Remove any leaves and chop cauliflower into small chunks.
1 large Cauliflower
Wash zucchini, cut off ends, and chop into small chunks. I don't peel it.
Run cauliflower and zucchini chunks through food processor using mincing blade. Just takes seconds: do not over do it.
Remove Water From Veggies
Place minced veggies in potato ricer and squeeze out water and dump squeezed veggies in large mixing bowl. Discard water.
Measure total amount of minced veggies for reference.You want to use approximately 1 egg and 1 cup of cheese for every 2 cups of veggies.
Gradually combine beaten eggs, grated cheese, and minced veggies. Do not over-stir.
3 Eggs, 4 cups Cheese
Add any herbs or spices as desired.
Spread mixture approximately ¼-inch thick (.6 cm) on parchment-lined baking sheet.
Bake on middle rack for approximately 20-25 minutes until underside looks toasted and top becomes golden.
Remove from oven and add cheese as topping if desired. Return to oven and increase temperature to speed it up. Remove from oven when nicely melted.
Allow to cool for five minutes, then cut into breadsticks with kitchen shears or pizza wheel. For extra crispy breadsticks, toss in frying pan until desired crispness achieved.
Serve and Store
Use whole thing as keto pizza crust or breadsticks for dipping.Dipping options include guacamole, salsa, or ranch dip (sour cream, dill, parsley). Top with fresh chopped herbs. Store in airtight container in fridge up to 7 days or freeze for 3 months.
No need to peel zucchini unless you insist.
If you do not have a potato ricer, you can also place the minced veggies in a clean tea towel and squeeze out the water that way.
The cheese amount is up to you: 4 cups is just a suggestion. Also, you can bake all the cheese within the breadsticks or also use some on top.
For extra crispy breadsticks, after baking, place in frying pan with medium heat until perfect.