Gluten-Free Calzones

Soft & Doughy!

Make Italian-style pizza gluten-free calzones with a simple, no-fuss recipe even a beginner can pull off! The dough comes together in minutes using one bowl, is easy to pat out and shape, and bakes into a soft, fluffy texture with chewy edges."

– Mamagourmand


Gluten Free Flour Potato Starch | Egg Granulated Sugar Instant Rapid Rise Yeast Psyllium Husk Powder Baking Powder | Olive Oil Italian Seasoning | Marinara Mozzarella

In a stand mixer, combine all of the dry ingredients. Then add in the water, egg and oil and continue to combine.

Let's Make It!

Remove the dough and roll it into a large ball. Then divide into quarters and flatten one out.

Layer your calzone ingredients on one half of the flattened dough.

Fold the disk over itself and then seal the edges and crimp them. Repeat for the remaining dough, then brush on an egg wash.

Allow the calzones to rest for about 25 minutes to rise, then bake for 30 minutes.

How Should I Reheat Leftovers?

For leftovers, let the calzone completely cool and then wrap securely in foil. Refrigerate up to 2 days. To reheat, place the foil-wrapped calzone in a 350ºF oven and bake for 20-30 minutes, or until warm throughout.

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