Stromboli » Low Carb » Gluten Free

stromboli

I have tried for a few months now to figure out a way to make the quesadilla dough recipe (it’s made with 2 tbsp coconut flour) act more like a pizza crust.  Yesterday I made 3 kinds of crusts experimenting with one thing after another.  I used oat flour (2 tbsp) which made the carb count too high but worked really well.  I tried adding flax (2 tbsp) which worked but, for me personally, flax is not a flavor I enjoy.  So then I’m thinking why not just add some almond flour? I did that and it worked! It was bland though!! I got up this morning to make this thing one last time.  I knew exactly what to do to bring this to its highest potential and I think I did it.  Yes.  I did.   Check out these amazing pictures from people who have tried this recipe! 

017

I only needed to add 4 tbsp of almond flour.  I’m going to use 1/2 a stick of butter for flavor and to add moistness to it.  I added fennel, garlic powder, and hot red pepper flakes to the cheese. before melting it.   

018

Melted mozzarella is a thing of beauty.  My apologies for all the pictures on this post.  Would you believe I have more than this? I am actually being quite restrained.  I did make this three other times yesterday! LOL.  

020

When you first start to combine all the ingredients it looks pretty hopeless.  As you are trying to mix the flours and wet ingredients into the dough you’ll notice that your cheese is starting to stiffen up.  Ball up the cheese and the mixture together and then microwave for 10 secs.  When it comes out you’ll be able to press and fold the cheese into the batter.  It will come together nicely.  (I have a video tutorial on how to bring a cheese dough together using  Cooky’s pizza crust recipe except now I don’t use the extra almond flour on the outside to bring it together.  Microwaving it again seems to do the trick nicely.)

021

It’s starting to get firm again so I microwaved it another 10 seconds before rolling it out. 

022

023

I sliced off the sides with a pizza cutter and then added those slices back into the top of my dough with a rolling pin.  I used my finger to drag a line down the length of this on each side about a third of the way in as a guide.  This gave me an idea of where to stop slicing for the strips. 

024

026

028

 Once you’ve cut those strips don’t move your stromboli until it’s all wrapped up.  

03888

Wow! Look at that thing! What have I done? I can’t wait to make 90 million different versions of this.  Today it was just mozzarella and pepperoni inside. 

039

051

 This is the part that gets me.  This picture above showing how really this is bread even though we are using cheese to make it act like a dough.  With the combination of almond flour and coconut flour this is just one recipe I will be going to over and over again.  I couldn’t have been more pleased with the results.  I hope this is one that you will like too! 

040

Update: If you are using a higher fat cheese for this recipe and your dough comes together really quickly but it’s wet then add in one more tablespoon coconut flour and extend the baking time to 20 mins.  It will still come out.  The cheese I use has about 5 grams of fat per 28 grams serving. I used a Monterey shredded cheese today (8 grams fat per 28 gram serving) and it was really wet.  Adding in the extra coconut flour helped it out tremendously.  Here are my results using a higher fat cheese.  This is with  monterey jack shredded cheese. I baked 18 mins and it was still moist, so I think 20 mins would be better.  (It’s that color because I added in paprika today! I made a BBQ chicken stromboli with this.) I do however recommend the 2% mozzarella for the best results. 

highfat
The difference is pretty big to me so I recommend using a lower fat cheese with this dough!

039

2% mozzarella cheese dough!

Special notes for working with this cheese dough: 
Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above.  I also recommend using a regular shred for the cheese.  Finely shredded cheese does not melt well and will be difficult to work with.  For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving. 

Stromboli
Write a review
Print
1489 calories
36 g
492 g
124 g
61 g
63 g
389 g
1771 g
2 g
2 g
50 g
Nutrition Facts
Serving Size
389g
Amount Per Serving
Calories 1489
Calories from Fat 1086
% Daily Value *
Total Fat 124g
191%
Saturated Fat 63g
314%
Trans Fat 2g
Polyunsaturated Fat 8g
Monounsaturated Fat 42g
Cholesterol 492mg
164%
Sodium 1771mg
74%
Total Carbohydrates 36g
12%
Dietary Fiber 1g
4%
Sugars 2g
Protein 61g
Vitamin A
76%
Vitamin C
3%
Calcium
108%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbsp Almond Flour
  2. 3 tbsp Coconut Flour
  3. 4 tbsp butter melted
  4. 1 1/4 cup mozzarella cheese (140 grams) shredded (I used a lower fat cheese, 2% milk mozzarella, preshredded by Kraft. This is usually what my grocery store has to offer.)
  5. 1/2 tsp fennel seed (or 1/4 tsp garlic powder)
  6. 1 tsp red pepper flakes (optional)
  7. 1/8 tsp garlic powder
  8. 1 egg (large)
Filling
  1. 1/2 cup mozzarella cheese shredded
  2. 28 grams pepperoni slices (about 14)
Instructions
  1. Preheat oven to 400 degrees
  2. melt butter in the microwave and set aside.
  3. Combine spices with shredded cheese and melt in the microwave at 30% power for about 2 mins in a 1200 watt microwave.
  4. Add almond flour, coconut flour, melted butter and egg to your melted cheese and combine. (Use 4 tbsp coconut flour OR omit the butter if you are using a higher fat cheese, anything over 5 grams per 28 gram serving IF it's too wet when you mix your ingredients. If you have to add the extra coconut flour then extend the baking time from 15 mins to 20 mins.)
  5. Microwave the dough/batter for 5-10 seconds to make sure all the ingredients are well combined.
  6. Before rolling out the dough microwave again for 10 seconds.
  7. Form a rectangle on top of parchment paper (I use these silicone baking mats but parchment paper works just as well!), place another sheet of parchment paper on top and roll out into a rectangular shape.
  8. Slice the sides (the longest sides) to get nice straight edges with a pizza cutter.
  9. Using the pizza cutter slice the strips on each side evenly. Only go about a third of the way in to leave room for the filling.
  10. Add the cheese and pepperoni to the middle of your dough and fold the strips over the top.
  11. Fold up the dough on the ends to close the stromboli up.
  12. Bake at 400 degrees for 15 mins. (20 mins for a higher fat cheese with extra coconut flour added)
Notes
  1. A higher fat cheese can produce a wetter dough. If this happens you can add in 1 tbsp coconut flour to bring it together as a dough.
  2. Serves 5
  3. Per Serving: 300 Calories; 26g Fat; 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3 net carbs
Just The Dough
  1. 1184 Calories; 102g Fat; 48g Protein; 24g Carbohydrate; 12g Dietary Fiber; 12 net carbs
beta
calories
1489
fat
124g
protein
61g
carbs
36g
more
Up Late Anyway | Low Carb Recipes http://uplateanyway.com/keto/

172 comments

  1. janeykylescott says:

    Made this today – with a few variations as i only has a cheese blend (Mozz, cheddar & paremsan) and a farily coarse almond meal. Filled it with Spinach and Feta and the total result was a bit salty but amazing all the same. Thouhgt I would gobble it all up but after 2 slices I was full :) :(.

Leave a Reply