AIP Nomato Stromboli

Many cultures around the world have food items that are some type of pastry wrapped around meats and vegetables. Empanada’s come to mind as do Calzones and Stromboli. The latter is what we are offering with this post. Traditionally, a Stromboli would be filled with cheeses and cold cuts. Our chef developed this recipe using our Nomato Sauce, ground beef and “Mozzarella Cheese” (completely non-dairy but, tastes great!) Our Nomato Sauce replaces a traditional marinara in this Italian inspired savory treat. With a little culinary creativity living an AIP lifestyle doesn’t have to mean boring bland food. 

AIP Stromboli
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  1. I package POTG Nomato Sauce
  1. 3 cups cassava flour
  2. 3 cups tapioca flour
  3. 1 ½ cups palm shortening
  4. 1 T. salt
  5. 2 ½ cups water plus more as needed
  6. Dry oregano and granulated garlic for dough
  7. Honey/water spray
  1. 1 cup coconut milk
  2. 2 tsp. gelatin
  3. 1 T. salt
  4. 1 T. Nutritional Yeast
  5. 1 t. lemon juice
  6. 1 T. garlic powder
  7. 2 T. potato starch/dissolve in water
  1. 4 oz ground grass fed beef
  2. 1 T. olive oil
  3. ¼ cup minced onion
  4. 1 tsp. dry oregano
  5. 1 tsp. salt
  6. 1 tsp. garlic
For cheese
  1. Heat milk, add gelatin, whisk to dissolve, add salt, nutritional yeast, lemon juice, garlic and then potato starch diluted in water. Whisk until very thick, refrigerate, cut into cubes.
For meat
  1. In saute pan, heat olive oil, add onions and garlic and sweat for a minute or two
  2. Add ground beef, oregano and salt. Cook until meat is fully cooked through and no pink remains.
For Dough
  1. Put water in bottom of processor, add cassava flour, tapioca flour, shortening, and salt.
  2. Process until a dough forms adding water as needed to create a soft (not sticky) dough.
  3. Wrap in plastic and chill until ready to use.
To assemble
  1. Cut dough into 3 oz pieces, roll dough to approximately 1/8", sprinkle with granulated garlic and dried oregano then roll again to set herbs
  2. Spoon 1 T. sauce, 2 T. meat, 4 small 1 Tsp. sized pieces of cheese over the meat and fold empanada dough over, pressing the edges together with a fork.
  3. Lay strombolis on parchment lined trays, spray with honey/water and bake at 400 for 20 minutes until golden brown.
Paleo on the Go Test Kitchen

Click the links below to purchase products from the recipe:

Cassava Flour

Tapioca Flour

Sea Salt


Palm Shortening

Grassfed Beef Gelatin