Comments on: (Suuuper Scrumptious!) 30-Minute Keto Calzone 🍕 gluten free & dairy free

By: Trish

Trish — Tue, 11 Aug 2020 09:05:05 +0000

Yum! Great recipe, works a treat 🙂

By: Aimee

Aimee — Sun, 07 Jun 2020 00:42:09 +0000

Made this today and it turned out absolutely perfectly! My husband loved it too! Trust me when I say I am not good at cooking but followed the recipe exactly (using the US Cups Measurements) and it was so delicious. The dough doesn’t quite beat the taste of good old gluten but boy does it come close – best keto dough recipe I’ve found yet. Thank you! This is going to become a staple in our house.

By: Marcella

Marcella — Mon, 25 May 2020 22:08:40 +0000

You are the QUEEN of keto, another winner. Absolutely delish. Didn’t even taste coconut flour. So good.

By: Kathy Cooke

Kathy Cooke — Mon, 11 May 2020 07:35:33 +0000

We really loved this recipe! I filled the dough with a mix of mozzarella, ricotta, parmesan, diced ham, garlic, 1.5 tsp of dried thyme, and some freshly ground pepper. Some cooked, chopped spinach or mushrooms would’ve been a nice addition as well. The dough was indistinguishable from wheat dough to me. It was easy to work with and roll out between a lightly oiled Silpat baking mat and a piece of oiled cling wrap. The filling was piled pretty high on the dough, but I had no problem closing and sealing it. Baked for 22 minutes to a lovely golden sheen; some additional thyme looked pretty sprinkled on top. I served it with some hot marinara poured over it. Delicious! About 425 calories and 5 net carbs for 1/3 of the calzone. Not bad at all. Thanks, Paola!

By: Erica B

Erica B — Sun, 26 Apr 2020 06:31:36 +0000

Thank you for the recipe, Paola! I made calzones with this dough and filled them with Italian sausage, pepperoni, mozzarella, and a smear of pesto. My husband and I were really impressed with the finished product. The dough was really easy to work with, it held its shape in the oven (in spite of excessive stuffing!) and we were able to eat neatly with our hands. Oh, and it was tasty! 😄 Additionally, though we are enthusiastic connoisseurs of fathead dough, we really appreciate having a dairy-free alternative. As we enjoyed dinner, we marveled that our entree—a low-carb, grain-free, pick-upable calzone that could be easily made with basic ingredients and rival the real thing—was almost inconceivable just 10 years ago. What a great dough to work with! I look forward to using it more in the future, and we both look forward to the other two calzones I stashed in the freezer. Thanks again!

P.S. For anyone who, like me, dislikes cracking an egg just to use a small amount as a wash (and then likely forget about the rest in the fridge,) a couple teaspoons of powdered egg white reconstituted in water creates a beautiful, shiny brown finish on the dough without any extra egg to remember.

By: Paola van der Hulst

Paola van der Hulst — Fri, 24 Apr 2020 03:52:32 +0000

In reply to Lynn.

Ok Lynn… like lol! Complain much about solid FREE (!!) content?! Way to find ‘fault’ in the details… 😉

By: Paola van der Hulst

Paola van der Hulst — Mon, 20 Apr 2020 18:55:22 +0000

In reply to Jo. Awwwww its just awesome to hear you guys love the recipes Jo! xo!

By: Jo

Jo — Mon, 20 Apr 2020 11:16:48 +0000

I have tried this and it works well for me, really delicious. I used it for spinach pies, pizza base and tortillas. Amazing, thank you Paula, you are my Savior 🙂

By: Tina

Tina — Sat, 18 Apr 2020 14:28:10 +0000

What kind of goat cheese do you use? A mild soft one or one that is harder and more like Gouda?

By: Lynn

Lynn — Sat, 18 Apr 2020 02:47:38 +0000

It would nice to see truthful pictures of a “serving”. Each of us could easily eat 1/4 of the Calzone as your picture shows, which looks like a realistic serving. So now about those macros…….