Gluten-Free Broccoli Breadsticks

gluten freevegetarian
Gluten Free Broccoli Breadsticks

These simple broccoli breadsticks are made with a boxed pizza mix, making these easy to throw together for snacks, meals, or even as a party appetizer! I love serving them with marinara sauce or pesto, and they freeze well for packable, on-the-go snacking and lunch box meals! 

Gluten-Free Broccoli Breadsticks

Yes, these broccoli breadsticks aren’t completely homemade, from scratch. But that doesn’t make them any less delicious or nutritious – and, they’re easy!

By using a pizza dough box mix from Simple Mills, the breadstick making process is easier and I love Simple Mills – all of their products use real ingredients you can pronounce and every product I’ve ever tried of theirs, I’ve loved.

Gluten Free Broccoli Breadsticks

Breadsticks are fun to make as a party appetizer (you can cut them into mini breadstick shapes or thicker ones), but they work well as a meal, too – I like to serve them to my kids with some chicken sausage, marinara for dipping, and a cheesestick or another veggie, like steamed string beans.

The seasonings I’ve added to the mix make these taste like fluffy, oven-baked thick slices of pizza dough crust, basically – but they’re cut in fun, breadstick-like shapes. As an adult, I love them with some grilled sausage and a side Caesar salad – seriously, it’s a nostalgic, filling, and nutrient-packed meal!

Gluten Free Broccoli Breadsticks

No matter how you serve up these breadsticks (in a lunchbox or an a platter at a party), you’re going to love them – especially how easy they are!



Servings: 24 breadsticks


  • 1.5 cups frozen broccoli florets⁣
  • 2 eggs⁣
  • 2 tablespoons grapeseed oil⁣
  • 2 tablespoons apple cider vinegar⁣
  • ½ teaspoon garlic powder⁣
  • 2 tablespoons water⁣
  • 1 box Simple Mills Pizza Dough mix⁣
  • 1 teaspoon dried Italian herb seasoning⁣
  • 1 tablespoon grated Parmesan cheese⁣
  • salt, to taste⁣
  • to serve: marinara sauce⁣


  • preheat the oven to 400 degrees. line a baking sheet with parchment paper and set aside.⁣
  • fill a medium pot with about 1” of water and add in the broccoli florets. cook until steamed and fork tender. drain and pat dry. finely chop up the broccoli.⁣
  • while the broccoli cooks, in a large mixing bowl, whisk together the eggs, oil, vinegar, garlic powder, and water. add the broccoli once chopped, stir, and then add the bread mix and stir to combine. let sit for 10 minutes to thicken.⁣
  • place the dough on the prepared baking sheet and use your hand and fingers to flatten into a rectangle, wetting your fingers with a little bit of water first. Season the top with Italian seasoning and Parmesan cheese. using a pizza cutter, cut into breadsticks.⁣
  • bake for 10 minutes. after 10 minutes, check to see if the breadsticks stuck together. If so, use the pizza cutter to cut them again.⁣
  • bake for another 5 minutes or until golden brown. season with extra salt and serve with marinara sauce for dipping!

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Meghan Bourhill says:
Why frozen over fresh broccoli??
Meaghan says:
Whatever is more convenient for you works!

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I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.