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! 

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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.   

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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.  

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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.)

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

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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. 

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

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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. 

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 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! 

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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. 

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

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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
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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
Up Late Anyway http://www.uplateanyway.com/keto/

181 comments

  1. Ebbie Williams says:

    Wow this is genius. I’m wondering if (despite the cheese) this could be made into a sweet pastry dessert. With some berries and sweetened cream cheese in the middle. Or maybe into a Pecan cinnamon roll type of thing. Anyway, thanks for the recipe!

    • Elizabeth Nimphius says:

      Yes!! I made a cheese danish with this on Friday and it was fantastic. I need to make it one more time and I’ll post the recipe. I haven’t tried cinnamon rolls yet but I was thinking the same thing. 🙂 I’ll let you know how it goes when I have time to develop that. If you make the cinnamon rolls let me know how it goes!

      Recipe for the Cheese Danish<-----this is so good!!!

      • Ebbie says:

        Bummer! I didn’t have time to experiment with sweet rolls this weekend, but I’m disappointed that you couldn’t make it work out. What went wrong with them? Did they taste too savory? Didn’t bake up properly?

        • Elizabeth Nimphius says:

          It’s just going to take some tweaking. I used a stoneware casserole dish to bake rather then a flat pan and I think I made them too tall. There was also an issue with the texture, wasn’t bready and yes it tasted a little too savory. I did add some sweetener and vanilla but to be frank it just came out weird! Lol! It’s going to take a non-traditional approach to get it to work but I have a few ideas.

    • Elizabeth Nimphius says:

      You can melt the cheese like you would do for chocolate in a double boiler. Good luck! Just keep the water hot for heating up the dough as you’re bringing it all together. You will probably have to reheat it twice before you roll it out unless you’re using a higher fat cheese.

    • Elizabeth Nimphius says:

      Haha! The stromboli has really struck a chord. I made a pizza the other day and we didn’t even really eat it. That’s just crazy! Thanks so much.

  2. Stacy W. says:

    I’m so excited to try this tonight! I have a couple of questions about adding the other ingredients to the melted cheese. Do you allow the cheese to cool a bit before adding the egg, to keep the egg from being slightly cooked by the heat of the cheese? In what order do you recommend adding the other ingredients to the cheese? Thanks so much for sharing your awesome recipes!

    • Elizabeth Nimphius says:

      I add the flour in, then the butter and egg and start stirring with a fork. I take a spatula, or you can use your hands to push the batter into the cheese, then microwave 10 seconds, pick it up, push and fold the dough until it’s all together. I’m more concerned about the egg cooling the cheese rather then the cheese cooking the egg! Lol! That’s a good point though so thanks for bringing it up! I’ve never had any issues like that. Good luck and thanks!

      • Stacy W. says:

        Great, thanks for the tips! One more question: what are the approximate dimensions and/or the thickness of the dough once it’s rolled out (prior to filling)?

        • Elizabeth Nimphius says:

          It’s about 1/4 inch thick (no thinner then that!). I’m guessing I roll it out to be about 12 inches wide and however long you can get it without making it too thin. Somewhere around 14 inches. It will be fantastic just make sure it’s rectangular!

  3. Stacy W. says:

    Oh. My. Goodness. I don’t understand how this is so amazingly good, but it is. You have changed my life, Elizabeth. This recipe is easy to make, and the taste and texture are outstanding! So outstanding, in fact, that my husband, who is a die-hard gluten fanatic, and for whom I made a regular wheat-based pizza tonight, keeps sneaking pieces of my stromboli because he likes it better. I hope the food blogging powers-that-be give you ALL of the awards for this recipe. Sorry for ranting and raving, but it’s really that good!

    • Elizabeth Nimphius says:

      Yes. It would work for pizza! I tried with Jack cheese and it was very stiff but I haven’t made it with the mozzarella yet. The stromboli is just right for us and it was something I used to make my husband before. Lower fat mozzarella would work great! Any extra fat can be added with the toppings. You might want to double the recipe to get a big pizza and fold the dough over around the edges to get a phenomenal crust. Now I want pizza!! Haha! (Just wanted to add the recipe as is makes a decent size pizza as well.)

      • Pan Thea says:

        Thanks! I’m loving the stromboli, so I’m going to hold off on making it into just a pizza. Haha. Tonight I’m using a six cheese Italian blend, pepperoni, and bacon. I’ve used whole milk cheese for the recipe, adding an additional tablespoon of coconut flour like you suggested and baking for 20 minutes. It comes out great!

