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Stromboli (Paleo)

This gluten-free and paleo-friendly take on the classic Stromboli from Dinner for Mary is surprisingly easy to make! Featuring a unique gluten-free flour, Chebe, this Stromboli will satisfy your craving for Italian food without derailing your diet!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian, Paleo
Servings: 4 servings


Stromboli Ingredients

  • 1 batch Dough From Stovetop Bread Sticks (see below)
  • 1 6oz Can of Tomato Paste
  • 1 bag Daiya Foods Mozzarella Shreds
  • 1 Egg (beaten)
  • 1.5 tsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Dried Oregano
  • 1 tbsp Onion Powder
  • 1 tbsp Dried Basil
  • 1 tsp Pepper
  • OPTIONAL TOPPINGS: Bell Peppers, Onions, Mushrooms, Pepperoni, Sausage...etc

Stove Top Bread Sticks Ingredients

  • 1 1/4 Cups Chebe Flour
  • 1/2 Cup Tapioca Flour
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • 2 tbsp Olive Oil
  • 2 Eggs
  • 1/4 Cup Hot Water



  • Combine the flours, baking soda, and cream of tartar in a large bowl.
  • Add the olive oil and eggs (unbeaten) and continue to combine well.
  • Add the hot water and fold into the mix until a dough starts to form.
  • Knead the mixture until it forms a smooth dough. If dough is too sticky, sprinkle in small amounts of tapioca flour until it doesn't stick anymore.


  • Pre-Heat the oven to 400*F. Make the dough from Ben's bread sticks recipe. (see above)
  • Place the dough on a large piece of parchment paper and use a rolling pin to make a big rectangle.
  • In a bowl, empty the can of tomato paste and then use the empty can to add a can-full of water. Mix together until it forms a sauce, adding the salt, pepper, oregano, basil, onion and garlic powders.
  • Spread the sauce evenly over the dough (making sure to leave about 2 inches uncovered on one of the long sides for when we roll it) and add whatever toppings you like, finishing by covering the toppings with Daiya mozzarella shreds.
  • Brush the beaten egg on the empty 2 inch edge, and fold up the short sides about an inch, brushing egg on the tops of the flaps you just made too.
  • Roll the Stomboli up as tight as you can, making sure you end up with the egg-covered 2 inch strip on the bottom at the end. Then, brush egg on top of the rolled Stromboli. With a sharp knife, cut some small slits in the top and sprinkle with parsley flakes.
  • Transfer the Stromboli and parchment paper onto a cookie sheet. Set it on the top rack of the 400*F oven and let it cook for 20 minutes. (You can transfer the Stromboli easily with a pizza peel or you can just slide it onto the cookie sheet. If you have the Baking Steel already in your oven or a pizza stone, transfer the Stromboli and parchment paper directly onto it. If not, the cookie sheet will suffice). After 20 minutes, remove, slice into segments, and enjoy!


REQUIRED EQUIPMENT: Parchment Paper, Baking Sheet or Pizza Stone, Rolling Pin, Mixing Bowls, Toppings Brush


When you post on social media please tag me @triplepeakpaleo and Ben @dinnerformary ! We'd love to see your stromboli!