A calzone (stocking or trouser in Italian) is an Italian oven-baked folded pizza that originated in Naples in the 18th century. This keto calzone pays a great homage to the classic Italian turnovers made with pizza dough. The pizza dough for these calzones is the perfect combination of crisp on the outside, chewy inside, and sturdy enough to hold up to literal mountains of toppings. Season to taste with salt and pepper. Have fun kneading the dough, rolling it out and stuffing it with a delicious sausage filling. If you aren’t sharing these, freeze them and reheat later for a quick lunch or dinner. This kid friendly meal is sure to please your entire family.

Keto Italian Calzone Recipe

Ingredients:

• 1 low carb pizza dough
• 1/2 low carb pizza sauce
• 1/2 lb Italian sausage
• 1 Cup Mozzarella cheese shredded
• 1/2 red onion (sliced)

For the low carb pizza dough:

• 1 3/4 cup almond flour
• 1 tsp low carb baking powder
• 1/2 tsp sea salt
• 2 tbsp Psyllium Husk powder
• 1 tsp apple cider vinegar
• 2/3 cup water (boiling)
• coconut oil for baking

Preparation:

For the pizza dough, mix almond flour, baking powder, sea salt and psyllium husk together in a large bowl. Pour apple cider vinegar and boiling water over the dry ingredients. Stir to combine and knead the dough into 2 balls. Set aside while you make the filling. In a large nonstick, cook the sausage until brown, breaking it up with a wooden spoon as you cook it. Place the sausage on a paper towel lined place and toss onions into the nonstick. Add oil if there isn’t enough grease left in the pan. Saute until onions are soft and translucent, about 10 minutes. Preheat your oven to 425 F.

Roll 1 of the pizza dough balls between 2 sheets of parchment paper using a rolling pin, until the dough is about 7″ wide. You want the dough to be kind of thick, or else it will tear. Remove the top sheet of parchment paper. On 1/2 of the dough, spread a spoonful of pizza sauce. Sprinkle with 1/2 the sausage, cooked onions and shredded cheese. Grab the edge of the parchment and fold the calzone dough in half, peel back the top. Damped your hands and crease the edge. Brush you calzone with olive oil and pop it in the over for 20 minutes, or until the top become golden brown. Serve with extra pizza sauce.

Nutrition Facts:

Amount per Serving (1/2 a calzone)

• Calories 566
• Carbohydrates 15 g
• Protein 22 g
• Fat 44 g
• Saturated Fat 10 g
• Cholesterol 65 mg
• Sodium 590 mg
• Potassium 184 mg
• Fiber 8 g
• Sugar 1 g

Enjoy it.