A few weekends ago, I wanted a pizza. No. Strike that. I NEEDED PIZZA. The craving had been building ever since we moved and walked past a Giordanos on our way to get dinner one night. The smell that wafted out of there wrapped around me and wouldn’t let me go. I had to have pizza and even seriously considered going through severe gastrointestinal discomfort just to have it.
But then I remembered the last time I had dairy. It was NOT a pretty picture and while I can laugh about it now (who wouldn’t laugh about spending the entire night on the toilet?!) it isn’t an experience I’m anxious to have again.
Therefore, I started looking around for a gluten and free version that would satisfy my cravings. Here’s the thing about gluten-free stuff made with flour. It requires a lot of it. Which I understand. You have to combine different flours to get gluten-free flour to behave the same way regular flour behaves. It’s a bit of a science experiment and it seems each person out there has their own concoction that works the best. I’m sure it does for them but it never turns out the way I want when I try it. And I just don’t have the patience to create my own. Nor do I want five different flours hanging around my kitchen.
I already have like 6, thank you very much.
But during my search, I stumbled across this AIP Italian Calzone. It essentially used three ingredients to make the dough. Um YES PLEASE! That recipe led me to this Paleo Stromboli and while I was a bit doubtful just a few things, like mashed sweet potato (what?!), would make an edible calzone, I dove in. Because come on, three ingredients? Gotta try it.
Guys. Guys. GUYS. This. Calzone. Is. Awesome.
It works like a dream and is SO easy to put together. I’ve made it like 5 times since that first night and every time it has behaved the exact same way. I love it. And I want to eat it for the rest of my life. I’m not kidding.
I wanted to share my process/recipe with you and don’t think this is the last time you’ll see this dough. I have some tasty ideas headed your way. Get excited 😉
Gluten AND Dairy Free Calzone- Based on the Paleo Stromboli from Grazed & Enthused.
- 1 white sweet potato (I used a Hannah sweet potato)
- 1/2 cup tapioca flour, divided in half (1/4 + 1/4)
- 1/4 tsp salt
- 1 batch of the mozzarella cheese from my quesadillas
- 1 batch of pesto (this one or this one or this one or maybe this one)
- 1/2 cup grape tomatoes, sliced
- 1 cup mushrooms, sliced
- Marinara sauce for dipping, optional
- Prepare the sweet potato first. Trim the ends off, then peel and dice it into bite size chunks. Steam until super soft, about 15 minutes. Move the cooked sweet potato to a flat bottomed dish (I used an 8 x 8 pyrex dish) and mash until completely smooth. Set aside and let it cool completely. You can do this the day before and just stick the mashed potato in the fridge until you’re ready.
- Prepare the fillings next. Make the cheese if you haven’t already and the pesto too. Again, both of these can be made ahead of time. Saute the mushrooms until soft, about 10 minutes. Toss the grape tomatoes with olive oil, salt, and pepper, and roast under the broiler for five minutes or until the edges start to blacken. Set all the fillings to the side. Preheat oven to 400.
- Make the dough. Take the completely cooled potato (seriously, totally cool. Not even a little warm) and place it in a large bowl. Add the sea salt and 1/4 cup of the tapioca flour. Start mixing the potato and flour together with a spatula. Now, it is going to look like it’s WAY too dry and you’ll be tempted to add water or something. DO NOT DO IT. Keep mixing and folding the dough. Trust me, this will work.
- Once it’s all incorporated, add the second 1/4 cup of flour. I’m not crazy, it will work. Keep mixing and folding.
- Once that flour is all incorporated (see? I said it would work) line your workspace and a baking sheet with parchment paper. Divide the dough into 3 to 4 equal pieces. Take one piece and place it on your workspace. Flatten it slightly with your palm and start working it into a circle. You want it about 1/4 inch thick and about the size of a mini pizza.
- When you have it a good size, add a tablespoon of pesto to one side, then a few tomatoes, a little mushroom, and a tablespoon of the cheese. Take the parchment paper and fold the empty side of the calzone over the filling. Carefully peel the dough off the paper and seal both sides together with a fork. Place the calzone on the baking sheet.
- Repeat until you’ve used all the dough (you won’t use all the filling ingredients, more for another batch!) and place the baking sheet into the oven. Cook for 30 minutes or until the calzones start to brown around the edges. Remove and devour. Or let it cool and NOT burn the roof of your mouth like I did. Multiple times….
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