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.

99 comments:

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

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

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  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!

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

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  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)!

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

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

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  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!

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

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

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

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

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

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

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

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  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

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

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  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.

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  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?!

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  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?

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  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!

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

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

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  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.

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

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  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 . . .

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

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  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?

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    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!

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  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.

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    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?

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  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

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

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

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  26. what marinara do you use?

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  27. Oh my goodness! This recipe is so brilliant! Can't wait to use it. This is seriously the best food blog I have seen in a while. I'm planning to try all recipes :)

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  28. I don't use microwaves. Any suggestions on cooking time of the cauliflower "flour" in a convection or regular oven? Thanks!

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    1. You can steam or boil the cauliflower rice, what matters is that you squeeze out all of the moisture afterwards! :)

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  29. Looks delicious! Could I make this in advance and store in the refrigerator up until the final baking time, and pop it in the oven for the final 12 minutes before serving?

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    1. I think so, just make sure it holds the stromboli shape!

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  30. Yum!! Definitely fits the bill for yummy pizza to dip in marinara!! Thanks!!

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  31. so Ive been using your recipe for the last couple days and when I use 1 egg it doesn't work out well so I end up using more than 1

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  32. tried this recipe and loved it. actually posted my adventure trying it on my blog and linked you to it. I hope it's ok! thank you so much for sharing and I will definitely be checking out and trying (and reviewing) more of your creations!

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  33. Great recipes. Wow Look so good, I have to try this now! I'm always hungry since I'm on a extremely strict paleo & candida diet no grains, sugar, legumes,fruits ,nuts, no dairy except yogurt barely anything with carbs starches. oh gosh
    Seem like I cant eat anything.oh I don't eat pork nor beef as a lifestyle change from a decade ago. Have any recipes or websites that would make my life??!?. Snacks would be helpful too. Due to the lack of fulfilling meals and snacks I have crashed a couple times and ate anything sweet that I saw in my path like a deranged cookie monster please help thank you! 😌

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  34. Great recipes. Wow Look so good, I have to try this now! I'm always hungry since I'm on a extremely strict paleo & candida diet no grains, sugar, legumes,fruits ,nuts, no dairy except yogurt barely anything with carbs starches. oh gosh
    Seem like I cant eat anything.oh I don't eat pork nor beef as a lifestyle change from a decade ago. Have any recipes or websites that would make my life??!?. Snacks would be helpful too. Due to the lack of fulfilling meals and snacks I have crashed a couple times and ate anything sweet that I saw in my path like a deranged cookie monster please help thank you! 😌

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  35. I made this tonight. My crust stuck to the pan (didn't have parchment paper) and made it very difficult to roll. But it did do it. Burnt my hands though squeezing the hot cauliflower. Any suggestions for someone like me who is too impatient to wait for it to cool?

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  36. This looks amazing! I know this is probably a silly question but is there any way to leave out the cheese?

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  37. Found your blog today, Stromboli is in the oven right now. I can't wait!

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  38. How do you get the cauliflower crust to not stick on the parchment paper when you try to peel it off and roll it? We were unsuccessful in rolling it due to it sticking so we just did it open faced and cut what we could off the paper.

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  39. I have not tried to make this yet, but I have used Bob's Red Mill Gluten Free pizza crust mix many times. This dough is extremely sticky and can only be handled with wet hands. I haven't tried rolling it, but I would suggest if you are going to try you might roll it between floured sheets of parchment paper (any GF flour will do). Good luck! I usually press it into a parchment lined and oiled sheet pan with wet hands. This recipe seems to be written for wheat based flour as you need to pre-bake the Bob's crust before you can top it.

    http://thepaleodietfoodlist.blogspot.com/

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  40. This looks AMAZING!!! I'm starting a new eating plan and feel SO hungry, but it looks like cauliflower may save me. :)

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    1. Cauliflower will save your like Suzanne, I know it will ;)

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  41. This looks so amazing! I'm starting a new food plan and feeling SO hungry! I think cauliflower may save me! :)

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  42. sounds very cool but you gave me a very good idea use the cauliflower rice in stuffed peppers as my mom and I are allergic to rice and what the backing time as real good cook tend not to have a microwave as i have 3 ovens and no microwave my self

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    1. Awesome! You have to send me the recipe of those cauli rice stuffed peppers, alrite?

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  43. This was absolutely AMAZING! I'd marry you if I wasn't married already....seriously so simple and if I hadn't made it myself I would have sworn it was regular pizza crust. Can't wait to try some of your other recipes!

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    1. Is that a proposal? That's a first for me ;)
      But seriously though, I'm so glad you enjoyed the recipe!

