I don’t think you’ll find many people who don’t like pizza, but sometimes, pizza just ain’t enough – you need something new, something different.
And so, the calzone was born. I’ve never found a store-bought calzone I’ve ever liked, but this homemade version is crazy good.
The possibilities are endless when it comes to what you can put in your calzone! For this recipe, I chose zucchini, green olives, spinach, and a bit of vegan cheese shreds (mozzarella). Super tasty!
I love how the sauce/spread is used, instead of just regular ol’ tomato sauce. It makes the calzone much more interesting. The flavour of that stuff is incredible!
The dough is flaky, with just enough “chew” to make it taste exactly like pizza crust. What could be better than a pizza folded in half, and stuffed full of all your favourite pizza toppings?
- 1½ Cups kamut or all-purpose flour
- 1⅛ tsp fast acting yeast
- ½ tsp salt
- ½ tbsp coconut sugar
- 1 tbsp olive oil
- ¾ cup warm water, or as needed
- ½ cup raw cashews (soaked for at least 4 hours)
- 1 large garlic clove
- ⅓ cup sun-dried tomatoes, drained
- 1 medium tomato
- ⅓ cup fresh basil, packed
- ¼ tsp chili powder
- ¼ tsp freshly ground black pepper
- ½ tsp salt
- 2 tbsp olive oil
- Veggies of your choice
- Vegan cheese (optional, but recommended)
- Add the flour, yeast, salt, sugar and oil to a large mixing bowl. Mix until combined.
- Add the water, as needed, until the dough is soft and has come together nicely. Form into a ball.
- Place the dough ball in a well-oiled bowl and cover with a clean dish towel. Allow to rise, until it has doubled in size, which can take up to 1 hour (it was 40 minutes for me).
- Add all ingredients to a high-powered blender or food processor and blend/processed until smooth, adding a bit of water, if needed.
- Preheat oven to 500F.
- Divide the dough into 3 or 4 portions. and roll each one into a thin layer. Be careful not to make them too thick!
- Spread the sauce on each calzone, without going all the way to the edges.
- Add the "toppings" - veggies and vegan cheese - on one side of the calzone.
- Fold into a semicircle and seal the edges.
- Poke a few holes into each calzone, brush with a bit of oil, and sprinkle some dried basil on top (or fresh!).
- Cook for about 10 minutes, or until the bottoms have browned nicely.
- Enjoy!
Can this be made with gluten free flour?
Love this recipe!!!! The pesto is amazing and genius!!!! I seriously love the pesto so much and I want to dehydrated to make crackers or bread or a pizza crust from it and the pesto would be amazing as sauce for pizza too. So many great things to make from the pesto!! Seriously thank u for this recipe!!!
I am not vegan but i love vegan food. This looks amazing 🙂
Looks good! I’m gonna have to try it!
These look awesome!! Saturday night dinner sounds about right..can’t wait to try them! I’ve been loving Earth Balance vegan cheeses lately, so it’s definitely going in. Thanks!
Ooh I didn’t now EB made cheeses! I’ll have to check them out.
Hope you enjoy your calzones. 😀
I didn’t use your filling (subbed with my own creation/concoction), but I did give the dough a go. I must have made it too thick as they were thicker than yours (majorly thicker), which was probably why the side separated and opened up. The dough was delicious, thanks for the recipe!
this looks fabulous! i can’t wait to make these with the kiddo this week! 🙂
How long do they last? And can you freeze them?
Awesome recipe! A new favourite in our apartment. 🙂 that pesto is to die for. thank you for sharing!
Super happy you loved it!
Wow! These look mouthwatering! Definitely need to try these out 🙂 Do you think brown rice flour would work in place of kamut?
I think it would work, they just might come out a bit darker, but the flavour should be pretty similar. 🙂