Gluten-Free Paleo Sausage and Onion Calzone
Grain-free take on classic Italian calzone using almond and tapioca flours instead of wheat. Filled with sausage, sautéed onions, spinach, and mushrooms, then sealed and baked until golden. Dairy-free and compliant with paleo dietary restrictions.
Ingredients
- 1 ½ cups almond flour, very fine
- ¾ cups tapioca flour, or tapioca starch powder
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- 1 cups coconut milk, or almond milk
- 1 onion, diced
- 1 oz baby spinach
- 4 tablespoon mushrooms, chopped
- 3 ½ oz sausage paste, without additives and preservativesground beef1:1paleo
leaner
- 1 tablespoon extra virgin olive oil
- ⅛ cups sugar-free tomato saucemarinara sauce1:1standard
adds sugar
- fresh basil
Instructions
- 1
Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent.
- 2
Add spinach, mushrooms, and sausage to the skillet. Cook until the meat is done, breaking it apart as it cooks. Drain any liquid and let the filling cool slightly.
- 3
Preheat oven to 400°F. Arrange 8 sheets of parchment paper, each around 30x11 ¾", and prepare a baking sheet.
- 4
In a bowl, mix almond flour, tapioca flour, garlic powder, and salt. Slowly stir in coconut milk until a smooth dough forms.
- 5
Divide dough into 4 equal balls. Place one ball on a sheet of parchment, top with another sheet, and roll into a circle about 6" wide and 1/¾" thick.
- 6
Remove the top sheet and spoon about 1/4 of the filling in the middle.
- 7
Fold one side over the other to form a half moon, sealing edges with a fork.
- 8
Transfer to the baking sheet and repeat with remaining dough and filling.
- 9
Brush each calzone with olive oil and tomato sauce. Sprinkle with salt and fresh basil.
- 10
Bake for 15-20 minutes until golden brown. Top with additional fresh basil before serving.
Tips
Ensure sausage is fully cooked and cooled before filling to prevent dough from becoming too warm and difficult to work with.
Parchment paper prevents sticking when rolling out the delicate grain-free dough.
Sealing edges firmly with a fork prevents filling from leaking during baking.
Good to Know
Refrigerate cooled calzones in an airtight container for up to 3 days. Reheat in a 180°C oven for 10 minutes.
Prepare filling the day before. Assemble and bake calzones fresh, or freeze assembled calzones on a baking sheet before baking; add 5 minutes to bake time from frozen.
Serve hot with additional fresh basil or marinara sauce for dipping.
Common Mistakes
Overmixing the dough causes excessive gluten-like development in almond flour, making it tough; mix until just combined.
Skipping the cooling step for filling can warp or cook the dough prematurely when assembled.
Insufficient edge sealing allows filling to leak during baking; press firmly with fork tines.