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Suuuper Scrumptious 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

Easy-Peasy!

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

Course: Appetizer, Bread, Main Course
Cuisine: Italian
Keyword: dairy free keto dough, gluten free calzone, keto calzone
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 slices
Calories: 118 kcal

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.

Print

Ingredients

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

Instructions

For the keto dough:

  1. 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

  1. Preheat oven to 400°F/200°C. Line a baking tray with a baking mat or parchment paper.

  2. Toss together your filling choices in a bowl. Set aside. 

  3. 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). 

  4. 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. 

Recipe Notes

*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). 

Nutrition Facts
Gluten Free, Dairy Free & Keto Calzone
Amount Per Serving (1 slice)
Calories 118 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1.3g7%
Cholesterol 27mg9%
Sodium 116mg5%
Potassium 10mg0%
Carbohydrates 5.5g2%
Fiber 3g12%
Sugar 0.8g1%
Protein 5g10%
Vitamin A 50IU1%
Calcium 38mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

69 comments

  1. Sharon says:

    My family loves these. I use your dough recipe & then add whatever fillings I have on hand. I to was so happy that this was not a fat head dough as we eat dairy free as much as possible. I make up the dough with the fillings & I freeze them. I thaw them & then bake. Thanks for a Great dough recipe.

  2. Kandi says:

    Curious to know if you can substitute psyllium husk rather than the xanthan gum. Trying to use ingredients I already have in the house.

  3. Sherry says:

    My calzone, overstuffed as it is, is in the oven as I write this. I hope this giant concoction of mine will cook through, but I’m going to give it some extra time, turning the oven down after 20-25 minutes and praying😂.

    The dough came together perfectly and didn’t take too long to roll out to a 12″ circle. I filled it with mild Italian sausage, peppers, onions, mushrooms, and mozzarella on a low carb marina base. If nothing else, the filling smelled heavenly. The calzone was topped with egg wash and thyme.

    Next time I’ll add a LOT less filling but, for now, I’m looking forward to an almost 500 calorie, 10 carb feast (my 1/3) as soon as it’s done.

  4. 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.

  5. 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 shouldn’t fall apart, if it felt dry (cracking etc) it simply sounds like it needed more water xo!

  6. Shannon says:

    Just finished making your calzone recipe for dinner and it was phenomenal!! Even thoroughly enjoyed by my non GF fiancee. I sauteed shaved steak with onions and used a mix of monterray jack and mozzarella cheese for a cheesesteak version, it was absolutely delicious! Thanks so much for a wonderful and very easy recipe!

  7. 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.

  8. 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!!!

  9. Fara says:

    Deliciousness🤪🤪🤪I hardly stopped myself from eating the whole thing😂😂😂. 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!

  10. 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 don’t something wrong?
    Since I was able to get one side of paper off I am making it a pizza. Help please!

  11. 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

  12. 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

    • 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!

  13. 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!

  14. 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 😉 big kiss!

  15. 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!

  16. 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 😉 xo!

  17. 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. 🙂 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.

  18. 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!!!

  19. 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 sautéed spinach (also SO good with ricotta!). xo and thanks so much for reporting back!

  20. 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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