        • Elizabeth Nimphius says:

          Ohhh bacon! Yum. Thanks for the feedback on the whole milk mozzarella. Glad it’s working out well!!

  4. Pan Thea says:

    Oh, another thing I’ve been doing is not overlapping the dough on top. I just fold over 1/4 on each long side, no strips, so the sides meet in the middle. That way the crust cooks through even with the higher fat cheese.

    • Elizabeth Nimphius says:

      I used to do regular flour stromboli like that and then I would flip it over so the seam was on the bottom! It’s so much fun to be able to bake like this again.

      • Pan says:

        I just wanted to let you know that I made this into a pizza. It was delicious! I liked it even more than the stromboli, which I also love. I’ve tried so many LC pizza recipes over the years and this is the best. Whole milk mozzarella, full amount of butter, and 1/4 cup of each flour. I rolled the dough out to 11×13″ (the size of my broiler pan), topped it, and baked at 400 degrees for 17 minutes. Amazing. I’m making it again tonight.

        • Pan says:

          Oh, I forgot to add that I used some leftover homemade garlic butter instead of straight butter. Darn. I don’t have anymore already made up.

        • Elizabeth Nimphius says:

          Awesome! Thanks for the feedback on the pizza! I’ve only done it once and we are so wrapped up in the stromboli (no pun intended) that it wasn’t as exciting for us! Haha. What toppings did you use? I’m really craving a peppers and onion pizza lately so I’ll have to try it again soon!

    • Elizabeth Nimphius says:

      Not at all! Yes it can be replaced. You can use any seasonings you like. I have made this with onion powder, paprika, garlic powder, etc. The butter adds a lot of flavor as is. You can spice it however you want!

  5. mmetla says:

    Hello Elizabeth!

    We tried it, we love it!
    Although usually I am not fond of american way making something to look like italian recipe (apart from carbonara and some salads, these were developed to perfection) …

    Just one thing from our first try (have to try few more times to be sure), my dough definitely will not be that big considering thickness of 1/4 inch. Not sure where is problem, even had more mozzarella in the dough part, maybe not that much of the flours, because I just did it by feel.

    So in the end, just wanted to thank you for lovely recipe, and to let you know, I will share the love for it at my blog for my national readers in our language with credits coming to you for it.

    Cheers,
    Metla

    PS: Definitely have to browse the recipes here more, to find out more inspiration for future foods.

    • Elizabeth Nimphius says:

      Hi there! You will be able to roll it out bigger if you reheat the cheese beforehand. The flours are 28 grams almond flour, 21 grams coconut flour and then it’s just half a stick of butter. Be careful with the coconut flour, it should be very close to the 3 tbsp (21 grams) and any extra will stiffen up the dough. Almond flour is a little more forgiving. It sounds like you had good results regardless so hopefully you can get a bigger stromboli next time! I look forward to seeing the stromboli on your blog! Thanks for spreading the word and thank you for the compliments. It means so much to me!

  6. mmetla says:

    Hello Elizabeth!

    We tried it, we love it!
    Although usually I am not fond of american way making something to look like italian recipe (apart from carbonara and some salads, these were developed to perfection) …

    Just one thing from our first try (have to try few more times to be sure), my dough definitely will not be that big considering thickness of 1/4 inch. Not sure where is problem, even had more mozzarella in the dough part, maybe not that much of the flours, because I just did it by feel.

    So in the end, just wanted to thank you for lovely recipe, and to let you know, I will share the love for it at my blog for my national readers in our language with credits coming to you for it.

    Cheers,
    Metla

    PS: Definitely have to browse the recipes here more, to find out more inspiration for future foods.

  7. johannecharnock says:

    Thank you so much for the is recipe. I made it with a Mexican filling of salsa, chicken, cheese and jalapeños and the dough was seasons with ground cumin and chili. But then it made me think that this dough behaved just like flaky pastry and I made it inso Danish Pastry, ommiting the seasoning, but adding sweetener and vanilla to the dough and filling the middle with a mixture of butter, sweetener, cinnamon, almond flour and blueberries and the result was VERY much like a Danish “kringle” – Danish pastry cake……. you can see the result on my blog
    http://johannecharnock.wordpress.com/2014/05/31/blabaer-wienerbrod-lchfstyle/

    And the Mexican stromboli here:http://johannecharnock.wordpress.com/2014/05/31/stromboli-a-la-mexico/

    The recipes are in Danish, but at least you can see the pictures…… Thank you so much – the recipes (and link to your blog) has already gone semi-viral in the LCHF Facebookgroup in Denmark!

