Recipe by IrishEyes.NYC
Faced with "wheat temptation" this weekend, I had a serious calzone craving and combined several recipes with very good results. You can use cooked and crumbled sausage or meatballs or a lightly steamed vegetable for the pepperoni if desired. Served with a side dish of pizza sauce and a crisp green salad, this chewy, crunchy, cheesy alternative hit the spot!
Top Review by GF_Mad_Scientist
Okay, so I read Lexington6933's review and anticipated having to add more water to this as my machine was making it. Indeed, I ended up adding a cup of warm water as my mixer was kneading. Of course, that turned out to be a bit too much so I added about 1/2 cup of Bettie Hagman's four flour blend (note to self - next time add the water gradually!). Anyways, for all that, the dough was still a little sticky but it held together quite well. I used oiled fingers to flatten the dough on PAM sprayed parchment paper then filled it with what I had at the time [bacon and mozzarella cheese]. I can not believe how good this crust is! It is chewy, crunchy and flavorful ... all things I thought I would have to give up [like my beloved Guinness...]. If you are going to try this, I recommend watching the knead cycle and pour in warm water in small quantities until the dough holds together but isn't sticky. You will be richly rewarded with one of the tastiest gluten-free experiences. Thank you for posting this recipe!
- 1 1⁄2 cups water, heated to 110 F
- 1 tablespoon olive oil
- 2 cups brown rice flour
- 3⁄4 cup cornstarch
- 3⁄4 cup potato starch
- 1⁄2 cup tapioca flour
- 1⁄2 cup sorghum flour
- 2 1⁄2 tablespoons xanthan gum
- 2 1⁄2 teaspoons granulated sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon active dry yeast
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- salt and pepper
- 1 cup pepperoni, sliced and divided
Directions See How It's Made
- Combine water, oil, and dry ingredients in automatic bread machine per manufacturer's instructions; use dough setting.
- After second kneading, dough can be divided into four pieces, sealed, and frozen for later use. Otherwise, turn bread maker off and leave dough in machine, closed, to rise for 1-1/2 hours.
- Meanwhile, prepare filling by mixing ricotta, mozzarella, and salt & pepper to taste; refrigerate.
- After dough has risen, preheat oven to 500° F; grease two baking sheets and dust lightly with cornmeal.
- Divide the dough in half and form two balls. Place one ball of dough onto a gluten-free flour-covered surface and spread with fingers or rolling pin to 12" circle.
- Spread half the ricotta mixture on half of the dough circle, leaving about a 1" edge. Top with 1/2 cup sliced pepperoni. Moisten edge of dough with water; fold dough circle in half and press with wet fingertips to seal. IMPORTANT: to ensure a tight seal, make sure the filling is well away from the edge.
- Pat calzone to even filling inside; check seal again for leaks. Gently move to prepared baking sheet; cut three 1" slits in top of calzone for venting.
- Repeat with remaining dough and filling.
- Bake at 500° F for 22-27 minutes or until golden brown.
- Serve with your favorite pizza sauce, warmed, on the side for dipping. We prefer Ultimate Pizza Sauce Recipe #114392.