Easy Cheesy Cauliflower Crust Stromboli

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!

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!