Gluten Free Calzone

Ingredients

• 200 ggluten-free flour, plus extra for dusting
• 5 ml (1 tsp)instant yeast
• 15 ml (1 Tbsp)sugar
• 30 gsoftened butter
• 15 ml (1 Tbsp)cooking oil
• 170 mlwarm full-fat lactose-free milk
• 100 gmozzarella cheese
• 100 ggrated lactose-free Cheddar cheese
• 100 glow FODMAP marinara sauce
• 5 ml (1 tsp)Italian herb mix
• to tastefresh basil
• 1egg yolk, for brushing
• to tastesesame seeds, to sprinkle on top
• to tastesalt

Instructions

1. 1

   Mix the dough

   In a large mixing bowl, combine the gluten-free flour, yeast, softened butter, sugar, salt, oil and warm milk. Transfer the mixture to a lightly floured surface and knead for 5 to 6 minutes; the dough should remain a little sticky.

2. 2

   Let it rise

   Put the dough in an oven-safe dish, cover it with a towel and leave it in the oven at 30°C for about 40 minutes, or until doubled in size.

3. 3

   Remove the dough

   Once the dough has risen, take it out of the oven.

4. 4

   Preheat the oven

   Heat the oven to 180°C.

5. 5

   Divide and roll

   Lightly dust the work surface with flour and divide the dough into 3 pieces. Roll one piece into a circle.

6. 6

   Add the filling

   Place marinara sauce, mozzarella, grated lactose-free Cheddar, Italian herbs and fresh basil on one side of the dough circle.

7. 7

   Seal the calzone

   Fold the dough over the filling and pinch the edges together to seal.

8. 8

   Shape another

   Repeat the filling and folding process with the second piece of dough.

9. 9

   Prepare the tray

   Arrange the calzones on a baking tray lined with baking paper.

10. 10

    Bake until ready

    Bake at 180°C for 30 to 35 minutes.

11. 11

    Serve warm

    Serve the calzones warm.

What is a calzone?

A calzone is a folded, enclosed pizza-style bake, traditionally associated with Italian cooking. Its sealed dough holds a savoury filling inside as it bakes.

This version uses gluten-free flour and lactose-free milk and Cheddar, with mozzarella, marinara and basil for a familiar pizza flavour. The filling is kept to one side of each dough circle so it can be folded and sealed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 571 calories, 22g protein, 63g carbs, 27g fat.

The flour and sugar provide most of the carbohydrate, while the butter, oil and cheeses contribute much of the fat. The mozzarella, Cheddar and milk also supply protein; pair a calzone with a generous salad or vegetables for a more balanced plate.

The dough’s texture

Sticky dough: the method calls for a slightly sticky mixture, rather than a firm, dry dough. Gluten-free flour can absorb liquid differently, so add only a little extra flour after rising if the dough is too difficult to roll.

Gentle kneading: knead for 5 to 6 minutes on a lightly floured surface. The dough does not need gluten development, but this helps bring the ingredients together evenly.

Getting a good rise

Warm setting: leave the covered dough in an oven at 30°C for about 40 minutes, or until it has doubled in size. Make sure the oven is set to this low temperature for rising, not the later baking temperature.

Look for volume: the recipe uses doubling as the cue to move on, rather than relying only on the clock. If the dough has not doubled yet, allow it more time.

Filling and sealing

One-sided filling: keep the marinara and cheeses on one half of the rolled circle, leaving the edge clear. This gives you room to fold the dough without pushing filling into the seam.

Pinched edges: fold the empty half over the filling and pinch the edges together. A well-sealed edge helps keep the sauce and cheese inside while baking.

Baking cues

Hot oven: preheat to 180°C after the dough has risen. The recipe gives a baking time of 30 to 35 minutes.

Check the finish: the calzones should have a baked exterior before you take them out. If they need more colour or firmness, continue towards the longer end of the stated time.

Serving ideas

Warm from the oven: these are described as best served warm, when the cheese filling is soft. Let them rest briefly after baking so the filling is not piping hot.

A simple salad or cooked vegetables make a fresh accompaniment. You could also serve extra marinara on the side for dipping.

Recipe notes & tips

• Keep the dough slightly sticky before its rise, and add a little flour only if it is hard to roll afterwards.
• Use a lightly floured work surface to help shape the dough without making it too dry.
• Leave a clear border around the filling so the calzone can be sealed securely.
• Pinch the full edge firmly before transferring each calzone to the tray.
• Line the baking tray with baking paper to make lifting the baked calzones easier.
• Serve warm, as the recipe recommends.

Variations

• Extra basil: add more fresh basil to the filling for a stronger herbal note.
• Cheese balance: adjust the proportions of mozzarella and lactose-free Cheddar while keeping the total filling amount similar.
• Vegetable filling: add a small amount of cooked, well-drained vegetables so the filling does not become watery.
• Herb finish: sprinkle extra Italian herbs over the filling before folding.
• Sesame topping: scatter sesame seeds over the tops before baking.

Common mistakes to avoid

• Making the dough too firm: keep it a little sticky, as a dry dough may not rise as well.
• Adding too much flour: dust lightly and add only a little extra after rising if rolling is difficult.
• Filling to the edge: leave a border so the dough can be pinched shut.
• Loose seams: pinch the edges together firmly to help contain the filling.
• Skipping the preheat: wait until the oven reaches 180°C before baking.
• Rushing the rise: let the dough reach about double its size before shaping.

How to store

Cool leftovers, then store them in an airtight container in the fridge and eat within 3 days. Reheat in an oven until hot throughout; the exterior may soften if reheated in a microwave.

Frequently asked questions