Calzones (Grain, Dairy, Nut Free)
When Meg from Meg’s Vegucation told me she had a recipe up her sleeve for the readers of Primally Inspired, I was so excited because I’ve seen what comes out of her kitchen – Smoky Sweet Potato Chili and Pumpkin Cinnamon Rolls to give you an idea. Ahhhh-mazing!
I knew she would create something fabulous and she did not disappoint. These calzones are delicious! And please don’t write them off if you are not a fan of cauliflower. I made these for my family who don’t like cauliflower very much and everyone loved these! You won’t believe it ’til you try it, I promise Enjoy!
My Cauliflower Tacos inspired this calzone recipe. My husband wanted pizza for dinner and I thought of this as a way to be able to eat something similar. When you are gluten and dairy free, pizza is difficult to get around. The awesome thing about these calzones is that you can stuff them with anything you please (I used organic marinara sauce, spinach and butternut squash), which makes them kid-friendly too.
- 1 head of cauliflower
- 3 eggs or 4 egg whites
- 1 teaspoon oregano (or other spices for crust seasoning)
- Sauce (1 cup for 6 calzones + more for dipping)
- Veggies (I used 3 cups of spinach and 1 ½ cups butternut squash for all 6 of mine)
- Cheese, optional
- Rinse and chop cauliflower (and any other vegetables you may need to stuff calzones with).
- Preheat oven to 375 degrees F.
- Pulse in the food processor until the cauliflower looks like rice.
- Put cauliflower into a dishtowel over a large bowl. Squeeze cauliflower through the towel until all the water has drained out. This is a very important part of the process. If too much is water left in the cauliflower, it will crack when you fold it over to fill it with toppings. There is a lot of water in there, I drained over a cup!
- Mix cauliflower with eggs.
- Line cookie sheet with aluminum foil or Silipat. If using a cookie sheet, Grease with a little bit of oil (I used coconut). This will make it easier to flip them.
- Make 6 inch circles with the cauliflower mixture on your cookie sheet (I got 3 or 4 on each sheet). I just used my hands to make them!
- Cook the shells in the oven for 10 minutes.
- If you need to sauté or cook any vegetables, do so while the cauliflower shells are in the oven. I diced my butternut squash into very small pieces so it would cook quickly with the spinach.
- After 10 minutes, when the cauliflower is done on one side, it will start to brown on the bottom. Remove from the oven and gently flip the tortillas over.
- On one side of the tortilla, fill it with your choice of toppings.
- Turn the empty side of the tortilla up to create a pocket. Pinch the edges together to create a seal.
- Put the calzones back in the oven for another 10 minutes.
- After 10 minutes, remove from the oven and serve with sauce for dipping! Very delicious!!
Nutritional Information (for each calzone, with sauce, spinach & squash): Calories: 51 Fiber: 3g Sugar: 3g
Meet Meg from Meg’s Vegucation!
My name is Meg. I am a full time art teacher with a passion for cooking, eating and living healthy. I’m the author of Meg’s Vegucation. I love yoga, the beach, and tea. I live in New Hampshire with my husband, Jake. I’d love for you to connect with me through Facebook, Pinterest, Twitter and Instagram.