I used the mozzarella diabetic base, I did the broccoli as well as a ham and broccoli version
Makes one 12-inch stuffed roll; serves 4-6
- 1 1/2 cups (3 oz) broccoli florets
- 2/3 cup whole-milk ricotta cheese
- 2 oz sliced provolone cheese, torn into small pieces
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 ball thin-crust pizza dough (recipe follows), at room temperature
- all-purpose flour for dusting
- salt & freshly ground black pepper
- olive oil for brushing
- coarse sea salt for sprinkling
- Preheat the oven to 375°F (190°C).
- Line a baking sheet with parchment paper or a silicone liner. Lightly grease the liner.
- In a large saucepan, melt the cheese and butter together over low heat until they are melted and can be stirred together. Remove from heat and add almond flour, coconut flour, baking powder, and salt.
- Add the egg and stir everything together until a cohesive dough forms. Use a rubber spatula to really knead it up against the sides of the pan. It may still contain some streaks of cheese.
- Transfer to the prepared pan and knead a few more times until uniform. If your dough is very sticky, work in another tablespoon or two of almond flour. Cover the dough with another piece of parchment and roll out to a 12-inch (30 cm) circle.
- Spread olive oil, salt and herbs over the dough before putting in the oven to cook for 7-10minutes
Place a pizza stone on a rack in the lower third of the oven and preheat to 400 F. Let the pan stone heat for 45-60 minutes.
Place a large sheet of parchment paper on a pizza peel or large rimless baking sheet and place the ball of dough in the center. Dust the top of the dough with flour and, using a rolling pin, roll out to a 9-by-12-inch rectangle of even thickness. If the dough springs back, let it rest, uncovered, for a few minutes then continue. This video by Peter Reinhart demonstrates how to shape pizza dough for stromboli. Cover the dough rectangle with a clean kitchen towel and let rise for 10 minutes.
With the long side of the dough facing you, spread the cheese mixture evenly over the dough, leaving a 1-inch border uncovered on all sides. Scatter the broccoli evenly over the cheese and season generously with salt and pepper. Starting with the long edge nearest you, gently roll up the dough, lightly compressing the filling. Crimp firmly to seal, but avoid pressing down too hard. Turn the stuffed roll seam side down, cover with a clean kitchen towel, and let rise for 5 minutes. Brush the roll lightly with olive oil, cut a few small steam vents in the top, and sprinkle with coarse sea salt. Carefully slide the roll-topped parchment onto the hot pizza stone. Bake until golden brown, about 25 minutes.
Using the pizza peel or a rimless baking sheet, remove the stromboli from the oven and transfer to a cutting board. Let the stromboli stand for 15 minutes then use a serrated knife to slice it crosswise into rounds.