Vegan Gluten-free Italian Calzone

This recipe is more or less a spin-off version from my samosa recipe. When I was standing in the kitchen wrapping the samosas, my little sister came in and excitedly asked if I was making calzone. I had to disappoint and tell her that I was making samosas, and do not get me wrong here, she ended up loving the samosas, but I promised her that I was going to make calzone for dinner tomorrow. I figured the dough from the samosas would work just as well for the calzone, and sure enough, I was right. There is no bigger confidence booster for me than succeeding in the kitchen, hehe.

The filling can be whatever you wish, I prefer lots of roasted vegetables, whereas my sister likes a bit of soy cheese on top. Use whatever you like, and remember that calzone is just a pizza folded in half before baking, so what you like on pizza you most likely will like in a calzone. You might even want to use the dough to make regular pizza instead, which works just as well!

Vegan Gluten-free Italian Calzone

Ingredients, for the dough, makes 8 mini-calzones:

  • 1 cup brown rice flour
  • 1 cup buckwheat
  • 1/2 cup potato flour/starch
  • 2 tsp egg replacer, optional (can use 15g flaxseeds mixed with the water)
  • 1 tsp salt (optional)
  • 1 tbsp vegetable oil

Filling:

  • Tomato puree
  • Mushroom
  • Corn kernels
  • Fresh tomatoes
  • Onion
  • Eggplant or zucchini
  • Olives

Spices:

  • Oregano
  • Basil
  • Thyme
  • Rosemary
  • Cayenne pepper

Directions:

  1. Start by combining all dry ingredients for the dough into a bowl and mix thoroughly. I used egg replacer for this, but I think xanthan gum could work as well, though I am not sure how much of this you should use. Add in 1 tbsp of oil and 1 cup of water and mix this until you have a smooth dough. You might need to add more buckwheat flour or water, all depending on what brand you use and how much water it absorbs, but you should be able to form the dough into a ball with your hands without it being too sticky. This might take a lot of kneading, so before adding in additional flour or water make sure you have kneaded for at least 5 min. Wrap the dough in plastic wrap and allow this to sit in room temperature for the time it takes to prepare the filling (approx. 20 min)
  2. Now depending on what filling you prefer you can brown the onion, mushroom, some zucchini or eggplant, really whatever vegetables you want to fill it with. I like spreading tomato puree on the bottom, and throw on sliced tomatoes, corn kernels, mushrooms and a bit of onion. Also fresh basil leaves tastes really good with it, but dried spices works too.
  3. Now that the dough has rested remove the plastic wrap, and split it into 4-8 equal parts, depending on how large you want your calzone. From personal experience the smaller it is, the easier it is to wrap, as well as cook evenly. Press the dough parts thin using your hands, and use a knife to gently cut underneath the dough to make sure it is not stuck to the cutting board/table. Add in the desired filling and remember to add it in the middle of the crust (look at pictures below), and be careful not to over-stuff it. Fold over one part of the dough, and using a fork mash together the sides, and repeat this until all the calzones are done.
  4. Place the calzones on a baking sheet and cook in the oven at 220 degrees Celcius/428 degrees Fahrenheit for 15-30 minutes, or until golden and crispy. Make sure that the crust is properly cooked, it is better to have it a bit over-done and cracked rather than eating raw dough!

I also really quickly made my own “cheese” sauce, by combining 1 tbsp cornstarch, nutritional yeast, a bit dijon mustard, onion powder, and 1/2 cup soy milk. Stir this mixture until properly mixed and heat until it thickens, before pouring it on top of the vegetables and wrap the calzone.

I hope you guys liked this recipe, and let me know if you did!

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