Cauliflower Crust Stromboli

April 16, 2014

Cauliflower Crust Stromboli


This is me showing you that cauliflower crust is dope.
Dope as in awesome and nasty as in “Yah brah thats sik!”
Shaka sign dope and awesome and sik. Got it?
Because there’s really no end to what you (and I) can do with cauli crust. Like really.
Pizza, calzone, pizzettes, hot pockets, garlic breadsticks and today Stromboli.
Now, do you know what Stromboli is?
It’s a small island off the north coast of Sicily, containing one of the three active volcanoes in Italy (I've just wikipedied it.)
And it’s also a fantastic appetizer.
I was first introduced to it a couple of years ago at Scarpetta in Chelsea.
It’s part of their bread basket (I still ate bread back then, say what???) and I soon became obsessed with Stromboli. SO yummy.
In a nutshell, Stromboli is basically a pizza roll.
You roll pizza dough out into a rectangle, cover with sauce, top with meat and cheese, roll up, cut in some slats, bake and serve.
It’s just a different way to eat pizza.
It’s also different from a calzone. A calzone is just a pizza folded in half; a Stromboli it’s a rectangular pizza rolled.
People go nuts over Stromboli because it’s something they don’t see everyday.
Cauliflower Crust Stromboli


When you make cauliflower crust pizza you become 100 times cooler because you served it instead of regular pizza.
If you make cauliflower crust Stromboli, then you become like 1000 times cooler.
Because Stromboli is 10 times cooler than pizza, and cauliflower crust is 100 times cooler than regular wheat dough. Hence, 10 x 100 = 1000. I’m good at math.
Shall we make some? Mmmmmmkay...
Start out by making our fail proof cauliflower crust pizza dough and spread into a rectangle on a lined baking sheet.

Making Cauli Crust Stromboli
After baking it for the standard 10 minutes, spread tomato sauce over most of the dough, leaving a small border on one side.

Making Cauli Crust Stromboli
Grate some mozzarella please! And sprinkle half over top of the sauce.
Making Cauli Crust Stromboli
Now fish around your fridge for some meat. I had only ham, but pepperoni or salami would be a great add-on. Lay those slices out over the cheese.
Making Cauli Crust Stromboli
Sprinkle the last of the cheese over top of the meat and that’s the filling! Wham bam slam!
Making Cauli Crust Stromboli
Now carefully roll that baby up! Cut slats in the top, and sprinkle with Parmesan cheese and oregano.
Making Cauli Crust Stromboli


Bake this bad boy 12 minutes. Wait a few minutes, then slice and serve.
It’s about at this time people start worshipping the ground you walk on because this is beyond good.
Dope stuff brotha!”
Cauliflower Crust Stromboli
Cauliflower Crust Stromboli                                                                                   Print this recipe!

Ingredients
Makes 1 Stromboli, enough for 4 as an appetizer
Cauliflower crust

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper

Filling

3 tablespoons tomato sauce (such as marinara)
½ cup mozzarella cheese (I used cheddar)
Ham, pepperoni, salami or any other meat of your choice (skip this if you’re vegetarian)
Grated Parmesan cheese and dried oregano to taste

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer 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.
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 and form into a large rectangle.
Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
Remove from the oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side.
Spread half of the mozzarella, then the meat (I used ham), then the remaining cheese.
With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the parchment paper to help you do this!)
Flip them seam down and tuck/fold the shorter side to close the stromboli.
Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.
Return to the oven and bake for an additional 12 minutes.
Wait a few minutes before you slice and serve.
And beware of all that raging ooey gooey cheese. Right out of the oven it’s thermonuclear hot. So, watch yourself.
Serve with extra sauce if you feel so inclined.

Nutrition facts

The whole stromboli yields 526 calories, 31 grams of fat, 21 grams of carbs and 41 grams of protein.

45 comments :

  1. O.M.G. this looks amazing!!!!

    ReplyDelete
  2. Genius!! I have cut flour out of my diet and I need to give this a try to curb some cravings:)

    ReplyDelete
  3. Cheesy baked deliciousness! You'll never believe that I still have tried cauliflower crust again after the initial failure with another recipe! Your's always looks mouthwatering, and I'm feeling totally inspired to finally try this out - cannot resist even 1 minute longer - need this for breakfast!

    ReplyDelete
    Replies
    1. You have to try it Kari, it's life changing (and totally in a good way!)

      Delete
  4. Mike, this recipe for sure makes you 1000 times cooler! That melty cheese peeping out is ridiculously dope (even if it's my nemesis)!

