This gluten-free, keto calzone is a delicious tribute to traditional Italian turnovers made with pizza dough. Here, a dairy-free version of our Crazy Keto Dough creates a flavorful low-carb option that works beautifully with classic fillings.
Gluten Free & Keto Calzone
Easy-Peasy!
This one is a favorite. In exploring uses for our Crazy Keto Dough, making calzones quickly rose to the top. The dough delivers a satisfying texture that pairs well with a variety of fillings.
For this calzone I kept the filling simple and highly recommended: prosciutto, mozzarella, goat cheese and fresh thyme. That combination is excellent, but feel free to customize the filling to your taste.
If you need a dairy-free option, swap the cheeses for a generous spread of keto pesto made with nutritional yeast instead of parmesan — it keeps the flavor rich without dairy.
For a more traditional pizza experience, try our extra-fluffy pizza crust made with yeast for a closer-to-Italian mouthfeel and texture.
The (Dairy Free & Keto!) Dough
We use the Crazy Keto Dough for this recipe. It’s dairy-free, easy to prepare, and stores in the refrigerator for 3–4 days, so you can make batches for multiple uses.
A single batch of dough will make about three hot-pocket–sized calzones, or one large calzone roughly 11–12 inches in diameter depending on how thin you roll it. You can also use the dough to make keto tortillas, hot pockets, garlic breadsticks, tortilla chips, or even cinnamon roll knots — so you’ve got plenty of options.
To shape the calzone, roll the dough between two sheets of parchment to about 12 inches, pile on your chosen filling, fold in half, press and fold the edges inwards to seal.
The Flours
I prefer a blend of super-fine almond flour and coconut flour for the best taste and texture. Add a small amount of xanthan gum and baking powder for structure. Do not substitute these flours or omit the xanthan gum — it’s essential for the right texture. For consistent results, weigh your ingredients if possible.
Gluten Free, Dairy Free & Keto Calzone
If you prefer cups instead of grams, switch to US Cups for conversion.
Pin Recipe
Ingredients
For the keto pizza dough:
- 1 batch Crazy Keto Dough
- egg wash optional
Filling suggestions:
- 1 cup grated mozzarella cheese*
- 50 g goat cheese*
- 50-100 g prosciutto
- 2 teaspoons fresh thyme or 1 tsp dry
- 1 clove garlic pressed
Instructions
For the keto dough:
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Make a batch of Crazy Keto Dough and let it rest for 10 minutes while you prepare the filling. The dough can be refrigerated for up to 5 days.
For the calzone
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Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or a baking mat.
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Combine your chosen filling ingredients in a bowl and set aside.
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Roll the dough between two sheets of parchment to about 12 inches in diameter, or to your preferred thickness. Add the filling on one half, fold the dough over, press the edges together and fold them inward to seal. Brush with egg wash for a golden finish if desired and sprinkle thyme on top.
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Place the calzone on the prepared tray and bake for 20–25 minutes, until golden all over. Serve immediately.
Notes
Nutrition facts shown are estimated for the dough only and assume a 6-slice serving.
Nutrition