Cauliflower Crust Ingredients:
10 sprays olive oil spray
1 small head cauliflower, cut into florets (should yield 3 cups of cauliflower rice)
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ tsp sea salt
½ tsp dried oregano
¼ tsp ground black pepper
3 tbsp tomato sauce, 5g carbs or less
½ cup mozzarella cheese
4 ounces of low fat, low sodium ham
2 tbsp grated parmesan cheese
1 tsp dried oregano
Preheat oven to 450 degrees and place a rack in the middle. Line a baking sheet with parchment paper and grease it with olive oil spray. Set aside.
In food processor, make the cauliflower florets into rice (it should be evenly chopped but not completely pulverized. Can also be done by grating cauliflower.) 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. This is very important. The cauliflower needs to be dry, otherwise you’ll end up with mush dough and impossible to roll into a Stromboli.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper. 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. Remove from oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side. Spread half of the mozzarella, then meat, then the remaining cheese.
With a large spatula lift the longer sides of the crust and roll into Stromboli shape. Flip the seam down and tuck/fold the shorter side to close the Stromboli. Cut slats in the top and sprinkle with Parmesan cheese and oregano. Return to the oven and bake for an additional 12 minutes. Wait a few minutes before you slice and serve.
Makes 4 servings:
Per serving: ½ lean, 1 ½ vegetable, 2 ½ condiments