Home » pizza » (Suuuper Scrumptious!) 30-Minute Keto Calzone 🍕 gluten free & dairy free

(Suuuper Scrumptious!) 30-Minute Keto Calzone 🍕 gluten free & dairy free

This gluten free and keto calzone pays a great homage to the classic Italian turnovers made with pizza dough. This one, however, uses our (dairy free!) crazy keto dough to yield an awesome low carb dish.

Slicing up a keto calzone with a pizza cutter
Gluten Free, Dairy Free & Keto Calzone

Gluten Free & Keto Calzone


This is a good one guys, a veeery good one! In my quest to discover all the possible uses of our crazy keto dough, it turns out that making awesome calzoni (i.e. calzones) is at the top of the list. The taste and texture compliments beautifully any and all classic fillings.

I opted here for a simple (and highly suggested!) filling of prosciutto, mozzarella, goat cheese and thyme (non-negotiable). But you really can do your own thing here!

And if dairy free, I highly suggest swapping out the cheeses for a generous slather of our keto pesto! Simply whip it up with nutritional yeast instead of parmesan for a suuuuper yum treat. 

Oh, and if you’re looking for a more ‘traditional’ keto pizza, do check out our (extra fluffy!) pizza crust. It’s made with yeast, and definitely has a more ‘traditionally Italian’ taste, texture and mouthfeel.

The (Dairy Free & Keto!) Dough

I’m using our famous Crazy Keto Dough (for everything!) here. It’s easy-peasy to whip up, dairy free, and you can leave the dough in the fridge for 3-4 days (i.e. you can whip up individual batches of several things!).

You can get three keto hot pockets out of a batch of dough. And also keep in mind that you don’t need to make it all into these pockets, as you can make actual keto tortillas, hot pockets, garlic breadsticks, (puffed up!) tortilla chips… and even some cinnamon roll knots!  i.e. you’ve got options.

Depending on how thin you roll it out, a batch yields roughly an 11-inch calzone. Our preference is to roll it roughly 12 inches in diameter, add filling, fold, press edges together and fold them inwards.

Adding the filling and shaping the keto calzone
Gluten Free, Dairy Free & Keto Calzone
Keto calzone on a baking tray before and after baking
Gluten Free, Dairy Free & Keto Calzone
Closeup keto calzone on parchment paper with fresh thyme
Gluten Free, Dairy Free & Keto Calzone

The Flours

I like a mixture of super fine almond flour (Anthony’s super fine is awesome) and coconut flour (again Anthony’s, best taste and texture by a mile!). Add a touch of xanthan gum, baking powder, and we’re golden.

No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

Gluten Free, Dairy Free & Keto Calzone
Gluten Free, Dairy Free & Keto Calzone
Taking a slice of the keto calzone
Gluten Free, Dairy Free & Keto Calzone

Keto calzone with prosciutto and cheese

Gluten Free, Dairy Free & Keto Calzone

This gluten free and keto calzone pays a great homage to the classic Italian turnovers made with pizza dough. This one, however, uses our (dairy free!) crazy keto dough to yield an awesome low carb dish. 
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
5 from 25 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Bread, Main Course
Cuisine Italian
Servings 6 slices
Calories 118 kcal


For the keto pizza dough:

Filling suggestions:

  • 1 cup grated mozzarella cheese *
  • 50 g goat cheese *
  • 50-100 g prosciutto
  • 2 teaspoons fresh thyme or 1 tsp dry
  • 1 clove garlic ran through a press


For the keto dough:

  • Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).

For the calzone

  • Preheat oven to 400°F/200°C. Line a baking tray with a baking mat or parchment paper.
  • Toss together your filling choices in a bowl. Set aside. 
  • Roll out dough between two sheets of parchment paper with a rolling pin. You can play with thickness here, but we like to roll it out nice and thin (roughly 12 inches in diameter). Pile the toppings on top of the dough, fold the dough in half, press the edges together and fold to seal. Brush with egg wash for a deeper golden sheen (optional) and sprinkle some thyme (optional). 
  • Place calzone in prepared tray, brush with egg wash (optional, for a golden sheen). Bake for 20-25 minutes, until golden all over. Serve right away. 


