Low Carb Stromboli {THM-S, Gluten Free} | My Montana Kitchen (2024)

June 10, 2016 By Sarah Hardy 82 Comments

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Delicious low carb crust, baked to a perfect golden brown, filled with melty cheese and pepperoni.This recipe is low carb, sugar free, and a Trim Healthy Mama S Fuel.

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I know very few people in this world who do not like (love) pizza. There are a few - but the majority of us love our pizza! The chewy crust, rich sauce, oozing cheese, and yes, even the greasy pepperoni (gasp)!

I sometimes ask people, "When you think of eating healthy/going on a 'diet,' what are some of the foods you think you should give up?" Pizza is invariably one of the first mentioned!

Then I delight in telling them that you CAN have pizza (and chocolate cake, cheesecake, buffalo wings, ect.)! The Trim Healthy Mama plan is amazing!

Many people who are familiar with THM have no doubt heard of the famous "bagel dog dough." No doubt, it is amazing! If you haven't yet tried the bagel dogs, I highly recommend them! You can find that original recipe here. Please go check it out - you won't be sorry!

The recipe I am going to share with you today is a THM variation on that dough. I have been wanting to try the THM baking blend with this recipe for some time, and I was not disappointed.

Low Carb Stromboli {THM-S, Gluten Free}

1 ½ cups shredded mozzarella cheese
2 Tablespoons cream cheese
1 egg
½ cup THM Baking Blend
¼ cup almond flour
¼ teaspoon Italian seasoning
Toppings/filling of choice

In microwaveable container, melt shredded cheese and cream cheese until completely melted.
Using a food processor dough blade, combine melted mixture with egg, Baking Blend, almond flour and Italian seasoning. Process until dough sticks together. (If you do not have a food processor, you can do this step by hand - the key is to have a hom*ogenous dough)
Place dough on parchment paper and another piece of parchment paper on top. Using a rolling pin, roll dough out in a rectangle shape.
Place filling of choice in center of dough (cheese, pepperoni, sausage, hamburger, vegetables, olives - whatever you like).
Using a sharp knife, make small diagonal cuts on outer thirds of dough (see photo below).
Fold ends over, then fold the diagonal pieces over dough.
Move parchment paper (and Stromboli) to a baking sheet.
Bake at 425F for 15-18 minutes, or until top is golden brown.

While I am not going to say this tastes "just like carb-laden Stromboli," I will say this is an amazing recipe - and a great replacement when you are craving Stromboli! For people following the Trim Healthy Mama Plan, this is an S.
Serve with a side of Marinara sauce for dipping, and a large side salad, and you have dinner!

If calzones are your thing, check out my recipe!

Note: This makes about 8 slices of Stromboli, so depending on the size of your family, you may want to make more than one for Dinner!

If you do not have the THM Baking Blend, you can sub almond flour with great results.

You're going to love this low carb stromboli recipe!

Ingredients

1 ½ cups shredded mozzarella cheese
2 Tablespoons cream cheese
1 egg
½ cup THM Baking Blend
¼ cup almond flour
¼ teaspoon Italian seasoning
Toppings/filling of choice

Instructions

In microwaveable container, melt shredded cheese and cream cheese until completely melted.
Using a food processor dough blade, combine melted mixture with egg, Baking Blend, almond flour and Italian seasoning. Process until dough sticks together. (If you do not have a food processor, you can do this step by hand – the key is to have a hom*ogenous dough)
Place dough on parchment paper and another piece of parchment paper on top. Using a rolling pin, roll dough out in a rectangle shape.
Place filling of choice in center of dough (cheese, pepperoni, sausage, hamburger, vegetables, olives – whatever you like).
Using a sharp knife, make small diagonal cuts on outer thirds of dough (see photo below).
Fold ends over, then fold the diagonal pieces over dough.
Move parchment paper (and Stromboli) to a baking sheet.
Bake at 425F for 15-18 minutes, or until top is golden brown.

