Calzones

CRUST:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes) 
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or marinara sauce)

FILLING:
1 cup mozzerella cheese
Favorite Pizza Toppings: olives, artichokes, sausage, mushrooms, peppers, onions...
(NOTE: don't put pizza sauce inside as a filling or the bottom will get gummy.  Just use it for dipping.)


Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water or salsa into the bowl. Mix until well combined.

Separate the dough into 2. Place the dough onto a piece of greased parchment paper (I used THIS coconut oil spray). Using a rolling pin, roll the dough out in a circle shape with even thickness throughout, about 1/4 inch thick. Place desired pizza fillings in the middle of each circle. Fold the circle in half and pinch the edges closed with your fingers. Place each calzone onto a cookie sheet about 3 inches apart from each other.  Bake for 45-55 minutes or until golden brown. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving of crust only)
Traditional Calzone = 240 calories, 6g fat, 2g protein, 65g carbs, trace fiber (65 effective carbs)
"Healthified" Almond flour Calzone = 177 calories, 12g fat, 7g protein, 10g carbs, 6.3g fiber (3.7 effective carbs)
"Healthified" Coconut flour Calzone = 99 calories, 3.9g fat, 5g protein, 10g carbs, 7g fiber (3 effective carbs)

Here is a video of the process.

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