Paleo Garlic Cheesy Bread

Yep thats right! I have created a paleo version of garlic cheese bread!

This was a spin off from my cauliflower pizza crust.  I was tired of watching everyone else enjoy garlic bread with cheese with their pasta dishes. 

I tried this a few times before I finally figured out how to get the "bread" to stay together.

INGREDIENTS :

1/2 Head steamed cauliflower (do not overcook, should be firm) let this air dry for as long as possible

1 cup almond flour

1 tbsp garlic powder

1 tbsp sea salt

1 tbsp Italian seasoning

1 egg

2 tbsp plain goat cheese

Daiyo pepperjack shredded cheese

INSTRUCTIONS :

You must place the steamed cauliflower between paper towel and squeeze it multiple times until all liquid is removed.

Preheat oven to 300 degrees

Place cauliflower into food processor

Add all other ingredients and pulse about 5 times

Line a cookie sheet with parchment paper

Using your hands, place the "dough" on the parchment paper and flatten until about 1 inch thick.

The dough should not reach all sides of the cookie sheet, if you spread it to thin it wont work. It can also be an irregular shape.

Sprinkle some extra sea salt, garlic powder and italian seasoning on top.

Bake at 300 degrees, middle rack, (I use convection bake) for a long time, until top is golden brown.  This took 1 hour for my oven.

Here is the secret......

lift the parchment paper with the bread on top carefully and remove from the baking sheet.   

Place on a cutting board or heat safe surface.

Line the same pan with another sheet of parchment paper.

Carefully flip the bread over onto the new parchment paper and remove the old parchment paper from the top of the bread.

Using a fork, press down firmly all over the top of the bread to again make it as dense as possible.

Bake again for another 20 minutes and then sprinkle with daiyo dairy free cheese.

I wasnt able to get the bread sticks to hold their form with out the egg and goat cheese. 

If you dont like goat cheese, you could put more daiyo dairy free cheese in the dough and see how that works.

Cut into strips and serve!

Recipe makes about 8  one inch x 3 inch bread sticks.

This is also great re-heated in the oven the next day. 

I reheated some bread sticks the following day to dip in my paleo celeriac leek soup!