    • Elizabeth Nimphius says:

      Thanks for sharing the recipe! Your pastry looks amazing! I have something similar I’ve been meaning to share and I think I’m going to have to make it again soon! Mexican stromboli sounds so delicious and easy. I’m drooling right now!! I better go eat some breakfast! Too much deliciousness in one morning!! Haha!

  8. johannecharnock says:

    Thank you so much for the is recipe. I made it with a Mexican filling of salsa, chicken, cheese and jalapeños and the dough was seasons with ground cumin and chili. But then it made me think that this dough behaved just like flaky pastry and I made it inso Danish Pastry, ommiting the seasoning, but adding sweetener and vanilla to the dough and filling the middle with a mixture of butter, sweetener, cinnamon, almond flour and blueberries and the result was VERY much like a Danish “kringle” – Danish pastry cake……. you can see the result on my blog
    http://johannecharnock.wordpress.com/2014/05/31/blabaer-wienerbrod-lchfstyle/

    And the Mexican stromboli here:http://johannecharnock.wordpress.com/2014/05/31/stromboli-a-la-mexico/

    The recipes are in Danish, but at least you can see the pictures…… Thank you so much – the recipes (and link to your blog) has already gone semi-viral in the LCHF Facebookgroup in Denmark!

  9. Pamela says:

    This recipe is AMAZING, SATIATING, & JUST PLAIN GOOD. Add easy to make and it turns into AWESOME! I’m always amazed when people can take a carb-laden recipe and turn it into something that still tastes so good people think you’re lying when you tell them it’s low carb. You’ve got mad skills and talents (your pictures are beautiful too)! I would heap more accolades and adjectives upon you to proclaim my admiration but others have already beat me to it. My diabetic and trying-to-lose-weight body thanks you so much for this recipe and saving us from food deprivation. Off to Pinterest I go!

    • Elizabeth Nimphius says:

      Haha!!! Yes!! I couldn’t believe my eyes when this came out of the oven the first time so I completely appreciate your enthusiasm!! This is the only recipe I haven’t had to go back to the written down recipe for because I had it memorized instantly. I really wanted something accessible, easy, and not weird ingredients but also cost effective. That was a tall order but it happened! When it came out better then any pizza recipe I had ever tried I was in bliss and so excited to share this. Specifically because there’s no reason to be deprived and that needs badly to be expressed to people dieting and people who are trying so hard to heal their bodies. My goal is to hand everyone a batch of optimism and a new way of looking at low carb. My hope with the pictures, and I don’t always have the time to make them as special so thanks for saying something, is to show that we are equally as seductive as the other photos we see so much on social media. I try really hard to make sure all the recipes on this site are as good or better then what we used to know as “the good stuff.” You got me so excited! LOL! Thanks so much for commenting. I can’t wait to see what comes next.

  10. Stephanie says:

    Do you think adding some nutritional yeast would change the recipe too much to be successful? I was wondering if it would give it more of a yeasty, bread-like flavor? I use nutritional yeast in my sub roll bread and love the results! Can’t wait to try this – thank you!!!

    • Elizabeth Nimphius says:

      I’ve never tried it! I really don’t know how it acts. Your sub roll sounds delicious though! I tried making something like a roll with this dough but the bake times need to be lowered. If you try it come back and let me know!

  11. Wenchypoo says:

    Would using pepper jack cheese be cutting too many corners? It’s cheese with the pepper flakes already in it.

    • Elizabeth Nimphius says:

      No that’s fine. Just add a tbsp coconut flour or omit the butter. Pepper jack cheese is awesome. It should be enough flavor.

  12. Lynn says:

    Sounds great, can’t wait to try this. But I’m confused on the nutritional facts you have. There is the first set and then it says just the dough. Am I adding both for the entire recipe? Thanks

    • Elizabeth Nimphius says:

      So many people are modifying the recipe that I included the facts for just the dough without the cheese and pepperoni. Don’t add both! The first set is for the entire recipe.

