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Gluten Free Calzone

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Last Updated on December 4, 2020

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!

gluten free calzone on a plate

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?

Gluten free calzone process shot - dough is open with fillings of mozzarella, tomato sauce and cooked spinach.

A couple of tips about this Gluten Free Calzone

  1. 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.    
  2. 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.
  3. 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.
Freshly baked Gluten free calzones on parchment paper

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.
gluten free calzone sliced open so you can see the filling on a plate.

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.

paleo calzone
Yield: 3

Gluten Free Calzone

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

This Gluten Free Calzone is loaded with delicious ingredients like mozzarella cheese and pepperoni!

Ingredients

Dough

Instructions

  1. Place the coconut oil, water, sea salt and spices in a small pan and bring to a boil.
  2. Remove from the stove, add in the tapioca flour and mix.
  3. Let this cool for 3- 4 minutes and then add in the coconut flour, egg and egg yolk.
  4. Mix and then knead for 1 minute.
  5. 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.
  6. 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.
  7. Fill with your choice of toppings.
  8. Flip in half. Pinch closed. To repair any cracks, pinch the dough off one of the balls and use it to do this.
  9. Repeat.
  10. Pick up the piece of parchment paper with the Calzones in place and move to a stainless steel baking sheet.
  11. Beat the egg white you saved and brush it over the top of your two Calzones.
  12. Bake at 350 degrees for 35 - 40 minutes.
  13. Eat!

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 633Total Fat: 44gSaturated Fat: 34gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 124mgSodium: 495mgCarbohydrates: 50gFiber: 3gSugar: 6gProtein: 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tessa

Friday 10th of January 2020

Loved the dough! We used it to make our own Strombolis...super yummy and easy to work with!

Angelica Lee-celestine

Saturday 2nd of December 2017

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?

Kelly Bejelly

Saturday 2nd of December 2017

Yes, parbake them and freeze and then finish them in the oven :) Enjoy hun!

Nina

Tuesday 5th of January 2016

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

Kelly Bejelly

Monday 18th of January 2016

Hi Nina! Ops, it should be egg white at the end. I just updated it.

Katie

Sunday 3rd of November 2013

I think my husband would love this - and if I was quiet about it, he might not even know it was paleo :)

Sam

Sunday 3rd of November 2013

I really wish I could just eat this right now. It looks SO good!

Kelly Bejelly

Sunday 3rd of November 2013

We devoured this!

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