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Gluten Free Calzone Recipe (low FODMAP & vegan/dairy free option)

Gluten free calzone recipe - SUPER EASY step-by-step method included! The dough only needs 3 ingredients and no yeast AND it can be vegan/dairy free too.
Keyword gluten free calzone recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 500kcal
Author Becky Excell

Ingredients

For the dough

  • 350 g yoghurt natural yoghurt, greek yoghurt or a lactose free or dairy free alternative
  • 340 g gluten free self raising flour
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum can omit if your flour contains it, but if you have it, add it in anyway!
  • 1/2 tsp gluten free baking powder optional

For the filling (it's your choice but here's an idea!)

  • passata
  • tomato puree important to help the sauce be lovely and thick
  • oregano
  • garlic infused oil
  • salt and pepper
  • chives
  • cheese regular mozzarella, dairy free, vegan or lactose free – whatever you usually have
  • chopped veggies such as peppers

Extras

  • 1 egg milk, butter or oil could work alternatively for egg free - it's for an egg wash
  • grated cheese to sprinkle on top - a pecorino works fab, but any hard grated cheese that suits your diet works!

Instructions

  • Preheat your oven to a very hot temperature! For me that was 240C Fan (we want it to be hot like a pizza oven!)
  • Add all your ingredients into a bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball.
  • Knead the dough briefly so it's smooth and combined (you might need a little flour if it's a bit sticky, it shouldn't be)
  • Cut the dough into 2-4 pieces (it can make 2 huge calzone, 3 medium calzone or 4 smaller ones).
  • On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to 0.4cm. Try to do this in an oval shape. If you need to you can cut round the edges to make it more oval. (Also make sure it isn't sticking to the worktop)
  • Sort out your fillings. So for the tomato sauce, mix together your tomato puree (1 tsp), passata (200ml), herbs (1tsp) , garlic oil (1 tsp), salt and pepper in a small bowl until it has a nice, thick consistency. Chop up your mozzarella into small pieces as well as any veg you're using - I used a yellow bell pepper.
  • Put your sauce, followed by toppings and then cheese on half of your calzone. Make sure you leave a good amount of space around the edge (about 1.5cm) as you need to fold the other-side over and you don't want filling to ooze out.
  • Brush the edge of your dough lightly with a little water to help it stick together.
  • Fold over your empty side of dough to go over the top of your filled side. Fold over so it's just over the filling and there is still the spare 1.5cm of dough left - you can then pinch this together to fully seal the calzone so the filling doesn't come out. (Check out the pictures if my explanation isn't enough!)
  • Transfer your calzone onto a baking sheet (use parchment paper if it's not non stick).
  • Use a sharp knife to cut 3 slits into the calzone (this will allow any excess moisture to get out).
  • Brush with an egg wash (or milk, melted butter, oil) all over the top. Finish by sprinkling with a little pecorino cheese or parmesan.
  • Repeat for all the calzones you want to do!
  • Place in the oven for 10 minutes until golden and crisp (if your oven is slightly lower in temperature than mine it may take a little longer)
  • Remove from the oven and serve up, enjoy!

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 79g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 1639mg | Fiber: 5g | Sugar: 10g