Low Carb Fathead Pizza Calzone

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  • prep time

    prep time

    55 min

  • cook time

    cook time

    27 min

  • ready time

    ready time

    1 h 22 min

Low Carb Fathead Pizza Calzone

11 ratings

Fathead dough is a great and versatile addition to any low carb diet. Perfect for pizzas, this recipe utilises a fathead dough to create a heartily filled and delicious pizza calzone.

The calzone is stuffed with ricotta, spinach, prosciutto and sundried tomatoes, however feel free to experiment with your own fillings, adjusting your macros accordingly. You could also omit the tomatoes from this recipe if you wish to reduce the carb count further.

The recipe will create 2 large calzones to be divided between 4 people. Perfect served alongside a mixed green salad.

  • Net Carbs

    7.6 g

  • Fiber

    4.9 g

  • Total Carbs

    12.6 g

  • Protein

    25.2 g

  • Fats

    42.3 g

512 cals

Low Carb Fathead Pizza Calzone

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ricotta Cheese

    Ricotta Cheese

    4 tablespoon

  • Sundried Tomatoes In Oil by Pastene

    Sundried Tomatoes In Oil by Pastene

    4 pieces

  • Spinach

    Spinach

    3 cup, cut pieces

  • Prosciutto

    Prosciutto

    2 ounce

  • Mozzarella Cheese

    Mozzarella Cheese

    1-¾ cup, grated

  • Finely Ground Almond Meal Flour by Bob's Red Mill

    1-¼ cup

  • Butter

    Butter

    1 tablespoon

  • Cream Cheese Spread

    Cream Cheese Spread

    1 tablespoon

  • Egg Whole

    Egg Whole

    1 medium

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 13

1 h 22 min

  • Step 1

    Add the grated mozzarella to a heat proof bowl with the butter over a double boiler until the mozzarella has melted.
    Step 1
  • Step 2

    Transfer the melted cheese and butter mixture to a food processor along with 1 cup of the ground almonds and the cream cheese. Blend well until thoroughly combined.
    Step 2
  • Step 3

    Ensuring the mixture is cool, add the egg to the food processor. Blend well until you have a thick paste.
    Step 3
  • Step 4

    Add the remaining ground almonds to the food processor and blend until a sticky dough forms.
    Step 4
  • Step 5

    Scoop the dough into a clean bowl and allow to rest for 10 minutes before rolling and covering in saran wrap. Transfer to the freezer for 15 minutes to firm.
    Step 5
  • Step 6

    Whilst the dough is chilling, wilt the spinach in a colander under boiling water. Allow to cool and drain off any excess water before roughly chopping and adding to a mixing bowl. Roughly chop the prosciutto and tomatoes and add to the bowl with the spinach and season generously. Toss to combine and set aside.
    Step 6
  • Step 7

    Remove the dough from the freezer and lightly dust a sheet of baking paper with some ground almonds to prevent sticking. Layer the dough with a sheet of saran wrap and roll into a rough square shape. Using a breakfast bowl as a guide, score a circular shape in the dough. Remove the remaining dough and repeat so that you have two circles.
    Step 7
  • Step 8

    Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
  • Step 9

    Spoon 2 tablespoons of ricotta into the center of each dough circle, spreading into an even layer leaving a ½ inch border around the edges.
    Step 9
  • Step 10

    Divide the filling mixture evenly between the two circles, filling the center.
    Step 10
  • Step 11

    Using the outer edge of the baking paper, roll the calzone towards you so that it folds in half on itself.
    Step 11
  • Step 12

    Pinch the edges together, smoothing the dough with your finger to seal the filling inside. Brush both calzones with olive oil and make 3 small incisions on the top of the dough.
    Step 12
  • Step 13

    Transfer to the lined oven tray and bake for 18-22 minutes or until golden brown all over and the filling is completely cooked through.
    Step 13

Comments 22

  • cammie.f.68@gmail.com

    cammie.f.68@gmail.com 3 years ago

    Fathead pizza dough can freeze for up to 3 months. Fridge 3 days

    • Sonia

      Sonia 4 years ago

      I think my dough cracked as I missed the freezing part of the dough!