*If dairy free, I highly suggest swapping out the cheeses for a generous slather of our keto pesto! Simply whip it up with nutritional yeast instead of parmesan for a suuuuper yum treat. 
Please note that nutrition facts below are estimated for the dough only, per 1 slice (assuming a 6-slice cut up). 


Serving: 1slice | Calories: 118kcal | Carbohydrates: 5.5g | Protein: 5g | Fat: 9g | Saturated Fat: 1.3g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 10mg | Fiber: 3g | Sugar: 0.8g | Vitamin A: 50IU | Calcium: 38mg | Iron: 0.8mg
Keyword dairy free keto dough, gluten free calzone, keto calzone
Whip up this recipe?Comment below or drop me a line @gnomgnom._ and tag #gnomgnomyum!


  1. Aimee says:

    5 stars
    Made this today and it turned out absolutely perfectly! My husband loved it too! Trust me when I say I am not good at cooking but followed the recipe exactly (using the US Cups Measurements) and it was so delicious. The dough doesn’t quite beat the taste of good old gluten but boy does it come close – best keto dough recipe I’ve found yet. Thank you! This is going to become a staple in our house.

  2. Marcella says:

    5 stars
    You are the QUEEN of keto, another winner. Absolutely delish. Didn’t even taste coconut flour. So good.

  3. Kathy Cooke says:

    5 stars
    We really loved this recipe! I filled the dough with a mix of mozzarella, ricotta, parmesan, diced ham, garlic, 1.5 tsp of dried thyme, and some freshly ground pepper. Some cooked, chopped spinach or mushrooms would’ve been a nice addition as well. The dough was indistinguishable from wheat dough to me. It was easy to work with and roll out between a lightly oiled Silpat baking mat and a piece of oiled cling wrap. The filling was piled pretty high on the dough, but I had no problem closing and sealing it. Baked for 22 minutes to a lovely golden sheen; some additional thyme looked pretty sprinkled on top. I served it with some hot marinara poured over it. Delicious! About 425 calories and 5 net carbs for 1/3 of the calzone. Not bad at all. Thanks, Paola!

  4. Erica B says:

    5 stars
    Thank you for the recipe, Paola! I made calzones with this dough and filled them with Italian sausage, pepperoni, mozzarella, and a smear of pesto. My husband and I were really impressed with the finished product. The dough was really easy to work with, it held its shape in the oven (in spite of excessive stuffing!) and we were able to eat neatly with our hands. Oh, and it was tasty! 😄 Additionally, though we are enthusiastic connoisseurs of fathead dough, we really appreciate having a dairy-free alternative. As we enjoyed dinner, we marveled that our entree—a low-carb, grain-free, pick-upable calzone that could be easily made with basic ingredients and rival the real thing—was almost inconceivable just 10 years ago. What a great dough to work with! I look forward to using it more in the future, and we both look forward to the other two calzones I stashed in the freezer. Thanks again!

    P.S. For anyone who, like me, dislikes cracking an egg just to use a small amount as a wash (and then likely forget about the rest in the fridge,) a couple teaspoons of powdered egg white reconstituted in water creates a beautiful, shiny brown finish on the dough without any extra egg to remember.

  5. Jo says:

    I have tried this and it works well for me, really delicious. I used it for spinach pies, pizza base and tortillas. Amazing, thank you Paula, you are my Savior 🙂

  6. Lynn says:

    It would nice to see truthful pictures of a “serving”. Each of us could easily eat 1/4 of the Calzone as your picture shows, which looks like a realistic serving. So now about those macros…….

    • Paola van der Hulst says:

      Ok Lynn… like lol! Complain much about solid FREE (!!) content?! Way to find ‘fault’ in the details… 😉

  7. Adriana says:

    ??? Help!
    How do you substitute the Extra Fluffy dough for the one in this recipe? Do you let it rise first? Does it make the same number of calzones?

  8. Allison says:

    5 stars
    I love that your dough is dairy free. My daughter is dairy sensitive and I can make her portion with vegan cheese and still stay keto for me with regular cheese. Vegan cheese will not work for fat head dough recipes so I was having to make two kinds of dough before I found yours.

