No matter how much I love pizza, sometimes I get a hankering for calzones. There's something about a cheesy calzone that is satisfying in a way pizza never could be! When I went on my low-carb keto diet, I thought my calzone days were over. Sure, cauliflower crust works great for pizza, but what about calzones? The recipe below proves that cauliflower crust, low carb calzones are completely possible!
I like a simple sausage and pepper calzone, but feel free to substitute your favorite toppings. Pepperoni and pepperoncini is pretty classic, as is spinach and mushroom. However you choose to top it, this will be a welcome change from your low-carb routine.
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Cooktop Cove
Low carb calzone
4
15 minutes
20 minutes
35 minutes
2 large head cauliflower, cut into florets
1 large egg, beaten
2 tablespoons almond meal
1 tablespoon nutritional yeast
4 tablespoons finely grated Parmesan
1/4 teaspoon garlic powder
Salt and pepper to taste
1/2 cup marinara sauce
2 cups shredded mozzarella, divided
1/2 cup cooked Italian sausage, diced
1/2 cup cooked bell peppers, sliced
Preheat the oven to 425 degrees F. Prepare a baking sheet by lining it with parchment paper.
Using a food processor, grate the cauliflower until it is very finely ground.
Place the grated cauliflower in a large bowl and microwave on high for 8 minutes. Drain any excess water so the mixture is very dry. Set aside to cool.
When cooled, add the egg, almond meal, nutritional yeast, Parmesan, and garlic powder. Season with salt and pepper to taste. Mix until well combined.
Form the cauliflower mixture into four circle shapes on the prepared baking sheet. Bake until golden, about 25 minutes.
Spread the marinara sauce over each cauliflower round and top with mozzarella, Italian sausage, and bell peppers. Fold the cauliflower in half and bake until the cheese is melted, about 5 minutes.
Carefully remove the calzones from the sheet tray using a wide spatula. Enjoy.
