Gluten Free Calzone Recipe

Gluten Free Calzone Recipe

This scrumptious pizza pocket recipe answers the call from my readers who have asked for two things: a gluten free calzone recipe and an Easter Pie recipe.

Easter pie you might think could be coconut pie. Why not? Look a bit further though, and you’ll see by happy coincidence that this Italian tradition involves something akin to a calzone (although it’s often baked in a baking dish like a “pie” or even a quiche), with a bottom and top crust, and a filling that ranges from ricotta and chopped, hard-boiled eggs to sausage, cheese and sugar.

baked gluten free calzone

In my own experiments, I opted for the traditional calzone shape, and I’ve given you the dough recipe and directions – fill it and bake it however you like. I’m telling you though, this is one of those recipes you may try for the first time at Easter, but you will return to again and again, with a potentially different filling each time throughout the year!

baked gluten free calzone

For an even easier meal, just use my gfJules™Pizza Crust Mix! (Only add 1/4 cup water, instead of the 1/2 cup called for on the package, if using half a can of mix; add 1/2 cup water if using the whole can of mix).

gluten free calzone gfJules.com

Print

Gluten Free Calzone Recipe

gluten free calzone gfJules.com

5 from 1 reviews

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes rise + 20 minutes bake
  • Total Time: 1 hour
  • Yield: Serves 4

Ingredients

OR

PLUS

  • 2 egg whites (or 1 whole egg substitute like 1 Tbs. flaxseed meal in 4 Tbs. warm water)
  • 2 Tbs. olive oil
  • 1/2 tsp. apple cider vinegar
  • 4 Tbs. warm water
  • 2 1/4 tsp. rapid rise/bread machine yeast (Red Star® Quick Rise) – yeast packet comes with gfJules™ Pizza Crust Mix
  • fillings of choice (pasta sauce; cheese; meats; vegetables; etc.)

Instructions

Whisk together all dry ingredients except yeast. Combine wet ingredients and add to the dry mix, reserving some of the water. Slowly mix while adding the dry ingredients. Add more water as needed to achieve a firm dough that can still be spread. Add the yeast and beat on high (with paddle attachment if using a stand mixer) for 2 minutes.

Prepare a baking sheet by lining with foil or parchment paper and spraying with cooking oil. Set aside.

Prepare a clean counter or pastry mat by dusting with gfJules™All Purpose Flour. Divide the dough into 4 separate portions. Scoop one portion onto the counter or mat, rolling in flour to prevent it from being sticky. Pat the dough out into an elongated disc, using the palm of your hand. The dough should be approximately 1/4 inch thick.

Scoop fillings of choice onto the center of the dough (do not mound the fillings high), leaving at least a 1-inch perimeter uncovered by fillings. Using a bench scraper or spatula, gently lift one half of the dough and fold it over itself to form a half-moon shape. Doughs like this one made with my flour are stretchy enough to allow you to pull the dough gently over the fillings; nonetheless, don’t let the dough get so thin that it tears.

Don’t feel like you have to stick to the traditional cheese and pepperoni type fillings; we’ve even made breakfast calzones filled with scrambled eggs!

gluten free calzone filling process

*Alternatively, to make larger calzones, mound extra fillings in the center of the dough, then cover that dough with another and seal around all four edges, instead of rolling the dough over onto itself to seal. Using this method, the recipe makes two large calzones.

preparing gluten free calzone dough

Wet the edges of the dough by dipping your finger in water and rubbing it across the dough edges. Press the edges together to seal, then roll edges up slightly to form a rounded crust, if you like; transfer to the baking sheet.

gluten free calzone before rising

Brush off the top to remove any excess flour; brush olive oil or mixed egg wash (1 egg mixed with 1 tablespoon water) over the top of the dough to help it crisp and brown. Cut two small slits in the top of each pocket to allow steam to escape (or make your initials!).

gluten free calzones

Repeat with remaining dough. Cover with a damp towel and let rise for 15 minutes in a warming drawer or oven preheated to 200º F then turned off.

Preheat oven to 425º F (convection) or 450º F (static).

Uncover calzones and bake for 20 minutes. Cooking time may vary depending on the thickness of your crust, but cook only until the dough is lightly browned and crunchy when you knock on it with your finger.

If a larger round calzone was made, cut into quarters to serve; if individual crescent-shaped calzones were made, serve as is or with more sauce for dipping.

Notes

This recipe may also be prepared as an Italian “Easter Pie” by lining a baking dish with crust, (be sure to leave enough crust to come up the sides of the pan and fall over the edge to allow a seal with a top crust) filling with desired ingredients, then sealing with another crust on top.

Brush with egg and water mixture, sprinkle with sugar and bake according to above directions; cook times will vary depending on the size of the pan and the depth of the fillings, but bake a minimum of 20 minutes, until the top crust is lightly browned.

I hope you love this recipe as much as we do!

Pin it for later!

Homemade Gluten Free Calzones are remarkably easy to make and so deliciously portable for lunch on the go or a real pizzeria experience at home!

Homemade Gluten Free Calzones are remarkably easy to make and so deliciously portable for lunch on the go or a real pizzaria experience at home! | gfJules
gluten free calzones from gfJules pizza mix pin - gfJules

Summary
recipe image
Recipe Name
Gluten Free Calzone Recipe
Published On
Average Rating
51star1star1star1star1star Based on 7 Review(s)

Leave a Reply

Your email address will not be published. Required fields are marked *

39 thoughts on “Gluten Free Calzone Recipe

  1. Made these calzones for gf husband and a traditional one for me because I often don’t like gf bread products. Tasted his and next time i’m Going to just eat a gf one. They were that good. I needed a good bit more water than the recipe called for. Have made lots of bread and pizza in my day so I was able to get it right. Those less experienced working with dough might have a little trouble knowing how much to add though.

    • That’s quite a testament to how good these calzones are, Kathleen! SO happy you only need to make the gluten free ones next time! And yes, good that you knew to add more liquid if it was needed. Sometimes even the relative humidity of the day can affect recipes in some way, so it’s good you trusted your instinct!
      ~jules