This scrumptious pizza pocket recipe answers the call from my readers who have asked for two things: a gluten free calzone recipe and a gluten free Easter Pie recipe.
Gluten free calzones this good shouldn’t be reserved for a special holiday though — you’re going to want to make these all year long.
Just look at this flaky crust — you can imagine all the wonderful fillings that could go into one of these gluten free hot pockets. Traditional pizza style fillings are the obvious choice, but nearly anything could be stuffed inside one of these hand pies.
Portable and delicious is what’s on the menu when you’re serving homemade gluten free calzones!
Gluten Free Easter Pie
When you hear Easter Pie you might think I could be talking about coconut pie. Why not? Who doesn’t love a good gluten free Coconut Pie on Easter? I sure do!
But this savory version of gluten free Easter Holiday Pie is something altogether different, though arguably no less delicious.
By happy coincidence, this Italian tradition for Easter Holiday Pie (also called Pizza Rustica or Pizzagaina) 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 even sugar — probably about anything you want to stuff in it, like a good calzone.
If you’re more into a traditional full Easter Pie stuffed with meats and cheeses and bordered with a top, side and bottom crust, I urge you to hop over to my gluten free Stuffed Crust Pizza recipe which you’ll notice looks just like these traditional slice-and-serve, bake in a springform pan type savory pies.
My gfJules Gluten Free Pizza Crust dough recipe or gfJules Gluten Free Pizza Crust Mix mix stands up to the rigors of this recipe deliciously!
In my own experiments, I’ve most often 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!
Gluten Free Calzones
This gluten free calzone recipe is so versatile and so delicious filled with nearly anything, that you could honestly serve it several times a week and no one would ever get bored. We’ve stuffed these pies with traditional pizza fillings, of course, but also with Indian dishes like lentils, okra, channa and masala vegetables or a curry dish; we’ve also simply used this dough as an excuse to get rid of leftovers in the fridge.
If you can tuck it inside, I bet it’ll taste even better than it did the first time around!
You can even make these gluten free calzones larger and slice like a two-crusted pizza for sharing purposes.
It’s fun to make this recipe lots of different ways.
And since these calzones are so handy and portable, don’t overlook any leftovers for lunch boxes! They make great travel food, too. No need to re-heat them, they’re great cold — like the cold pizza of our youths, such great memories!
And yes, I did just say that these gluten free calzones taste great cold! That’s because they’re made with my gfJules Flour or gfJules Pizza Crust Mix. It really does make all the difference folks.
Trust me. Or just try it for yourself; tasting is believing!
While I try to offer a from-scratch recipe for nearly every recipe on my site, this is definitely one of those recipes that’s way faster and easier using my award-winning gfJules Pizza Crust Mix. If you do choose to use my mix instead, you have the choice of using half of the mix or the whole mix itself.
If using half the pizza mix, only add 1/4 cup water, instead of the 1/2 cup called for on the package, if using half a mix; add 1/2 cup water if using the whole mix (in other words, use half the amount of water called for to make a pizza).
However you make these gluten free calzones, whatever you choose to stuff them with, please do make them soon.
You’ll wonder where they’ve been all your life!
Gluten Free Calzone Recipe
Gluten Free Calzone Recipe
Gluten Free Calzones or Easter Pie are a lot like the hot pockets of your past, tucking in your favorite fillings and making the perfect portable lunch, dinner or snack!
Ingredients
OR
- 1 1/2 cups of gfJules™All-Purpose Flour
- 3 Tbs. milk powder (dairy or non-dairy like Coconut Milk Powder)
- 1/4 tsp. oregano (optional)
- Pinch or two of garlic powder (optional)
- 1/2 tsp. salt
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
If making from scratch, whisk together all dry ingredients except yeast in a large bowl.
Combine wet ingredients and add to the dry pizza crust mix or whisked dry ingredients, reserving some of the water. Slowly stir together, adding 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 or using a wooden spoon) for 2 minutes.
Prepare a baking sheet by lining with parchment paper and spraying lightly 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!
*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.
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.
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!).
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 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, or until the top crust is lightly browned.
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Based on 11 Review(s)
Love calzone but dairy free calzone is not $$ feasible. I found DF ricotta n mozz but very expensive.
Thanks anyway.
I wanted to try to make these as little pizza bites for a party. Can you give me any suggestion for temp/time changes or any other advice? Thank you!
Oooh what a great idea, Christine! I think you just make the pizza recipe rather than the calzone recipe and shape it into small rounds, baking only for about 10 minutes before topping and baking up to 5 minutes more — keep an eye on them to make sure they don’t over bake, but don’t worry too much if they do because it will make them crispy but not inedible. For softer crust, bake less time. I can’t wait to hear how they turn out!
~jules
How much filling do you need for the “pie” and how big of a baking pan? We are trying to recreate a family tradition that my mother in law usually makes for Easter but she is now. GF. We have a filling recipe we can use and modify but have been struggling to find a dough recipe and figure out the proportions of dough to filling. We usually make 2 – 9×13 pies at easter. Thanks!
