Using this make-ahead dough you can make the best gluten free calzone you’ve ever had. The texture is gluten-like and you can freeze the dough in sections to make one any time the craving strikes. They reheat magnificently, too. So, take one for lunch if you have access to a microwave.
Links You May Need:
Gluten Free New York-Style Pizza Dough
Make-Ahead Gluten Free Calzone
Without sacrificing on texture, you can make gluten free calzone at home reminiscent of its gluten counterpart. Make the dough 8 hours to 2 days in advance.
- 1 recipe Gluten Free New York-Style Pizza Dough
For the Egg Wash:
- 1 egg yolk or more cream
- 1 tablespoon heavy cream or full-fat coconut milk
For Basting After Baking:
- 4 tablespoons butter unsalted or not, melted (or margarine or dairy-free spread)
- Gluten free pizza sauce or pesto sauce or olive oil
- Sautéed or roasted vegetables
- Pepperoni, cooked sausage, cooked ham, etc.
- Mozzarella cheese shredded
Make the dough as instructed in the above recipe and allow it to rise.
Transfer the risen dough to a gallon-sized zipper storage bag, seal, and refrigerate at least overnight or up to 1 to 2 days. (You can also freeze the dough and defrost what you need as you need it.) During the chilling process, ever so often, flatten the dough to shape it into a square if you wish to make 4 large (man-size) calzones and into a rectangle to make 6 smaller-sized calzones. (I cut my dough to make 4 but I couldn’t finish mine. However, leftovers make a nice midnight snack.)
When you’re ready to bake the calzones, preheat the oven to 375⁰F with a pizza stone (or baking sheet) on the center rack.
Cut open the bag and slice the dough into the portions you desire.
Using one piece of dough (refrigerate the remaining, covered or in another
zipper storage bag), pat out the dough using potato starch dusted hands, onto a
sheet of parchment paper, forming a circle. Turn the circle over, dust the top
with more potato starch and oat out more. Repeat until you pat it out as thin as you can without tearing the dough when you turn it over. Refrigerate the dough 10 – 20 or until firm enough to easily handle and fold.
Fill half of the dough with your desired pizza sauce (olive
oil, if you are not using sauce) and fillings, leaving 1-inch of the edge
empty. Keep in mind because a calzone is basically a folded pizza, you’ll need
the double the filling you’d normally need and plenty of sauce. (However, you
should serve it with additional sauce anyway.) Cut away any excess parchment
paper. Refrigerate the dough if it becomes soft.Then, fold the dough over the filled half of the calzone and crimp the ends.
Bake 20 – 25 minutes and until golden brown.
Remove the calzone(s) from the oven, transfer to serving plates, and baste the tops with butter to soften the crust, if desired. Allow to rest until you can comfortably handle them prior to serving. Serve with additional sauce.
Refrigerate leftovers, covered for up to 3 days or shorter if any of the fillings are close to their expiration date.
Dairy-Free: Substitute milk in the dough for rice milk. Substitute full-fat coconut milk for butter. Replace shredded Mozzarella with Follow Your Heart (or other brand) dairy-free/vegan shreds.
Egg-Free: Replace each egg with 2 tablespoons liquid from a can of cannellini beans and 1 tablespoon fat (butter or coconut oil or hydrogenated palm oil).