Cauliflower Crust Stromboli

Cauliflower Crust Stromboli 2

Cauliflower Crust Stromboli

Cauliflower Crust Stromboli
Course: Dinner, Lunch
Cuisine: Italian
Servings: 1
Calories: 604kcal


  • 1 small head cauliflower 3 cups cauliflower rice
  • 1 egg
  • 1 cup freshly grated mozzarella cheese divided
  • 1/2 tsp pink salt
  • 1/2 tsp oregano
  • 1/4 tsp pepper
  • 1/4 cup tomato sauce
  • 1/4 cup chicken breast or other meat/toppings of choice
  • parmesan cheese, optional


  • 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


Calories: 604kcal | Carbohydrates: 36g | Protein: 50g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 276mg | Sodium: 2434mg | Potassium: 2205mg | Fiber: 13g | Sugar: 15g | Vitamin A: 1291IU | Vitamin C: 282mg | Calcium: 746mg | Iron: 5mg
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