  13. dailar says:

    Hi Elizabeth
    I tried this yesterday with a spinach and cheese filling, it was good but the coconut and almond tastes were overwhelming and also the dough came out too soft even though i used 1 extra tbsp of coconut flour and just 1tbsp butter due to the high-fat cheese. How do i get or minimize the taste and softness?

    • Elizabeth Nimphius says:

      I really recommend mozzarella that is part skim, low moisture or 2%. What I use is either target brand block mozzarella and I shred it myself or Kraft has a 2% shredded mozzarella that doesn’t have added carbs. It has some potato starch added but it’s so little that it doesn’t effect the carb count. You want the cheese to be less than 1 carb per 28 grams. Any higher and it doesn’t melt well for me.

      This way you will get all the butter in for flavor and the texture will be more like bread. I have not tested the higher fat cheese more than twice so I don’t have a different recipe. I just have a “fix” in the case that someone decides to use a different cheese. I’m so sorry you didn’t have good results! The type of cheese makes a huge difference.

  14. dailar says:

    Hi Elizabeth
    I tried this yesterday with a spinach and cheese filling, it was good but the coconut and almond tastes were overwhelming and also the dough came out too soft even though i used 1 extra tbsp of coconut flour and just 1tbsp butter due to the high-fat cheese. How do i get or minimize the taste and softness?

  15. dailar says:

    Thank you for your answer, I will try it next time with a low fat cheese and see how it turns out. Anyway I’m a big fan of your creative recipes and it’s giving me a lot of ideas about what i can eat since I almost just started LCHF and I’m at a loss for recipes and especially pie recipes. Thanks

    • Elizabeth Nimphius says:

      Awesome! Sometimes when the dough is sticky you can pat some almond flour into it or just get your hands wet so it doesn’t stick.

  16. Renee says:

    I made this with salami, provolone and fresh basil… SIMPLY AMAZING. The filling options are endless… I love the Mexican suggestion, I want chicken, broccoli and cheese, spinach and mushroom. I can’t wait to try the sausage pinwheels and the cheese Danish! I will be purchasing ALOT of mozzarella cheese my next shopping trip!

  17. Sandy Saldivar Rothbauer says:

    Elizabeth, I tried it again but this time I used the 2% cheese and added in the butter. It worked much better for me! So delicious!
    I do have a question. How do you think this would work as a chicken pot pie crust? (Just for the topping)

  18. Sandy Saldivar Rothbauer says:

    Elizabeth, I tried it again but this time I used the 2% cheese and added in the butter. It worked much better for me! So delicious!
    I do have a question. How do you think this would work as a chicken pot pie crust? (Just for the topping)

  19. Olivia says:

    I love you! I just made the Stromboli and everyone loved it. I couldn’t believe it would taste and act like a wheat crust but it was awesome. Can’t wait to try the sausage rolls and cheese Danish.

  20. Naomi says:

    Hey Elizabeth 🙂 Naomi here again (from the LCHF FB page — I made the Taco Calzone with your recipe vs Fathead crust) if I wanted to do this as a pizza, do I parable it a bit before toppings? We live in VA and have a bunch of blue crabs from this weekend–thinking of making a crab and chive flatbread with a garlic aoli using this crust as the base 🙂 thanks!!

    • Elizabeth Nimphius says:

      Well with the other cheese dough recipes for pizza out there …they usually cook it for 400-425 for 8 minutes first (I do 400 degrees for 8 minutes when making a pizza) and then do the toppings. Thinking about it now and seeing how it the stromboli works well cooking with the filling I don’t think that’s actually necessary. I haven’t tested that out though! I can’t see why it wouldn’t be ok just cooking the dough and toppings at the same time. Crab and chive flat bread with garlic aoli! That sounds amazing!!!

    • Elizabeth Nimphius says:

      There’s this comment from the Danish recipe which is nearly the same dough. “just a quick note on freezing this dough…i baked (delish!) and froze the cheese danish squares last week. today i microwaved it a bit to thaw, then popped it in 400 deg oven to defrost all the way and crisp up a bit – it tasted just as delicious as it did fresh baked!! i am going to make the sausage pinwheels and freeze them for fast savory breakfasts. joy! 🙂 this dough is a huge, huge miracle for the low carb/grain free/keto world! thank you so much!” Hope that helps. I haven’t frozen it yet!

