Gluten Free Calzone

One of the challenges of following a gluten and dairy free diet has been coming up with a good pizza recipe for "pizza Friday" which happens every week at my son's school.  After many different attempts, this recipe is a favorite for both pizza and calzone.  I like to make the calzones in advance and freeze them for later use.  They can easily be packed for school and reheated at lunchtime.

Ingredients:

For the dough:
1 package Chebe pizza crust mix
1 cup almond flour plus extra for rolling out*
2 eggs
3/4 cup rice milk
2 tbsp canola or other allowed oil
*for nut free, make dough according to Chebe package directions.


For the sauce:
7 ounces no salt added tomato paste (my favorite is Bionaturae Organic Tomato Paste)
1 tsp honey
1 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp rosemary


For the filling:
Suggestions:   pepperoni, sausage, tomato, olive, onion, bell peppers, artichoke hearts, and cheese. Daiya shredded nondairy mozzarella and cheddar cheese is soy free, and works great for pizza.


Directions:

Mix together ingredients for tomato sauce in a small bowl and set aside.  Prepare meats, vegetables and any other items for the filling.

Mix together eggs, oil and milk in a large bowl.  Mix Chebe pizza crust mix and almond flour in a separate bowl.  Add the dry ingredients to the wet ingredients and mix well with a spoon or fork.  Knead with your hands until dough forms a nice smooth ball.  If the dough is too wet and sticky, add a little more almond flour.

Preheat oven to 375 degrees.  Divide dough into five equal parts (four if using no almond flour), and form into balls.  On a floured surface, roll out each ball with a rolling pin to the point where it is thin, but can still be manipulated without breaking.  Spread a layer of sauce over half of the dough, leaving a 1/2 inch border.  Add meats, vegetables and any other desired fillings on top of the layer of sauce.  Fold top half over bottom half and fold and pinch edge to create a seal.  Place on greased baking sheet, and repeat for other 4 dough balls.

In the pictured calzones above, I used Road's End Organics Gluten Free Cheddar Style Chreese on top for a cheezy flavor, and used no cheese in the filling.

Bake calzones for 20 to 25 minutes, until lightly browned.  Makes five calzones.  Source: www.foodsensitivityjournal.com