This recipe was a collaboration of inspiration.  From three different people - Mama! I made this recipe three times before I got it.  You want to see should have seen me in the kitchen.  Hallelujah....Yeahhh...I finally did it.  YES I did.  For the idea of this recipe I give thanks to Kary at BEST RECIPES EVER.

After reading the recipe - I so wanted to try a Gluten Free Version. I have never had a Calzone, yet I remember buying them for our kids back in the day and always wishing I could try one.  Well, after three attempts, this was now becoming an obsession! I was like a dog with a bone, not gonna give up until I had perfection.

My second person to give a big thank you goes to Mary of  The Gluten Free Cooking School.  I love Mary's Pizza Recipe - love it. But I knew, I needed to use her recipe as a template as I did not yet have the right consistency in the dough.

Then I saw Karina's post of  The Gluten Free Goddess for her pizza recipe.  Reading through, I saw that she incorporated egg whites, baking powder and yeast into her recipe. It was through her recipe that this Gluten Free Calzone Recipe finally came together.  Well, I looked at my original pizza dough recipe and started to make changes.  Actually, I really just guessed some of the amounts (making sure to write it down) on the hope that it would work.  And it did. Finally!!  And so Dang tasty too! I am sooo happy with how this recipe turned out.  The crust was perfect.  Not hard at all, but soft and chewy - just the right texture.

Many thanks to everyone for all of your inspiration to help me create these yummy Gluten Free Pizza Calzones.

Gluten Free Pizza/Calzone Dough:
1 cup Tapioca Flour
2/3 cup Sorghum Flour
1/2 cup Brown Rice Flour
1/2 cup Cornstarch
1 tsp. Baking Powder
1 big tsp. Xanthan Gum
1 cup warm water
1 rounded tsp. honey
2 tsp. Yeast
2 tsp. olive oil
2 tsp. apple cider vinegar
1 egg
1 egg - whisked with a fork for the egg wash

In a bowl, combine all of the dry ingredients, whisking to combine.  In a 4 cup measuring cup add the one cup of warm water, and the honey, stirring to dissolve, then add the yeast to proof. In another bowl, whisk up the egg, and add in the olive oil and apple cider vinegar, mixing to combine. Once the yeast has proofed, pour in the egg mixture, lightly stirring to combine.   Pour into the dry ingredients, stirring to mix, then using your hand knead and shape into a ball.

Cut the dough into 4 quarters.

Then, cut those quarters in half again to give you eight balls of dough.  You can lightly dust the parchment with sweet rice flour if necessary.
Using Parchment paper, roll out each ball of dough to an even, somewhat thin 8 inch round.  This dough made 8 calzones.
Preheat the oven to 375 degrees, and line a baking sheet with parchment paper.

In a mixing bowl combine:
1 generous cup of pizza sauce (I used this one)
1 generous cup of grated cheddar cheese
1/2 cup of grated Parmesan cheese
1 1/2 cups diced ham, or salami, or pepperoni
5 chopped crimini mushrooms, sauted until golden

Spoon about half of a cup of this mixture (eye ball amount) onto each of the calzone rounds.

Dip your fingers in some water and run it along half of the calzone dough. Then lift up the edge of the calzone dough with a spatula and cover to meet the other edge of dough.  With a fork dipped in water, press the edges of the dough to seal. Prick the tops of each calzone with a fork.

Whisk up the egg with a fork, and using a pastry brush, spread on a layer of the egg wash over each calzone.

Bake for 30 minutes, turning the pan half way through the cooking time.  Transfer to a wire rack, and allow to cool about 15 minutes, then serve.

Ina Gawne


  1. Your gf calzones look amazing, my friend! WAW!! Gobsmacked here!!
    MMMMMM,...What a calzone feast! I love your tasty well flavoured filling too!

  2. Hi! Your calzones look amazing! I was just wondering if I could substitute your flour mixture for a box of gluten free all purpose flour?

    1. I would think it should work, just remember to include baking powder and Xanthan in the recipe. Let me know how they work out 🙂

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February 26, 2011