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  44. I have question. I'm a super taster and a super smeller. I hate the taste and smell of cauliflower cooking the regular way. How do you think I will do with this? However, with all the extra stuff on top of it, which I really love, I might have to give this a try. I don't have parchment paper though. We have this roll of non stick stuff for baking I bought on QVC. Its food safe and I use it for cookies all the time and they don't stick. Can I use that for this? I don't want to mess up the recipe by having it stick to anything. I'm willing to give it a try (cross your fingers I don't hurl because that's what happens when it hits my tastebuds) and let you know if my family and I liked it.

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    1. I have the same problem. I gave the recipe a try the other day and my house still stinks!! Can't stand it. It's too bad because I do love cauliflower!

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  45. Why does it have 21carbs? Looks good but I'm on low carbs.

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  46. Be honest, how hard is it to fold that baby up once all the toppings are on it?

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  47. You've made me laugh out loud, but your recipes are... drool-worthy. Your photos are also really good quality artistry too!

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  48. I really want to try to make this, as my husband has severe allergies and cannot have typical pizza crust. The only issue is he is also allergic to egg! I know right? Its crazy, we just found out so it has been difficult trying to find things to make. Is there anything I can use to substitute the egg in the crust?

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    1. I've successfully used a flax or chia seed egg (vegan egg replacement), just grind 1 tablespoon of chia or flax seeds into a powder, combine with 2.5 tablespoons of water and whisk, then leave for a few minutes to thicken. You can then add it into the rest of the mixture and it should act as a binding agent. Try whipping the chia egg a little bit to also give a bit of 'rise'. Hope that helps!

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  49. I really want to try to make this, as my husband has severe allergies and cannot have typical pizza crust. The only issue is he is also allergic to egg! I know right? Its crazy, we just found out so it has been difficult trying to find things to make. Is there anything I can use to substitute the egg in the crust?

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  50. I just made this and WOW!!!!!!!!!!!!!!!!!! Amazing. needless to say is was so tasty and did not last in my house. I will be doing this on a regular. Today i will try the grilled cheese cauliflower. THANK YOU

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  51. We made it and ... it was fabulous! Even the full-carbers loved it!

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  52. Can you give me a ballpark measurement on how thick the crust should be rolled out to?....1/2", 1/4" ? Doesn't have to fee exact but just a general idea would be great. Thanks so much!

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    1. You don't really "roll" it because it is way too sticky! Just plop it on the baking sheet (with parchment paper sprayed with olive oil spray) and start patting it out. Depends on how big the head of cauliflower is, but I usually get it spread out about 2-3 inches from the sides of a standard cookie sheet. (I also bake my for 12-15 min before adding the ingredients even though he states "10 min, only 10 min" . I live in Colorado, and maybe the altitude makes a difference. Hope this helps! This is a super Yummy dish!!! I also put in my own favorite pizza toppings. (For low fat, I use low sodium diced tomatoes with some Italian seasonings added, low fat cheese, turkey pepperoni, green olives, and pepperocinis) YUMM!!

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  53. Can you give me a ballpark idea on the thickness the crust needs to be rolled out to? 1/2", 1/4"?.....it doesn't have to be an exact measurement but a suggestion would be great!

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  54. I was pretty skeptical after my 3 cups of cauli-rice shrunk to about 1 cup after squeezing all the liquid out. however it amazingly baked up and held together really well. we filled it with some tomato sauce and fresh roasted veggies, it was absolutely delish! will be making this on the regular! thank you!!

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  55. So, this looks pretty damn epic. Hope you don't mind I linked to it on my blog: http://ketogasm.com/cauliflower-low-carb-vegetable/

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  56. WOW. Just discovered your blog. Your recipes are amazing and you are inspiring! So glad I found you. :)

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  57. Hi Mike,

    Is it possible to make this cauliflower crust without the microwave? Thoughts?? I don't want a microwave just to make cauliflower recipes!!! 😫

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  58. eres encantador y cocinas regio!

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  59. Can I make cauliflower crust without a food processor? I don't have one. I do have a kick butt blender and a Kitchen-Aid can I use those to make it? I'm scared, I've never tried to make cauliflower crust.

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  60. This looks delicious! I'd like to know, how much meat did you use?

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  61. I actually made this. It is amazing. I used turkey pepperoni. Thank you.

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  62. I made this tonight and it was delicious. I put pepperoni in mine though. Can't wait to try the leftovers. I bet they'll be great too!

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  63. This is a genius way to use cauliflower instead of wheat and make food healthier. Thanks for sharing.

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  64. Made it. Loved it! Boyfriend stopped at McDonald’s on his way home... he’s scared he might eat something good for him! His loss!

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  65. This recipe is pure genius. I made it today and everyone loved it. There's a little bit of work in the process but definitely worth it.

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  66. Made this for my family and they loved it! I made one with Italian chicken sausage, bacon, mushroom, spinach, onion and a dash of balsamic. Made another that just mushroom,spinach onion and balsamic. with maranara. So good. Thank you for this recipe!

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  67. sounds delicious :) I will try it once. Thanks for sharing such a nice recipe.

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