Cauliflower Crust Stromboli

Cauliflower Crust Stromboli - To-die-for Stromboli, low in calories, carbs & gluten-free. Failproof recipe with step-by-step info!

Author: Theironyou.com

Makes 1 Stromboli, enough for 4 as an appetizer

Ingredients 

Cauliflower crust

◈1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

◈1 free-range organic egg, lightly beaten

◈½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

◈½ teaspoon fine grain sea salt

◈½ teaspoon dried oregano

◈¼ teaspoon ground black pepper

Filling

◈3 tablespoons tomato sauce (such as marinara)

◈½ cup mozzarella cheese (I used cheddar)

◈Ham, pepperoni, salami or any other meat of your choice (skip this if you’re vegetarian)

◈Grated Parmesan cheese and dried oregano to taste

Directions

✖Preheat oven to 450°F (220°C) and place a rack in the middle.

✖Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.

✖In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

✖Transfer cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

✖Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to roll into a stromboli.

✖Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.

✖Spread cauliflower mixture onto the lined baking sheet and form into a large rectangle.

✖Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).

✖Remove from the oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side.

✖Spread half of the mozzarella, then the meat (I used ham), then the remaining cheese.

✖With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the parchment paper to help you do this!)

✖Flip them seam down and tuck/fold the shorter side to close the stromboli.

✖Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.

✖Return to the oven and bake for an additional 12 minutes.

✖Wait a few minutes before you slice and serve.

✖And beware of all that raging ooey gooey cheese. Right out of the oven it’s thermonuclear hot. So, watch yourself.

✖Serve with extra sauce if you feel so inclined.

Nutrition facts

The whole stromboli yields 526 calories, 31 grams of fat, 21 grams of carbs and 41 grams of protein.