Broccoli & Basil Sticks


Cruciferous (cabbage family) veggies are something I am really trying to work into my diet. For a very long time, meaning about 20 years of my life, my motto was “Real kids don’t eat broccoli.” And yes, for all you 30-somethings, I did just make a Tiny Toons reference. What?

But alas, I am no longer a kid with a kids metabolism. Time to eat my veggies.

I’ve seen a lot of recipes out in blog world about cauliflower pizza crusts and “bread” sticks. They are still on my to-make list, but I got a message from a friend with this recipe and had to try it out. Surprisingly, these were pretty delicious! They taste like fresh basil and garlic with a little crispiness.

After pulling these out of the oven, I ate the whole pan. I guess it’s not too bad of a dinner🙂 I mean, it’s basically a whole head of broccoli and  two eggs.


Broccoli & Basil Sticks

makes 12-15 sticks or one pizza crust


  • 1 head of broccoli
  • 2 whole eggs
  • handful of fresh basil
  • 2 tablespoons water
  • garlic powder
  • kosher salt
  • freshly cracked black pepper


  1. Pre-heat oven to 375° F.
  2. Have a greased or parchment-lined baking sheet ready to place sticks on.
  3. Chop the broccoli into chunks. I used most of the stem as well. You will get about 4 cups.
  4. Add the chopped broccoli to a food processor and pulse until the texture is similar to rice.
  5. Add in basil. Pulse till combined.
  6. In a bowl place your pulsed broccoli mixture with your eggs and water. And stir.
  7. Spread dough out evenly over baking sheet– can make as thick or thin as you like.
  8. Season the dough with garlic powder, salt and pepper.
  9. Bake for about 30-35 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
  10. Remove the crust from the oven. Slice into strips and enjoy with some hot marinara!

IMG_20140419_183152 IMG_20140419_183105

4 responses to “Broccoli & Basil Sticks

    • I made mine a little on the thinner side so that they would be crisper on the edges. I have a feeling that if you make them thicker they might be a bit moister in the middle (which I personally wouldn’t like) Have you made cauliflower pizza crust? It’s similar to that.

  1. Pingback: Low Carb Pizza | The Primitive Palate·

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