Notes

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Reader Interactions

Comments

Melissa
June 13, 2016 at 3:23 pm

My son is allergic to nuts. Do u know of a suitable substitute and the amounts to use? Thank you
Reply
- dsdjhardy
  June 13, 2016 at 3:28 pm
  
  I'm sorry, I would not know of a substitute right off hand - what kind of flours do you typically use?
  Reply
  - Holly
    December 11, 2020 at 9:16 pm
    
    Hi sara, can a different cheese be used? We can’t eat cow dairy so I was wondering if (sheeps milk) manchego would work? It’s more dry than mozzarella so I’m not sure..are you? Hope to hear from you soon. Thanks!
    Reply
    - Sarah Hardy
      December 15, 2020 at 8:00 am
      
      Hi Holly, I really do not know as I have never used manchego. If it is drier, you may need to use another liquid as well.
      Reply
  - Jerri
    February 21, 2021 at 11:21 am
    
    Do you add the egg to the dough, or is it a wash?
    Reply
    - Sarah Hardy
      March 23, 2021 at 2:15 pm
      
      It should be a wash.
      Reply
- Christina
  January 23, 2017 at 4:51 pm
  
  Coconut flour would work as its a,fruit ground into a,flour not a nut.
  Reply
  - dsdjhardy
    February 03, 2017 at 8:05 am
    
    Coconut flour is much more "thirsty," so the texture would likely be quite different.
    Reply
- T
  August 05, 2018 at 7:03 am
  
  Sunflower or pumpkin seed flours are usually substituted for almond.
  Color may differ. Loving your recipes!
  Reply
- Heather
  February 24, 2019 at 12:46 pm
  
  Have you ever tried chicken flour? Basically, cook chicken breasts, cool and put in stand mixer to shred until dust crumbs consistency. Works great!
  Reply
judy
June 14, 2016 at 7:01 am

I use a baking blend (from Briana Thomas' site) consisting of oat fiber, coconut flour, golden flax meal, almond flour and gluccomann. Do you think this blend would work for this recipe? Would I need to add the additional Almond flour? Thanks for your response. This looks delish..looking forward to trying it.
Reply
- dsdjhardy
  June 14, 2016 at 7:41 am
  
  Hi Judy! I have not tried it using all baking blend, but I'm sure it would work! I liked the texture that the almond flour added, but if you are used to your baking blend, I'm sure it would be fine! I would love to know how it turns out! 🙂
  Reply
  See Also
  Crispy Chickpeas With Beef Recipe Parmesan Cheddar Basil Bites Recipe - Life Love Liz Homemade Mincemeat Recipe • Curious Cuisiniere Easy Thermomix Shortbread Recipe
- Errin Arnold
  April 14, 2019 at 4:43 pm
  
  I use Brianna Thomas blend and it works perfectly.
  Reply
Kim Bennett
June 16, 2016 at 3:00 pm

OMG, I love stromboli and I can't wait to try this! Thank you for coming up with this recipe. I hope it tastes as good as it looks because I miss this type of food.
Reply
C. Lynn
June 20, 2016 at 5:46 pm

I made your Stromboli recipe
tonight and my hubby and I loved it! I wondered if you think the dough could be prepared ahead of time and kept in a ziplock bag in the frig or freezer?
Thanks for sharing!
Reply
- dsdjhardy
  June 20, 2016 at 6:02 pm
  
  Hurrah!! I'm so glad you enjoyed it! I have not prepared it ahead of time and stored it, so I couldn't definitely say. I would like to experiment with it, though.
  Reply
Sarah
June 23, 2016 at 4:24 pm

This looks delicious! Thanks for including my link! 🙂
Reply
Leah Romeo
August 22, 2016 at 2:27 pm

I cannot have cow's milk, but often use manchego and chèvre in place of mozz and cream cheese in other recipes. Do you think those might work here? this sounds really good...
Reply
- dsdjhardy
  August 22, 2016 at 2:39 pm
  
  I'm sorry, I wouldn't know for sure. If they act similarly, I would think so!
  Reply
  - Lucy
    January 14, 2018 at 9:19 am
    
    Mozzarella is made from buffalo milk. Check the labels.
    Reply
    - Colleen
      May 26, 2018 at 5:27 pm
      
