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Recipes
Gluten Free Calzone

Gluten Free Calzone

Serves:
2
Course:
Dinner, Lunch
Prep:
40 mins
Cook:
20 mins
Total time:
60 mins

Switch it up from pizza with this oozing calzone bursting with melting cheese, tomato and pepperoni

Credited to: Coeliac UK

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Nutritional Information

  • Calories (per serving)
    1121.9
  • Protein (per serving)
    39.2g
  • Carbohydrate (per serving)
    123g
  • Sugars (per serving)
    25g
  • Fat (per serving)
    47.2g
  • Fibre (per serving)
    24.4g

Ingredients

  • 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 pepperoni

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Place the warm water, sugar and yeast into a bowl.

  2. Mix egg, vinegar with olive oil.

  3. Place the gluten free bread flour and salt in a bowl, add the yeast and the egg mixture and mix until it forms a smooth dough

  4. 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.

  5. 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 easier

  6. Top each one with tomato pizza base 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.

  7. Leave both calzone in a warm place to prove for 20 minutes.

  8. Bake at 190°C, 170°C fan, gas mark 5, 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.

Cooks tip

Don’t skimp on cheese, embrace salt and seasoning depending on personal taste. Consider brushing with egg wash in the final method stage for a sheen and crispier exterior.