A low carb calzone dough recipe that is easy to make and a healthier option. Made with coconut flour and psyllium husk powder this calzone recipe is high in fibre.
I found these calzones delicious and they made a very filling lunch. Since they are very high in fibre you will be only able to manage a couple. I’ve used the trinity of high fibre baking to make these with coconut flour, psyllium husk powder and ground flaxseed. Just make sure that you drink water after eating them to help the digestion process.
This recipe is just for the calzone dough as I am going to leave the mixture up to you. I made two different fillings for us. One had turkey in for the Chief Taster, mine had sweet peppers, onions, a dash of tomato puree and a blend of cheese. Everyone has their own taste when it comes to fillings, just as with pizza toppings.
The calzones smelt delicious when baking and I was circling the oven waiting for them to bake. It was lunchtime and I was hungry. Swearing to myself that I had to take photos of the calzones before I could eat them, it was my punishment for not having a decent breakfast.
Low Carb Calzone
With most low carb dough recipes, parchment paper is your friend when it comes to rolling out the dough. It helps as the dough can be sticky and this way the dough does not get stuck to the rolling pin. Nor do you have to scrape the dough off the counter once rolled either! All of this is due to tried and tested and lots of swearing in the kitchen. Once you start to bake low carb you ought to buy shares in a parchment paper company as you will use a lot of it!
I used the parchment paper to roll up the calzone which worked great when handing a delicate dough. Normally I would wet the edges to seal it but a firm hand pressed along the edges worked great. You could seal the edges by squeezing the edges together, giving them a pattern too.
Although this low carb calzone recipe made 6 for me, I was using a small saucepan lid to cut them into circles. I wanted a calzone that would be a great size for a snack too, just in case the Chief Taster wanted to snack on any spare ones later. You could use the dough to make a couple of large ones if you want, just adjust the carb calculation accordingly. If you do go down the calzone the size of your plate route, then you probably will need to bake them longer. Add another 10 minutes but keep an eye on it so it doesn’t burn.
So, bake, fill and enjoy this low carb calzone dough recipe! You may not want anything else later though, so be warned and drink water!
Low Carb Calzone
Ingredients
- ½ cup (56g) coconut flour
- 2 tablespoons (13g) ground flaxseed/flaxseed meal
- 1 tablespoon psyllium husk powder
- 6 tablespoons olive oil
- 2 eggs beaten
- 1 teaspoon baking powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup boiling water
- 1 egg, for glazing beaten
Instructions
- In a bowl add the coconut flour, ground flaxseed, psyllium husk powder, baking powder, onion powder, garlic powder, salt and mix thoroughly.
- Add the oil and stir until combined.
- Pour the beaten eggs into the mixture and stir until combined.
- Add the boiling water and mix into a dough.
- Let the dough sit for at least 10 minutes to firm up.
- Pre-heat the oven to 200C/400F degrees.
- Split the dough into 6 balls.
- Roll out one ball in between two sheets of parchment paper.
- Cut the dough in a circle (I use a small saucepan lid).
- Spoon your mixture of choice into half of the dough.
- Using the bottom parchment paper roll over half of the dough over the filled section and press down on the edges to seal it.
- Repeat until the dough is used.
- Place all calzones on a baking tray lined with parchment paper.
- Brush the calzones with the beaten egg for a glaze.
- Bake for 20-25 minutes until golden and firm.
Notes
The information shown is an estimate provided by an online nutrition calculator.
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Gilly
Have you frozen these? Would you freeze before or after cooking? Heating once thawed? Thanks!
Angela Coleby
I haven't but if I were to, I'd heat them once thawed.
Gilly
Just made these. The taste was good but I struggled with the dough. It was SO wet that it tore very easily. Making six with filling was out of the question. I made three larger ones to try to battle the tearing. It's a great bread/dough taste, just may need a little modification. Thanks for the recipe!
Angela Coleby
I think that different brands of coconut flour and psyllium husk powder can change the dough. The next time you make these, add more flour or less water until you get a dough you are happy with.
Gilly
Thanks for the tips!
Johanna
What size eggs?
Angela Coleby
Medium