      Water buffalo milk
      Reply
    - jean
      October 02, 2018 at 10:00 am
      
      The Italian Mediterranean buffalo breed is believed to have been introduced to Italy in Roman times or later by Barbarian invasions of Italy. Since these animals are herded in only a few countries, primarily Italy and Bulgaria, most mozzarella is now made from cow's milk; in fact, much of the mozzarella cheese we find in our local supermarket is made from cow's milk. If you are shopping for fresh traditional mozzarella, you might look for the label "mozzarella di bufala."
      Reply
Shanna
August 22, 2016 at 6:55 pm

Tried this tonight and it's a keeper! So, so delicious!!
Reply
- dsdjhardy
  August 22, 2016 at 7:33 pm
  
  Great! It's a family favorite here!
  Reply
Katie
August 24, 2016 at 2:00 pm

Is there an nutritional information per serving?
Reply
- dsdjhardy
  August 24, 2016 at 2:11 pm
  
  No, I'm sorry. Following the Trim Healthy Mama plan I do not count macros. Perhaps you could enter the info in an on-line nutritional calculator?
  Reply
Kelly
August 29, 2016 at 11:18 pm

This recipe looks so very good!
Reply
Kalena
September 18, 2016 at 2:45 pm

Could you please provide a like to the THM blend recipe? Thank you!
Reply
- dsdjhardy
  September 18, 2016 at 2:50 pm
  
  I don't personally have a Baking Blend recipe, but for the Stromboli you can use equal parts almond flour, coconut flour, and flax meal if you do not have Baking Blend. 🙂
  Reply
  - Brenda L.
    February 01, 2017 at 8:41 pm
    
    Briana Thomas has a Baking Blend recipe on her site. http://www.briana-thomas.com/brianas-baking-mix/ She says is it a little drier than the THM Blend, so maybe cut it back a smidge if using Briana's recipe. Maybe use 1/3 cup instead of 1/2 of the THM Blend. I will say that I haven't tried the ground golden flax seed in Briana's Baking Blend because all I have is ground brown flax. Supposedly, they taste slightly different. I have some golden flax seed but no way to grind it at present, so it's in the freezer. I am eager to try many of your recipes. Unfortunately, life is rather hectic right now, and my experimenting might have to wait until Spring Break. 🙁
    Reply
    - Juli
      July 15, 2018 at 8:22 am
      
      I use golden flax meal in a lot of recipes! It’s really delicious ! A cheap coffee grinder can help you grind your seed up! I think you will like the flavor!
      Reply
Bistra
December 10, 2016 at 11:19 pm

Hi,
I do not have microwave oven, is it possible to melt on stove top?
thank you
Reply
- dsdjhardy
  December 11, 2016 at 7:57 am
  
  Yes, I would think so!
  See Also
  Gut-friendly dinner recipes from Candice Kumai | Well+Good
  Reply
Tracy Pfeiffer
February 19, 2017 at 1:18 pm

Can you make this using just almond flour? I don't have golden flax seeds so can't make the alternative baking blend, and no baking blend.
Reply
- dsdjhardy
  February 19, 2017 at 2:00 pm
  
  Yes, almond flour would work just as well! ??
  Reply
Rachel Wood
June 11, 2017 at 1:50 pm

This was so good! Served it at a party with a bunch of ladies and even the ones who are not THM followers kept commenting how good it was! Thank you so much! It's a keeper!!
Reply
jackie m
June 27, 2017 at 5:30 pm

How many servings does this recipe make? It looks delicious!
Reply
- Sarah Hardy
  June 28, 2017 at 8:22 pm
  
  This makes 4 smaller servings or 2 larger servings.
  Reply
Sarah
August 12, 2017 at 3:45 pm

If you do not have the THM baking blend would you use 3/4 cups of almond flour or just omit that part?
Reply
- Sarah Hardy
  August 12, 2017 at 5:26 pm
  
  You can use all almond flour in this recipe with excellent results! 🙂
  Reply
Janet
September 27, 2017 at 11:09 am

Hi, this looks great but I'm a little confused on the servings per recipe. The recipe says it makes 8, but in the comments you say it makes 4 small or 2 large. Also, do you make one large stomboli and cut it into slices for servings, or do you divide the dough and make individual stromboli. Thanks!
Reply
- Sarah Hardy
  September 27, 2017 at 11:32 pm
  
