June 19, 2015

Easy Cheesy Cauliflower Crust Stromboli

Pizza is a popular dinner request in my house and I am always experimenting with new twists on the traditional pizza pie. We jumped on the low carb bandwagon when I was pregnant and had high blood sugar earlier this year, and I became slightly obsessed a fan of using cauliflower in place of bread and potatoes. I made Cauliflower Chowder and Cauliflower Breadsticks and even Cauliflower Pizza! This recipe for Easy Cheesy Cauliflower Crust Stromboli uses the same ingredients as my Cauliflower Pizza Crust but I simply roll out the dough into a rectangle, fill with toppings and lots of cheese, and fold over to make an extra cheesy stromboli! Slice and serve with marinara sauce for dipping and I guarantee you will think twice about eating the same ol’ traditional pizza next time!   

Ingredients:

Makes 2 large strombolis
  • 1 head of cauliflower, chopped (about 5-6 cups)
  • 4 eggs, beaten
  • 4 cups shredded Cheddar or Italian blend cheese
  • 12 oz jar Marinara or Pizza sauce
  • 1 tbsp oregano
  • 4 cloves garlic, pressed
  • salt and pepper, to taste
  • Pizza toppings of your choice, we used sliced olives, pineapple, and pepperoni

Directions:

  1. Preheat oven to 425 degrees. Line 2 large baking sheets.
  2. Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes.
  3. Add cauliflower to a food processor and pulse until the texture of rice.
  4. Place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.
  5. Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded cheese, oregano, garlic and salt and pepper. Stir until combined.
  6. Pour half onto a lined baking sheet and shape into a rectangular shape. Repeat with remaining cauliflower mix on other lined baking sheet.
  7. Bake the crusts for about 20-25 minutes or until golden.
  8. Remove from oven and top each with ½ cup or so of marinara sauce (spreading to cover) and toppings of your choice sprinkled in the center.
  9. Then add ½ cup shredded cheese on top of each. Leave a barrier around the sides so you can fold over and seal the stromboli.
  10. Very gently, using a spatula, fold over the crust on both sides (similar to a burrito but without folding the ends). Don’t worry if it’s messy- you are going to cover it with more cheese!
  11. Top with an additional ½ cup cheese on each. I like to add a few pepperonis on top too!
  12. Bake in the oven for another 5-10 minutes until cheese is melted and stromboli is warmed throughout.
  13. Slice and serve with warm marinara sauce for dipping (optional).
Preheat oven to 425 degrees. Line 2 large baking sheets.
Add chopped cauliflower to a steamer and steam until softened 
and fork tender, about 15-20 minutes.
Add cauliflower to a food processor and pulse until the texture of rice. Place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.


Add cauliflower to a bowl.
Then add in eggs, 2 cups of shredded cheese, oregano, garlic and salt and pepper.
 Stir until combined.
Pour half onto a lined baking sheet and shape into a rectangular shape. Repeat with remaining cauliflower mix on other lined baking sheet.

 Bake the crusts for about 20-25 minutes or until golden.
Remove from oven and top each with 1/2 cup or so of marinara sauce
 (spreading to cover) and toppings of your choice sprinkled in the center.
Then add 1/2 cup shredded cheese on top of each.
Leave a barrier around the sides so you can fold over and seal the stromboli.
Very gently, using a spatula, fold over the crust on both sides (similar to a burrito but without folding the ends). Don’t worry if it’s messy- you are going to cover it with more cheese!
Top with an additional 1/2 cup cheese on each. I like to add a few pepperonis on top too!

Bake in the oven for another 5-10 minutes until cheese is melted and stromboli is warmed throughout.

Slice and serve with warm marinara sauce for dipping (optional).

I also shared this recipe as a guest blogger for Love, Pasta, and a Tool Belt in May 2015.
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