      • stacey wadey says:

        Thank you so much!! I like to have stuff in the freezer for when I don’t feel like cooking – that way I can have an easy meal and stay on track!

        • Elizabeth Nimphius says:

          You’re welcome! I completely understand. I haven’t even had time to cook and freeze food! Lol! I’ve been living on tuna salad and roast beef. And dessert. I always have time for dessert somehow. 😀

  21. Metqa says:

    I’ve made the breakfast pinwheels with recipe that started with the stromboli dough. and this might be a silly question, but I can’t cook or experiment for another week or so to try it myself, but, do you thing this would work out to make a type of Hot Pocket Individual sandwich. I mean I guess it would, but I’ve seen the whole dough made into one long piece, but I wonder if it holds up well to smaller sized individual pockets so that people can “make their own” flavor combos. And I wonder if it is stuffed would it keep in the freezer unbaked till someone wanted one. ( someone mostly being me, but I’m wondering if I can batch cook this for busy weeks when I can’t whip everything out) Thanks.

  22. Elizabeth Nimphius says:

    You can definitely make a hot pocket style meal with this dough. I am uncertain about how freezing would go because I haven’t tried it out yet. I can’t see why it wouldn’t work but I don’t have specific instructions for how to go about doing this yet. Sorry I’m not more help!

  23. Lori Hagen says:

    I made this today for Pizza and although I rolled it a bit to thin, it was delicious! It definitely took care of my pizza craving.

    • Elizabeth Nimphius says:

      I have no idea! I have actually never baked with it before. I see it a lot in recipes. My body does not like protein shakes. Too much, too quickly or something. So I have avoided using it in recipes. It’s an interesting idea. I might try it out sometime out of curiosity!

  24. Victoria from Sweden says:

    Hi there!
    I just have to leave a comment 🙂

    i found your recipe yesterday on instagram an I just had to try it!
    I forgot the butter ( remembered that just before bedtime hours later ;))
    But the dough turned out great anyway *two thumbs up*

    I flattened the dough real thin and filled it like a hot version of vesuvio
    Layers of a typical swedish cheese in the bottom and then I chopped up 5-6 small slices of jalapenos and sprinkled them over the cheese. some diced smoked ham and 1/2 a tomato in small pieces chopped but without the seeds so it wouldnt get to wet.

    baked it for 20 minutes and it turned out just fab! amazing! I have made a stuffed chicago pizza pie lots of times and that dough is kind of similar. I got 2 small pieces of dough left when I folded the stromboli so I just baked them for like 13 min and tried them , tasted like a cross between a cracker and a piece of bread only crispier 🙂

    Well I just wanted to let you know that this came out awesome and I will surely look into your blog for more recipes later, but now breakfast and then start the day 🙂 lots of stuff on my to do list today 😀

  25. Victoria from Sweden says:

    Hi there!
    I just have to leave a comment 🙂

    i found your recipe yesterday on instagram an I just had to try it!
    I forgot the butter ( remembered that just before bedtime hours later ;))
    But the dough turned out great anyway *two thumbs up*

    I flattened the dough real thin and filled it like a hot version of vesuvio
    Layers of a typical swedish cheese in the bottom and then I chopped up 5-6 small slices of jalapenos and sprinkled them over the cheese. some diced smoked ham and 1/2 a tomato in small pieces chopped but without the seeds so it wouldnt get to wet.

    baked it for 20 minutes and it turned out just fab! amazing! I have made a stuffed chicago pizza pie lots of times and that dough is kind of similar. I got 2 small pieces of dough left when I folded the stromboli so I just baked them for like 13 min and tried them , tasted like a cross between a cracker and a piece of bread only crispier 🙂

    Well I just wanted to let you know that this came out awesome and I will surely look into your blog for more recipes later, but now breakfast and then start the day 🙂 lots of stuff on my to do list today 😀

  26. medicalnewb says:

    THANK YOU!!! Just finished eating this. It is AMAZING! I stuffed mine with broccoli, pepperoni, black olives, and salami. I’ve been looking for the best possible keto pizza crust and I think you may have nailed it! I can’t thank you enough! I’ve been on this diet for almost a month and desperately miss pizza… I can’t tell you how thankful I am for this recipe!

  27. Rae says:

    Has anyone tried making a loaf with this recipe? I’m trying it right now, just put it in the oven. I am thinking the bake time will be extended, given that the dough is about 1/2″ thick, and rolled into a rectangle about 12″ by 4″. I made Italian beef for dinner, and I want a LC Italian “bread” to serve it on. Thoughts?

