Crazy Bread » Low Carb » Gluten Free

Update: I have changed up a few ingredients in this recipe and created a fantastic cheese dough that holds more like pizza dough does.  If you’d like a more bread like recipe then please check out the Stromboli recipe

One of the things that happens when you realize you can have pizza again is you start to remember things like, “Pizza has a lot of calories” and “Almond flour sure is expensive!”  

 I needed an alternative badly!  


Someone had mentioned they made the holy grail pizza crust with coconut flour and 3 cups of cheese instead of almond flour. I was out of cream cheese so I decided to use some heavy cream.  I also wanted to be able to eat it all in one sitting so I cut the amount of cheese in half.  It was one of those weeks.  It doesn’t happen often but when it does… I really need comfort food.  This was a god send for me!  You can watch a video tutorial showing how to bring together a cheese dough on my how to post for the Holy Grail Pizza.   (Do NOT add extra coconut flour to your dough like in the video with the almond flour crust. If you have any trouble incorporating the cheese with the flour then just reheat the cheese for 10 secs in the microwave. Coconut flour and almond flour act completely different). I also use this exact recipe to make quesadilla’s.  I just cut it in half and roll two tortilla shaped pieces and then fold them when they come out of the oven.  

That’s a little thin in the picture above.  You’ll want to roll it slightly thicker. My aim was to create something that could at least remind me of the crazy bread from Little Caesars. The best part of crazy bread is the way the parmesan cheese on top is mixed up with butter and garlic.  So I knew if I could get the coconut flour to work for me and if I portioned it right then I could seriously have some comfort food that I could eat ALL of in one sitting.  

Bread Sticks made with all coconut flour dough.


Bread sticks made with stromboli dough.

Bread sticks made with stromboli dough.

Garlic Breadsticks
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  1. 1 1/4 cups shredded mozzarella (140 grams)
  2. 1 egg
  3. 2 tbsp's coconut flour
  4. 1 tbsp heavy cream
Garlic Parmesan butter
  1. (disclaimer: I eyeball this part. Make sure that when you mix the cheese into the butter that it makes a sort of thick paste.)
  2. 2 tbsp butter
  3. 1-2 tbsp parmesan cheese
  4. Garlic powder or minced garlic to preference
  1. Preheat oven to 350 degrees
  2. Melt cheese in microwave making sure to not overheat.
  3. Add egg, cream, and coconut flour.
  4. You can add any spices you want at this point but I find it's just as easy to top with garlic butter after they are baked.
  5. Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (If you have trouble with the dough reheat for 5-10 secs. until it easily comes together and is easy to roll out.)
  6. With a pizza slicer slice into strips (about 6 strips) and bake for 10-15 minutes on the parchment paper.
  7. Melt butter and mix with parmesan cheese and garlic.
  8. Top with garlic butter and parmesan cheese.
  1. No sugar added pasta or pizza sauce goes great with this for dipping!
  2. Serves 1
  3. 737.8 calories, 57.6 grams fat, 12.9 grams carbs, 6 grams fiber, 6.9 net carbs per serving
  4. Share (serves 2)
  5. 368.9 calories, 28.8 grams fat, 6.4 grams carbs, 3 grams fiber, 3.4 net carbs
Up Late Anyway



  1. Brook says:

    I just made this and I really loved it! This was the first recipe of yours that I made and now I can’t wait to try your stromboli recipe. Thank you so much!

  2. Marian Hearn says:

    I presume your oven temp was Fahrenheit ? We will need to convert to Centigrade in Australia.

    • Elizabeth Nimphius says:

      Hi Australia! Yes. 350 degree Fahrenheit is equal to 176.6 degree Celsius. 176 should be fine.

  3. Mayra says:

    O.M.G., this was soooo good. Made this tonight and hubby actually liked it. I will definitely make this again. Thank you!!!

  4. Cathy D says:

    I just wanted to tell you an amazing thing that happened. I made the almond flour pizza recipe last night and much to my amazement, my grandbabies ate it ALL up! One is on the Spectrum and is a very picky eater ..taste, smell, texture… they’re all a huge part in how he reacts to food. He LOVES pizza and bread and I’ve been trying to get him off of wheat. The pizza was a huge hit, he never knew the difference! I’m still amazed by your ‘dough’ recipes and am thankful beyond expression! This garlic bread dough was a great hit too! Thanks so much for all your experiments. I, for one, am truly grateful.

    • Elizabeth Nimphius says:

      That’s amazing! Thanks for sharing this with me. Best of luck to you and your family.

  5. Granny Mumantoog says:

    These are awesomely delicious! And so quick & easy to make. I didn’t even roll out the dough, I just divided it into 4 balls and used my hands to make ropes! Laid the ropes on parchment lined baking sheet and they came out perfect. The ropes spread into breadsticks during baking. I made them before but forgot to comment.

