Low-Carb Calzone Recipe


So, Italian food has been my #1 craving throughout this pregnancy. If I could have pizza, mozzarella sticks or calzones every night, I would (and some would say I can). But my midwife warns that I may end up with a gigantic baby if I do give in to these carb-packed cravings too often. Although I don’t mind a big baby, I certainly do mind having to… you know…push one out. *shudder*

Anyways, this recipe is relatively simple (I think). The fully baked dough is a little more bread-y than a traditional pizza or calzone crust…but still pretty delicious in my opinion.

Without further ado, here’s how I made it:

INGREDIENTS FOR CALZONE CRUST:

  • 6 tablespoons of almond flour
  • 3 tablespoons of coconut flour
  • 1 packet of dry active yeast (for taste)
  • 1/4th teaspoon of cream of tartar (optional)
  • 1/4 teaspoon of salt
  • 1/4–1/2 teaspoon of dried oregano
  • 1/4–1/2 teaspoon of dried basil
  • 1/4–1/2 teaspoon of garlic powder
  • 1 egg
  • 4 tablespoons of melted butter (salted)
  • 1 1/4 cups finely shredded Mexican cheese

INGREDIENTS FOR CALZONE FILLING:

Whatever you want! Mozarella cheese, pepperoni, salami, Italian sausage, bell pepper, onion, etc.

WHAT YOU’LL ALSO NEED:

  • Parchment paper (NOT wax paper or foil)
  • Rolling pin (or a wine bottle….or just your hands..)
  • Olive oil (or really any other type of oil…but olive oil is the most appropriate for Italian food)

INSTRUCTIONS:

  1. Pre-heat oven to 400 degrees (F).
  2. Mix all dry ingredients using a fork or whisk until well blended.
  3. Melt shredded cheese in microwave at 30% power for 2 minutes.
  4. Add egg and melted butter to mixture of dry ingredients using a hand mixer. Mix until well blended.
  5. Add melted cheese and mix again until well blended. Dough should be even — no chunks of cheese. If need be, reheat the dough for 10 seconds and mix with your hands to make sure it’s even.
  6. Cut two sheets of parchment paper (NOT WAX) that are about 1.5' x 1.5'.

7. Add a small amount of olive oil to one sheet of the parchment paper (I used olive oil spray, but you can also use some from a bottle and spread with a balled-up paper towel). Roll dough into a ball and place in the center of the parchment paper.

8. Place 2nd parchment on top and roll dough out into a circle that is about 1/8th of an inch thick, more or less.

9. On half of the rolled-out dough, add your preferred fillings (pepperoni, lots of cheese, sausage, veggies, etc.). You can also add a bit more seasoning (Italian seasoning, garlic powder, basil, oregano, etc) before you close it up. Note: Don’t be afraid to really fill it up (it’s better that way), but do keep in mind that it can’t be so much that you can’t close it!

10. Carefully fold the other side over the fillings and seal the edges using your fingers. Make sure there aren’t any holes.

11. Brush a small amount of olive oil on top of the calzone. Add additional seasonings if you want (oregano, garlic powder, a little parmesan cheese, etc.).

12. Place sealed calzone (still on parchment paper) on a cookie sheet.

13. Bake for 20 minutes or until browned.

14. Let cool for a little bit and dip in marinara sauce..or ranch…or garlic butter sauce. Whatever you like!

ENJOY!


Inspired by this awesome recipe: http://uplateanyway.com/keto/breakfast-sausage-pinwheels-low-carb-gluten-free/