    • Elizabeth Nimphius says:

      That sounds good. Yes I’ve seen a thin sandwich bread made with this before and rolls. 1/2 inch should be fine. Like a focaccia bread.

  28. Stephanie says:

    Question – I LOVE THIS RECIPE – it’s a favorite in my home. I was wondering if you have tried to fry it? I am from Louisiana and was trying to find a substitute for meat pies. Would the cheese disintegrate?

    • Elizabeth Nimphius says:

      It can be fried! I have heard from several people who have fried this dough, even with a filling inside. I went out and bought a fryer and tried this. My fryer has no dial for adjusting heat though and I think it was just too hot. The outside was browning too much and the inside wasn’t cooked enough. So keep that in mind when trying it out. I would not put the heat all the way up.

      • Stephanie says:

        WOW – this just opened a whole new door for me – I can’t wait to try it. THANK YOU!!! I’ll post pictures if they turn out!

  29. Jen says:

    This is another great one!! 2 for 2!!!! I’m so happy I found your blog! My husband and I loved this! We have been doing low carb (keto) since July, and I needed to find some new things to cook! This is a winner.
    Thanks!

  30. Jen says:

    This is another great one!! 2 for 2!!!! I’m so happy I found your blog! My husband and I loved this! We have been doing low carb (keto) since July, and I needed to find some new things to cook! This is a winner.
    Thanks!

  31. Molly says:

    O. M. G. This is amazing!! I filled it with the spinach calzone filling the rest of my wheat eating family was having. This knocked my socks off! Can’t wait for lunch and the leftovers. LOVE! Thank you!!

  32. Debbie says:

    Could this be made the day before and baked the next day? Of course Saran wrapped. First dough was too moist but Delish! Can’t wait til I get it right! Thanks for the recipe!!

  33. Molly says:

    Hi Elizabeth, you low carb culinary genius, you!! I just made your stromboli this morning, first time. I was a little intimidated about 2 things: Getting the flour mixture to mix with the melted cheese, and also, folding the dough over to make it look nice!

    But let me say, your recipe is amazing! It was EASY!! I hope you don’t mind, but it was so damn good I shared it on my FB page and on some others. This stromboli has GOT to be the BEST thing I’ve eaten in the past 64 weeks!! I am NOT kidding! It is that delicious and no fuss!

    I only changed a couple of things: I added a tiny amount of low carb pizza sauce to the inside of mine, plus some very thin sliced yellow bell pepper. I used the leftover dough I had, and made tiny little ‘buttons’ to place on top of my stromboli, like decorations. The dough is too $$ to just toss it out. Most of it got rolled right back into the main part, but I did have a tiny bit left over, so I made buttons.

    Also, I didn’t have unblanched almond meal, mine has the almond skin in it but it’s ok, it tastes just as good, it’s a tiny bit cheaper, and the only difference is in the color of the finished product.

    I can’t thank you enough for all of the work you put into perfecting this recipe. It is so easy and simple, and like you said yourself, now I am thinking of a million other ways to tweak it, because it was so much fun to make, and so delicious!

    You know what I’m thinking about? A stromboli, sweetened with some splenda, maybe a pinch of cinnamon, with a 80% dark cocoa chocolate middle….maybe some chopped pecans or walnuts? Or some kind of tweaked stromboli-baklava, with walnuts and cinnamon and cloves, and honey?! OMG, this is now my favorite recipe! THANK YOU SO SO SO MUCH! You are a GENIUS!!!

    Here is where I shared it on my low carb FB page, and I have photos of my own creation there, plus my notes on how I made mine. (Yours still looks so much prettier, and more professional. This was the first time I’ve ever made a stromboli and I am PLEASED!) https://www.facebook.com/CarbohydratesAnonymous/photos/a.543915489050859.1073741829.543870782388663/617567838352290/?type=1&theater

    • Elizabeth Nimphius says:

      The original recipe that I adapted this from is all almond flour and even more expensive! I get what you mean about not wanting to waste any of it! I have a recipe in the works for something similar to what you’re describing with the sweets. 😀 I’ll be adapting it from this recipe for cheese danish. It’s very similar to the stromboli dough but tastes more like a pastry. It mixes up the same way it’s just a different ratio of flours. I think you’ll like it a lot. I should have the new recipe up next week! Thanks for sharing the stromboli recipe and I’m glad you were so pleased with this.