    • Jen says:

      There was a small line about swapping out the Cheese for Keto pesto thrown in to make it dairy free. But you are right it was badly titled for the primary recipe posted.

  9. Craig Blad says:

    I’m missing something! First time the dough crumbled on the edge and split when stuffed. Also slimy, not sticky. Did it again with more water, split when stuffed, slimy and not sticky. Texture seems more like corn meal than flour.

    • Paola van der Hulst says:

      Hi Craig! I mean, the texture will DEF not be like that of a gluten dough… because well, no gluten! Xanthan gum makes the Keto flours ‘stick’, but it shouldn’t feel like corn meal (could you be using almond meal?). Again, remember you’re not working with wheat flour- expect different textures. xo!

  10. ld says:

    This didn’t work at all for me. I cut the recipe in half and did it with metrics and it came out thin. I couldn’t even do the 11 inches. All I did was replace the xathum with cornstarch, I have done before in other recipes, but this came out like broken thin tortillas chips.

        • Kathleen Marion says:

          Glucomannan is a water soluble fiber that is derived from the konjac gluco-mannan root plant. It’s simply ground-up, dried konjac root. It is a dietary fiber that has been used in Asia for centuries. This fiber can be used as a gelling agent, thickener, emulsifier, stabilizer as well as a soluble fiber source.

          Some of the believed benefits of konjac fiber include: regulation of lipid metabolism, reduced blood lipid and cholesterol; the reduction of blood glucose; reducing risk of constipation and cancer of lower digestive tract; and improvement of diet for diabetics.

        • Paola van der Hulst says:

          Kathleen, I’m glad it worked for you… but it really isn’t a 100% replacement in this case (konjac is a sub for xanthin when used as a thickener, its not a perfect sub when ‘substituting gluten’) xo!

  11. Ranne says:

    5 stars
    You’re recipes look wonderful and you’re so quick to respond to people’s questions and options for alternatives!
    I also admire your sharing your life history… you’ve been through hell and experience a hell we don’t and you remain a positive force for others.
    There is a big inspiring heart in you.
    Sending healing thoughts ~

  12. Patrick P. says:

    I made this tonight, and while it was really good, the inside part of the dough was a little grainy, almost felt like a ricotta cheese texture. Not sure what I did wrong.

  13. Jill says:

    Can you make these ahead and keep refrigerated until ready to bake? I’d love to make a double batch, and take one over for my son to throw in the oven – he’d love it! Thanks 😊

  14. Pete S says:

    Hi Paula! I was just wondering why the keto dough is okay for 5 days in the fridge for some things but only 2 days for the original tortilla dough recipe?

  15. Deirdre F. says:

    5 stars
    I just made this by I’m the only one eating Keto, but am trying to find Keto recipes my family might also eat, so I don’t have to make separate meals! My hubby doesn’t want to eat too much meat, and is sensitive to some dairy (esp cream based soups & sauces), which makes him pretty much anti-Keto! Luckily, mozzarella doesn’t bother him too much, so this recipe worked out great! I didn’t have prosciutto in the house, but had everything else, so I just threw some bacon & a little leftover ground beef in lieu of the prosciutto. I also left out the goat cheese bc I wanted my daughter to try this & she would have avoided it if there was goat cheese. I’m looking forward to trying it with goat cheese sometime when she’s with Nana!

    Both the hubby & my 8 yr old approved! 🙂 Happy Dance! I will totally make this again!

    • Debbie says:

      Tell your daughter the goat cheese is cream cheese if she eats that. It’s similar consistency & flavor especially when cooked

  16. Dee says:

    Am loving all your recipes and havent had a fail yet!!! Only thing I would change is that you did thermomix directions. Maybe we could all put in a few dollars so you could get one to play with and we can then enjoy the spoils 😎

    • Paola van der Hulst says:

      The dough fir the calzone is dairy free, it’s specified in the post. You can use dairy free cheese etc for the filling 😉

  17. Jamie says:

    This looks delicious! I have a corn allergy and Xanath Gum is made from corn sugar. I’m confused about it being grain free? Any other ingredient that could be substituted?

    • Rose says:

      I baked these for yesterday dinner using psylium husk powder (5tbs of it for 2ts xanthan gum) and they turned out quite good.

  18. willowsprite says:

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

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