  If I make a larger one, I cut it into about 8 slices. If I make individual stromboli, I divide the dough into four parts. 🙂
  Reply
Katherine
January 10, 2018 at 4:00 pm

Can these be made ahead and frozen for a quick lunch or dinner?
Reply
- Sarah Hardy
  January 11, 2018 at 3:25 pm
  
  Yes! That is a fabulous way to plan ahead!
  Reply
  - Patricia mv 6 wondertjes
    April 09, 2018 at 11:21 am
    
    How would you do that? Bake it all and than freeze and warm up in freezer? Or prepare, freeze, and put frozen in oven?
    Reply
    - Sarah Hardy
      April 09, 2018 at 11:33 am
      
      I would bake it first, then freeze and reheat.
      Reply
Meryl
February 11, 2018 at 3:23 pm

I just tried this receipe but made it as a pizza instead. All I can say is WOW!!!. I’ ve tried the regular fat head pizza before but it was way too heavy. Using your receipe and the THM baking blend made all the difference. I used the entire batch to make one pizza & ate almost the whole thing. Thanks so much for posting this! I don’t really do THM as I’m basically just doing lower carbs now that I’ve reached my goal weigh but everyone of the receipe I’ve tried from your site has been fabulous. In fact right now I’m making your condensed milk macaroons which I simply can’t stop eating. Thanks again for giving me back pizza
Reply
- Juli
  July 15, 2018 at 8:28 am
  
  PIZZA!!! I love pizza! What a great idea, I had to eat a GF pizza last night and it was heavy in the gut! I’m going to try making a pizza from her recipe!!
  Reply
CHERYL
March 11, 2018 at 9:15 am

What if you just have the THM baking blend then do you have to use almond flour or can you just use more THM blend flour?
Reply
- Sarah Hardy
  March 11, 2018 at 2:00 pm
  
  You should be able to use all THM Blend.
  Reply
Brooke Herig
June 03, 2018 at 5:48 pm

This was amazing. I was nervous about the crust. I have not had luck in the past with homemade pizza crust. Turned out great! Thanks for the recipe
Reply
Katie Peterson
August 07, 2018 at 6:40 pm

Thanks for sharing this recipe; my family loved it! HOWEVER, I had trouble with rolling the dough out (it was super-sticky)... any suggestions?
Reply
- Sarah Hardy
  August 08, 2018 at 11:59 am
  
  I usually roll it between parchment paper, and that seems to work great.
  Reply
Allison
September 03, 2018 at 10:30 am

I've tried a variety of mozzarella dough recipes to make a low carb pizza crust. By family vote, your recipe is the favorite. I appreciate that it is low carb and lower calorie than some others. I'm looking forward to using the dough in place of croissant dough for the topping of a turkey "pot pie" bake that is one my daughter's all time favorite comfort meals.
Reply
Mary Anne
January 27, 2019 at 5:25 am

Just wondering if you add any kind of sauce to this? Looking forward to trying this recipe.
Reply
- Sarah Hardy
  January 28, 2019 at 8:50 am
  
  No, I usually have sauce on the side.
  Reply
Helen Williams
February 17, 2019 at 2:55 pm

With these freeze well? I wanted to make a couple I had a time and keep in the freezer.
Reply
- Sarah Hardy
  February 19, 2019 at 9:45 am
  
  Yes, these freeze great!
  Reply
Melissa
February 21, 2019 at 8:18 pm

I love it when my cooking turns out like the picture. This was also the best "dough" recipe I have found. Thank you!!
Reply
- Sarah Hardy
  February 22, 2019 at 7:16 am
  
  I am so glad you found it, Melissa!
  Reply
jodi
April 30, 2019 at 5:37 pm

how much would i use? and should i add salt too?
Reply
Jodi wingrove
May 01, 2019 at 6:36 pm

If I put baking powder in this would it make it raise and be more dough like? How much should I use and should I also use salt?
Reply
- Sarah Hardy
  May 02, 2019 at 10:30 pm
  
  I haven't actually tried that, so I'm not sure.
  Reply

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