Hi Jen, what a wonderful tradition to recreate! I’ve never made one into a 9×13 pan, but it’s certainly do-able. It’s really as much about how much “space” each filling takes up, as anything else. For instance, cheese will melt away into nothing and not take space, but peppers or squash will claim more space. I stuff as much as I can into my “Pies” because I know that they will cook down, so pile it on just until the dough won’t stretch to meet the bottom dough and you should have it about right. I hope that helps! Good to know that with my flour the dough will stretch, so it’ll be easier to work with, and delicious when baked! Let me know how it goes!
~jules
Will substituting coconut or avocado oil work for olive oil? Or is butter the better substitution?
Thank you!!
Hi Abby, avocado oil would be a wonderful sub for olive oil. Enjoy the recipe!
~jules
Very excited to try this. My daughter is a high school golfer. Because of nerves, she usually isn’t able to eat much the morning before the tournaments start. Once she tees off and begins, nerves disappear and she is ready for light snacking. I am thinking I will make the breakfast calzones, wrap in foil and put in an insulated bag with my warming brick. She can take bites in between shots, per usual. Love my gfjules products!
Such a great idea, Carrie! I’ve eaten many a homemade calzone on road trips, so I can attest to their portability and tastiness even when not totally hot! Wish her lots of luck from me in her next round!
~jules
I made these calzones last week and while they did not look as pretty as Jules’ pictures, they were delicious! My boyfriend is not GF, and he really enjoyed them as well. Thanks for making GF life not so bland!
That’s great, Megan! Taste is all that matters!!!! It’s so awesome when the non GF friends and family love a recipe, too — congrats!!!
~jules
I used the pizza mix as directed with a whole egg. Filled with “buffalo chicken” (shredded chicken breast mixed with a little sour cream, ranch dip, Frank’s Hot Wings Sauce, and shredded mozzarella). They were excellent! Brushed with milk for baking, then brushed with garlic butter while hot from the oven.
I read this and thought, “pasties.” A pastie is a Cornwall miner’s lunch pie filled with a mixture of rutabaga, potatoes, and chopped or ground beef. I think this might just work?
Jim, I think you’re on to something. I bet this recipe would be perfect for them! Please let me know if you try and how they turn out!
~jules
Just wondered if you tried the pizza mix for the pasties…not sure if i should still pre bake the dough or not, like for the pizza.
I have some of your pizza crust mix so I can’t wait to try these ! I especially like the idea for breakfast calzones…I could see us keeping those on hand!
Oh yes, Amanda! Breakfast calzones are great, and very freezable for reheating on the fly! Enjoy!
~jules
Jules, do you cook then freeze, and how do you reheat?
Mmm… I haven’t had a calzone since before going gluten-free. I’ve missed them! Thanks for sharing your delicious recipe, Jules!
Oh I hope you try the recipe, Raia! It’s a fun one to have back in the recipe box!
~jules
Jules, I don’t have milk powder or almond meal but I saw in another recipe you’d mentioned potatoe flakes would work. Would that substitution work in all of your recipes calling for the added milk powder ingredient? Thanks !
Hi Deb, in this recipe plain GF potato flakes should work in the same proportion. Let me know how it goes!
~jules
Also wondering if these can be made ahead and frozen. Didn’t see a reply to Bev’s Dec. 2013 question – did I miss it? Thanks.
Hi Gail,
I may have missed a question in there – hard to keep up sometimes! You can absolutely make these ahead and freeze them. Make sure they’re fully cooled, then put in freezer bags. I don’t recommend a microwave for reheating, as they won’t be as crunchy on the outside, but you can reheat in the microwave if you prefer. I like to reheat in the oven.
Enjoy!
~jules
I bet you can also “bake” these in the air fryer and especially if they were cooked, frozen and ready to reheat.
Jules, we just received the pizza mix and ate it for dinner, it was so good, the next package I will make the calzones, cannot wait!
Oh I’m so excited for you to have these yummy dinners back in your life, Doris! Thanks so much for letting me know! If you get a chance, please leave a review on my pizza crust mix so others will know there is hope for amazing GF pizza!!!
~jules
Lovin’ the idea of breakfast calzones, what a great idea!
Yes Celeste! So fun!
~jules
Yet another awesome thing I can make with your pizza mix!
Yes! And you have 8 reasons to get right on that, Erica. It’s life changing!!! 😉
~jules
Yum!! this calzone looks so delightful! My uncle makes calzone every Christmas and I was bummed when I thought I wouldn’t be able to eat it the first year. Lucky for me he made gluten-free calzone too! Now I can’t eat it because of the dairy, eggs and yeast but this recipe gives me hope that I can eat it again once I can eat yeast again! Thanks Jules!
O wow, how great is this!! I don’t think I’ve ever had an actual calzone, but a veggie and cheese stuffed pizza type roll from our favorite pizza place (pre-celiac)! Haha!
You’re going to love making your own calzones, Rebecca! I can’t wait to hear how it goes!
~jules
Can I make the calzones ahead of time and freeze them? How to thaw and serve? Thanks – I hope to use them over the holidays!!
Help! I’ve tried this recipe twice and both times the dough is dry and cracks when I’m rolling it out. I’ve tried to add more liquid but it didn’t help. Any suggestions?
Hi Maryanne – I suggest writing to us at [email protected] so we can walk to through the recipe with you. It should definitely not be dry, but it can be hard to add liquid later in the process for yeast doughs. We’ll figure it out – just call or send and email and we’ll try to help so you can make this recipe successfully – it’s too yummy to miss out on!