      • Sonia

        Sonia 4 years ago

        Amazing! But my dough would break when it comes out of oven and I try to remove the butter paper.

        • laureniveymuniz

          laureniveymuniz 4 years ago

          Maybe we are doing it wrong, but this was horrible! The dough flavor was pretty bad and the inside was decent. This was our second time making this and our second time failing miserably.

          • Galltwo

            Galltwo 4 years ago

            This was delicious! I didn’t have ricotta so used cream cheese. Tasted amazing big hit with the family.

            • RedSunshine

              RedSunshine 4 years ago

              This is great! I just divided my dough in half before I rolled it out and shaped the edges with my hands. Viola! 2 calzones and 4 meals for me. Wasn’t hard at all and I am not a cook. Next time I’ll cut the recipe in half if I’m cooking only for myself. I’m gonna try to freeze one serving and see what happens. Thanks for sharing!

              • titaresende

                titaresende 4 years ago

                Did you freeze it and did it work? I don't have much time for prep and am new to it so looking for the easy way out. Thanks

              • recipewriter

                recipewriter 4 years ago

                Thank you so much for your feedback :)

            • Spitfire1967

              Spitfire1967 4 years ago

              Would have been helpful to know how thin/thick to roll it out and what size exactly does breakfast bowl mean? Other than that they are in the oven and look scrumptious

              • Mz.Bho

                Mz.Bho 5 years ago

                what can you use in place of prosciutto?

                • Prodigalgal

                  Prodigalgal 2 years ago

                  Ham?

              • Michelle

                Michelle 5 years ago

                Can you use cream cheese instead of ricotta?

                • Cheryll

                  Cheryll 10 months ago

                  I don't like ricotta, so in the past when I made Lasagna I have used just cottage cheese instead of the ricotta & it works well & tastes good!

                • Cheryll

                  Cheryll 10 months ago

                  I'm going to use cream cheese & cottage cheese mixed!

                • recipewriter

                  recipewriter 5 years ago

                  Yes I'm sure this would work just as well. Hope this helps.

              • edubsloan

                edubsloan 5 years ago

                How long will the dough keep in the fridge if made ahead of time?

                • Cheryll

                  Cheryll 10 months ago

                  Uncooked as well as cooked food if you are immuno- compromised, a child or the elderly, should always be tossed after 7 days! Now freezing the dough would be fine as long as you use store purchased eggs or have pasteurized them for fresh farm eggs. I know this because I've taken Serve Safe Classes which States will accept in place of food handlers cards & actually prefere here in OR in school cafeterias. I rmanaged all grade except middle school kitchens & those I worked in.

                • Marcela1637

                  Marcela1637 4 years ago

                  It lasts me a couple weeks in the fridge - no reason it wouldn't as eggs, cheese, and butter all last at least that long in the fridge.

                • Tim

                  Tim 5 years ago

                  3 days using pasteurized eggs if your using farm fresh eggs use toss the remaining uncooked product in trash reasoning is because unpasteurized raw eggs put at risk for salmonella contamination. To pasteurize a farm fresh egg at home put the eggs in a sm pot water just covering the eggs bring water temperature to 60° F and hold at 60° for 3 mins. IF the temp rises above 60 just add a bit of cold water to cool down. After 3 mins the dough Is now safe enough to store in fridge for 3 days. 😁

                • recipewriter

                  recipewriter 5 years ago

                  Unfortunately I am unsure as I have only prepared this directly from fresh.

              • rysamccabe29

                rysamccabe29 6 years ago

                This recipe was so amazing

                • recipewriter

                  recipewriter 5 years ago

                  Great! So glad you enjoyed the recipe :)