Ingredients
Dough:
1.5 cups almond flour (150g)
2 tbsp coconut flour (16g)
Pinch of salt
¾ tsp xanthan gum
1 large egg + 1 for egg wash
2 tbsp olive oil
Filling:
½ cup ricotta (115g)
⅓ cup low carb pizza sauce (80g)
6–8 slices thin ham (100g)
½ cup shredded mozzarella (60g)
Instructions
- Preheat oven to 180°C / 350°F (160°C fan). Line a baking sheet with parchment paper.
- Combine dry ingredients in a food processor.
- Add 1 egg and olive oil; pulse until a sticky batter forms. Do not over-mix.
- Divide dough into two portions. Roll out between parchment sheets and cut into 19 cm circles. Form a third circle with extra dough if needed.
- On one half of each circle, spread 2 tbsp pizza sauce, layer ham, ricotta, and mozzarella, leaving ¾ inch from the edge. Fold over and seal the edges.
- Brush with egg wash; sprinkle with dried oregano and sea salt flakes if desired.
- Bake for ~20 minutes until golden brown. Serve hot with a drizzle of olive oil and fresh herbs.
Notes
- Net carbs: 7.6g + 0.9g from pizza sauce = 8.5g per calzone.
- Quick pizza sauce alternative: Mix ⅓ cup thick tomato passata, 1 tsp minced garlic (or ½ tsp garlic powder), and 1 tsp dried Italian herbs.
- Dough variations: For a nut-free crust, use sesame and sunflower seed flour with 1 tsp psyllium husk powder.
- Dairy-free: Replace cheeses with dairy-free alternatives like Violife.
- Prep Time: 15 min
- Cook Time: 20 min