Cauliflower Crust Stromboli

This is a stromboli with cauliflower crust. That's right, no gluten or wheat in this baby!

It's pretty cool, and a great substitute to a classic Italian dish.

  1. Cut the cauliflower into small florets (should yield 3 cups of cauliflower rice), beat the egg, grate the parmesan and the two portions of mozzarella separately.
  2. Preheat oven to 220C and place a rack in the middle.
  3. Line a baking sheet with baking paper and liberally grease it with olive oil. Set aside.
  4. In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverised). Transfer the cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked. Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to roll into a stromboli.
  5. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
  6. Spread the cauliflower mixture onto the lined baking sheet and form into a large rectangle.
  7. Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
  8. Remove from the oven and spread tomato sauce over most of the dough, leaving a 5cm border on one side. Spread half of the mozzarella, then the meat, then the remaining cheese.
  9. With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the baking paper to help you do this!)
  10. Flip the seam down and tuck/fold the shorter side to close the stromboli.
  11. Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.
  12. Return to the oven and bake for an additional 12 minutes.