gluten free calzones

Packed with Italian meats, cheeses, and spices, these Keto Calzones are a guilt-free treat for anyone who gets to try them! Not to mention, these calzones are keto, low-carb, grain-free, gluten-free.

Keto Calzones

mozzarella

cream cheese

almond flour

baking powder

ricotta

sausage

oregano

salt

Heat your oven to 375°F.

Add 1 1/2 cups shredded mozzarella and 2 ounces cream cheese to a microwave-safe bowl.

Melt the cheeses in the microwave for a total of 90 seconds in 30-second intervals, stirring between each interval.

To the same bowl, add 1 egg, the almond flour, and the baking powder.

Knead all the ingredients together with your hands until fully incorporated then create a large dough ball.

Divide the dough ball into 3 equal parts.

Roll out each of the 3 dough parts into individual 8-inch circles in between two layers of parchment paper.

Remove the top layer of parchment paper and carefully transfer the bottom layer of parchment paper with the 3 dough circles on it to a baking sheet.

Mix your fillings (the cheeses &amp; cooked Italian sausage) together in a medium bowl.

Put 1/3 of the filling on one half of each dough circle.

Fold the other half of the dough over and seal the edges with a fork.

Beat the remaining egg with a fork lightly and brush the egg over the top of each calzone.

Using a knife, make 3-4 slits in the top of each calzone about an inch apart.

Sprinkle the calzones with dried oregano and coarse salt.

Bake for 20-26 minutes or until tops are golden brown.

My fiancé LOVES this recipe. Requests it be on the menu at least one night a week!

I do want to try these but I have a couple of questions.  Do you use pre-shredded mozzarella?  Full fat or Part skim?

Our whole family loved these even though only one grandchild has the allergies. He is allergic to tree nuts as well so we used gluten free flour. But this recipe has become a family favorite. Thanks for sharing.

Doing for the fifth time.  Keeps getting better.  Experiment with fillings, get crazy with it.

I was skeptical, this is my first attempt at fathead dough and a keto calzone. It came out AMAZING.  I think I needed to add more almond flour as it was soft and when I rolled it out, it broke apart. I ended up having 1 giant thicker calzone but it worked out great. Very rich. I stuffed it with mushrooms/red peppers/spinach/onions with a tomato/balsamic sauce/reduction and put ricotta in it. You don't really need cheese on the inside with the rich flavor of the dough. I'm glad I came across this and will definitely make it again.  Oh I also baked it at 425 and it took 17 minutes, nicely browned crust. Couldn't have been happier.  Thanks for the recipe. Can't wait to try more of them!

This authentic recipe for gluten free calzones tastes just like it came from your favorite pizza parlor, but it bakes up easily and safely GF in your home. Stuff it with this ricotta and mozzarella mixture, or make it your own!

Authentic Gluten Free Calzones

flour

xanthan gum (omit

tapioca starch/flour (plus more for sprinkling (See Recipe Notes))

instant yeast ((See Recipe Notes))

sugar

water ((about 95°F))

extra virgin olive oil

ricotta cheese

egg (beaten)

Parmesan Cheese

mozzarella cheese (freshly grated)

black pepper

Egg wash (1 egg + 1 tablespoon water, beaten)

In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the metal blade, place the flour, xanthan gum, tapioca starch, yeast, and sugar. Whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.

Add the water and olive oil, and mix on medium speed in your stand mixer or pulse in your food processor until the dough begins to come together. Turn the mixer to high speed or your food processor on and process for about 2 minutes.

Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl and cover tightly. Refrigerate the dough for at least an hour and up to 3 days.

To make the pizza crust.

When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 425°F.

In a medium-size bowl, reserving a generous pinch of the grated Parmesan cheese and of the dried oregano, place the filling ingredients and mix well. Set the filling and the reserved ingredients aside.

Remove the dough from the refrigerator, uncover it, and divide it into two equal portions. Work with one at a time, and place the other back in the container and back in the refrigerator.

Sprinkle the dough lightly with tapioca starch, and knead it a bit until it’s smoother. Place the dough on a piece of parchment paper.

Sprinkling with more tapioca starch as necessary to prevent sticking, roll the dough into a round about 10-inches in diameter. Keep the dough moving frequently, sprinkling lightly as necessary to prevent sticking. Dust the parchment free of any excess flour.

Place half of the filling ingredients on one half of the 10-inch round of dough in a half-moon shape, leaving a 1-inch clean border along the edge.

Lift the clean half of the dough from the edge and carefully place on top of the filling. Pinch the edges to seal, pressing out any air trapped in the pocket. If you’re fancy, crimp or twist the edges like a pie.

Using a pizza cutter or sharp knife, slice three vents in the top of the calzone. Using a pastry brush, coat the top and sides of the shaped calzone liberally with the egg wash. Sprinkle evenly with half of the reserved grated cheese and herbs.

Repeat with the other half of the dough, remaining filling ingredients, egg wash, etc. Using a pizza peel or other large, flat surface, transfer the two calzones to the hot oven (on top of the hot pizza peel or overturned baking sheet).

Bake for about 25 minutes, or until puffed and lightly golden brown all over. Remove from the oven, allow to set for a few minutes, then serve hot.

To make the calzones.

You can cool the baked calzones completely, wrap very tightly in freezer-safe wrap, and freeze for about a month.

Defrost mostly at room temperature, unwrap and sprinkle lightly with water, and warm in a 300°F oven before serving. Do not freeze the unbaked yeast dough, as freezing may kill the yeast.

Make-ahead instructions

These did not turn out well for me. Maybe because I used King Arthur 1 for 1 flour substitute. The dough was very wet. I added in a lot more flour which helped. Then when I went to work with it, I ended up having to add a lot more flour to get it to work. The filling was just OK and the crust wasn’t the best.

These are amazing! People talk about  gluten- free recipe as being “as good as ‘regular’ “; I can honestly say these are far better! There was just enough dough and it was tender and easy to manipulate. This was my time using “cup for cup” and I’m glad I tried it; it will remain a pantry staple now that I know how good it is. I added chopped spinach - thawed from frozen and squeezed dry , mashed roasted garlic, increased the seasoning , and doubled the amount of grated parm. My first attempt wasn’t as pretty as yours but the taste was amazing. We dipped them in warm marina sauce with some extra pesto and I’m looking forward to my left-over portion for lunch today. I’m wondering if there’s any reason I couldn’t double the dough recipe? Thanks !

This recipe looks amazing but I don't have a paddle mixer. Can I whisk the ingredients together and knead the dough the same way I used to (before celiac) when I would bake conventional yeast bread?
Thank you! Your GF recipes have been a lifesaver!

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Keto Calzones

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The most viewed gluten free calzones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine