Gluten Free Calzone
Switch it up from pizza with this oozing calzone bursting with melting cheese, tomato and peperoni.
Credited to: Coeliac UK
- 230ml water
- ½ tsp sugar
- 5g dried yeast*
- 1 medium egg
- 1 tsp cider vinegar or white wine vinegar
- 1 tbsp olive oil
- 300g gluten free bread flour*
- Pinch of salt
- 100g tomato sauce*
- 1 tbsp oil
- 1 onion, sliced
- 50g sliced peppers
- 60g peperoni*
- 150g grated mozzarella
Notes: *Find suitable products on our online food and drink information service
- Place the water, sugar, yeast, egg, vinegar, and olive oil into the bread pan.
- Add the gluten-free bread flour. Select setting 16 and press “on”.
- When you hear a beep, scrape off the flour as per machine instructions. Close the lid and restart.
- Meanwhile, heat the oil in a pan. Add the onions and cook for 2-3 minutes. Add the peppers and cook for a further 5 minutes. Turn off the heat and leave to cool.
- Once the bread maker is finished, take out the dough. On oiled baking parchment, spread the dough into two circles, each around 8” or 20cm in diameter. You can use a sandwich cake tin to make this easy if you wish.
- Top each one with tomato sauce, and peperoni. Then add one third of the cheese to one half of each pizza. Divide the onion and peppers between the two pizzas, spreading them over the same half as the cheese. Now fold over each pizza to make your calzone shape, ensuring the edges touch to form a seal.
- Leave both calzone in a warm place to prove for 20 minutes.
- Bake at 190C, 180C (fan) for 15 minutes. Then add the reserved cheese to the top of each calzone, and bake for the remaining 5 minutes or until the dough is cooked through and the cheese is golden.