Suuuper Scrumptious Calzone ๐Ÿ• gluten free, dairy free & keto

47 comments

  1. willowsprite says:

    One slice? So youโ€™re supposed to make a calzone with this recipe, slice it into six pieces, and one of those pieces is a serving?

    • Paola van der Hulst says:

      Youโ€™re supposed to eat according to your macros, I just give standard serving sizes ๐Ÿ˜œ

  2. Jo Kammerdiener says:

    Made these for dinner tonight. They were a huge hit! Was wondering if anyone has assembled extra calzones and frozen them for later cooking? If so did it work well? And what temp and cook times worked best?

    • Cat says:

      I have frozen these many times with many different meat/cheese combo fillings. They freeze just fine. I wrap them in cling film (Saran wrap), put them in a gallon size zipper bag and take one out to thaw as needed. I do make two out of one dough recipe, resulting in smaller calzones.

  3. joe says:

    Really liked the flavor but found the dough difficult to work with. I added more water but found it too stiff and it fell apart when trying to fold.

    I wonder if adding cream cheese or oil would help make it more pliable.

    • Paola van der Hulst says:

      Hi Jon! The dough shouldnโ€™t fall apart, if it felt dry (cracking etc) it simply sounds like it needed more water xo!

  4. Kayla says:

    OMG!! I just found this recipe!
    I am so glad it is not fathead dough. My husband is lactose intolerant and he can’t have dairy. I also do not like eating all that cheese. Thank you so much. I am going to make this next week.

  5. Cat says:

    These calzones are so good! I used your recommended filling since I had everything in the fridge and I have to thank you for that. I never would have thought of that combination on my own. I think we have already established that I am rolling pin impaired when it comes to gluten free dough, so I divided the dough in half and used the tortilla press (my most used kitchen gadget these days). I did have to use the rolling pin to get the dough a bit thinner, but it was much easier than rolling it from the get go. Put half the filling in each one, sealed them up and baked them for 20 minutes. Thanks again for all the wonderful recipes you share with the rest of us. My keto life has been much tastier and variety packed since finding you! Most of my Christmas menu centers around recipes from your site. Happy holidays!!!

  6. Fara says:

    Deliciousness๐Ÿคช๐Ÿคช๐ŸคชI hardly stopped myself from eating the whole thing๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚. Thanks so much for all your wonderful recipes. Can we use the dough for Spankopita as well? Pls let me know if you have any suggestions. My kid loves Spankopita.

    • Paola says:

      LOL! So awesome to hear Fara! And yup on the spanakopita, but the pie crust might be slightly more what you’re looking for…. having said that, when I’m feeling lazy I make empanadas with this dough rather than the pie crust (lazy empanada hot pockets sorta thing) xo!

  7. Jordan says:

    Trying to make it but for me just was staying so sticky to me and the parchment paper! I have been wanting a calzone. Am I donโ€™t something wrong?
    Since I was able to get one side of paper off I am making it a pizza. Help please!

    • Paola says:

      Hi Jordan! It just sounds like you added a bit too much liquid (eggs to large, different coconut flour etc). Just add a little more flour now or add less water next time xo!

  8. Cheryl Conley says:

    I made this for dinner last night. Incredible is all I can say.
    I am new to Keto and just started trying some of the recipes.
    LOVE your site and all the work you put into it.
    Thank you

  9. mary says:

    paola, thank you so much. this recipe is a keeper for me. i even made a pizza out of it and my family loves it. nothing to conpare with fathead pizza. thus one us the best keto pizza!! love it sooo much! thanks

  10. Julie says:

    What a delicious crust! I made these tonight and my husband loved them! He did not know they were healthy๐Ÿ˜

    • Paola says:

      Those are always the best compliments lol! So happy you two enjoyed the crust so much! Check out the keto dough section on the recipes page, you can do SO much with it (tortillas, ravioli…!) xo!

