Cauliflower Crust Calzone Recipe 385
PERFECT EVERY TIME PIZZA OR CALZONE DOUGH
Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.
Provided by Angela
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
- Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.
Nutrition Facts : Calories 438 calories, Carbohydrate 80.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 295.8 mg, Sugar 8.9 g
CAULIFLOWER CRUST CALZONE RECIPE - (3.8/5)
Provided by tinathorn
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you'll end up with a mushy dough, not a crusty one. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches). Place in the oven and bake for 10 (no more no less, 10 minutes). Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that's ok if the disc brakes a bit). Use your fingers to push the edges of each calzone together and seal in the filling. Bake in the oven for an additional 12 minutes. Serve hot! Nutrition facts One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.
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