    ReplyDelete
    Replies
    1. Your nemesis? Really? No worries though, you can most definitely skip it!

      Delete
  5. This looks incredible!!
    Must add cauliflower to the groceries list.

    ReplyDelete
  6. There was wayyyy too much math in that post for me. However, I think I understand what you're saying - not too good with numbers. I need to jump on this Stromboli business though, because the name is just SWEET BRA!

    ReplyDelete
    Replies
    1. Stromboli is the next big thing, I'm telling ya. You better get on the bandwagon before it goes mainstream!

      Delete
  7. Wow! You are definitely raising the bar on the cauliflower crust idea. I love this!!

    ReplyDelete
  8. This is amazing! brilliant! clever! Just pinned!

    ReplyDelete
  9. Man you rock with your cauliflower crust! This looks amazing.

    ReplyDelete
  10. Lol, you are the king of cauliflower kindness and goodness! :)

    ReplyDelete
  11. OMG you are so excellent! These makes me salivate!!

    ReplyDelete
  12. This looks so amazing Mike, I'm lost for words!

    ReplyDelete
  13. Mike, this stromboli is totally fly. I need it in my kitchen. Seriously, though, after all of these delicious cauliflower crust recipes that you keep pumping out, I think I need to give it a shot one of these days! I love my traditional pizza crust so much...but it has flour in it. #dontjudge

    ReplyDelete
    Replies
    1. I do judge you though, and I'll keep judging you until you give cauli crust a try! :)

      Delete
  14. Yah brah that is very, very sick indeed. Hahaha. I just was experimenting with some cauliflower in the kitchen today! And Scarpetta is freaking awesome.

    ReplyDelete
  15. Okay, now if you figure out a way to make this crust work without the egg or tell me the best way to sub for it [flaxseed??]... then I might not worship the ground you walk on. But I think we could - or should, really - talk about getting you a cauliflower cookbook contract then :). Deal?!

    ReplyDelete
  16. Okay, how can I make the crust without cheese. I'd just go with sauce and meat for the filling, but can this crust work without the cheese?

    ReplyDelete
  17. Okay... you truly are the king of cauliflower crust! You should open your own place man... or even get your own food truck on the street. You'd be famous across the entire universe!

    ReplyDelete
  18. Oh my gosh this is genius! Can't wait to make it!

    ReplyDelete
  19. Wow, Thank you mike for sharing such an excellent! amazing! and delicious Cauliflower Crust Stromboli. thumb up for you.

    ReplyDelete
  20. Oh wow! I'm making this for dinner one day this week. How much water do I put into the microwave bowl with the cauliflower when I microwave it? And what are tea towels? Cauli crust.... Please God, let this turn out right for me.

    ReplyDelete
    Replies
    1. No water in the bowl (the cauliflower has enough water as it is). Tea towels are also called kitchen towels or dishtowels.

      Delete
  21. Hi Mike,

    I was a little dubious of the cauliflower crust (despite how good all the pics look), but I made this today and it was AWESOME! Thanks for all the great recipes- I think I'm about to be on a cauli-crust kick . . .

    ReplyDelete
    Replies
    1. Thanks Keri, you've just made my day with your super awesome comment!

      Delete
  22. I tried this last night. I was expecting the crust to be more crispy, but my husband and I thought the texture more closely resembled a frittata. I squeezed the cauliflower to death and it was bone dry. Any thoughts on what I did wrong? Or is that how the crust should taste?

    ReplyDelete
    Replies
    1. It should be a bit crispy, not like bread crust crispy, but definitely not like frittata (and that especially after it cools off a little).
      I'm thinking about the mozzarella you used; if it was super fresh and released a ton a liquid than it might it.
      I generally use Organic Valley shredded mozzarella and it works perfectly!

      Delete
  23. Made this tonight for my family (one of which is gluten-free). I followed the crust recipe exactly but filled it with pastrami, saurkraut, swiss chesse and light thousand island. A little labor-intensive but the family loved it! Thanks for the solid recipe.

    ReplyDelete
    Replies
    1. Pastrami + saurkraut + Swiss cheese + light thousand island? Sounds like a great combo (very innovative as well). I'm glad your family loved it. Totally worth the effort, isn't it?

      Delete
  24. I made this yesterday stuffed with prosciutto, mushrooms, cheese and tomato sauce and it was the best thing ever, seriously. Thanks for this recipe. Now I have to try the oatmeal protein cookies

    ReplyDelete
    Replies
    1. Thanks fantastic Maureen, it makes super happy that the cauli stromboli was such a big hit!

      Delete
  25. This was absolutely AMAZING and so easy!!!

    ReplyDelete