Cauliflower Crust Stromboli

Preheat oven to 450°F degrees

Line a baking sheet with parchment paper, grease then set aside

In a food processor, rice cauliflower florets

Transfer cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked or steam on stovetop

Place cauliflower rice in a tea towel and twist it to squeeze as much moisture as possible

Transfer cauliflower rice to a mixing bowl, add egg, 1/2 c mozzarella, oregano, salt and pepper and mix well

Spread cauliflower mixture onto lined baking sheet and form into a large rectangle

Bake for 10 minutes

Remove from oven

Spread tomato sauce over most of the dough, leaving a 2-inch border on one side

Spread 1/4 cup mozzarella, then the meat/toppings, then the remaining cheese

With large spatula lift the longer sides of the crust and roll into stromboli shape

Flip seam down and tuck/fold the shorter side to close the stromboli

Cut slats in the top

Sprinkle with grated Parmesan and oregano, if desired

Bake for an additional 12 minutes

Cool a few minutes before slicing and serving