Low Carb Vegetable Calzones

Low Carb Vegetable CalzonesLow Carb Vegetable Calzones. Oozy goozey with gruyere cheese and have just about everything but the kitchen sink in ’em.  Served with a Caesar Salad/Dressing and maybe dipped in your favorite marinara sauce it’s a meal fit for any self-respecting Italian.  We will be using the same ingredients as Vegetable Mélange Encased In Pastry just made in a different and easier configuration.

To read about Carbalose Flour please see the All Things Carbalose informational page.

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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Vegetable Calzone
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil
  5. 1 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Egg Beaten (Reserve 2 T For Brushing)
  10. ¼ C Heavy Cream
  11. 4 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1 T Yeast
  14. 1 t Sugar
  1. Reserved 2 T To Egg Wash Pastry
  2. ¼ C Olive Oil
  3. 1 Zucchini Small Diced & Sautéed
  4. ¾ C Onion Small Diced & Sautéed
  5. ¾ C Mushrooms Chopped & Sautéed
  6. ¾ C Chopped & Wilted Fresh Spinach (Frozen Works Well & Be Sure To Squeeze Dry)
  7. 1½ C Diced Fresh Tomatoes
  8. 1½ T Crushed Garlic
  9. 1 t Porcini Dust (If You Have It)
  10. ¾ t Salt
  11. ¾ t Pepper
  12. 3 T Parmesan Cheese
  13. 4 Oz Shredded Gruyere Cheese
  14. More Salt & Pepper To Taste
  1. Heat oil to medium high to sauté zucchini and transfer to bowl.
  2. In leftover oil, sauté mushrooms then sauté onions and add garlic.
  3. Mix all sautéed vegetables with rest of filling ingredients.
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. With processor running add beaten egg (don’t forget to reserve 2 T), add bloomed yeast & cream and process for at least one minute.
  5. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you beginning forming your balls they will end up pretty much non-sticky.
  6. Put dough in bowl and allow to rise 20-25 minutes.
  7. Divide dough into 4 equal portioned gently kneaded dough balls and allow to rest 5 minutes.
  8. On Silpat or bench floured countertop roll out four 6"-7” circles.
  9. Brush a 1” perimeter with egg wash.
  10. Spread ¼ filling of ½ of circle, top with Gruyere cheese, fold over, crimp with gusto, and roll edges. Repeat.
  11. Brush calzones with remaining egg wash, make 2 small scores in top, and allow to rest 10 minutes on Silpat or parchment paper. They will not rise much but will in the oven.
  12. Put in 350° preheated oven for 25-30 minutes or until golden brown.
  13. 4 Servings
  14. 540 Calories, 26.8g Protein, 36.8g Fat, 25.2g Carbs, 12.6 Fiber, 12.6g Net Carbs
  1. Now let’s compare our low carb calzone with a couple others.
  2. Pizza Hut Meatless Cheese Calzone: 1632 Calories & 116.5 g Net Carbs
  3. Wegman’s Spinach Ricotta: 900 Calories & 86g Net Carbs.
  4. Hot Pocket Supreme: 560 Calories & 62g Net Carbs and who can eat just one of these abominations?
  5. If you don’t have a Silpat you should absolutely get one. They are worth their weight in gold.
  6. I'll bet you can think of plenty of your own concoctions to fill a calzone.
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