Preheat oven to 425 degrees. Line 2 large baking sheets.

Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes.

Add cauliflower to a food processor and pulse until the texture of rice.

Place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.

Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded cheese, oregano, garlic and salt and pepper. Stir until combined.

Pour half onto a lined baking sheet and shape into a rectangular shape. Repeat with remaining cauliflower mix on other lined baking sheet.

Bake the crusts for about 20-25 minutes or until golden.

Remove from oven and top each with ½ cup or so of marinara sauce (spreading to cover) and toppings of your choice sprinkled in the center.

Then add ½ cup shredded cheese on top of each. Leave a barrier around the sides so you can fold over and seal the stromboli.

Very gently, using a spatula, fold over the crust on both sides (similar to a burrito but without folding the ends). Don’t worry if it’s messy- you are going to cover it with more cheese!

Top with an additional ½ cup cheese on each. I like to add a few pepperonis on top too!

Bake in the oven for another 5-10 minutes until cheese is melted and stromboli is warmed throughout.

Slice and serve with warm marinara sauce for dipping (optional).