Tomato Basil and Spinach Calzones (Vegetarian, Low-Carb)
Looking for a hearty, cheesy meal but trying to avoid the carbs and grains? These tomato basil and spinach calzones are delicious and healthy! Low-carb, vegetarian, gluten-free, grain-free.
Servings: 4 people
Ingredients
For Crust
- 1/2 cup blanched almond flour (60 g) I like the Nature's Eats brand
- 6 tablespoons cassava flour or tapioca starch
- 2 tablespoons coconut flour
- 2 large eggs
For Filling
- 1 cup mozzarella cheese, shredded 133 g
- 2 handfuls fresh spinach
- 10 cherry tomatoes sliced in half
- 4 fresh basil leaves chopped finely
- salt, pepper, garlic powder and oregano to taste
- precooked meat, if desired
Instructions
- Preheat oven to 350F.
- 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.
Notes
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