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.
- PREP TIME 15 mins
- COOK TIME 20 mins
- TOTAL TIME 35 mins
For the keto pizza dough:
- 1 batch Crazy Keto Dough
- egg wash optional
- 1 cup grated mozzarella cheese
- 50g goat cheese
- 50-100g prosciutto
- 2 teaspoons fresh thyme or 1 tsp dry
- 1 clove garlic ran through a press
For the keto dough:
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
Preheat oven to 400°F/200°C. Line a baking tray with a baking mat or parchment paper.
Toss together your filling choices in a bowl. Set aside.
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).
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.
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).
Serving: 1slice | Calories: 118kcal | Carbohydrates: 5.5g | Protein: 5g | Fat: 9g | Saturated Fat: 1.3g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 10mg | Fiber: 3g | Sugar: 0.8g | Vitamin A: 50IU | Calcium: 38mg | Iron: 0.8mg