  11. Gila says:

    Wow!! So good and I am not even a calzone fan!
    I added mushrooms to the filling and next time thin king of some sauteed leeks also
    Definitely lends itself to endless possibilities thank you again for another amazing recipe—oh and Happy Birthday–be blessed!

  12. NatBe says:

    Amazing recipe! This pasty dough you’ve got going on is top notch! We will be having Calzone for the second night this week!!

  13. Dora says:

    Hi Paola,

    I’m not sure what’s the reason macronutrient facts apps don’t stay the same.

    I had fun making these calzones but then my app says each one is 15 grams of carbs?

    But yours says 5.

    So, I don’t understand.

    Would you mind giving me your thoughts?
    PS: I red the note your percentages are only for the dough. But still.

      • Gilles Fraser says:

        I have to agree with Cat,I cannot thank you enough for the hard work and research to develop these recipes.I bought both your cookbooks, and so far EVERY thing I have tried has been Awesome.I will also add that I am enjoying to cook and bake again. I wish you all the best and looking forward to trying more recipes,Delicious. Thx so much Paola

        • Paola van der Hulst says:

          Gilles thank you so much for your support! These comments from you guys seriously make all the effort worth it ๐Ÿ˜‰ big kiss!

  14. Alice says:

    Thank you P! We loved the calzone tonight! Our filling was ricotta, spinach and meatballs… You are a genius and I love the new cookbook too! Your recipes besides being yummy, are clear and easy to follow. Thank you!

  15. Allison Coulson says:

    Trying this tonight, but I wanted to thank you for this Keto dough recipe! It is a serious game changer!!!! I have done Keto off and on for 3 yrs and have tried just about every bread/dough/crust recipe out there and they are all less than satisfying. They are always either too heavy and nutty or too heavy and cheesy and they never stay together.
    Your keto dough recipe is amazing!! I made it the last two nights and it is so easy, pliable and bread-like. I made a ham and cheese hot pocket which help up beautifully–stayed together and was firm even after cooking when eating it. And I used it as a pie crust for chicken pot pie and that covered the pie, stayed together and was bready. It is like a pie crust in every way! Bless you for this recipe!! I am sharing with with everyone I know who is a low carber!

    • Paola says:

      That’s awesome to hear Sam! And def! Just search on the site 15 minute stove top pizza and deep dish pizza ๐Ÿ˜‰ xo!

  16. I happened upon your website last weekend just as I was trying to keep up my wheat-free resolve and I can’t believe how amazing your recipes are! I’ve already forwarded on to a number of my friends. A batch of this calzone dough is in the fridge (made earlier this week) ready to be thrown together for dinner, and it is going to be amazing. ๐Ÿ™‚ I forgot to add the apple cider vinegar when I made the dough the other day — is that going to make a big difference in the overall product tonight? I love that, unlike fathead dough, this can be made ahead of time, and the dough seriously came together in a minute or two, even including weighing the ingredients.

  17. Alex says:

    This looks yummy! When you switch from metric to cups the amount of baking soda goes from 2tsp to 1tsp. Is that correct? Thank you!!!

  18. This was really good. Very satisfying. I followed the recepie exactly with the one exception of using tavern ham instead of prosciutto. Next time I will add sauteed spinach. Really good, can’t say that enoigh. I also has a small side of tomatoe sauce for a little dipping.

    • Paola says:

      Ohh that wounds good Latisha, so happy you enjoyed! Love your idea of adding sautรฉed spinach (also SO good with ricotta!). xo and thanks so much for reporting back!

  19. Denise Puglisi says:

    This really sounds good. I read the article because it said gluten and dairy free. I am intolerant to milk proteins, the goat cheese is fine but mozzarella is dairy. The hard goat cheese & sheep cheese are good but the soft is very tangy. Disappointed

    • Paola says:

      Hi Daniel! The dough is fully dairy free (i.e. it’s not fat head and mozzarella based). You can do any fillings of your choice xo!

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