Cauliflower Stromboli

I LOVE Stromboli, and when I found out there was a way to make it gluten free, I HAD to try it. It was my first time trying out a cauliflower crust recipe, so I made a few tweaks/modifications to make the process a little easier for those of you who read my blog.

Also: PLEASE DO NOT FEEL LIMITED BY THIS RECIPE! Feel free to stuff your Stromboli with anything you want!

You will need:

• A kitchen Towel or Cheese Cloth (so much easier with cheese cloth)
• A Baking Sheet
• A Medium Sided Bowl (microwave safe)
• Parchment Paper
• Clean Hands

For the Crust
1. 3 cups of shredded cauliflower (~1 head)
2. 1/4-1/2 cup Shredded Mozzarella/Cheddar cheese mix
--> You are able to solely mozzarella, but this is a personal preference, and I also basically thorough a handful in there, so I’m guessing a quantity right now. I might edit this once I make it again, but I’m gonna go with somewhere in between those values.
3. 1 Egg
4. 1/2 tsp kosher salt
5. 1/2 tsp oregano (I had a plant that was dried and crushed, but feel free to use store bought dried)
6. 1/4 tsp black pepper

For the inside
7.  Your favorite pasta sauce/pizza sauce
8. Handful of Spinach
9. Handful of sliced Mushrooms
10. Another 1/2 cup of the same mozzarella mix or more if you love cheese
11. 3 small cooked boneless skinless chicken thighs or 2 large cooked in italian seasoning. SHRED IT UP.

For the top
12. More Oregano
13. Shredded Parmesan Cheese

**its easiest to prepare the shredded cauliflower and chicken before hand!

Instructions:
1. Cauliflower Prep

• Cheese grate your entire head of cauliflower into a bowl 
• Microwave for 7 1/2 to 8 minutes
• Empty bowl onto cheese cloth or towel (carefully!)
• Squeeze all excess liquid into sink
• Squeeze all excess liquid into sink
• Squeeze all excess liquid into sink
• If this isn’t done properly, theres a chance your crust wont come out
• Place back in bowl

2.  Preheat oven to 450 degrees fareinheit
3. Cover your pan with parchment paper, and coat with olive oil
3. The Crust

• Add your egg, cheese, salt, oregano, and pepper and stir thoroughly. 
• Spread your mixture into a rectangle on your pan. You don’t want this to be SUPER THIN, but you don’t want it to sit as a small thick rectangle in the center of your pan. Make it thin, but not so thin that it would tear apart. 
• Bake for 10 minutes, no longer! 

4. The Filling

• As soon as you take your crust out of the oven, spread your sauce onto 3/4 of it. Remember that you’re rolling it into a Stromboli, so you want to have a small space thats just dough for connectivity. Add your toppings! Mushrooms, Spinach, Chicken, and Mozzarella! 
• This is the video I used to get a general idea on how to roll the stromboli 
• I Lightly cut around 5 slits along the top just so the insides were lightly exposed from the middle
• Top with more oregano and some parmesan cheese to your liking! 
• Bake for 15-20 minutes or until you feel its browned enough

Hope you enjoy this as much as I did, 

Soli