Home » pizza » Suuuper Scrumptious Keto Calzone 🍕 gluten free & dairy free

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. 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.

    • 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!

  2. 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.

  3. 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.

  4. Jill says:

    Paola,
    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 😊

  5. 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?

  6. Deirdre F. says:

    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

    • 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 😉

  7. 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:

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

  8. 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?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.