Cooking and Serving: 40 minutes | 2 large calzones
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | ¼ cup (36 g) tapioca starch/flour
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 2 large calzones
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) tapioca starch/flour
2 teaspoons (6 g) instant yeast, (See Recipe Notes)
1 ½ teaspoons (6 g) granulated sugar
1 teaspoon kosher salt
1 cup (8 ounces) warm water, (about 95°F)
2 tablespoons (28 g) extra virgin olive oil
1 cup (248 g) ricotta cheese
1 (50 g (weighed out of shell)) egg, beaten
1 ounce grated Parmesan Cheese
6 ounces part skim mozzarella cheese, freshly grated
½ teaspoon ground dried oregano
⅛ teaspoon freshly ground black pepper
Egg wash, 1 egg + 1 tablespoon water, beaten
Instructions
TO MAKE THE PIZZA CRUST
In the bowl of your stand mixer fitted with the paddle attachment or your.
food processor fitted with the metal blade, place the flour, xanthan gum,.
tapioca starch, yeast, and sugar. Whisk to combine with a separate, handheld.
whisk. Add the salt, and whisk again to combine well.
Add the water and olive oil, and mix on medium speed in your stand mixer or.
pulse in your food processor until the dough begins to come together. Turn.
the mixer to high speed or your food processor on and process for about 2.
Transfer the dough to an oiled container with a tight-fitting lid or a.
greased bowl and cover tightly. Refrigerate the dough for at least an hour.
TO MAKE THE CALZONES
When you’re ready to make the pizza, place a pizza stone or overturned rimmed.
baking sheet in the oven and preheat it to 425°F.
In a medium-size bowl, reserving a generous pinch of the grated Parmesan.
cheese and of the dried oregano, place the filling ingredients and mix well.
Set the filling and the reserved ingredients aside.
Remove the dough from the refrigerator, uncover it, and divide it into two.
equal portions. Work with one at a time, and place the other back in the.
container and back in the refrigerator.
Sprinkle the dough lightly with tapioca starch, and knead it a bit until it’s.
smoother. Place the dough on a piece of parchment paper.
Sprinkling with more tapioca starch as necessary to prevent sticking, roll.
the dough into a round about 10-inches in diameter. Keep the dough moving.
frequently, sprinkling lightly as necessary to prevent sticking. Dust the.
parchment free of any excess flour.
Place half of the filling ingredients on one half of the 10-inch round of.
dough in a half-moon shape, leaving a 1-inch clean border along the edge.
Lift the clean half of the dough from the edge and carefully place on top of.
the filling. Pinch the edges to seal, pressing out any air trapped in the.
pocket. If you’re fancy, crimp or twist the edges like a pie.
Using a pizza cutter or sharp knife, slice three vents in the top of the.
calzone. Using a pastry brush, coat the top and sides of the shaped calzone.
liberally with the egg wash. Sprinkle evenly with half of the reserved grated.
Repeat with the other half of the dough, remaining filling ingredients, egg.
wash, etc. Using a pizza peel or other large, flat surface, transfer the two.
calzones to the hot oven (on top of the hot pizza peel or overturned baking.
Bake for about 25 minutes, or until puffed and lightly golden brown all over.
Remove from the oven, allow to set for a few minutes, then serve hot.
You can cool the baked calzones completely, wrap very tightly in freezer-safe.
wrap, and freeze for about a month.
Defrost mostly at room temperature, unwrap and sprinkle lightly with water,.
and warm in a 300°F oven before serving. Do not freeze the unbaked yeast.
dough, as freezing may kill the yeast.
TO MAKE THE CALZONES
When you’re ready to make the pizza, place a pizza stone or overturned rimmed.
baking sheet in the oven and preheat it to 425°F.
In a medium-size bowl, reserving a generous pinch of the grated Parmesan.
cheese and of the dried oregano, place the filling ingredients and mix well.
Set the filling and the reserved ingredients aside.
Remove the dough from the refrigerator, uncover it, and divide it into two.
equal portions. Work with one at a time, and place the other back in the.
container and back in the refrigerator.
Sprinkle the dough lightly with tapioca starch, and knead it a bit until it’s.
smoother. Place the dough on a piece of parchment paper.
Sprinkling with more tapioca starch as necessary to prevent sticking, roll.
the dough into a round about 10-inches in diameter. Keep the dough moving.
frequently, sprinkling lightly as necessary to prevent sticking. Dust the.
parchment free of any excess flour.
Place half of the filling ingredients on one half of the 10-inch round of.
dough in a half-moon shape, leaving a 1-inch clean border along the edge.
Lift the clean half of the dough from the edge and carefully place on top of.
the filling. Pinch the edges to seal, pressing out any air trapped in the.
pocket. If you’re fancy, crimp or twist the edges like a pie.
