This Gluten Free Dairy Free Stromboli is amazing. I finally found a gluten free pizza dough that tastes like the real thing. Now that I am intolerant to dairy I had to find a cheese that would melt and have a similar consistency to real cheese.
Bob’s Red Mill has a super gluten free pizza crust. It has a great consistency and tastes like regular pizza dough. Daiya Foods makes several cheeses that have a consistency equal to real cheese and they melt well. Here I used their provolone cheese and as you can see it does melt.
What is Stromboli and Who Invented It?
Stromboli was invented by Nazzereno Romano in 1949. This new unnamed sandwich at the time was an experiment. Nazzereno or “Nat”, took his secret recipe dough and stuffed it with meats, cheeses, and vegetables. This wonderful sandwich was named after a movie in 1950 called “Stromboli.”
Romano’s Restaurant is still running today by a third generation of family. Thank you to Nazzereno Romano for this spicy, salty, bread wrapped Italian favorite. Visit this site to learn more: https://romanostromboli.com/
Let’s make some Stromboli!
For the pizza dough you simply need to follow the directions on the bag. I make my dough in a bread machine because it is much easier. If you don’t have a bread machine you should invest in one as they come in really handy. You will need olive oil, water, and salt to add to the mix, everything else is included.
I put in my wet ingredients, then my dry ingredients. Then, make a little well in the flour and add the yeast. The bread machine does the rest.
Ingredients for Stromboli
- Bob’s Red Mill Gluten Free Pizza Crust
- olive oil
- 8 slices of Prosciutto
- 8 slices of Salami
- 15 slices of Pepperoni
- 15 slices of Capicola
- 10 slices of dairy free Provolone cheese
Once the dough is done you will need a cutting board dusted with gluten free flour and a rolling pin. The dough will be sticky so you may have to add additional flour, just don’t add to much or the dough will become tough.
Roll the dough into a rectangle. Now it is time to start layering the meat in the Stromboli. You can put them down in any order you wish. I layered the Prosciutto, Salami, Pepperoni, and then Capicola. Next, top the meat with dairy free cheese. Fold the Stromboli in thirds and pinch the ends closed. Brush the top with olive oil and put it it the oven.
Bake it at 350 degrees for about a half and hour.
Finally, it is time to taste the Stromboli.