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prep time
55 min
cook time
27 min
ready time
1 h 22 min
Low Carb Fathead Pizza Calzone
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
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Ricotta Cheese
4 tablespoon
Sundried Tomatoes In Oil by Pastene
4 pieces
Spinach
3 cup, cut pieces
Prosciutto
2 ounce
Mozzarella Cheese
1-¾ cup, grated
Finely Ground Almond Meal Flour by Bob's Red Mill
1-¼ cup
Butter
1 tablespoon
Cream Cheese Spread
1 tablespoon
Egg Whole
1 medium
Olive Oil
1 tablespoon
Salt
¼ teaspoon
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 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 3
Ensuring the mixture is cool, add the egg to the food processor. Blend well until you have a thick paste.Step 4
Add the remaining ground almonds to the food processor and blend until a sticky dough forms.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 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 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 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 10
Divide the filling mixture evenly between the two circles, filling the center.Step 11
Using the outer edge of the baking paper, roll the calzone towards you so that it folds in half on itself.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 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.
Comments
cammie.f.68@gmail.com 3 years ago
Fathead pizza dough can freeze for up to 3 months. Fridge 3 days
Sonia 4 years ago
I think my dough cracked as I missed the freezing part of the dough!
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 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 4 years ago
This was delicious! I didn’t have ricotta so used cream cheese. Tasted amazing big hit with the family.
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 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 4 years ago
Thank you so much for your feedback :)
Spitfire1967 5 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 5 years ago
what can you use in place of prosciutto?
Prodigalgal 2 years ago
Ham?
Michelle 5 years ago
Can you use cream cheese instead of ricotta?
Cheryll a year 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 a year ago
I'm going to use cream cheese & cottage cheese mixed!
recipewriter 5 years ago
Yes I'm sure this would work just as well. Hope this helps.
edubsloan 5 years ago
How long will the dough keep in the fridge if made ahead of time?
Cheryll a year 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 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 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 5 years ago
Unfortunately I am unsure as I have only prepared this directly from fresh.
rysamccabe29 6 years ago
This recipe was so amazing
recipewriter 6 years ago
Great! So glad you enjoyed the recipe :)