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


Gluten Free Calzone Recipe

gluten free calzone

5 from 1 reviews

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




  • 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.)


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.


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

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41 thoughts on “Gluten Free Calzone Recipe

  1. Pingback: 8 Gluten Free Travel Tips - Gluten free recipes - gfJules - with the REAL Jules

  2. 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!

  3. 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!

  4. 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!

  5. 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!!!

  6. 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.

  7. 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!

    • 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.

  8. 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!

  9. 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!

    • 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.

  10. 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!

  11. 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!