  6. Noelle says:

    I have yet to try your cheese doughs but I think I might start with this recipe. What I really love, reading through it, is how everything is pronounceable and a food product. I bet you wouldn’t want to know what is in the topping of LC crazy bread…

      • Andrea says:

        Hi there! Love this idea. My kiddo can’t have dairy BUT can have butter so have you tried it with butter? Or what about coconut full fall cream?

        • Elizabeth Nimphius says:

          Oh yes! Butter would actually be even better I think. It would add more flavor. This is an old recipe before I developed the stromboli dough. Butter would be fantastic. Coconut cream would be fine. Honestly you could even omit the heavy cream part and it would still work.

  7. Dianna says:

    I am so blown away. I just made these and switched the coconut flour to soy flour because it is what I had. This is the very first low carb recipe that I know I will make again. I loved, loved, loved it. I will be checking out your other recipes. Thank you so much, I think this just made this lifestyle easier for me.

    • Elizabeth Nimphius says:

      A large majority of the recipes here are exactly that! To make things easier. They are the best ones that I have found or developed on my own. I have my fair share of just for fun recipes like the desserts and goodies though! It’s a lot more fun now too. I bet the soy flour worked out really well. I have seen many of George Stella’s recipes use soy flour so I’m sure it’s a great flour to work with. I’ve never used it before! Did you increase the amount? Coconut flour is like “concentrated” flour so a little goes a long way. Very interesting! Thanks for commenting.

  8. Dianna says:

    I just used the same amount. I did wonder if it would be different than with the coconut flour, but I cannot imagine it being any better. It is by far the best low carb recipe I have ever tried and believe me I have tried more than a few.

  9. deb says:

    I tried these tonight and found them rubbery in the middle.consistency was weird.maybe i didnt have a dry enough mix?

    • Elizabeth Nimphius says:

      It’s mostly cheese for the dough. I’m not sure if you did anything wrong. If you want something more breadlike then I highly recommend the stromboli dough for making this. When I developed this recipe I wasn’t using almond flour yet. I think a lot of people prefer the almost breadiness of this recipe though in exchange for the simplicity and the lack of expense with coconut flour. Once I added in some almond flour to this recipe it took it over the top. I hope you do try the stromboli dough out!

  10. amanda says:

    I used your recipe exactly and mine was still gooey it didnt look dry like your were I could roll into balls or anything. What could I do differently

    • Elizabeth Nimphius says:

      Usually it’s because of the type of cheese being used. All of the cheese dough recipes here do better with a low moisture mozzarella, part skim or 2% milk. Hope that helps.

  11. Amanda Mason says:

    I used cheddar cheese because it was all I had and it worked out fine. It was not roll able. I just spread it on the tray, cut when mostly baked, and flipped.

  12. Melinda says:

    Could these be prepared up to the baking point ahead of time and refrigerated until I’m ready to bake?

  13. Maria Conway says:

    I used this recipe to make me some lasagna. I saw the post you made about your lasgana experience, and decided to try with the crazy bread recipe instead. I’ll be honest, it was good. I love your recipes, thank you so much.

    • Elizabeth Nimphius says:

      That’s wild! Lol Thanks for sharing. I’m the only one eating low carb in my house so I’ll have to try a smaller version sometime.

  14. Erica says:

    You are a genius. Absolute, genius! I cut the recipe in half (one egg but a little less than half a tbs of cream) just so I wouldn’t overdo it in case I loved it. And, I totally do! I’m going to have to try out that stromboli recipe next! Thanks!!

  15. Katie Schlutow says:

    Oh wow, these just brought me so much joy tonight. The parmesan totally overpowers the coconut taste and made me so happy to be eating bread and butter. I can’t wait to try and make a pizza with this, I’ve been missing pizza so badly.

    • Elizabeth Nimphius says:

      You might want to make it a pizza Quesadilla because it’s a soft bread. If you can have almond flour then the stromboli recipe here will make a good crust. I really know what you mean about the joy! <3

  16. Megan says:

    Just Found this on Pinterest and made it…LIFE CHANGING! My family was eating “real” pizza and I’m allergic to wheat in all forms. They preferred this to their pizza. I had to make more! I cannot believe how much like bread it really is! Thank you so much!!!

  17. Karen says:

    OMG! These are amazing!!! Your recipe was easy to follow. I was a bit skeptical at what these could possibly taste like but WOW, they are sooooooo GOOD! I made some sugar free marinara sauce, dipped them in, and instantly was in heaven!! The best part is that I cannot have almond flour or nuts of any kind so coconut flour is my only option. Your recipe is going to the front of my cookbook! Thank you so much!

  18. Brandy says:

    I am wondering how it would be if you added some stevia or another sugar free sweetener to make a sweet dough? Maybe make some cinnamon sticks.

    • Elizabeth Nimphius says:

      I would try the Danish dough for something like that. It’s already developed for the flavor of something on the sweeter side. Very similar to this one.

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