These cheesy breadsticks are super easy to make. They only require 3 ingredients and are also gluten-free and low carb.
So I feel slightly less guilty that I ate almost the entire thing by myself. Totally not exaggerating. I saved 3 pieces for Mr. K and the rest went straight into my stomach.
The dough for these breadsticks is actually a cheese pizza crust. Cheese, eggs and a little seasoning are mixed together and baked to form a thin pizza-like crust.
How to Make the Cheese Crust
Step 1: Combine the cheese, eggs, and seasonings in a food processor until smooth.
Step 2: Process the cheese mixture until smooth.
Step 3: Press the cheese mixture into an even layer in a square baking pan lined with parchment paper.
Step 4: Bake the cheese crust at 350°F for 20 minutes.
Once the crust is baked it doesn’t just taste like a bunch of melted cheese. It looks like a crust and it has a chewy and soft texture.
The crust is then topped with more cheese and baked until melted, for a cheesy finish.
You can eat them as is or dip them in marinara sauce. I absolutely loved how these turned out. Crispy, cheesy, chewy. I can’t wait to make them again.
3 Ingredient Flourless Cheesy Breadsticks
Ingredients
For the Breadsticks
- 1 1/2 cups shredded mozzarella cheese
- 2 large eggs
- 1/2 tsp Italian seasoning
For the Topping
- 1/2 cup shredded mozzarella cheese
- 2 tbsp shredded parmesan cheese optional
- 1 tsp finely chopped parsley optional
Instructions
- Preheat oven to 350°F. Line a 9 x 9 inch square baking pan with parchment paper. (I like to do the 2 sheets of parchment paper going in opposite directions, like in the photo above).
- In a food processor, add 1 1/2 cups cheese, eggs and seasoning. Blend until everything is combined.
- Scoop out batter into baking pan. Carefully spread mixture until it evenly covers the bottom of the pan. Place into the oven and bake for about 20 minutes. The crust should be fairly firm with no wet dough remaining on top. Remove from oven and let cool for a few minutes.
- Preheat oven to 425°F. Carefully remove crust off of parchment paper and place onto an oven-safe cooling rack. The cooling rack will help allow the bottom to crisp up. Sprinkle surface with remaining 1/2 cup cheese. If desired, you can substitute 2 tbsp of mozzarella for 2 tbsp of parmesan which gives it a little different flavor. Place cooling rack into the oven and cook breadsticks for about 5 minutes, or until cheese is melted and blistered.
- If desired, sprinkle with parsley before cutting and serving.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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These were amazing. Tastes just like cheesy breadsticks without the bread. I ate all of it! It was pizza night at home so I needed something yummy for myself. I just mixed ingredients with a spoon and it baked perfectly. I ended up dipping in Rao’s pizza sauce. Perfection.
We’re so glad you loved the recipe!
Perfect
So glad you enjoyed the recipe!
Can you make this if tot don’t have a food processor?
A food processor makes it easy to finely chop the shredded cheese and mix it with the other ingredients. You could finely chop the shredded cheese with a knife and then combine everything in a bowl.
These sound amazing cannot wait to make them.
hope you enjoy!
Has anyone tried freezing these to eat later? I’m presuming the egg wouldn’t reheat the greatest.
I think they should freeze well
This looks great! I’m excited to try it out but wanted to see if you thought these would freeze well.
Thank you for sharing!
I think they should freeze well, but I haven’t tried
These are delicious! I added 3 tbsp almond flour and 1/4 tsp baking powder, like a fathead dough, but mixed it in the food processor. So much easier than stirring it all together by hand, rolling it out, etc.
I’m glad you liked them!
Hi! I am really wanting to make these but wondering if there is a way to make them without a food processor as I do not own one. If it is possible I would love for you to let me know!!
you can mix by hand but it is a lot more work
This recipe is unbelievable!!!! So delicious! I almost can’t believe it!
I’m so glad you enjoyed!
I ate all of these. Will I regret it? Probably. Do I right now? Nope.
Lol! So glad you liked them!
This was so delicious! I added 1/2 tsp garlic powder. It was so easy and very filling. Thank you so much for this recipe. It’s easier, less carbs, and way quicker than the fathead pizza crust recipe.
I’m glad you enjoyed!
Perfection, thank you!
So glad you enjoyed!
I made this just now and it stuck to the lining. What am I doing wrong?
It sounds like you might have not used enough cheese or you just need to bake a little longer under it is fully cooked underneath so it no longer sticks to the parchment paper.
Do you know if fat- free mozzarella would make a difference?
Sorry I have not tested it with fat free mozzarella so I don’t know if it will make a difference. If you try it make sure it is low moisture fat free mozzarella
I put garlic salt on mine and it made it much better for us.
I’m glad you got them to work for you
Hi… Can we do this in the microwave
No this needs to be baked in the oven
I tried making this last night. It was easy and tasted great. But it stuck to the parchment paper so badly, it was hard to peel off and some remained on the paper. Any tips?
are you sure you used parchment paper and not waxed paper? Sometimes people confuse the two. I haven’t ever had issues with anything sticking to parchment paper.
I added garlic as well. Then topped with small slices of pepperoni and mushroom.
So delicious
Sounds delicious!
Was fantastic for my wife with celiac.
Added a little garlic to it.
So glad you enjoyed!
Thank you so much for sharing this recipe. my family is going KETO and we absolutely loved these Cheesy Breadsticks.
So glad your family enjoyed these!
Can you tell me where the 15 carbs come from if there is 5 servings and 3 carbs each ? I know the eggs would be 2 and the cheeses are less than 1 per fourth cup if any
it’s coming from the cheese. Depending on the brand and type of mozzarella you use, it will rang between 1-3 carbs per 1/4 cup and there are a little over 2 cups of cheese in this recipe.
I tried it but I cut the recipe in half. It tasted like an omelette, “eggy”. Did I maybe not use enough cheese? Any suggestions?
It sounds like you may not have used enough cheese. The eggs are there simply as a binding agent. They should not result in an eggy taste at all.
Is there something else you can use if you don’t have a food processor?
It may work in a blender
I used a blender instead and it worked perfectly. I also added some garlic to it (because I love garlic).
so glad it worked out for you!
Can you make this a day before? Will it keep?
it reheats well
This was just what I needed! I was totally craving pizza tonight & this was perfect. I made as directed then topped it with 1/4 cup Rao’s and an ounce of thin sliced tomatoes. before adding the cheese and popping it back in the oven. Ate it all, stayed within my macros so no guilt 🙂
Thanks!!!!
I’m really glad this worked out for you!
We made these last night and they were so good! We want to try it with low carb sauce and some toppings to make pizza next.
that’s a great idea!
I made this last night to have with my chili. How many carbs per recipe?
I do not yet have that information. I suggest using a site like Verywell.com which provides a nutrition calculator for recipes