Easy Cheesy Cauliflower Crust Stromboli - Love, Pasta, and a Tool Belt

Please welcome my guest poster Nicole from For The Love of Food as she shares this yummy recipe for

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!

Easy Cheesy Cauliflower Crust Stromboli

Author: Emily

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

Instructions

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).

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 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!