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Low Carb Calzone

Course: Main Course
Author: Angela Coleby
Print Recipe


  • 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


  • 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.


Makes 6 medium sized calzones.
Nutritional Info per calzone (dough only) – 224 Calories, 18g Fat, 5g Protein, 10 Total Carbs, 7g Fibre, 3g Net Carbs