Low Carb Calzone Crust
This keto-friendly recipe makes a buttery crust that’s perfect for low carb calzones and hot pockets.
- Prep Time: 20m
- Cook Time: 25m
- Total Time: 45m
- Yield: 2-5
Ingredients
- 1 cup shredded mozzarella
- 1/4 cup shredded cheddar
- 1/4 cup butter
- 1 ounce cream cheese
- 1/2 teaspoon red pepper
- 1/2 teaspoon fennel seed
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 cup almond flour
- 3 tablespoons coconut flour
- 1 tablespoon unflavored whey protein powder (optional)
- 1 teaspoon baking powder
- 1 egg
- additional coconut flour and grated parmesan, for rolling dough
Instructions
- Preheat oven to 400F.
- In a microwave safe bowl, combine mozzarella, cheddar, cream cheese, butter, and spices. Microwave for 60-90 seconds, until melted. Stir to combine.
- Stir in egg and remaining dry ingredients until well combined.
- Divide dough into desired number of servings (2 for large calzones, 3 for standard calzones, or 4 for "hot pocket" size). Roll each section into a ball.
- Lightly "flour" a sheet of parchment paper with grated parmesan and coconut flour. I use around a 3:1 ratio, or a teaspoon of coconut flour per tablespoon of parmesan.
- Using a rolling pin, roll each ball of dough into a circle. The dough should be around 1/4 in. thick. To keep it soft and workable, you may need to pop each section into the microwave for 10 seconds or so before rolling.
- Using a fork, poke holes in one half of the dough circle. This will be the "bottom" of your calzone.
- Add filling as desired. To prevent sogginess, I would recommend not adding sauce directly on top of the crust and using no more than ~2 tablespoons of sauce in a large calzone.
- Sliding your hand under the parchment paper, fold the dough over the toppings. Microwave for an additional 10 seconds to soften the dough if needed, then seal the edges together using your fingers or a fork.
- Using a knife or fork, poke a few holes in the top of the calzone to let steam escape.
- Optionally, sprinkle the top of each calzone with additional shredded cheese. Transfer parchment paper to an oven safe tray and bake for 15-20 minutes, or until crust is golden brown. For a bit of extra crisp, finish under the broiler for another 2-3 minutes.