Gluten-Free Calzones: Light, crisp, and golden brown

When I was growing up calzones were a such treat. We didn’t have them often, but when we did, it was always special. They were one of my absolute favorite meals, and my mom’s were the best (in my opinion, of course).

She’d make the dough from scratch and would fill them with a fluffy ricotta and vegetable mixture, usually containing spinach and mushrooms. We rarely had ours with meat; we were a cheese kind of household.

There was something about eating calzones that was really fun. It was probably the fact that we got to eat them with our hands and dunk them in tomato sauce. Actually, thinking about it now, that’s exactly what it was. Pretty much a kid’s dream meal.

In all honesty, I haven’t really thought about calzones lately. I mean sure, I see them on pizza menus or remember my mom’s, but making them at home? And making them gluten-free? No thank you. Feels like too much of a chore, since the gluten-free pizza crusts that I make are never pliable enough for calzones.

But as I started thinking about it more, I realized that you didn’t necessarily have to roll out the dough to make the perfect gluten-free calzone. You could still use your hands to spread it out, then use parchment to flip the dough over on itself to form for the crescents.

With gluten-free calzones in sight, I set off to experiment.

I decided to add just a few more tablespoons of flour to our gluten-free pizza crust recipe so it would be a little thicker, and got to work. I followed the recipe exactly and chose this filling (with mushrooms and an egg) – and it totally worked. On the first try!

I’ve since remade them and they’re still every bit as delicious: light, tender, crisp on the outside, with a soft, pillowy filling. I’m in calzone heaven. And I can’t wait for you to taste them, too!

Gluten-Free Calzones from King Arthur FlourStart these calzones by preparing our gluten-free pizza dough. Mix together the following ingredients in the bowl of a stand mixer:

1 1/2 cups + 2 tablespoons King Arthur Gluten-Free Flour
2 tablespoons buttermilk powder (or Baker’s Special dry milk, or nonfat dry milk powder)
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum

Gluten-Free Calzones from King Arthur FlourIn a separate mixing bowl (or glass measuring cup) whisk together the following ingredients:

1 1/2 teaspoons instant yeast
1 tablespoon sugar or honey
1 cup warm water
2 tablespoons olive oil
1/2 cup of the dry ingredients (that you mixed above)

Gluten-Free Calzones from King Arthur FlourGluten-Free Calzones from King Arthur FlourSet aside for 30 minutes or so, until the mixture is bubbly and smells yeasty. It will look nice and fluffy, as shown above.

Gluten-Free Calzones from King Arthur FlourAdd this yeast mixture to the remaining dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky. Cover the bowl and let the dough rest for 30 minutes.

Gluten-Free Calzones from King Arthur FlourWhile the dough is resting, prepare your filling. In a mixing bowl stir together the following:

1 cup ricotta cheese, whole-milk or part-skim
1/2 cup freshly grated Parmesan cheese
1 large egg
5 cups fresh spinach, steamed, drained, and squeezed completely dry
1 cup mushrooms, chopped and lightly sautéed
1/4 teaspoon grated nutmeg
1/2 teaspoon salt

Set this aside (near where you’re going to make your calzones) and start to get your dough ready.

Gluten-Free Calzones from King Arthur FlourCut four small pieces of parchment paper (I cut my half sheets in half once, so about 8 1/2″ x 12″) . Lay the first down on a flat surface, and coat it with 2 teaspoons olive or vegetable oil. Using your wet hands, take 1/4 of the dough and place it in the center of the parchment. Spread the dough out with your fingers and shape it into a circle, about 1/4″ thick.

Spoon 1/4 to 1/3 cup of filling onto one side of the dough, and spread it over half the dough, as pictured. Take the parchment paper and fold the other half of the dough over the filling. Repeat this process with the remaining dough, making four calzones in all.

Gluten-Free Calzones from King Arthur FlourSeal the edges with the back of a fork, then roll the edges up. Transfer the calzones (and their parchment paper) to a baking sheet and prick each calzone with a fork a few times – this will let the air escape, and help ensure the edges don’t pop open.

Let the calzones rest, uncovered, for 30 minutes, while you preheat your oven to 425°F. Brush them with a little olive oil before you bake them, if you like.

Bake the calzones for 18 to 20 minutes, until they’re golden brown and the crust feels crisp.

Gluten-Free Calzones from King Arthur FlourRemove the calzones from the oven, and let them rest for 5 minutes. Slice them in half, and serve them with some warm marinara sauce for dipping!

Gluten-Free Calzones from King Arthur FlourPlease bake, rate, and review our recipe for Gluten-Free Calzones.

Print just the recipe.

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


  1. Eli

    I’m keen to make an Italian antipasto square recipe that includes crescent roll dough, but we need to keep it gluten-free. Will this dough work for that type of recipe?

    1. The Baker's Hotline

      Hi Eli. That recipe could work, though if you’re looking for something with a slightly flakier texture, the dough from our Gluten-Free Blueberry Hand Pies may be a great option. Happy baking! Annabelle@KAF

    1. The Baker's Hotline

      Elaine, the best way to freeze calzones is to bake them until they are almost all the way baked, and remove them from the oven about five minutes earlier than you otherwise would so they’re not fully browned. At that point, let them cool and then wrap individually in foil and then plastic wrap. To reheat, let the calzones thaw in the fridge overnight or at room temperature for a few hours before removing the plastic wrap, and then put it back in the oven for about 15 minutes in the foil to warm. Feel free to open the foil if you want the top to brown. Happy baking! Kye@KAF

  2. Janet

    My boyfriend who is gluten-free due to Crohn’s misses doughnuts and calzones the most. I made these for him and we couldn’t be happier with the results. I also used buttermilk when I couldn’t find the powdered variety. The dough was definitely wet, but adding flour and working quickly helped. I will be making these again and again, with different fillings. Thanks so much for a wonderful recipe.

  3. Leah Meserve

    Just made a batch of this dough and it came out more than lovely! I have been cooking and baking gluten free for about six years and this is one of the best recipes I have come across. Thank you so much to the chef (Alyssa?) for sharing this recipe!!!
    I surely look forward to making another batch 🙂

  4. Guest

    Made these and they were really good! The dough was a little hard to work with (common with gf dough) but a flour dusting kept them from sticking. They turned out delicious and golden brown! ( *tip* this recipe is enough for 4 people….make sure you spread the dough thin) I definently suggest trying this recipe!

  5. Rosa

    Just wanted to give you a huge kudos on the new magazine, Sift….love the look, love the feel, love the stories, love the recipes. Am making the Pita bread as I type…as always, you guys rock!! Looking forward to future issues!!

    1. Rosa

      The pita bread was perfect! It was my first time making pita bread and I couldn’t have been more pleased with the recipe and instruction! That you so much!! 🙂

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