To make the crust: Mix almond flour, cassava/tapioca flour, coconut flour and eggs together in a bowl. Knead with hands until a firm ball has formed. It should not be overly sticky. If it is, add in a small amount of coconut flour and knead again.
Split into two balls and roll each out into a circle with a rolling pin. Rolling the dough out between two layers of parchment paper works the best for easy release and cleanup! Roll out to approximately 1/4 inch thick (6 mm).
Add filling ingredients to one half of each circle of dough. If you are using meat, make sure it is precooked! Flip the other half of the dough over the top of the filling, to form a half moon, calzone shape. Push dough down around the edges, and fold the bottom edges up over the top layer, to form the shape you see in the photos.
Move calzones to a baking sheet and bake for 20-25 minutes, or until the edges begin to brown. Remove from oven and allow to cool on baking sheet for 5 minutes before handling.
One serving is half a calzone. Store leftovers in an air-tight container for 3-4 days.
Nutrition Facts (per serving, recipe makes 4 servings): 269 calories, 16 g fat, 18 g total carbs, 5 g fiber (13 g net carbs), 14 g protein