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.
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.
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
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto pizza dough:
- 1 batch Crazy Keto Dough
- egg wash optional
- 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.