One of the more challenging aspects of the low carb diet is that sometimes you just really, REALLY crave some Italian food. Sadly, there is only a few dishes that constitute as low carb Italian food. But there is hope! Here is an amazing recipe for stromboli dough (which is similar to the dough used in a calzone). You can repurpose this dough for a calzone, pizza crust, and more!

A few notes on the slight alterations I made for the stromboli dough – I did not include the fennel/red pepper flakes/garlic, and instead added some dried oregano/basil mix to the batter instead. Also, don’t be afraid when doing the cool ‘lattice work’ on the dough. I messed it up and it still came out looking pretty cool. And it doesn’t affect the taste.

The dough is a combination of coconut flour, almond flour, egg and mozzarella cheese. Once you mush it up into an awesome dough-ball, it’s pretty fun to play with!

For a filling, I sauteed mushrooms, Italian sausage and some onion together, and topped the inside with Parmesan cheese. Next time I make it, I will use ricotta cheese. Yum! My awesome friend Nicole also made this and did an alfredo/chicken/broccoli version that she said came out great.

Note – use some arm muscle when mixing the dough, and dig in with your hands once the temperature cooled to really work it.

Have you tried this recipe before? Thoughts? 🙂