Using a pizza cutter or sharp knife, slice three vents in the top of the.
calzone. Using a pastry brush, coat the top and sides of the shaped calzone.
liberally with the egg wash. Sprinkle evenly with half of the reserved grated.
Repeat with the other half of the dough, remaining filling ingredients, egg.
wash, etc. Using a pizza peel or other large, flat surface, transfer the two.
calzones to the hot oven (on top of the hot pizza peel or overturned baking.
Bake for about 25 minutes, or until puffed and lightly golden brown all over.
Remove from the oven, allow to set for a few minutes, then serve hot.
You can cool the baked calzones completely, wrap very tightly in freezer-safe.
wrap, and freeze for about a month.
Defrost mostly at room temperature, unwrap and sprinkle lightly with water,.
and warm in a 300°F oven before serving. Do not freeze the unbaked yeast.
dough, as freezing may kill the yeast.
Notes
* 1 ½ teaspoons (6 g) granulated sugar
* 1 teaspoon kosher salt
* 1 cup (8 ounces) warm water, (about 95°F)
* 2 tablespoons (28 g) extra virgin olive oil
* 1 cup (248 g) ricotta cheese
* 1 (50 g (weighed out of shell)) egg, beaten
* 1 ounce grated Parmesan Cheese
* 6 ounces part skim mozzarella cheese, freshly grated
* ½ teaspoon ground dried oregano
* ⅛ teaspoon freshly ground black pepper
* Egg wash, 1 egg + 1 tablespoon water, beaten
TO MAKE THE PIZZA CRUST.
* In the bowl of your stand mixer fitted with the paddle attachment or your
food processor fitted with the metal blade, place the flour, xanthan gum,
tapioca starch, yeast, and sugar. Whisk to combine with a separate, handheld
whisk. Add the salt, and whisk again to combine well.
* Add the water and olive oil, and mix on medium speed in your stand mixer or
pulse in your food processor until the dough begins to come together. Turn
the mixer to high speed or your food processor on and process for about 2
* Transfer the dough to an oiled container with a tight-fitting lid or a
greased bowl and cover tightly. Refrigerate the dough for at least an hour
TO MAKE THE CALZONES.
* When you’re ready to make the pizza, place a pizza stone or overturned rimmed
baking sheet in the oven and preheat it to 425°F.
* In a medium-size bowl, reserving a generous pinch of the grated Parmesan
cheese and of the dried oregano, place the filling ingredients and mix well.
Set the filling and the reserved ingredients aside.
* Remove the dough from the refrigerator, uncover it, and divide it into two
equal portions. Work with one at a time, and place the other back in the
container and back in the refrigerator.
* Sprinkle the dough lightly with tapioca starch, and knead it a bit until it’s
smoother. Place the dough on a piece of parchment paper.
* Sprinkling with more tapioca starch as necessary to prevent sticking, roll
the dough into a round about 10-inches in diameter. Keep the dough moving
frequently, sprinkling lightly as necessary to prevent sticking. Dust the
parchment free of any excess flour.
* Place half of the filling ingredients on one half of the 10-inch round of
dough in a half-moon shape, leaving a 1-inch clean border along the edge.
* Lift the clean half of the dough from the edge and carefully place on top of
the filling. Pinch the edges to seal, pressing out any air trapped in the
pocket. If you’re fancy, crimp or twist the edges like a pie.
* Using a pizza cutter or sharp knife, slice three vents in the top of the
calzone. Using a pastry brush, coat the top and sides of the shaped calzone
liberally with the egg wash. Sprinkle evenly with half of the reserved grated
* Repeat with the other half of the dough, remaining filling ingredients, egg
wash, etc. Using a pizza peel or other large, flat surface, transfer the two
calzones to the hot oven (on top of the hot pizza peel or overturned baking
* Bake for about 25 minutes, or until puffed and lightly golden brown all over.
Remove from the oven, allow to set for a few minutes, then serve hot.
MAKE-AHEAD INSTRUCTIONS
* You can cool the baked calzones completely, wrap very tightly in freezer-safe
wrap, and freeze for about a month.
* Defrost mostly at room temperature, unwrap and sprinkle lightly with water,
and warm in a 300°F oven before serving. Do not freeze the unbaked yeast
dough, as freezing may kill the yeast.
For the tapioca starch/flour.
I’ve tested this recipe with superfine sweet white rice flour (also known as
glutinous rice flour), gram for gram, in place of tapioca starch/flour. It works
For the instant yeast.
If you only have active dry yeast, you’ll need 25% more yeast. Just multiply the
grams of instant yeast called for in the recipe x 1.25
You’ll have to hydrate the active dry yeast in some of the water in the recipe
first. Then, add it to the remaining water and proceed with the recipe as
Nutrition information is automatically calculated, so should only be used as an
Words Gluten Free Calzones below an overhead image of a calzone sliced in half
on brown paper with a black knife
Gluten Free Calzones below an overhead image of a calzone sliced in half on
brown paper with a black knife