Haven't had a calzone since going keto and gluten free in 2020. So I decided to try making one with my delicious soft and chewy keto/gluten free pizza dough I developed, and it came out amazing!!! Can't wait to try more flavor combos as I just went simple cheese and pepperoni for testing purposes. If you want to know all the info about the ingredients in this dough check out the blog or video, linked below!
Pizza Dough Video- https://youtu.be/m71r2jjxBgg
For the calzone, I just had to figure out if after proofing I could flip, fill, fold and seal it properly enough that it wouldn't burst open when baking. To my surprise it was relatively easy and acted more like pizza dough than I had imagined it would. So after proofing and flipping the crust worked it was just a matter of figuring out how much filling we could add to the calzone.
Not proofed Proofed Flipped
Obviously you can experiment with fillings and such as I plan on doing but for the purposes of the blog, I found one serving of a whole milk ricotta was about right for the filling. Then half a serving of pepperoni and one and a half servings of whole milk mozzarella cheese was about the right amount of filling.
Then once filled, folding it over and sealing well then we need to use egg wash to seal the folding of the crust into a nice crust around the whole calzone, since our dough is dry on top to promote browning of the calzone. I then egg washed the whole thing and added some seasoning on top, all of which are up to your preferences. I used some grated Romano cheese, dried basil and oregano and some granulated garlic (because I love garlic). If I had Italian seasoning, I would have just used that.
I can't wait to try some more fillings!!
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Pizza Dough Recipe: Enough for 2 Calzones
4 oz./1/2 Cup- Heavy Cream/Water mix or Low Carb Milk Warmed between 100-110 degrees
3 g/1 tsp.- Inulin (Alternatively 1 tsp. Honey or Maple Syrup)
5 g/1-1/4 tsp-. Active Dry or Rapid Rise Yeast
100g/2 Large Eggs (I weigh now because they can vary in weight)
12g/1 Tbs. -1:1 Alternative Brown Erythritol Based Sweetener (packable)
14g/1 Tbs. Allulose Syrup Or 14g/1 & 1/2 Tbs. Granular Allulose
56 g/2 oz./1/2 Stick- Salted Butter (melted) (add 1/2 tsp. salt if using unsalted)
40 g/1/2 Cup (approximately) Packed Unflavored Whey Protein Isolate
58 g/3/4 Cup +2 Tbs.- (scooped not packed) Bamboo Fiber (Oat Fiber creates less crisp crust)
5 g/1/2 Tbs.- Baking Powder
9 g/2 & 1/4 tsp.- Anthony's Xanthan Gum
22 g/2 Tbs. + 3/4 tsp.- Grass fed Beef Gelatin
1/2 tsp.-Salt
Filling for 2 Cheese and Pepperoni Calzones:
114g/1/2 Cup Whole Milk Ricotta
32g/16 Slices Pepperoni
84g/3oz./About 1 Cup Shredded Whole Milk Mozzarella
Topping:
Egg Wash- 1 Egg + 1 Tbs. Water
Seasonings and/or cheese of choice
Instructions:
Weigh/measure out your liquid and heat to between 100-110 degrees Fahrenheit then add the inulin and yeast, set aside to activate (optional but I think it adds flavor)
In a stand mixer beat 2 eggs with the sweetener until no longer grainy, shouldn't take long
While that whips, weigh/measure, sift and whisk together dry ingredients
Once you can't feel any sweetener granules, on low speed, stream in the melted butter and milk and yeast mixture
Scrape down then add in all the whisked dry ingredients, turn on slow then speed it up to work the dry ingredients well
Scrap down and whip until a thick dough forms
Let sit will you grab the pans you will be using to form the pizza dough on, parchment and oil well, make sure the pans fit in whatever you are proofing in whether a big dehydrator or a counter top appliance that can be set to 105 degrees
If you are proofing on the stove top in front of the hot air from the back of your stove, turn the oven onto 375
To measure out the 2 calzones, I like to place plastic wrap on my scale to keep it clean, then spray the plastic wrap with oil along with a clean work surface and oil your hands
Tare out your scale to 0g then place all the dough onto the scale, then divide the amount in half, which should be about 213g each
Take the dough and place onto the oiled work surface and knead until a nice smooth, cohesive dough forms and roll it into a nice round ball
Place the ball onto the oiled parchment and slowly flatten out evenly until it reaches about 9 inches, proof uncovered for one hour, rotating half way through
At the halfway mark, if not using the oven top to proof, turn oven to 375 degree and gather the filling ingredients
Once proofed, oil another piece of parchment paper and place on top of the crusts and flip them over and carefully remove the other piece of parchment paper
Fill the calzones on one half of the circle with ricotta then alternate cheese and pepperoni, leaving about one inch of dough uncovered around the edge to seal the calzone
Once filled, gently pull the other half of the crust over to meet the uncovered edge and press down to seal
Egg wash the edge and fold the dough up to form a decorative crust all around the calzone, then brush the top with egg wash and sprinkle with seasonings
Cut three slits in the top to let steam out and bake for 17-20 minutes until nice and golden brown all around, serve with your favorite dipping sauce!
Macros for 1 Calzone: Without Dipping Sauce
820 Calories
62g Fat
21g Total Carbs
10g Fiber
6g Sugar Alcohol
5g Net Carbs
55g Protein
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