Make Italian-style gluten-free calzones with a simple, no-fuss recipe even a beginner can pull off! The calzone 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. I will teach you, step-by-step, how to make calzones with gluten-free flour and other simple ingredients, yielding results so good, you won't believe they are actually GF!
In a large mixing bowl of a stand mixer using a paddle attachment, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt on low speed.
3 ½ cups (516 g) gluten free all purpose flour, ½ cup (88 g) potato starch, 2 tablespoons (26 g) granulated sugar, 1 packet (2 ¼ tsp, 9 g) instant rapid rise yeast, 1 ½ tablespoons (17 g) psyllium husk powder, 1 teaspoon baking powder, 1 teaspoon salt
Add the warm water, egg, and oil. Combine on low speed until blended. Increase to medium low speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be very stiff.
1 ½ cups (360 g) warm water (110°F), 1 large egg, 3 tablespoons (40 g) olive oil
You will need two baking sheets lined with pieces of parchment paper. On one sheet grease the parchment with a little olive oil. This will be your work surface to shape the calzones. Set the other sheet aside.
Scrape the dough onto the greased parchment. Spray your hands with nonstick cooking spray (or rub with a little olive oil) and shape the dough into a smooth ball. Use a sharp knife to divide the ball into 4 even sections. Move 3 sections to the side of the greased baking sheet and use the open side to shape the first calzone.
Take one portion and flatten into a thick, round disc. Use greased hands to press into a 8-9” circle. Transfer the circle to the other ungreased baking sheet before adding the cheese and toppings.
On one half of the circle sprinkle on 1 cup grated mozzarella cheese, leaving the the edge free from cheese so the dough can seal together. (TIP:I don't add pizza sauce to the inside of calzones, because it has a tendency to seep out). Sprinkle on Italian seasoning and add desired pizza toppings on top of the cheese.
Fold the other half over the cheese. To seal, first press the seams together. Next roll the seam up towards the calzone and finally flute it, similar to a pie edge, using your forefinger and thumb. (See recipe post for step-by-step images.)
Repeat process with 3 remaining dough sections. You will have 2 calzones per baking sheet, so the remaining 2 dough sections bake on the greased sheet.
Brush the egg wash over the top and edges of the calzones. Reserve the extra egg wash for later use. Lay a piece of plastic wrap over the top and let rise for 20-30 minutes while the oven preheats to 375ºF.
Remove the plastic wrap and bake for 30 minutes. Halfway through baking remove the baking sheets, brush with the remaining egg wash and rotate the baking sheets. Discard any extra egg wash. Finish baking and enjoy with pizza sauce for dipping.
Notes
Storing and Reheating
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.For faster reheating, wrap the calzone in a damp paper towel and microwave for at 50% power until hot. Be careful to not overheat or your crust will become chewy.Sometimes I use a combination of both methods for quicker reheating. Partially warm the calzone in the microwave. Wrap in foil and then finish warming in the oven.Recipe adapted from Gluten-Free Pizza Rolls