By mamagourmand.com
Easy Gluten-Free Calzones (Soft, Tender Texture)
10 steps
Prep:20minCook:30min
Make Italian-style gluten-free calzones with a simple, no-fuss recipe even a beginner can pull off! The calzone dough comes together in minutes using one bowl, is easy to pat out and shape, and bakes into a soft, fluffy texture with chewy edges. I will teach you, step-by-step, how to make calzones with gluten-free flour and other simple ingredients, yielding results so good, you won't believe they are actually GF!
Updated at: Thu, 21 Nov 2024 04:09:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
76
High
Glycemic Load
105
High
Nutrition per serving
Calories1189.2 kcal (59%)
Total Fat64.2 g (92%)
Carbs138.8 g (53%)
Sugars9.3 g (10%)
Protein41.1 g (82%)
Sodium1851.3 mg (93%)
Fiber12.3 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
516ggluten free all purpose flour
Cup4Cup GF flour highly recommended
½ cuppotato starch
not potato flour
26ggranulated sugar
9ginstant rapid rise yeast
packet
17gpsyllium husk powder
1 teaspoonbaking powder
1 teaspoonsalt
360gwater
warm, 110°F
1egg
large, room temperature
40golive oil
2 x 8 ouncemozzarella cheese
blocks
italian seasoning
pepperoni slices
optional toppings
Italian sausage
cooked
mushrooms
black olives
1egg
lightly beaten with 1 tablespoon water
marinara
or pizza sauce, for dipping
Instructions
Step 1
In a large mixing bowl of a stand mixer using a paddle attachment, combine the GF flour, potato starch, sugar, psyllium, yeast, baking powder and salt on low speed.
Step 2
Add the warm water, egg, and oil. Combine on low speed until blended. Increase to medium low speed and beat for 5 minutes, stopping to scrape down the bowl once or twice. The dough will be very stiff.
Step 3
You will need two baking sheets lined with pieces of parchment paper. On one sheet grease the parchment with a little olive oil. This will be your work surface to shape the calzones. Set the other sheet aside.
Step 4
Scrape the dough onto the greased parchment. Spray your hands with nonstick cooking spray (or rub with a little olive oil) and shape the dough into a smooth ball. Use a sharp knife to divide the ball into 4 even sections. Move 3 sections to the side of the greased baking sheet and use the open side to shape the first calzone.
Step 5
Take one portion and flatten into a thick, round disc. Use greased hands to press into a 8-9” circle. Transfer the circle to the other ungreased baking sheet before adding the cheese and toppings.
Step 6
On one half of the circle sprinkle on 1 cup grated mozzarella cheese, leaving the the edge free from cheese so the dough can seal together. (TIP: I don't add pizza sauce to the inside of calzones, because it has a tendency to seep out). Sprinkle on Italian seasoning and add desired pizza toppings on top of the cheese.
Step 7
Fold the other half over the cheese. To seal, first press the seams together. Next roll the seam up towards the calzone and finally flute it, similar to a pie edge, using your forefinger and thumb. (See recipe post for step-by-step images.)
Step 8
Repeat process with 3 remaining dough sections. You will have 2 calzones per baking sheet, so the remaining 2 dough sections bake on the greased sheet.
Step 9
Brush the egg wash over the top and edges of the calzones. Reserve the extra egg wash for later use. Lay a piece of plastic wrap over the top and let rise for 20-30 minutes while the oven preheats to 375ºF.
Step 10
Remove the plastic wrap and bake for 30 minutes. Halfway through baking remove the baking sheets, brush with the remaining egg wash and rotate the baking sheets. Discard any extra egg wash. Finish baking and enjoy with pizza sauce for dipping.
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