Over the years I've looked and looked online for a decent low carb substitute for calzone dough. You can make it with almond flour; you can use CarbQuick and other commercial mixes. You can even make the crust with flax seed meal. But all of those things are too carby for my current plan. I also don't want to make something that is *so similar* to real pizza dough that it sets off cravings or makes it difficult for me to stop at one serving. I've already made and enjoyed low carb cauliflower crust pizza, so I thought, hey... why not? I'll try making a calzone from the cauliflower crust recipe.
I started out by making a batch of the cauliflower crust using a cup of steamed cauliflower I had on hand. It was very soft and I chopped it fine and squeezed out as much moisture as I could before continuing with the recipe. I used a bit more of the mozzarella in the crust and a bit less for the filling. When my "dough" was made, I spread half of it on a cookie sheet lined with nonstick foil sprayed with Pam. I topped it with a spoon of low carb pizza sauce, the rest of the mozzarella, a few turkey sausage crumbles, and thinly sliced mushrooms:
The remaining "dough" was still in a mixing bowl; I left it in the bowl and pressed it into a thin, similar shape. Then I slid it from the bowl onto the calzone. I used my fingers to push the edges together and seal in the filling.
I put it in an oven preheated to 350 degrees and baked it for about 20-25 minutes, until golden and firm.
I let it cool slightly and then cut it in half to eat with a salad for a complete Lean & Green meal on Medifast. And yes, you can pick it up to eat it!
Great stuff, and a wonderful way to eat more veggies! This one's a keeper for life. Next time, I plan to add more mushrooms, sauce, and green peppers. You could also use low fat ricotta in place of the mozzarella in the filling. Enjoy your *healthier* calzones!
Friday Update and Reality Check
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