strange omelet… I was so excited about these, I wish I knew what I’d done wrong.
Rebecca, these aren’t crispy breadsticks. They are more soft, moist and dense veggie style breadsticks.
Look forward d o trying it
how long would these last in the fridge ?
Around 3-5 days.
I loved it! This was the only time I got to eat a whole pizza without guilt. Full of of veggies and flavour, minus the calories!
★★★★★
Your recipes says “2 whole eggs” what size eggs did you use (jumbo, XL, Large, etc.)? I’m sure my jumbest jumbo, would be too much (grab the wrong size at the farm store).
we use large, you could try just one jumbo and see how it goes
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