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Last Updated on April 30, 2025
This easy gluten free calzone is loaded with melted mozzarella, Parmesan cheese and pepperoni! It’s kid food that can be made to suit your tastes!
I have a cold.
Yeah, it sucks.
Nothing tastes right and I even missed my chance to meet up with Kelly from the Spunky Coconut when she was in town. You can check out her delicious paleo strawberry ice cream recipe here.
Anyhow, back to my cold and the fact that I had to change direction with what I was going to share today.
It didn’t take me very long to think it was time to share a Gluten free Calzone. Oh mama, even with my taste buds slightly deadened I didn’t want to share my Calzone with Little.
That’s pretty messed up, right?
A couple of tips about this Gluten Free Calzone
- Don’t make them huge. Mine was probably 5″ tall and 7″ wide. At first I made a huge one and it fell to pieces.
- This recipe will make two calzones and you might, like myself, have to close some cracks in the dough with the “extra” dough the recipe makes.
- If the gluten free pizza dough is sticky, go ahead and wet you hands to help prevent this. You can also use parchment paper to roll the dough and use it help you fold it together.
What you need to make this Gluten free Calzone recipe
Dough
- coconut oil
- water
- sea salt
- tapioca flour
- coconut flour
- egg
- egg white, save yolk
- teaspoon garlic powder
- teaspoon of oregano
- Fillings: Pizza Sauce, pepperoni, mozzarella cheese, Parmesan cheese, Canadian bacon, pineapple, cooked spinach, cooked mushrooms, Italian sausage, cooked bacon, crumbled, and more. Make it your own.
Common Questions about Calzones
What is in a calzone?
Pizza Sauce, pepperoni, mozzarella cheese, Parmesan cheese, Canadian bacon, pineapple, cooked spinach, cooked mushrooms, Italian sausage, cooked bacon, crumbled, and more. Make it your own.
Is a calzone just a folded pizza?
A calzone is a folded pizza. It’s ususally served with pizza sauce on the side
How can you tell if a calzone is done?
The dough on top should be puffed and golden brown like photo below. I always recommend cooking all the ingredients in you calzone before sealing it up.
For example raw vegetables will release a lot of water when baking if you do not precook them. When you pre-cook the ingredients then the only thing you need to be concerned with is the dough being fully cooked.
Gluten Free Calzone
This Gluten Free Calzone is loaded with delicious ingredients like mozzarella cheese and pepperoni!
Ingredients
Dough
- ½ cup of coconut oil
- ½ cup of water
- ½ teaspoon sea salt
- 1 cup tapioca flour
- ½ cup coconut flour
- 1 egg
- 1 egg white save yolk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon of oregano
- Filling
- Pizza Sauce get crazy, Applegate Pepperoni, etc
Instructions
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Place the coconut oil, water, sea salt and spices in a small pan and bring to a boil.
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Remove from the stove, add in the tapioca flour and mix.
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Let this cool for 3- 4 minutes and then add in the coconut flour, egg and egg yolk.
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Mix and then knead for 1 minute.
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Roll out the dough into 3 balls. Take one ball and place between two sheets of parchment paper into roughly a 4″ x 7″ rectangle that is 1/4″ – 1/2″ thick.
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Make sure you can flip it in half without it breaking completely (there will be small breaks). If it has too many cracks make it slightly smaller.
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Fill with your choice of toppings.
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Flip in half. Pinch closed. To repair any cracks, pinch the dough off one of the balls and use it to do this.
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Repeat.
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Pick up the piece of parchment paper with the Calzones in place and move to a stainless steel baking sheet.
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Beat the egg white you saved and brush it over the top of your two Calzones.
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Bake at 350 degrees for 35 – 40 minutes.
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Eat!
Oh that looks yummy! I’m going to have a friend visit soon, and I think Calzones will have to be on the menu for that evening, she loves them and since she eats Paleo it will be perfect.
This looks delicious! Perfect for a girl’s night in or for one of those nights when comfort food is a “must”. Thank you for sharing the recipe!
This looks delicious! And perfect for a day like today. Is there a suitable substitute for the tapioca flour?
You can use arrowroot 🙂
You had me with the spinach and cheese. Looks amazing and would be fun to try to make them.
I haven’t had a calzone in ages. I love em!
Pinned it onto my clean eating board! My husband and son will be forever grateful!!!
Thank you!
I really wish I could just eat this right now. It looks SO good!
We devoured this!
I think my husband would love this – and if I was quiet about it, he might not even know it was paleo 🙂
Hi Kelly! I love so many of your recipes and you’ve surely gotten my husband and I through the tough road of eating paleo. Thanks for all you do and for creating these awesome recipes to look forward to. One question on this, should I add the egg yolk or egg white into the mixture? The instructions list the yolk as going in both the mixture and spreading it on top afterwards.
Thanks!! Nina
Hi Nina! Ops, it should be egg white at the end. I just updated it.
I’d love to make this for my son who is new to the paleo diet. We are in an adjustment period of finding the convenience factor within the diet. Can these be premade and stored in freezer until ready to heat. If so, what would you recommend for reheating?
Yes, parbake them and freeze and then finish them in the oven 🙂 Enjoy hun!
Loved the dough! We used it to make our own Strombolis…super yummy and easy to work with!
This does not state to take off heat and let cool a bit before adding arrowroot or tapioca flour so I did not but then the arrowroot pooped up in a blob and would not mix 🙁 Can you tell me how to remedy this? Thanks.
Oh no, Sarah—sorry that happened! Yes, it’s best to remove the mixture from heat before stirring in arrowroot or tapioca flour. If it gets too hot, it clumps up fast. Next time, take the pan off the burner and let it cool for a minute or two before adding. Stir quickly and continuously to keep it smooth. Hope that helps!
How do I keep this from becoming a sticky goop after adding the tapioca flour? Thank you.
Great question, Sarah! Tapioca can get sticky fast—try adding it slowly and mixing well between additions. Also, make sure your other ingredients are room temp to avoid clumping. A light dusting of extra tapioca on your hands or surface can help too!