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
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:
- 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:
- 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 ½ cup or so of marinara sauce (spreading to cover) and toppings of your choice sprinkled in the center.
- 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.
- 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 ½ 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).
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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