  34. Molly says:

    Hi Elizabeth, you low carb culinary genius, you!! I just made your stromboli this morning, first time. I was a little intimidated about 2 things: Getting the flour mixture to mix with the melted cheese, and also, folding the dough over to make it look nice!

    But let me say, your recipe is amazing! It was EASY!! I hope you don’t mind, but it was so damn good I shared it on my FB page and on some others. This stromboli has GOT to be the BEST thing I’ve eaten in the past 64 weeks!! I am NOT kidding! It is that delicious and no fuss!

    I only changed a couple of things: I added a tiny amount of low carb pizza sauce to the inside of mine, plus some very thin sliced yellow bell pepper. I used the leftover dough I had, and made tiny little ‘buttons’ to place on top of my stromboli, like decorations. The dough is too $$ to just toss it out. Most of it got rolled right back into the main part, but I did have a tiny bit left over, so I made buttons.

    Also, I didn’t have unblanched almond meal, mine has the almond skin in it but it’s ok, it tastes just as good, it’s a tiny bit cheaper, and the only difference is in the color of the finished product.

    I can’t thank you enough for all of the work you put into perfecting this recipe. It is so easy and simple, and like you said yourself, now I am thinking of a million other ways to tweak it, because it was so much fun to make, and so delicious!

    You know what I’m thinking about? A stromboli, sweetened with some splenda, maybe a pinch of cinnamon, with a 80% dark cocoa chocolate middle….maybe some chopped pecans or walnuts? Or some kind of tweaked stromboli-baklava, with walnuts and cinnamon and cloves, and honey?! OMG, this is now my favorite recipe! THANK YOU SO SO SO MUCH! You are a GENIUS!!!

    Here is where I shared it on my low carb FB page, and I have photos of my own creation there, plus my notes on how I made mine. (Yours still looks so much prettier, and more professional. This was the first time I’ve ever made a stromboli and I am PLEASED!) https://www.facebook.com/CarbohydratesAnonymous/photos/a.543915489050859.1073741829.543870782388663/617567838352290/?type=1&theater

  35. miss1chriss says:

    Made this tonight for dinner. Awesome! I filled it with a bit of pizza sauce, sautéed onions and garlic, mushrooms, pepperoni, crisp bacon, sausage and mozzarella cheese. I put garlic powder, red pepper flakes, and Italian seasoning in the crust. Just a note, I made two of them (tripled the dough and divided to two strombolis) but didn’t bake them for about an hour after I assembled them. They kept just fine, cooked up beautifully in 15 minutes.

  36. miss1chriss says:

    I’m going to try using this dough some time to make cheese Danish. I’ll not put garlic or seasonings in the dough, and then stuff it with a cream cheese filling. I think it would be perfect for this sweet application.

  37. spinypineapple says:

    This is amazing – like seriously. I made my husband cauliflower crust pizza and he thought nothing could beat it. Then I made him this and he said he stood corrected. I love how much easier it is to make compared to squeezing the cauliflower + holds up very well + doesn’t stick to the parchment paper! Can’t wait to experiment with this recipe, thank you so much (:

  38. Alan says:

    Hi Elizabeth: I am trying this keto thing and watching every carb very closely I will definately use this for both the bread sticks/ pizza and maybe for tortillas to do taco/burritos.
    One thing stood out that you might have overlooked. Do Not use pre shreaded cheese as all use starch added to keep the shreds separate. in this recipe it might add 5 or 6 grams of potato or corn starch to the mix without you realizing it.

    • Elizabeth Nimphius says:

      The shredded cheese I use has a very minimal amount of potato starch added to keep the cheese from clumping together and it doesn’t change the carb count at all. Kraft 2% mozzarella cheese. Some off brands do have the issue you’re mentioning though. It’s important to check the labels from brand to brand.

      • Alan says:

        Thanks, Good to know. My package says >1 gram starch but that is for 1/4 cup. This recipe including filling is 7 X 1/4 cup so 7 X >1 gram = about 4-6 Grams

  39. Alan says:

    Hi Elizabeth: I am trying this keto thing and watching every carb very closely I will definately use this for both the bread sticks/ pizza and maybe for tortillas to do taco/burritos.
    One thing stood out that you might have overlooked. Do Not use pre shreaded cheese as all use starch added to keep the shreds separate. in this recipe it might add 5 or 6 grams of potato or corn starch to the mix without you realizing it.

