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Ingredients
Makes 1 Stromboli
For The Cauliflower Crust:
1 small head cauliflower, cut into small florets (about 3 cups of cauliflower rice)
1 egg, lightly beaten
1/2 cup shredded mozzarella cheese
1/2 teaspoon fine grain sea salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
For The Filling:
3 Tablespoons tomato sauce or marinara
1/2 cup mozzarella or cheddar cheese
Ham, Pepperoni, Salami or any other choice of meat
Grated Parmesan cheese, to taste
Dried oregano, to taste
Directions:
Preheat oven to 450 F.
Place rack in the middle.
Line a baking sheet lined with parchment paper.
Grease with olive oil.
Set aside.
In a food processor rice the cauliflower florets.
Microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel.
Twist it to squeeze as much moisture as you can.
The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.
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.
Form it into a large rectangle.
Bake for exactly 10 minutes.
Remove from the oven.
Spread tomato sauce over most of the dough, leaving a 2-inch border on one side.
Spread half of the mozzarella, the meat, and the remaining cheese.
With a large spatula lift the longer sides of the crust and roll into stromboli shape.
(Use the parchment paper to help you do this)
Flip them seam down and tuck/fold the shorter side to close the stromboli.
Cut slits in the top.
Sprinkle with some grated Parmesan cheese and oregano.
Return to the oven and bake for an additional 12 minutes.
Let rest a few minutes before you slice and serve.
Serve with extra sauce.