Uncategorized Nov 30, 2022

Stromboli is actually a small island off the north coast of Sicily where there is an active volcano.

And because of this, the word "Stromboli" has come to mean small explosion.

Well, that’s exactly how I feel about this stuffed, Italian turnover.

It’s an eruption of spices, herbs and flavors.

It’s quite exciting to taste and even more so to look at. 

Its appearance can be a little intimidating if you don’t know how it's done.

But in the easy-to-follow instructions below, I tell you exactly how to do it.

You’ll be amazed at how easy it is. 

It's the perfect companion to a bowl of soup, a salad or even a dip.

I hope you enjoy this incredible doughy delight very soon.



By Debbie Adler

Serves 6

Must Have


1 cup warm water, about 108°F (I microwave the water for 30 seconds)

1 packet active dry yeast

2 tablespoons dark maple syrup

1¾ cups sweet white rice flour

2/3 cup sorghum flour

1 tablespoon psyllium husk powder (I use Frontier brand)

½ teaspoon sea salt

2 tablespoons pumpkin puree



1 shallot, finely sliced

¼ cup coconut aminos (I use Coconut Secret brand)

3 cloves garlic, minced

1 teaspoon dried oregano

½ teaspoon dried basil

1 cup sliced cremini mushrooms

1 cup deveined and roughly chopped kale

1 medium heirloom tomato, seeded and diced



2 tablespoons dark maple syrup

2 tablespoons any plant-based milk

2 tablespoons nutritional yeast


Must Do

  1. Preheat the oven to 200°F and then turn it off. Line a 15 x 13-inch baking sheet with parchment paper. Lightly flour the entire area.
  2. To make the filling, heat the onions in a large sauté pan over medium heat and stir until fragrant, about 1 minute. Add the coconut aminos, garlic, oregano, basil, mushrooms, kale and tomatoes, stirring occasionally, until the spices and herbs are fragrant and the kale a bright green, about 2 minutes.
  3. To make the dough, combine the warm water and yeast in a small bowl. Add the maple syrup and stir to combine. Let the yeast mixture sit for about 8 minutes, or until foamy.
  4. Whisk together the sweet white rice flour, sorghum flour, psyllium husk powder and salt. Make a well in the middle.
  5. Add the pumpkin puree to the yeast mixture, stir to combine, and then pour into the flour mixture. Mix together until a dough forms.
  6. Form the dough into a ball, place it on the prepared baking sheet, and place another piece of parchment on top. If the dough is sticky, flour the top of the dough before you place the parchment paper on top of it. Roll out the dough to make a rectangle about 8 x 6-inches, and about ¼-inch thick.
  7. Spread the vegetable mixture evenly over the entire area leaving about a 1-inch border around the perimeter. 
  8. Roll the dough from the long side closest to you upwards with the help of the parchment paper. Turn the Stromboli seam side down on the parchment paper. Seal the ends by pinching the dough together. Cut four 1-inch cuts with a paring knife into the dough across the top. 
  9. Cover the Stromboli with a clean dishtowel and place in the oven for 1 hour.
  10. Take the risen dough out of the oven, remove the dishtowel and preheat the oven to 400°F. 
  11. To make the glaze, maple syrup, plant-based milk and nutritional yeast in a small bowl. Brush the entire Stromboli with the glaze. Place an 8 x 8-inch pan filled with ice cubes on the lower rung of the oven to help crisp up the crust.
  12. Bake the Stromboli until the crust is a light golden brown and firm to the touch, about 30 minutes.Transfer the baking sheet from the oven to a wire rack and let it sit for 20 minutes before removing the Stromboli for a slight cooldown. Cut it with a serrated edge knife into 6 slices.


Serving size: 1 wheel CALORIES 250; TOTAL FAT 0.9g; PROTEIN 5.3g; CHOLESTEROL 0.0g; SODIUM 40mg; FIBER 3.7g; SUGARS 3.7g; TOTAL CARBOHYDRATE 60.0g