  40. Anita Long says:

    This is amazing! Love, love, love. I made one with peoperoni and one with ground beef, onions, and mushrooms. Dipped them in Pizza Quick Sauce. Soooo good. I’m going to try filling it with bacon, eggs, and cheese… Mmmmmmm……

  41. Hollie says:

    I made this for dinner tonight. Better than anticipated and I had half of it and am stuffed! One mistake I made though was using foil. The stromboli was stuck to it and I had to sacrifice a bottom. I need to order a silicone mat. I will definitely use this to make pizza next time.

  42. Vicky says:

    this was the greatest cheese crust I’ve ever made in my life! I had to stop myself from eating the entire thing! Thank you so much for this recipe!

  43. Nicole Smoot says:

    Have you ever made this and then put it in the fridge for hours until you were ready to bake it? I’d love to make it in the morning and then bake it for dinner. Thanks!

  44. Rachel says:

    Have you ever tried oat fiber for some of the coconut flour? I was nearly out of coconut flour, so used a couple of tablespoons of oat fiber and it was amazing! Even more bread-like, and I liked how it was less sweet/coconut tasting! This was for a pizza crust btw, so haven’t tried shaping it for the stromboli using this sub.

    • Elizabeth Nimphius says:

      Oat fiber is like psyllium husk and I’ve used that. I had fantastic results but unfortunately I can’t eat fiber like that without getting a little sick. I know what you mean though. They are both fantastic ingredients.

  45. Angela says:

    I made the stromboli today and after I took it out of the oven, it seemed flat. Yours looks nice and puffy. The cheese I used was a regular shred <1 gram carb and 5 gram fat per 1/4 cup serving so I'm not sure why mine looks flat compared to yours?

  46. Pip says:

    Sorry if this has already been asked, but if using it as traditional pizza base, do you need to precook it like you do with fathead pizza? Thanks!

    • Elizabeth Nimphius says:

      You should check out this recipe then. Pizza Bagels. These are phenomenal. It’s still 9 grams of fat per serving. If the fat turns you off then my blog is likely not the best resource for you. Best of luck.

  47. john says:

    I used the recipe and tried to make a pizza. It tasted OK, but the middle was very soft. Any ideas how to make the dough crispier?

    • Elizabeth Nimphius says:

      You might want to cook the crust first for around 8-10 minutes. Also when you go to put on the sauce make sure it’s not too much.

  48. Dawn Hunter says:

    This looks amazing. I have been making pizza with a mozzarella crust for a few months now and my whole family loves it.

    I have a question for you. I cannot stand the taste of coconut and whenever coconut flour is called for, I replace it with almond or flax meal. Is there another option you might suggestion replace coconut?

    Thanks,
    Dawn

    • Elizabeth Nimphius says:

      The reason for the coconut flour is to get the cost down because Almond flour is expensive. All almond flour would be 3/4 of a cup. With flax you could add 2 tbsp if I remember correctly. If it’s not coming together enough add in more flax 1 tbsp at a time.

  49. CaseyLee says:

    Still my favorite!! Your recipes are amazing. The ones I have seen and tried are all very simple, I love them! I hate looking for a recipe and needing a bunch of garbage I can’t pronounce and can never find at any local store.

  50. Tammie says:

    I made this last night and it was great. I noticed that the danish recipe has baking powder in it and this one doesn’t. I think next time I make this I’ll use the baking powder. (Thinking about making some “naan” bread out of it, baking in the oven then grilling on the bbq.)

  51. Cat Latuszek says:

    This dough has been a game-changer. I’ve used it to make pasties and pigs in blankets and they both came out wonderful. The stromboli I made with it was delicious as well. 😉 Planning on switching the seasonings and making cheese danishes…because I really need cheese danishes back in my life. Thank you!

  52. 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 🙂 :(.

  53. Malainie says:

    Finally got to make this. Just used the dough for pizza, however. I made four individual pizzas. I pressed the dough in my 8 inch tortilla press between layers of parchment paper. It worked really well! I then put my toppings on the raw dough and cooked the pizzas per instructions on the recipe for cooking the stromboli. Turned out beautifully. I will freeze two of the cooked pizzas to have for later. Bravissimo!

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