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New Calzone Recipe

April 5th, 2009 by Brandi

After a four-day business trip that ran into the weekend, I was looking forward to spending a quiet night at home with the hubby on Saturday. What I wasn’t looking forward to was cooking. I had pizza on my mind, and since the Z Pizza in Arlington has yet to introduce the GF crust to its menu and Uno’s is just too far, I had to cook it myself. After some debating about pizza choices, we settled instead on calzones.

Gillian’s is the only GF dough I know that could be folded into a traditional calzone, but Wegman’s is as far as Uno’s, so I was on my own. After several google searches, I ran across this recipe from New Zealand.

I used The Gluten Free Gourmet’s “Bette’s Four Flour Bread Mix” (for a 12 cup batch to keep in your fridge … 3 cups garfava bean flour, 1 cup sorghum flour, 4 cups cornstarch, 4 cups tapioca flour, 3 tbsp xanthan gum, 1 tbsp salt, 1 tbsp egg replacer [I prefer 2 tbsp - it improves the texture], 3 envelopes of unflavored gelatin, 3/4 cup sugar), and it worked well.

Here’s the recipe in U.S. measurements:

2 1/4 cups gf bread mix

2 tbsp yeast

1/4 cup of olive oil

2 cups warm water

With an electric blender, mix gf bread mix, yeast, oil and water for 8 minutes. For a large calzone, spread 1/2 of the batter on a greased cookie sheet. Load in your favorite fillings (cheese, sauce, meats, veggies) and leave a 1/2 inch to an inch around the border.

Spreading the top layer.

With a spatula, spread the remaining batter over the fillings, extending it out to the crust, creating a seal for the calzone.

Bake at 400 degrees for 25 minutes (when the top is golden brown).


Finished masterpiece. I didn't save enough dough, so the insides poked through a little. But it was still yummy!

The end result was delicious, even though I made one large calzone rather than four smaller ones. Just a few tips … be sure to grease the entire pan – sides too. I had some issues with the crust. Also, you may want to save a little more than half for the top layer of crust … it needs to cover the insides and make the seal all the way around. I topped mine with parmesan and kosher salt for a little extra kick.


Enjoy experimenting with your calzone. Let us know how it comes out!

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